Assistant Manager

Assistant Manager

This position assists with the leading and managing of the drive-in's operations and employees during an assigned shift.

• Train, manage, direct, coach, lead, and assign drive-in employees during shift
• Lead and manage drive-in operations during shift to provide an optimal guest experience
• Manage staffing levels during shift
• Perform opening and/or closing duties
• Handle and properly escalate guest issues/concerns during shift
• Handle and properly escalate employee issues/concerns
• Monitor and manage the drive-in's food, labor, paper, and inventory during shift to maximize cost-control, operational efficiency, quality standards, and customer service
• Assist with preparation and maintenance of drive-in records
• Comply with and enforce all company policies, procedures, and operational standards
• Ensure compliance with all applicable federal, state, and local laws
• Perform all station duties (fountain & frozen, dresser, front swamp, back swamp, grill, switchboard, expeditor, food prep, and drive-thru (if applicable)) as necessary during shift to meet operational standards
• 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
• Regular attendance

Additional duties may include moving and stocking food product weighing up to 50 pounds and performing other job-related duties as assigned or required.

Time/shift expectations include a minimum of 30 hours per week; irregular hours; nights; weekends; and holidays.

Qualifications and job requirements include experience, at least six months of restaurant management experience or one year of retail management experience, experience running a restaurant shift without supervision, general restaurant or retail knowledge, knowledge of federal, state, and local labor and employment laws, knowledge of federal, state, and local health and safety laws and regulations, basic computer, math, and reading skills, effective verbal and written communication skills, and problem-solving, multi-tasking, decision-making, leadership, time-management, and conflict-resolution skills.

The work environment involves 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; and occasional exposure to extreme temperatures based on variable weather conditions.