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: • 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