General Manager

at Sonic Drive-In in Marion, Illinois, United States

Job Description

At Sonic, you’re a partner and we compensate you like one. It’s the dream job you never have to wake up from. At SONIC, you’ll whistle while you work, gaining a sense of accomplishment along the way. You’ll interact with fantastic people, earn great pay, sport a cool uniform. As a SONIC Drive-In restaurant General Manager, you are indeed a general-leading your troops in a never-ending campaign to give America an infinitely more delicious food service experience. You will be involved in training and supporting drive-in restaurant employees, ensuring that food is delivered in a clean, safe and efficient manner and our customers have an excellent experience.

Position: General Manager

Immediate Supervisor: Area Supervisor

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