General Manager- Valley Ranch

Freddy's Frozen Custard & Steakburgers•New Caney, TX

About The Position

The Restaurant General Manager is responsible for the overall efficiency and technical operations of the store, ensuring Freddy’s standards of quality, timeliness, and service. The role controls labor and food costs, builds relationships with guests, handles guest issues, and models hospitality. The General Manager trains and develops staff, builds the team through employee motivation, and coordinates staff scheduling and product ordering in line with sales volume. The General Manager oversees leadership and communication, financial performance, health and safety, and other operational responsibilities. This includes enforcing company procedures and quality standards, monitoring costs and sales trends, ensuring restaurant compliance with health regulations, maintaining guest satisfaction, and completing administrative and operational tasks.

Requirements

One to three years of restaurant management or other related experience generally required.
Excellent written and verbal communication skills, including the ability to clearly communicate detailed information to guests, colleagues, and management.
Excellent guest-service skills and the ability to interact positively and professionally to develop and maintain strong working relationships with guests, coworkers, and management.
Strong attention to detail and organizational skills.
Must pass a background check.
Non-expired driver’s license.
Acceptable driving record as defined by company policy and insurance coverage requirements.
Current foodservice certificates as required by state law.
Experience with Microsoft Office, Excel, Word, and the Internet.
Must be available to work morning, day, and evening shifts, including weekends.
Must be available to work a minimum of 50 hours per week, or as management demands or restaurant needs dictate.
Must be able to talk and hear regularly; frequently stand, bend, kneel, climb stairs, walk, use hands to finger, handle, or feel, and reach with hands and arms.
Must occasionally lift and/or move up to 50 pounds.
Ability to stand for long periods of time.
Ability to adapt easily to changing temperatures in the kitchen.

Responsibilities

Ensure all Company Standard Operation Procedures are followed.
Teach and practice Freddy’s standards of quality, timeliness, and service.
Maintain open communication, positive attitudes, and trust-based relationships with personnel.
Make customer satisfaction a priority for all employees and consistently demonstrate hospitality.
Lead by example through a professional image, appearance, and language.
Conduct daily labor analysis to achieve target labor percentages.
Enforce quality control standards, procedures, and standardized portion-control guidelines.
Monitor sales trends, develop forecasts, and make effective decisions to control sales and labor costs.
Maximize productivity without compromising quality.
Ensure full restaurant compliance with health department regulations.
Address critical violations identified through self-inspections or health department reports and take corrective action to prevent repeat violations.
Ensure inspections are conducted and ongoing issues are corrected.
Meet guests’ needs and special requests, and resolve complaints or concerns with a commitment to guest satisfaction.
Review and approve schedules and forecasts.
Coordinate opening and closing activities safely and on time.
Complete operational checklists daily.
Ensure cash-handling procedures are followed.
Complete and submit paperwork and administrative forms correctly and on time.
Resolve conflicts and address team-member performance issues constructively and according to policies.
Coordinate staff scheduling and product ordering consistent with sales volume.
Train and develop staff and build the team through employee motivation.