Assistant Manager

Assistant ManagerThis 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 shiftLead and manage drive-in operations during shift to provide an optimal guest experienceManage staffing levels during shiftPerform opening and/or closing dutiesHandle and properly escalate guest issues/concerns during shiftHandle and properly escalate employee issues/concernsMonitor and manage the drive-in's food, labor, paper, and inventory during shift to maximize cost-control, operational efficiency, quality standards, and customer serviceAssist with preparation and maintenance of drive-in recordsComply with and enforce all company policies, procedures, and operational standardsEnsure compliance with all applicable federal, state, and local lawsPerform 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 standardsPerform 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 standardsRegular attendanceAdditional 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.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; occasional exposure to extreme temperatures based on variable weather conditions.