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.