Assistant Manager

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