General Manager/ Operating Partner

Sonic Drive-In; Livonia (MI); On-site; USD 65,000 - 95,000; Full time

Job summary

Sonic Drive-In in Livonia, MI seeks a General Manager/Operating Partner to lead daily operations and drive guest satisfaction. You will supervise crew, manage staffing, training, scheduling and adherence to standards while controlling costs and ensuring compliance with policies and laws.

The role requires strong leadership, deep operations knowledge, and the ability to coach teams toward excellence in service and efficiency. Exempt, full-time position with demanding hours.

Qualifications

• High school diploma or equivalent required.
• Preferred advanced studies in business or restaurant management.
• Minimum 3 years restaurant management experience, QSR preferred.
• Experience running a restaurant shift without supervision.
• Experience recruiting and managing employees.
• Knowledge of labor laws and health/safety regulations.

Responsibilities

• Lead and manage drive-in operations and employees.
• Recruit, interview, hire, onboard, train, and coach staff.
• Manage compensation per company guidelines and cost control measures.
• Oversee opening/closing duties and guest issue escalation.
• Plan and forecast food, labor, inventory to maximize efficiency and quality.
• Lead team meetings and maintain operational reports and records.

Skills

Staff management

Recruiting

Training & coaching

Operations oversight

Guest service improvement

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 escalat e guest issues/concerns
• Handle and properly escalat e 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