Multi-Unit Manager

Position Summary:

The Multi-Unit Manager (MUM) is responsible for leading their assigned region/market

organizational infrastructure, sales & profitability. The MUMs must be an experienced

and motivational servant leader, who is committed to mentoring, advising, and training

the management teams and staff to ensure the successful execution of market and

restaurant operations. The MUM teaches high-level management as well as

fundamentals to achieve stated objectives in sales, costs, and hospitality while

representing the values of ERC Management and Freddy’s Frozen Custard &

Steakburgers. The MUMs must understand their market and store progress, have a

strategic vision, and plan for their future growth. Additionally, the MUMs are tasked with

ensuring that all corporate standards and processes are well communicated and

executed at all levels of operations.

Job Duties & Responsibilities:

• Conducts periodic restaurant visits to ensure quality communication, enhance motivation and ensure Freddy’s and ERC standards are being met and/or exceeded.
• Oversees strategic planning and tactical execution of market & store-level quality assurance, loss prevention, and general operations.
• Monitors management communication processes and ensures Restaurant Operating Partners and Managers are all adhering to communication SOP’s.
• Reports periodic financial analyses on the markets/stores to ensure they are meeting set standards and achieving overall profitability goals.
• Monitors staffing levels and assists store managers with maintaining and executing an ongoing staffing strategy.
• Builds a bench for future growth and upcoming needs.
• Conducts one Focused Restaurant Visit (FRV) per quarter and a minimum of one general market visit per quarter (50% or more of time is spent directly or indirectly in-store operations).
• Reviews daily & weekly Key Performance Indicators, and coaches managers accordingly. Ensures managers are held accountable for achieving stated goals.
• Conducts weekly ROP meetings; and periodic in-person market meetings with key managers (minimum six per year).
• Participates in the hiring, training, development and, if needed, termination of key Managers.
• Takes a leadership role in planning and executing new restaurant openings.
• Maintains manager organizational charts and progression plans for each region/market.
• Works closely with other departments to ensure all SOPs are being adhered to consistently, including HR, Payroll, Accounting, Facilities, Training, and Executive management.
• Recruit, reward, and retain top team members and cultivate management potential.
• Conduct frequent documented one on one’s, performance reviews, development plans, and coaching plans with all levels of management.
• Participates in periodic executive planning and strategy meetings, to review and update Company processes, systems, and SOP’s.

Qualifications/Requirements:

• Ability to travel for extended periods of time; with market visits ranging anywhere from 1 night to 14 nights (training/NRO) on average.
• Ability to stand and walk more than 10 hours/day
• Ability to continuously reach, bend, lift, carry, and stoop
• Ability to freely access all areas of the restaurant
• Ability to move or handle items weighing 0-75lbs
• Ability to work varied hours/days to oversee store operations
• Hazards include, but are not limited to cuts, slipping, tripping, falls and burns

Competencies / Experience:

• Proficiency in use of business software; including but not limited to Microsoft Outlook, Restaurant 365, Brink POS, Microsoft Office.
• Experienced in developing organizational processes, systems, and teams to achieve operational excellence.
• Ability to prepare and teach classes at the Training Center.