Position: General Manager Immediate Supervisor: Market Supervisor/Multi-Unit Supervisor Status: Exempt 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