Position: Assistant Manager

　　Immediate Supervisor: General Manager

　　Status: Nonexempt

　　Position Summary: Lead and develop people to execute outstanding product quality and customer service, build sales, and control costs for each shift. The Assistant Manager must follow standard operating policies and procedures.

　　Essential Job Duties:

　　Train, manage, direct, coach, lead, and assign drive-in employees during shift

　　Lead and manage drive-in operations during shift to provide an optimal guest experience

　　Manage staffing levels during shift

　　Perform opening and/or closing duties

　　Handle and properly escalate guest issues/concerns during shift

　　Handle and properly escalate employee issues/concerns

　　Monitor and manage the drive-in's food, labor, paper, and inventory during shift to maximize cost-control, operational efficiency, quality standards, and customer service

　　Assist with preparation and maintenance of drive-in records

　　Comply with and enforce all company policies, procedures, and operational standards

　　Ensure compliance with all applicable federal, state, and local laws

　　Perform all station duties (fountain & frozen, dresser, front swamp, back swamp, grill, switchboard, expeditor, food prep, and drive-thru (if applicable)) as necessary during shift to meet operational standards

　　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

　　Regular attendance

　　ADDITIONAL DUTIES:

　　Move and stock food product weighing up to 50 pounds

　　Perform other job-related duties as assigned or required

　　Time/Shift Expectations: Minimum of 30 hours per week; irregular hours; nights; weekends; and holidays

　　Qualifications and Job Requirements:

　　Experience

　　At least 2 years of restaurant management experience or one year of retail management experience preferred

　　Experience running a restaurant shift without supervision

　　Knowledge/Skills

　　General restaurant or retail knowledge

　　Knowledge of federal, state, and local health and safety laws and regulations

　　Basic computer, math, 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