Job Description:
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:
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Train, manage, direct, coach, lead, and assign drive-in employees during shift.
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Lead and manage drive-in operations during shift to provide an optimal guest experience.
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Manage staffing levels during shift.
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Perform opening and/or closing duties.
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Handle and properly escalate guest issues/concerns during shift.
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Handle and properly escalate employee issues/concerns.
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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.
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Assist with preparation and maintenance of drive-in records.
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Comply with and enforce all company policies, procedures, and operational standards.
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Ensure compliance with all applicable federal, state, and local laws
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Perform all station duties (fountain & frozen, dresser, front swamp, back swamp, grill, switchboard, expediter, food prep, and drive-thru (if applicable)) as necessary during shift to meet operational standards.
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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.
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Regular attendance.
ADDITIONAL DUTIES:
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Move and stock food product weighing up to 50 pounds.
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Perform other job-related duties as assigned or required.
Time/Shift Expectations: Minimum of 40 hours per week; irregular hours; nights; weekends; and holidays.
Qualifications and Job Requirements:
Experience:
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At least six months of restaurant shift lead experience.
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Experience running a restaurant shift without supervision.
Knowledge/Skills:
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General restaurant or retail knowledge.
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Knowledge of federal, state, and local labor and employment laws (e.g., wage and hour laws; EEO laws, etc.).
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Knowledge of federal, state, and local health and safety laws and regulations.
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Basic computer, math, and reading skills.
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Effective verbal and written communication skills.
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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.
