General Store Manager in Training

General Manager

This position is the highest management position at the drive-in and is responsible for leading and managing the drive-in's operations and employees.

Essential job duties include : recruiting, interviewing, hiring, onboarding, training, managing, directing, coaching, leading, scheduling, assigning, disciplining, and terminating the drive-in's assistant managers and employees; managing drive-in employees' compensation levels pursuant to company guidelines; supervising, leading, and managing all aspects of drive-in operations to provide an optimal guest experience; managing opening and / or closing duties; handling and properly escalating guest issues / concerns; handling and properly escalating employee issues / concerns; managing, planning, forecasting, and adjusting the drive-in's food, labor, paper, and inventory to maximize cost-control, operational efficiency, quality standards, and customer service; leading regular team meetings to ensure employees are focused on operational standards and guest service; managing and maintaining all drive-in recordkeeping; preparing and maintaining all necessary operational reports; developing, implementing, and managing action plans regarding local marketing and business performance; ensuring proper maintenance of drive-in and equipment; supervising and managing vendor performance; complying with and enforcing all company policies, procedures, and operational standards; ensuring compliance with all applicable federal, state, and local laws; managing regular cleaning and sanitation duties pursuant to operational standards; and regular attendance.

Additional duties include : performing all station duties (fountain & frozen, dresser, front swamp, back swamp, grill, switchboard, expeditor, food prep, and drive-thru (if applicable)) to meet operational standards; performing 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; moving and stocking food product weighing up to 50 pounds; and performing 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 include : 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); and 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).