Assistant Manager

Sonic Drive-In; Texarkana (TX); Presencial; USD 32.000 - 46.000; Jornada completa

Descripción de la vacante

Sonic Drive-In in Texarkana, TX is seeking an Assistant Manager to lead and develop staff, drive sales, and control costs during shifts, while ensuring high quality product and customer service.

The role requires supervising drive-in operations, managing staffing, and enforcing company policies. The ideal candidate has prior restaurant or retail management experience and strong leadership, communication, and problem-solving skills.

Formación

• 2+ years of restaurant management experience or 1 year in 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 skills.
• Strong problem-solving, multitasking, leadership and time-management.

Responsabilidades

• 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 and/or closing duties.
• Handle guest issues and employee concerns.
• Monitor costs and inventory to maximize cost-control and efficiency.
• Ensure compliance with company policies and laws.
• Perform station duties as necessary during shift.
• Regular attendance.

Conocimientos

Restaurant management

Retail management

Shift management

Communication skills

Leadership

Time management

Problem solving

Health and safety laws

Basic math skills

Reading skills

Descripción del empleo

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