General Manager​/Operating Partner

Overview

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.

• 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

• 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