Assistant Manager

Position: Assistant Manager

Immediate Supervisor: General Manager/Operating Partner

Status: Nonexempt

Position Summary: This position assists with the leading and managing of the drive-ins operations and employees during an assigned shift.

Essential Job Duties:

Train, manage, direct, coach, lead, and assign drive-in employees during shift

Lead and manage drive-in operations during shift to provide an optimal guest experience

Manage staffing levels during shift

Perform opening and/or closing duties

Handle and properly escalate guest issues/concerns during shift

Handle and properly escalate employee issues/concerns

Monitor and manage the drive-ins food, labor, paper, and inventory during shift to maximize cost-control, operational efficiency, quality standards, and customer service

Assist with preparation and maintenance of drive-in records

Comply with and enforce all company policies, procedures, and operational standards

Ensure compliance with all applicable federal, state, and local laws

Perform all station duties (fountain & frozen, dresser, front swamp, back swamp, grill, switchboard, expeditor, food prep, and drive-thru (if applicable)) as necessary during shift to meet operational standards

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

Regular attendance

ADDITIONAL DUTIES:

Move and stock food product weighing up to 50 pounds

Perform other job-related duties as assigned or required

Time/Shift Expectations: Minimum of 30 hours per week; irregular hours; nights; weekends; and holidays

Qualifications and Job Requirements:

Experience

At least six months of restaurant management experience or one year of retail management experience

Experience running a restaurant shift without supervision

Knowledge/Skills

General restaurant or retail knowledge

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, 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