General Manager

guernseysonic; Santa Maria (CA); On-site; USD 55,000 - 75,000; Full time

Job summary

guernseysonic is seeking a General Manager in Santa Maria, CA, responsible for leading operations and managing a team to ensure exceptional guest experience. The role requires overseeing hiring, training, and compliance with operational standards.

The ideal candidate has 3+ years of restaurant management experience, preferably in fast-food settings, and must demonstrate strong leadership and communication skills. This full-time role demands availability for irregular hours including nights and weekends.

Qualifications

• Minimum three years of restaurant management experience, preferably in QSR.
• Ability to run a restaurant shift without supervision.
• Experience with recruiting, interviewing, and managing employees.

Responsibilities

• Lead and manage daily operations of the drive-in.
• Oversee compensation levels of employees.
• Ensure compliance with company policies and local laws.

Skills

Knowledge of labor and employment laws

Effective communication skills

Leadership skills

Problem-solving skills

Basic math and accounting skills

Education

High school diploma or equivalent

Advanced studies in business or restaurant management

Job description

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 elevate guest issues/concerns
• Handle and properly elevate 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