Summary of Position
The General Manager is the top level of management within each restaurant. General Managers are responsible for the overall efficiency and technical operations of the restaurant. General Managers maintain proper execution of product, training and refinement of staff, control labor costs, build relationships with guests, handle guest issues and are a model of hospitality.
Duties and Responsibilities
Teaches and practices the Freddy's standards of Hospitality, Quality, and Cleanliness
Leads by example, is vocal and prepared
Organized, develops good time management skills
Always willing to learn and be receptive to coaching and constructive criticism
Practices situational management and expects the unexpected
Corrects operational mistakes with a goal of satisfying the guest
Spends most of time on the restaurant floor rather than the office
Maintains a sense of urgency and intensity at all times
Assesses staff performance, always coaches and develops
Consistently models exceptional Hospitality in every instance
Reduces waste, manages labor, and improves efficiency
Motivates and is always team building
Maintains cleanliness and maintenance of facility and equipment
Maintains good vendor relations
Physical Requirements
Pay: This is a salaried position based on experience. Pay includes health insurance.
Physical Requirements
Ability to stand/walk 10 hours/day
Ability to continuously reach, bend, lift, carry and stoop
Ability to lift items up to 75 lbs.
Hazards include, but not limited to cuts, slipping, tripping, falls, and burns.
Job Type: Full-time