POSITION SUMMARY: This position is responsible for leading, supervising, and managing multiple assigned drive-ins in a designated area.

ESSENTIAL JOB DUTIES:

• Supervise, lead, train, and coach drive-in teams regarding guest service, operations, and financial goals

• Recruit, interview, hire, onboard, train, manage, direct, coach, lead, assign, supervise, discipline, and terminate drive-in General

Managers/Operating Partners and employees

• Supervise and approve drive-in employees’ compensation levels pursuant to company guidelines

• Lead, coach, and develop drive-in management and employees

• Handle all escalated guest issues/concerns

• Investigate and resolve all employee issues/concerns

• Supervise, manage, 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 focus on operational standards, guest service, and financial goals

• Communicate plans, goals, expectations, opportunities, and achievements to drive-in teams

• Supervise and manage all drive-in recordkeeping

• Prepare and maintain all necessary operational reports

• Develop, implement, supervise, and manage action plans regarding local marketing and business performance

• Ensure proper maintenance of drive-in and equipment

• Supervise and monitor vendor performance

• Perform audits 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

• 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 and manage 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

• 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

• Required – At least three years as a restaurant general manager (QSR preferred)

• Preferred – Multi-unit supervisor experience

• 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

• 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