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 escalate guest issues/concerns

　　Handle and properly escalate 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