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-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