Position: General Manager Immediate Supervisor: Market Supervisor Multi-Unit Supervisor: Status: Exempt
Position Summary This position is the highest management position at the drive-in and is responsible for leading and managing the drive-ins operations and employees.
Essential Job Duties • Recruit, interview, hire, onboard, train, manage, direct, coach, lead, schedule, assign, discipline, and terminate the drive-ins assistant managers and employees. • Manage drive-in employees compensation levels pursuant to company guidelines. • Supervise lead and manage all aspects of drive-in operations to provide an optimal guest experience. • Manage opening and/or closing duties. • Handle and properly escalate guest issues and concerns. • Handle and properly escalate employee issues and concerns. • Manage plan, forecast, and adjust the drive-ins food, labor, paper, and inventory to maximize cost-control, operational efficiency, quality standards, and customer service. • Lead regular team meetings to ensure employees are focused on operational standards and guest service. • Manage and maintain all drive-in recordkeeping. • Prepare and maintain all necessary operational reports. • Develop, implement, and manage action plans regarding local marketing and business performance. • Ensure proper maintenance of drive-in and equipment. • Supervise and manage vendor performance. • Comply with and enforce all company policies, procedures, and operational standards. • Ensure compliance with all applicable federal, state, and local laws. • Manage regular cleaning and sanitation duties pursuant to operational standards.
ADDITIONAL DUTIES • As needed, perform all station duties, fountain & frozen dresser, front, swamp, back, swamp, grill, switchboard, expeditor, food prep, and drive-thru, if applicable, to meet operational standards. • As needed, perform regular cleaning and sanitation duties - including trash disposal, mopping, sweeping, washing dishes, and food preparation tools, wiping counters, sanitizing food preparation areas, cleaning equipment, and emptying used grease - pursuant to operational standards. • Move and stock food product weighing up to 50 pounds. • Perform other job-related duties as assigned or required.
Shift Expectations Minimum of 50 hours per week, irregular hours, nights, weekends, and holidays.
Qualifications and Job Requirements
Education Required - High school diploma or equivalent. Preferred - Advanced studies in business, restaurant management, or related fields.
Experience At least three years of restaurant management experience, QSR preferred. Experience running a restaurant shift without supervision. Experience recruiting, interviewing, hiring, and managing employees.
Knowledge and Skills Knowledge of federal, state, and local labor and employment laws, e.g., wage and hour laws, EEO laws, etc. Knowledge of federal, state, and local health and safety laws and regulations. Basic computer, math, accounting, and reading skills. Effective verbal and written communication skills. Problem-solving, multi-tasking, decision-making, leadership, time-management, and conflict-resolution skills.
Work Environment Continuous standing, bending, reaching, moving, stooping, stretching, and lifting in a restaurant environment. Frequent exposure to heat and hot liquid while cooking. Frequent exposure to freezer when stocking food items. Occasional exposure to extreme temperatures based on variable weather conditions.