General Manager/ Operating Partner
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 and employee management, guest service, operational standards, cost control, inventory, reporting, local marketing, equipment maintenance, vendors, and compliance with company policies and applicable laws. The position requires at least 50 hours per week and involves irregular hours, including nights, weekends, and holidays. The work is performed in a restaurant environment with continuous standing, bending, reaching, moving, stooping, stretching, and lifting. The employee may also encounter heat, hot liquid shortening, freezer conditions, and variable outdoor temperatures.
Requirements
- High school diploma or equivalent.
- At least three years of restaurant management experience.
- 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 EEO 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.
Nice To Haves
- Advanced studies in business, restaurant management, or related fields.
- Quick-service restaurant (QSR) experience is preferred.
Responsibilities
- Recruit, interview, hire, onboard, train, manage, direct, coach, lead, schedule, assign, discipline, and terminate assistant managers and employees.
- Manage employee compensation levels pursuant to company guidelines.
- Supervise, lead, and manage drive-in operations to provide an optimal guest experience.
- Manage opening and/or closing duties.
- Handle and properly escalate guest issues and concerns.
- Handle and properly escalate employee issues and concerns.
- Manage, plan, forecast, and adjust food, labor, paper, and inventory to maximize cost control, operational efficiency, quality standards, and customer service.
- Lead regular team meetings focused on operational standards and guest service.
- Manage and maintain drive-in recordkeeping and prepare and maintain necessary operational reports.
- Develop, implement, and manage action plans regarding local marketing and business performance.
- Ensure proper maintenance of the drive-in and equipment.
- Supervise and manage vendor performance.
- Comply with and enforce company policies, procedures, and operational standards, and ensure compliance with applicable federal, state, and local laws.
- Manage regular cleaning and sanitation duties pursuant to operational standards.
- Maintain regular attendance.
- As needed, perform station duties, including fountain and frozen, dresser, front swamp, back swamp, grill, switchboard, expeditor, food prep, and drive-thru if applicable.
- As needed, perform cleaning and sanitation tasks, including trash disposal, mopping, sweeping, washing dishes and food preparation tools, wiping counters, sanitizing 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.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
High school or GED
