General Manager/ Operating Partner

Sonic Drive-In; Columbus (OH); On-site; USD 55,000 - 75,000; Full time

Job summary

Sonic Drive-In in Columbus, OH seeks a General Manager/Operating Partner to lead drive-in operations and a team of associates. This exempt role drives guest satisfaction, staff development, and financial performance, with responsibility for opening/closing, scheduling, and compliance with company standards.

Responsibilities include recruiting, training, cost control, inventory management, vendor relations, and local marketing initiatives to ensure exceptional service and profitability.

Qualifications

• High school diploma or equivalent required; advanced studies preferred.
• At least 3 years of restaurant management experience (QSR preferred).
• Experience recruiting, interviewing, hiring, and managing staff.
• Knowledge of labor laws, safety standards, and food safety.

Responsibilities

• Recruit, interview, hire, onboard, train, coach, and lead staff.
• Manage compensation levels per company guidelines.
• Oversee all drive-in operations for guest experience.
• Lead opening/closing duties and daily supervision.
• Address guest and employee concerns promptly.
• Handle cost control: food, labor, inventory, and paper.
• Run team meetings and maintain records/reports.
• Execute local marketing and business performance plans.
• Ensure maintenance of equipment and vendor performance.
• Ensure compliance with policies and laws.

Skills

People leadership

Recruitment & onboarding

Coaching & performance

Guest service mindset

Operations management

Cost control & inventory

Scheduling & planning

Communication skills

Problem solving

Education

High school diploma or equivalent

Advanced studies in business/restaurant mgmt

Tools

Basic computer & accounting skills

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 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