Assistant Manager

Sonic Drive-In; Troy (MI); On-site; USD 37,000 - 52,000; Full time

Job summary

Sonic Drive-In in Michigan seeks an Assistant Manager to lead and manage drive-in operations during shifts, ensuring a premier guest experience and adherence to all company policies.

The role requires experience managing a restaurant shift, knowledge of labor laws, and strong communication and leadership skills. Expect hours include nights, weekends, and holidays; on-site work environment.

Qualifications

• At least 6 months of restaurant management experience or 1 year of retail management experience.
• Experience running a restaurant shift without supervision.
• Knowledge of federal, state, and local labor laws.
• Strong verbal and written communication skills.
• Basic computer, math, and reading skills.

Responsibilities

• Train and lead drive-in staff during shifts.
• Lead drive-in operations to ensure guest satisfaction.
• Manage staffing levels during shifts.
• Perform opening and/or closing duties.
• Handle guest issues and concerns during shifts.
• Address employee concerns during shifts.
• Monitor food, labor, and inventory to control costs.
• Assist with preparation and maintenance of drive-in records.
• Ensure compliance with company policies and laws.
• Perform all station duties as needed to meet standards.
• Perform cleaning and sanitation duties.
• Maintain regular attendance.
• Move and stock items up to 50 lb.
• Perform other duties as assigned.

Skills

Leadership

Time management

Communication

Problem solving

Multi-tasking

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