Position: Assistant Manager

　　Immediate Supervisor: General Manager/Operating Partner

　　Status: Nonexempt

　　Position Summary: This position assists with the leading and managing of the drive-in's operations and employees during an assigned shift.

　　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 six months of restaurant management experience or one year of retail management experience

　　Experience running a restaurant shift without supervision

　　Knowledge/Skills

　　General restaurant or retail knowledge

　　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, 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