Assistant Manager

guernseysonic; LaFayette (GA); On-site; USD 42,000 - 56,000; Full time

Job summary

Guernsey Sonic is seeking an Assistant Manager to lead drive-in operations and drive sales while controlling costs. You will train and supervise staff, ensure guest satisfaction, and adhere to all policies and laws.

The role requires strong leadership, communication, and problem-solving skills, with flexibility to work days, nights, weekends, and holidays. Responsibilities include opening/closing duties, staff scheduling, and maintaining records, while ensuring sanitation and quality standards

Qualifications

• Experience in restaurant or retail management.
• Experience running a restaurant shift without supervision.
• Knowledge of health and safety laws and regulations.
• Basic computer, math and reading skills.
• Effective verbal and written communication.
• Strong problem-solving and multi-tasking abilities.

Responsibilities

• Train, manage, direct, coach, and lead drive-in employees on shift.
• Lead drive-in operations to ensure 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 cost control, inventory, and operational efficiency.
• Maintain drive-in records and compliance with policies.
• Perform sanitation and cleaning duties as required.
• Attend shifts regularly.

Skills

Leadership

Customer service

Staffing

Training

Communication

Problem-solving

Time-management

Conflict-resolution

Cost control

Tools

POS systems

Job description

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