Position: General Manager/Operating Partner

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-in’s operations and employees.

Essential Job Duties:

• Recruit, interview, hire, onboard, train, manage, direct, coach, lead, schedule, assign, discipline, and terminate the drive-in’s 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/concerns.
• Handle and properly escalate employee issues/concerns.
• Manage, plan, forecast, and adjust the drive-in’s 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.
• Regular attendance.

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.

Time/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/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 shortening while cooking; frequent exposure to freezer when stocking food items; occasional exposure to extreme temperatures based on variable weather conditions.