Assistant Manager

guernseysonic; Perryville (MO); On-site; USD 42,000 - 54,000; Full time

Job summary

Guernsey Sonic in Perryville, MO seeks an Assistant Manager to lead shifts, train staff, and ensure top-quality food and guest service. You will manage scheduling, perform opening/closing duties, and uphold health and safety standards.

Qualifications include 2+ years in restaurant management or 1 year in retail management, strong communication skills, and the ability to handle guest and employee concerns while controlling costs.

Qualifications

• At least 2 years of restaurant management experience or 1 year of retail management experience.
• Experience running a restaurant shift without supervision.
• 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; problem-solving, multi-tasking, leadership, time-management, and conflict-resolution skills.

Responsibilities

• Train, manage, direct, coach, lead, and assign drive-in employees during shift.
• Lead drive-in operations to provide an optimal guest experience.
• Manage staffing levels during shift; perform opening/closing duties.
• Handle guest issues/concerns during shift and resolve them promptly.
• Monitor drive-in’s food, labor, paper, and inventory for cost-control and efficiency.
• Maintain drive-in records and ensure compliance with policies and laws.

Skills

Restaurant management

Staff coaching

Guest service

Health and safety

Verbal/written communication

Staffing & scheduling

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