Position:                                                         Assistant Manager

Immediate Supervisor:                          General Manager

Status:                                                             Nonexempt

Position Summary: Lead and develop people to execute outstanding product quality and customer service, build sales, and control costs for each shift. The Assistant Manager must follow standard operating policies and procedures. 

Essential Job Duties:

Train, manage, direct, coach, lead, and assign drive-in employees during shiftLead and manage drive-in operations during shift to provide an optimal guest experienceManage staffing levels during shiftPerform opening and/or closing dutiesHandle and properly escalate guest issues/concerns during shiftHandle and properly escalate employee issues/concernsMonitor and manage the drive-in's food, labor, paper, and inventory during shift to maximize cost-control, operational efficiency, quality standards, and customer serviceAssist with preparation and maintenance of drive-in recordsComply with and enforce all company policies, procedures, and operational standardsEnsure compliance with all applicable federal, state, and local lawsPerform 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 standardsPerform 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 standardsRegular attendance

ADDITIONAL DUTIES:

Move and stock food product weighing up to 50 poundsPerform 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:

ExperienceAt least 2 years of restaurant management experience or one year of retail management experience preferredExperience running a restaurant shift without supervisionKnowledge/SkillsGeneral restaurant or retail knowledgeKnowledge of federal, state, and local health and safety laws and regulationsBasic computer, math, and reading skillsEffective verbal and written communication skillsProblem-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