Assistant Manager

Sonic Corp.; Hurst (TX); On-site; USD 34,000 - 46,000; Full time

Job summary

Sonic Drive-In in Texas is seeking an Assistant Manager to help lead daily operations and staff during assigned shifts. This role supports the General Manager by supervising team members, ensuring fast, friendly service, and maintaining quality standards.

You will handle opening/closing duties, staffing, guest concerns, and compliance with company policies and laws. Regular attendance and a hands-on approach are essential to keep the drive-in running smoothly.

Qualifications

• At least six months of restaurant management experience or one year of retail management experience.
• Experience running a restaurant shift without supervision.
• Knowledge of labor laws and health and safety regulations.
• Strong communication, leadership, and time-management skills.

Responsibilities

• Train, manage and coach drive-in employees during shift.
• Lead drive-in operations to provide an optimal guest experience.
• Manage staffing levels during shift.
• Perform opening and/or closing duties.
• Handle guest issues/concerns during shift.
• Handle employee issues/concerns during shift.
• Monitor inventory, labor, paper, and costs during shift for efficiency.
• Assist with maintaining drive-in records and ensuring policy compliance.
• Perform sanitation and cleaning duties as required.
• Maintain regular attendance and reliability.

Skills

Restaurant management

Staff leadership

Guest service

Communication

Problem solving

Tools

POS systems

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