General Manager/ Operating Partner

• 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

• 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