Sonic
General Manager
Sonic, Rayne, Louisiana, United States, 70578
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
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