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: $50K-$70K

Benefits include:

· Bonus plan-Profit-sharing plan, & period performance bonuses

· Unlimited PTO on an honor system

· Health insurance reimbursement plan

· Dental insurance

· Life insurance

· Professional development and upward growth opportunities

This candidate is:

· Passionate about developing future leaders.

· One who leads by example with high integrity.

· Accountability-driven.

· A leader instead of a manager.

· Thinks outside the box, and is creative and solution-focused.

· Empathetic with high emotional intelligence.

We are looking forward to hearing from you and will schedule a meeting with you right away!

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 managed and when plan is approved, continuously monitors store performanceas compared to this plan, taking action and/or making recommended adjustments to the ADO.

2. Recommends and Implements approved Local Store Marketing (LSM) Programs in coordination with the ADO and other OP’s as appropriate for each period, and quarter.

Continuously analyzes and evaluates the effectiveness of all marketing programs’ impact on the restaurant supervised.

Assists direct reports in development, recommendation and implementation of LSM initiatives through restaurant action plans.

3. Manages accomplishment of Key Financial Measures:

a. Cost of Sales, Labor Cost and Store-Controllables factors are analyzed on a daily, weekly, and accounting period basis for the restaurant and takes steps to correct any unacceptable variance from established standards and financial plan.

b. Ensures compliance with cash control and security procedures.

c. Ensures appropriate product inventories are maintained and are consistent with projected business

d. Maintains high quality standards within budgeted expense objectives.

B. Team Member Relations and Supervision

4. Recruits, selects, hires, trains, and promotes qualified team members and ensures that adequate staffing levels are maintained at all times for business conditions.

5. Develops, coaches, and disciplines direct reports to performance of the goals and objectives for their positions while maintaining operational excellence and Brand systems requirements.

6. Ensures KMG’s desired culture is cultivated and maintained at all staff levels within the restaurant.

7. Ensures compliance with company policies and procedures regarding employment matters.

8. Conducts regular performance reviews for all management staff supervised.

9. Takes steps to motivate and support those supervised in efforts to reach restaurant business objectives.

10. Is constantly aware of team satisfaction issues and turnover and takes steps to maintain a positive environment and correct any problem areas immediately.

11. Creates and updates direct reports’ personnel files in compliance with local, state, and federal regulations.

C. Guest Service and Quality

12. Ensures consistent guest satisfaction ratings, including speed, are at or above Freddy’s national average.

13. Ensures all guest concerns are addressed and resolved in a timely manner.

14. Ensures all Freddy’s operational requirements are adhered to.

15. Ensures Occupational Safety & Health Act, local health and safety codes, and KMG’s safety and security policies are met.

D. Other Responsibilities and Duties

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

17. Maintains professional and technical knowledge by attending approved KMG management meetings.

18. Ensures a physical inventory count is conducted weekly and data entered accurately.

19. Ensures deposits are taken to the bank in compliance with KMG’s banking policy.

20. Ensures products and supplies received are stored appropriately.

21. Ensures proper stock rotation and maintenance of acceptable quality.

22. Verifies accuracy of calculated hours worked for team members and reports payroll bi-weekly.

23. Ensures accurate and complete weekly and accounting period paperwork is submitted.

24. Ensures restaurant facility is clean and all equipment operational to established standards.

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 of Operations 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 orotherrelated 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. Operating Partners must be available to work morning, day, and evening shifts including weekends. OP’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 food service 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.

Job Type: Full-time

Salary: $50,000.00 - $70,000.00 per year

Benefits:

• Dental insurance
• Employee discount
• Health insurance
• Paid time off

Restaurant type:

• Quick service & fast food restaurant

Weekly day/shift range:

• All Operating Partners are required to have open availability to meet the needs of the business. No limited availability will be accepted for this position.

Education:

• High school or equivalent (Preferred)

Experience:

• Restaurant management: 3 years (Required)

License/Certification:

• Driver's License
• ServSafe Certified

Work Location: One location