General Manager

guernseysonic; Springfield (OR); On-site; USD 50,000 - 70,000; Full time

Job summary

guernseysonic is seeking a General Manager in Springfield, Oregon to lead the drive-in's operations and employees. The ideal candidate will have significant experience in restaurant management and must provide an optimal guest experience through effective staff training and operational oversight.

This role entails recruiting, directing, and managing assistant managers and staff, as well as ensuring compliance with company policies and local regulations. A high school diploma is required, with advanced studies preferred.

Qualifications

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

Responsibilities

• Lead and manage the drive-in operations and employees.
• Recruit, train, and manage assistant managers and employees.
• Supervise and manage all aspects of drive-in operations.
• Ensure compliance with company policies and local laws.

Skills

Knowledge of federal, state, and local labor laws

Effective verbal and written communication

Problem-solving skills

Leadership skills

Basic computer 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