General Manager/ Operating Partner

Position: General Manager/Operating Partner 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