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