General Manager/ Operating Partner

soar-restaurants-sonic; Lufkin (TX); On-site; USD 70,000 - 90,000; Full time

Job summary

soar-restaurants-sonic is seeking a General Manager/Operating Partner to lead a drive-in’s operations and staff, ensuring guest satisfaction and profitability. You will direct scheduling, training, and performance management while optimizing labor, food, and inventory costs.

The role requires a minimum of three years in restaurant management, strong leadership and communication skills, and a commitment to safety, quality, and customer service.

Qualifications

• High school diploma or equivalent required; advanced studies in business or restaurant management preferred.
• 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 of labor and employment laws and health and safety regulations.
• Strong verbal and written communication; leadership, problem-solving and decision-making skills.

Responsibilities

• Recruit, interview, hire, onboard, train, coach, lead, schedule, and manage staff and assistant managers.
• Oversee food, labor, inventory, and costs to maximize efficiency and guest satisfaction.
• Supervise opening/closing duties; resolve guest and employee issues promptly.
• Lead team meetings; monitor records, reports, and vendor performance.
• Develop and implement local marketing and business plans.
• Ensure equipment maintenance and policy compliance; sanitation and safety.

Skills

Leadership

Communication

Problem-solving

Time management

Multi-tasking

Conflict resolution

Staff training

Knowledge of labor laws

Knowledge of health and safety laws

Basic math and accounting

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 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