General Manager

General ManagerThis 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 employeesManage drive-in employees' compensation levels pursuant to company guidelinesSupervise, lead, and manage all aspects of drive-in operations to provide an optimal guest experienceManage opening and/or closing dutiesHandle and properly escalate guest issues/concernsHandle and properly escalate employee issues/concernsManage, plan, forecast, and adjust the drive-in's food, labor, paper, and inventory to maximize cost-control, operational efficiency, quality standards, and customer serviceLead regular team meetings to ensure employees are focused on operational standards and guest serviceManage and maintain all drive-in recordkeepingPrepare and maintain all necessary operational reportsDevelop, implement, and manage action plans regarding local marketing and business performanceEnsure proper maintenance of drive-in and equipmentSupervise and manage vendor performanceComply with and enforce all company policies, procedures, and operational standardsEnsure compliance with all applicable federal, state, and local lawsManage regular cleaning and sanitation duties pursuant to operational standardsRegular attendanceAdditional 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 standardsAs 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 standardsMove and stock food product weighing up to 50 poundsPerform other job-related duties as assigned or requiredTime/Shift Expectations: Minimum of 50 hours per week; irregular hours; nights; weekends; and holidaysQualifications and Job Requirements:Education:Required – High school diploma or equivalentPreferred – Advanced studies in business, restaurant management, or related fieldsExperience:At least three years of restaurant management experience (QSR preferred)Experience running a restaurant shift without supervisionExperience recruiting, interviewing, hiring, and managing employeesKnowledge/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 regulationsBasic computer, math, accounting, and reading skillsEffective verbal and written communication skillsProblem-solving, multi-tasking, decision-making, leadership, time-management, and conflict-resolution skillsWork 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