Assistant Manager

soar-restaurants-sonic; Beatrice (NE); On-site; USD 32,000 - 42,000; Full time

Job summary

Soar Restaurants Sonic in Beatrice, NE is seeking an Assistant Manager to help lead drive-in operations and staff during assigned shifts.

You will train and coach team members, supervise guest experiences, monitor costs, and ensure compliance with company policies and applicable laws. This nonexempt role requires flexibility, including nights, weekends, and holidays, with a minimum of 30 hours per week.

Qualifications

• Must have at least six months of restaurant management experience or one year of retail management experience.
• Knowledge of federal, state, and local labor laws and health and safety regulations.
• Strong verbal and written communication, leadership, time management, and conflict-resolution skills.

Responsibilities

• Train, manage, direct, coach, lead, and assign drive-in employees during shift.
• Lead drive-in operations during shift to ensure an optimal guest experience.
• Manage staffing levels and perform opening/closing duties.
• Handle guest and employee issues during shift with proper escalation.
• Monitor costs and inventory to maximize efficiency and quality standards.
• Ensure compliance with policies, procedures, and laws.
• Perform all drive-in station duties as needed to meet standards.
• Maintain cleaning and sanitation duties per standards.

Skills

Restaurant mgmt

Staff coaching

Customer service

Labor law knowledge

Health & safety

Communication skills

Problem-solving

Job description

Position:Assistant Manager

Immediate Supervisor: General Manager/Operating Partner

Status: Nonexempt

Position Summary: This position assists with the leading and managing of the drive-in’s 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 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: 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