Assistant Manager

Sonic Corp.; Melbourne (FL); On-site; USD 22,000 - 30,000; Full time

Job summary

Sonic Drive-In is seeking an Assistant Manager to oversee drive-in operations during shifts, leading staff and ensuring an excellent guest experience. The role involves staffing, opening/closing duties, resolving guest and team issues, and maintaining records to meet company standards.

The position requires experience managing a restaurant or retail shift, strong communication and problem-solving skills, and the ability to work nights, weekends, and holidays as indicated by typical shift

Qualifications

• Experience managing a restaurant shift or retail team is required.
• Strong verbal and written communication with staff and guests.
• Ability to multitask and make quick decisions under pressure.

Responsibilities

• Train, manage, direct, coach, lead, and assign drive-in employees during shift.
• Lead drive-in operations during shift to provide an optimal guest experience.
• Manage staffing levels during shift and perform opening/closing duties.
• Handle guest and employee issues/concerns during shift.
• Monitor food, labor, inventory to maximize cost-control and quality.
• Assist with preparation and maintenance of drive-in records.
• Ensure compliance with policies, laws, and standards.
• Perform all station duties as necessary during shift.
• Regular attendance and sanitation duties.

Skills

Leadership

Communication

Time management

Conflict resolution

Problem solving

Multi-tasking

Decision making

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