Job Purpose: The purpose of the Associate Partner position is to support the Operating Partner with the day-to-day operations in the restaurant by providing leadership, motivating team members, and meeting operational expectations. The Operating Partner is responsible for helping drive sales, profitability and the culture in the restaurant while maintaining a consistent customer experience and operational compliance.

Specific Responsibilities

1. Ensure overall team commitment to Freddy’s and KMG’s standards of Hospitality, Quality, and Cleanliness.

2. Apply situational management to daily operations.

3. Correct operational mistakes with the goal of satisfying the guest.

4. Provide motivational support to team members.

5. Manage team schedules.

6. Exhibit leadership through a supportive presence during shifts.

7. Ensures all required training programs and LTO’s are planned for and implemented effectively in the assigned restaurant.

8. Assess team member performance, assist with coaching, development, and training.

9. Demonstrate respect for individual team members and show appreciation for their efforts and contributions.

10. Ensure hospitality-focused culture.

11. Focus on efficiencies in production, labor, and food costs.

12. Ensure proper maintenance of equipment.

13. Maintain good vendor relations.

14. Promote the delivery and rollout of new products, marketing initiatives, technology, operational programs, and procedures.

15. Communicate with Operating Partner, Area Director of Operations, and Director of Operations on issues which drive the improvement of operations.

16. Handle and resolve guest issues with the commitment to satisfactory resolutions.

17. Demonstrate a commitment to increasing efficiencies in operations and staffing.

18. Ability to make good decisions under pressure.

19. Support strategies to ensure operational progress, sales growth, and team member retention.

20. Other responsibilities as assigned within the scope of the position.

Required Skills & Proficiencies

1. Leadership skills.

2. Restaurant management experience generally required.

3. Strong communication skills.

4. Effective time management skills.

5. Ability to cultivate and maintain a guest-focused and team-focused culture.

6. Ability to work a flexible schedule.

7. Technically competent in restaurant operating systems, learning systems and typical desktop software.

Measurable Goals: Measurable goals are used in part to represent performance as well as represent tangible results of work quality. Performance goals are defined prior to the start of the fiscal year and will be communicated to you. These goal performance results will be included in semiannual and annual reviews as well as performance discussions with your Area Director or Director of Operations.

Qualifications and Requirements: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Three to five years Restaurant Management or other related experience generally required.

2. Excellent written and verbal communication skills, with the ability to clearly communicate detailed information to guests, colleagues, and management.

3. Excellent guest service skills with the ability to interact in a positive and professional manner to develop and maintain strong working relationships with guests, coworkers, and management.

4. Ability to read and interpret documents such as sales analysis, COGS, P & L, invoices, procedure manuals, and job instructions, etc.

5. Ability to write routine reports and business correspondence.

6. Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to calculate figures and amounts such as proportions and percentages.

7. Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.

8. Ability to manage time effectively and prioritize tasks to meet deadlines.

9. Ability to work a flexible schedule which will include mornings, evenings, nights, weekends, and holidays.

10. Strong attention to detail and organizational skills.

11. Ability to operate computer and computer software, to include store operating system.

12. Ability to maintain confidentiality.

13. Must pass background check per KMG standards.

14. Associate Partners must be available to work morning, day, and evening shifts including weekends. AP’s must be available to work a minimum of 50 hours per week, or as management demands or restaurant needs dictate.

Physical Demands and Work Environment: The physical requirements described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. While performing the duties of this job, the employee is regularly required to talk and hear. The employee is frequently required to stand, bend, kneel, climb stairs and walk; use hands to finger, handle, or feel; and reach with hands and arms. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus.

2. The work environment is usually a well-lighted, heated and/or air-conditioned indoor setting with adequate ventilation. Occasional exposure to outside elements. The noise level in the work environment is occasionally high. This position requires constant travel, which may involve exposure to extreme weather elements.

3. Licenses and Certification

a. Non-expired driver’s license

b. Acceptable driving record as defined by company policy and insurance coverage requirements

c. Current foodservice certificates as required by state law and KMG procedures

d. Manager Certification per KMG procedures

4. Occasionally travel by airline.

5. Ability to stand for long periods of time.

6. Adapt easily to changing temperatures in the kitchen.