General Manager/ Operating Partner

Soar QSR•Fort Worth, TX

About The Position

The General Manager/Operating Partner is the highest management position at the drive-in and is responsible for leading and managing its operations and employees. The role oversees staffing, employee performance, guest service, cost control, operational standards, recordkeeping, reporting, marketing plans, facility and equipment maintenance, and vendor performance. The position must ensure compliance with company policies and applicable laws, and maintain regular attendance. The manager may also perform station duties and cleaning and sanitation tasks as needed. The role requires moving and stocking food products weighing up to 50 pounds. The position requires a minimum of 50 hours per week, with irregular hours that include nights, weekends, and holidays.

Requirements

High school diploma or equivalent.
At least three years of restaurant management experience; quick-service restaurant experience is preferred.
Experience running a restaurant shift without supervision.
Experience recruiting, interviewing, hiring, and managing employees.
Knowledge of federal, state, and local labor and employment laws, including wage and hour and equal employment opportunity laws.
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, multitasking, decision-making, leadership, time-management, and conflict-resolution skills.
Ability to work a minimum of 50 hours per week at irregular hours, including nights, weekends, and holidays.
Ability to perform the listed physical activities and move and stock food product weighing up to 50 pounds.

Nice To Haves

Advanced studies in business, restaurant management, or related fields.
Quick-service restaurant management experience.

Responsibilities

Recruit, interview, hire, onboard, train, manage, direct, coach, lead, schedule, assign, discipline, and terminate assistant managers and employees.
Manage employee compensation levels in accordance with company guidelines.
Supervise and manage drive-in operations to provide an optimal guest experience.
Manage opening and/or closing duties.
Handle and properly escalate guest and employee issues or concerns.
Manage, plan, forecast, and adjust food, labor, paper, and inventory to support cost control, operational efficiency, quality standards, and customer service.
Lead regular team meetings focused on operational standards and guest service.
Manage drive-in recordkeeping and prepare and maintain operational reports.
Develop, implement, and manage action plans for local marketing and business performance.
Ensure proper maintenance of the drive-in and its equipment.
Supervise and manage vendor performance.
Comply with and enforce company policies, procedures, and operational standards, as well as applicable federal, state, and local laws.
Manage regular cleaning and sanitation duties.
Perform station duties as needed, including fountain and frozen, dresser, front swamp, back swamp, grill, switchboard, expeditor, food prep, and drive-thru where applicable.
Perform cleaning and sanitation tasks as needed, including trash disposal, mopping, sweeping, washing dishes and food preparation tools, wiping counters, sanitizing food preparation areas, cleaning equipment, and emptying used grease.
Move and stock food product weighing up to 50 pounds.
Perform other job-related duties as assigned or required.
Maintain regular attendance.