Assistant Manager

Sonic Drive-In; Sachse (TX); On-site; USD 32,000 - 52,000; Full time

Job summary

Sonic Drive-In is seeking an Assistant Manager to help lead drive-in operations and staff during shifts. The role focuses on supervising team members, ensuring guest satisfaction, and maintaining costs and standards in a fast-paced restaurant environment.

Responsibilities include training staff, scheduling, handling guest and employee issues, and ensuring compliance with all policies, laws, and safety regulations. Regular attendance and flexible hours are required.

Qualifications

• Experience: at least six months of restaurant management or one year of retail management.
• Ability to run a restaurant shift without supervision.
• Knowledge of federal, state, and local labor and employment laws and safety regulations.

Responsibilities

• Train and lead drive-in employees during shift.
• Lead drive-in operations to ensure guest satisfaction.
• Monitor staffing levels during shift.
• Perform opening and/or closing duties.
• Handle guest and employee issues during shift.
• Manage food, labor and inventory to maximize cost control and efficiency.
• Ensure compliance with policies and laws.
• Perform station duties as needed during shift.
• Maintain sanitation and cleanliness.
• Attend shifts regularly.

Skills

Verbal communication

Written communication

Leadership

Time management

Problem solving

Multi-tasking

Conflict resolution

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