General Store Manager in Training

Sonic Drive-In; Jacksonville (AR); On-site; USD 45,000 - 65,000; Full time

Job summary

Sonic Drive-In is seeking a General Manager in Jacksonville, AR, responsible for leading operations and managing staff. The ideal candidate will have at least three years of restaurant management experience, preferably in a quick-service restaurant. Duties include hiring and training staff, managing day-to-day operations, ensuring compliance with health and safety regulations, and enhancing customer experience. This full-time role requires a minimum of 50 hours per week, including nights, weekends, and holidays.

Qualifications

• Minimum of three years of restaurant management experience, preferably in QSR.
• Experience running a restaurant shift without supervision.
• Knowledge of federal, state, and local labor laws.

Responsibilities

• Recruit, interview, hire, onboard, train, and manage employees.
• Supervise all aspects of drive-in operations to enhance guest experience.
• Manage drive-in's food, labor, and inventory for cost control.

Skills

Leadership

Problem-solving

Multi-tasking

Effective communication

Conflict resolution

Education

High school diploma or equivalent

Advanced studies in business or restaurant management

Job description

Position

General Manager

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