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 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 Pay: This is a salaried position based on experience. Pay includes health insurance.