AddressPosition: 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
