Position benefits:

• Competitive pay with a bonus structure.
• Paid management training.
• Opportunities for advancement.
• Fun work environment.
• Health, Dental and Vision insurance.
• Paid time off.

The Restaurant General Manager (RGM) is the highest level of management within a single restaurant. The RGM is responsible for leading, mentoring, and advising the management team and Team Members to the successful execution of the restaurant. The RGM teaches management on the fundamentals and approach to achieve stated objectives in sales, costs, Hospitality, and Team Member retention and morale. The RGM oversees the entire operation, staffing, and financial performance of the restaurant including having an understanding of the restaurant’s progress and having strategic vision for its future development.

RESPONSIBILITIES:

• Sets the standards for our 3 pillars of service - Hospitality, Quality, and Cleanliness.
• Displays a high level of professionalism when interacting with Guests and the team.
• Committed to consistently delivering the best experience to every Guest.
• Handles and resolves Guest complaints/concerns with the commitment to satisfy them.
• Makes assessment of the restaurant’s position, capitalizes on strengths and prioritizes improvement where opportunities exist.
• Builds team/management team through internal hospitality, promoting from within, and developing a productive culture.
• Follows the RRR model of Retention – Relationships, Recognition, Reward.
• Identifies and properly aligns management’s strengths/capabilities with tasks, goals, and development.
• Develops management by assessment of individual performance, coaching fundamentals, and clearly defining expectations and goals.
• Demonstrates leadership through a strong involvement in operations.
• Earns the respect of the team/management through a lead-by-example and servant leadership approach.
• Builds a strong rapport with the team/management and an understanding that Hospitality begins behind the counter.
• Demonstrates a consistent and productive management style that is vocal, approachable, and receptive.
• Provides equal amounts of praise and constructive criticism through positive reinforcement.
• Increases efficiency in execution and staffing by identifying opportunities.
• Is creative, innovative and entrepreneurial in building sales and culture.
• Possesses good organizational skills, an ability to multitask, and has a “big picture” perspective.
• Handles intensity well and makes great decisions under pressure.
• Monitors and makes effective decisions to control key costs; cost of goods sold, labor, and controllable expenses.
• Ensures equipment is maintained and is in working order.
• Is sales growth oriented to ultimately increase profitability.
• Has a strategic overview of restaurant’s progress and future development.

Founded in 2002, Freddy’s Frozen Custard & Steakburgers has quickly become a national, fast-casual restaurant franchise best known for its cooked-to-order Steakburgers, crispy shoestring fries, dessert treats prepared with freshly churned frozen custard, and world-class guest service.