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