Job Purpose: This purpose of this position is to support the Associate and Operating Partners with the day-to-day operations in the restaurant by providing leadership, motivating team members, and meeting operational expectations.  

Specific Responsibilities

1.     Supervise the restaurant during meal periods to ensure that Freddy’s standards of Hospitality, Quality, and Cleanliness are being followed

2.     Correct operational mistakes with a goal of satisfying the guest

3.     Provide motivational support to team members

4.     Assist with management of team schedules.

5.     Exhibit leadership through a supportive presence during shifts

6.     Ensure compliance with food safety, security, quality, and cleanliness standards

7.     Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors

8.     Complete scheduled inventories and stock and requisition necessary supplies

9.     Assist with hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching team members; serve as a role model

10. Follow all company safety and security policies and procedures; report any maintenance problems, safety hazards, accidents, or injuries

11. Ensure shift execution of the KMG Uniform Policy

12. Maintain confidentiality of proprietary information; protect company assets

13. Support all co-workers, and treat them with dignity and respect

14. Ensure hospitality-focused culture

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

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

Required Skills & Proficiencies

1.     Ability to lead, motivate, and empower team

2.     Takes initiative

3.     Has excellent verbal and written skills

4.     Ability to recognize problems and problem-solve

5.     Restaurant experience generally required

6.     Outstanding guest service skills

7.     Ability to work a flexible schedule

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

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

2.     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.

3.     Ability to read and interpret documents such as sales analysis, procedure manuals, and job instructions, etc.

4.     Ability to write routine reports and business correspondence. 

5.     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.

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

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

8.     Strong attention to detail and organizational skills.

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

10. Ability to maintain confidentiality.

11. Must pass background check per KMG standards.

12. Brand and KMG required training and training books must be completed as per brand standard.

13. Trainer test and management certification passed with a minimum score of 90%.

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.

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

b.     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.