What are the responsibilities and job description for the Restaurant Operations Manager - Sonic Drive In position at Sonic Drive In?
Leadership Opportunity
As a General Manager at Sonic Drive-In, you will have the opportunity to lead a high-performing team and drive sales growth through excellent customer service, efficient operations, and strategic planning.
Key Responsibilities
The General Manager will be responsible for:
- Managing Restaurant Operations: Supervising, leading, and managing all aspects of drive-in operations to provide an optimal guest experience.
- Leading the Team: Recruiting, interviewing, hiring, training, managing, directing, coaching, leading, scheduling, assigning, disciplining, and terminating assistant managers and employees.
- Managing Inventory and Costs: Managing, planning, forecasting, and adjusting the drive-in's food, labor, paper, and inventory to maximize cost-control, operational efficiency, quality standards, and customer service.
- Resolving Guest and Employee Issues: Handling and properly escalating guest issues/concerns, as well as employee issues/concerns.
Requirements
To succeed in this role, you must have:
- Education: High school diploma or equivalent required; advanced studies in business, restaurant management, or related fields preferred.
- Experience: At least three years of restaurant management experience (QSR preferred); experience running a restaurant shift without supervision.
- Skills and Qualifications: Knowledge of federal, state, and local labor and employment laws; 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
This position requires continuous standing, bending, reaching, moving, stooping, stretching, and lifting in a fast-paced restaurant environment. You will also work in a kitchen with frequent exposure to heat and hot liquid shortening while cooking, as well as occasional exposure to extreme temperatures based on variable weather conditions.
