General Manager

At KMG, our Operating Partners aren't just General Managers, they're partners in our business. If you are seeking the opportunity to profit from your hard work and thrive in a growing company, we have the career opportunity for you!

Operating Partner

KMG is seeking a talented, competitive, culture-building Operating Partner for Freddy’s Frozen Custard and Steakburgers! Our ideal candidate is a high-energy LEADER who wants to make an impact on the team, the results, and the community.

Salary Range

$55,000 - $70,000 per year

Benefits

• Bonus plan – Profit-sharing plan and periodic performance bonuses
• Unlimited PTO on an honor system
• Health insurance reimbursement plan
• Life insurance
• Professional development and upward growth opportunities

Candidate Attributes

• Passionate about developing future leaders.
• Leads by example with high integrity.
• Accountability-driven.
• A leader instead of a manager.
• Thinks outside the box, creative, and solution-focused.
• Empathetic with high emotional intelligence.

Job Purpose

The purpose of the Operating Partner position is to manage the KMG restaurant operations assigned toward total guest satisfaction, sales growth, efficiency, and maximum profitability. The OP oversees all restaurant operation in the assigned location.

To achieve this, it is the responsibility of the OP to provide positive leadership and support to any Associate Partner (AP), Shift Specialists (SS), and other Restaurant Staff that report directly to the OP; regularly review restaurant performance, promote Freddy’s in the assigned restaurant community; conduct inspections, ensure compliance with company policies/procedures and government regulations; work to motivate and develop the skills of the management staff, and perform all other duties necessary to meet company objectives.

This is accomplished in part through the following functions.

Essential Functions

A. Managing Financial Performance and Overall Operations

1. Provides input and recommendations to the ADO in preparing an annual forecast and business plan for the restaurant; monitors store performance against the plan and recommends adjustments.
2. Recommends and implements approved Local Store Marketing (LSM) programs in coordination with the ADO and other OPs and continuously evaluates their effectiveness.
3. Manages achievement of key financial measures: cost of sales, labor cost, store-controllable factors; cash control and security procedures; product inventories; and budgeted expense objectives.

B. Team Member Relations and Supervision

1. Recruits, selects, hires, trains, and promotes qualified team members and maintains adequate staffing levels.
2. Develops, coaches, and disciplines direct reports to meet goal objectives while maintaining operational excellence and brand system requirements.
3. Ensures KMG’s desired culture is cultivated and maintained at all staff levels.
4. Ensures compliance with company policies and procedures regarding employment matters.
5. Conducts regular performance reviews for all management staff supervised.
6. Takes steps to motivate and support those supervised in efforts to reach restaurant business objectives.
7. Awareness of team satisfaction, turnover, and proactive action to maintain a positive environment.
8. Creates and updates direct reports’ personnel files in compliance with local, state, and federal regulations.

C. Guest Service and Quality

1. Ensures consistent guest satisfaction ratings, including speed, are at or above Freddy’s national average.
2. Ensures all guest concerns are addressed and resolved in a timely manner.
3. Ensures all Freddy’s operational requirements are adhered to.
4. Ensures Occupational Safety & Health Act, local health and safety codes, and KMG’s safety and security policies are met.

D. Other Responsibilities and Duties

1. Ensures all required training programs and LTO’s are planned for and implemented effectively.
2. Maintains professional and technical knowledge by attending approved KMG management meetings.
3. Ensures a physical inventory count is conducted weekly and data entered accurately.
4. Ensures deposits are taken to the bank in compliance with KMG’s banking policy.
5. Ensures products and supplies received are stored appropriately.
6. Ensures proper stock rotation and quality maintenance.
7. Verifies accuracy of calculated hours worked for team members and reports payroll bi-weekly.
8. Ensures accurate and complete weekly and accounting period paperwork is submitted.
9. Ensures restaurant facility cleanliness and equipment operational standards.

Measurable Goals

Measurable goals are used to represent performance and tangible results. Performance goals are defined before the fiscal year and will be communicated. These results will be included in semiannual and annual reviews and performance discussions with the Area Director of Operations or Director of Operations.

Qualifications and Requirements

1. Three to five years of Restaurant Management or related experience.
2. Excellent written and verbal communication skills.
3. Excellent guest service skills.
4. Ability to read and interpret documents such as sales analysis, COGS, P & L, invoices, procedure manuals, and job instructions.
5. Ability to write routine reports and business correspondence.
6. Strong mathematics skills – addition, subtraction, multiplication, division, percentages.
7. Common sense application of instructions.
8. Time‑management and task prioritization.
9. Flexible schedule (mornings, evenings, nights, weekends, holidays).
10. Strong attention to detail and organizational skills.
11. Computer proficiency including store operating system.
12. Maintain confidentiality.
13. Pass background check per KMG standards.
14. Availability to work morning, day, and evening shifts including weekends. Minimum 50 hours per week or as required.

Physical Demands and Work Environment

1. Requires frequent talking, hearing, standing, bending, kneeling, climbing stairs, walking, and occasional lifting of up to 50 pounds.
2. Work environment typically well-lit, heated, and/or air‑conditioned; occasional outside exposure; noise may be high; position includes travel and exposure to weather.

Licenses and Certification

• Valid driver’s license.
• Acceptable driving record per company policy.
• Current food service certificates as required by state law and KMG procedures.
• Manager Certification per KMG procedures.
• Occasional travel by airline.
• Ability to stand for long periods of time.
• Adaptability to changing kitchen temperatures.

Job Details

• Type: Full‑time
• Location: One location
• Grades and Availability: All Operating Partners are required to have open availability; no limited availability will be accepted.

Education & Experience

• High school or equivalent (Preferred).
• Restaurant management: 3 years (Required).
• Driver’s license, ServSafe Certified.