The General Manager is the highest level of management within the store. General Managers are responsible for assisting management in 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.
Requirements:
- Ability to stand and walk 10 hours/day
- Ability to continuously reach, bend, lift, carry and stoop
- Ability to freely access all areas of the restaurant
- Ability to move or handle items weighing 0-75lbs
- Ability to work varied hours/days to oversee store operations
- Hazards include, but not limited to cuts, slipping, tripping, falls and burns
Responsibilities:
- Teaches and practices Freddy's standards of quality, timeliness, and service
- Always 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
- Situational leadership: expect the unexpected
- Most business done out of office on restaurant floor
- Holds a sense of urgency and intensity at all times
- Monitors staff, always coaching and refining
- Consistently loves HOSPITALITY in every instance
- Reduces waste, controls labor, improves efficiency
- Motivation of staff, always team building, generation building
- Cleanliness and maintenance of facility and equipment
- Maintains good vendor relations