General Manager Operating Partner

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-ins operations and employees.

Essential Job Duties:

• Recruit interview hire onboard train manage direct coach lead schedule assign discipline and terminate the drive-ins 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-ins 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

ADDITIONAL 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 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

Required Experience:

Director