General Manager

guernseysonic; Mandeville (LA); On-site; USD 50,000 - 70,000; Full time

Job summary

guernseysonic in Mandeville, Louisiana, is seeking a General Manager to lead the drive-in restaurant. You will manage daily operations, recruit and train staff, and ensure compliance with health and safety regulations.

The ideal candidate will have at least three years of restaurant management experience, effective communication skills, and a focus on delivering exceptional customer service. This position requires a commitment to quality and teamwork in a fast-paced environment.

Qualifications

• At least three years of restaurant management experience, preferably in QSR.
• Experience in recruiting, interviewing, hiring, and managing employees.
• Knowledge of federal, state, and local labor and health laws.

Responsibilities

• Manage all aspects of drive-in operations to ensure optimal guest experience.
• Recruit, interview, hire, and train drive-in employees.
• Ensure compliance with company policies and local laws.

Skills

Restaurant management

Leadership

Problem-solving

Effective communication

Education

High school diploma or equivalent

Advanced studies in business or restaurant management

Job description

At Sonic, you're a partner and we compensate you like one. It's the dream job you never have to wake up from. At SONIC, you'll whistle while you work, gaining a sense of accomplishment along the way. You'll interact with fantastic people, earn great pay, sport a cool uniform. As a SONIC Drive-In restaurant General Manager, you are essentially leading your troops in a never-ending campaign to give America an infinitely more delicious food service experience. You will be involved in training and supporting drive‑in restaurant employees, ensuring that food is delivered in a clean, safe and efficient manner and our customers have an excellent experience.

Position: General Manager

Immediate Supervisor: Area Supervisor

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 escape guest issues/concerns
• Handle and properly escape 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.