Assistant Manager

soar-restaurants-sonic; Town of Newark (WI); On-site; USD 40,000 - 52,000; Full time

Job summary

SOAR Restaurants Sonic in Wisconsin is seeking an Assistant Manager to help lead daily drive-in operations and staff during assigned shifts. You will be responsible for guiding team members, ensuring guest satisfaction, and maintaining standard operating procedures.

Minimum 30 hours per week with irregular hours, nights, weekends and holidays; you will oversee opening/closing duties, manage staffing, and help control costs while upholding company policies and safety rules.

Qualifications

• At least six months of restaurant management experience or one year of retail management experience.
• Experience running a restaurant shift without supervision.
• Knowledge of federal, state, and local labor and employment laws.
• Effective verbal and written communication skills and guest-service focus.

Responsibilities

• 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.
• Monitor and manage labor, food, and inventory during shift to maximize cost-control and quality standards.
• Comply with and enforce all company policies and standards.
• Perform all station duties as necessary during shift to meet operational standards.
• Ensure regular attendance and sanitation duties are performed.

Skills

Leadership

Customer service

Communication

Problem-solving

Time management

Tools

POS systems

Scheduling software

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 escal… guest issues/concerns during shift
• Handle and properly escal…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 skillsProblem-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