Drive-In General Manager: Lead Ops & Guest Experience

Sonic Drive-In; Winder (GA); Hybrid; USD 70,000 - 90,000; Full time

Job summary

Sonic Drive-In is seeking a General Manager/Operating Partner to lead the drive-in's operations and team in Georgia. You will recruit, train, and coach staff, manage cost controls, and ensure top guest experiences.

The role requires high‑level leadership, shift supervision, and adherence to company policies and local regulations. Expect long hours, weekend work, and strong focus on operational excellence.

Qualifications

• High school diploma or equivalent is required.
• Three+ years of restaurant management experience, preferably in QSR.
• Experience running a restaurant shift without supervision.
• Experience recruiting, interviewing, hiring, and managing staff.
• Knowledge of labor and employment laws and health and safety regulations.

Responsibilities

• Recruit, interview, hire, onboard, train, coach, lead and manage staff.
• Supervise all drive-in operations to ensure guest satisfaction.
• Manage opening/closing duties and daily records.
• Develop and manage action plans for local marketing and performance.
• Control food, labor, and inventory to maximize efficiency and quality.
• Ensure compliance with policies, procedures and laws.

Skills

Verbal communication

Written communication

Problem-solving

Leadership

Time management

Conflict resolution

Multitasking

Education

High school diploma or equivalent

Advanced studies in business/restaurant management

Job description

Position:General Manager/Operating Partner

Immediate Supervisor: Market Supervisor/Multi-Unit Supervisor

Status:Exempt

Position Summary: This position is the highest management position at the drive-in and is responsible for leading and managing the drive-in’s operations and employees.

Essential Job Duties:

• Recruit, interview, hire, onboard, train, manage, direct, coach, lead, schedule, assign, discipline, and terminate the drive-in’s assistant managers and employees
• Manage drive-in employees’ compensation levels pursuant to company guidelines
• Supervise, lead, and manage all aspects of drive-in operations to provide an optimal guest experience
• Manage opening and/or closing duties
• Handle and properly escalate guest issues/concerns
• Handle and properly escalate employee issues/concerns
• Manage, plan, forecast, and adjust the drive-in’s food, labor, paper, and inventory to maximize cost-control, operational efficiency, quality standards, and customer service
• Lead regular team meetings to ensure employees are focused on operational standards and guest service
• Manage and maintain all drive-in recordkeeping
• Prepare and maintain all necessary operational reports
• Develop, implement, and manage action plans regarding local marketing and business performance
• Ensure proper maintenance of drive-in and equipment
• Supervise and manage vendor performance
• Comply with and enforce all company policies, procedures, and operational standards
• Ensure compliance with all applicable federal, state, and local laws
• Manage regular cleaning and sanitation duties pursuant to operational standards
• Regular attendance

ADDITIONAL DUTIES:

• As needed, perform all station duties (fountain & frozen, dresser, front swamp, back swamp, grill, switchboard, expeditor, food prep, and drive-thru (if applicable)) to meet operational standards
• As needed, 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
• Move and stock food product weighing up to 50 pounds
• Perform other job-related duties as assigned or required

Time/Shift Expectations: Minimum of 50 hours per week; irregular hours; nights; weekends; and holidays

Qualifications and Job Requirements:

• Education
• Required – High school diploma or equivalent
• Preferred – Advanced studies in business, restaurant management, or related fields
• Experience
• At least three years of restaurant management experience (QSR preferred)
• Experience running a restaurant shift without supervision
• Experience recruiting, interviewing, hiring, and managing employees
• Knowledge/Skills
• 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, accounting, 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