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
Seniority level
Mid-Senior level
Employment type
Full-time
Job function
Other
Industries
Restaurants
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