General Manager/ Operating Partner

Sonic (Soar Restaurants)•Troy, MI

16d

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, local marketing, facilities, vendors, and compliance with company policies and applicable laws. The position requires a minimum of 50 hours per week, with irregular hours that include nights, weekends, and holidays. The work takes place in a restaurant environment and includes continuous standing, bending, reaching, moving, stooping, stretching, and lifting, as well as exposure to heat, hot liquid shortening, freezers, and weather-related temperature extremes.

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 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, including irregular hours, nights, weekends, and holidays.
Ability to perform the physical activities described for the restaurant work environment and move and stock food products weighing up to 50 pounds.

Nice To Haves

Advanced studies in business, restaurant management, or related fields.
Quick-service restaurant (QSR) 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.
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 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 and maintain drive-in records and prepare and maintain necessary 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.
Ensure compliance with applicable federal, state, and local laws.
Manage regular cleaning and sanitation duties according to operational standards.
Maintain regular attendance.
As needed, perform station duties, including fountain and frozen, dresser, front swamp, back swamp, grill, switchboard, expeditor, food preparation, and drive-thru duties if applicable.
As needed, perform cleaning and sanitation tasks, 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 products weighing up to 50 pounds.
Perform other job-related duties as assigned or required.