Assistant Manager

Sonic Drive-In; Athens (TN); Presencial; USD 36.000 - 48.000; Jornada completa

Descripción de la vacante

Sonic Drive-In is seeking an Assistant Manager to lead and develop team members, ensure product quality, deliver outstanding guest service, and drive sales while controlling costs on each shift.

The role requires supervising drive-in operations, managing staffing, performing opening/closing duties, and enforcing all policies, safety standards, and procedures to meet company expectations.

Formación

• At least 2 years of restaurant management experience or one year of retail management experience preferred.
• Experience running a restaurant shift without supervision.
• Effective verbal and written communication skills.
• Knowledge of federal, state, and local health and safety laws and regulations.
• Basic computer, math, and reading skills.
• Problem-solving, multi-tasking, decision-making, leadership, time-management, and conflict-resolution skills.

Responsabilidades

• 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 guest concerns during shift and resolve issues.
• Monitor drive-in's costs and inventory during shift to maximize efficiency.
• Assist with preparation and maintenance of drive-in records.
• Comply with company policies, procedures, and standards.

Conocimientos

Restaurant management

Staff leadership

Communication skills

Decision making

Problem solving

Herramientas

POS systems

Descripción del empleo

Position: Assistant Manager

Immediate Supervisor:General Manager

Position Summary:Lead and develop people to execute outstanding product quality and customer service, build sales, and control costs for each shift.The Assistant Manager must follow standard operating policies and procedures.

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 escape guest issues/concerns during shift
• Handle and properly escape employee issues/concerns
• Monitor and manage the drive-in’s 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:Flexible work schedules, irregular hours; days, nights; weekends; and holidays

Qualifications and Job Requirements:

• Experience
• At least 2 years of restaurant management experience or one year of retail management experience preferred
• Experience running a restaurant shift without supervision
• Knowledge/Skills
• General restaurant or retail knowledge
• 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