Position: Assistant ManagerImmediate Supervisor: General Manager/Operating PartnerStatus: NonexemptPosition Summary: This position assists with the leading and managing of the drive-in's operations and employees during an assigned shift.Essential Job Duties:Train, manage, direct, coach, lead, and assign drive-in employees during shiftLead and manage drive-in operations during shift to provide an optimal guest experienceManage staffing levels during shiftPerform opening and/or closing dutiesHandle and properly escalate guest issues/concerns during shiftHandle and properly escalate employee issues/concernsMonitor and manage the drive-in's food, labor, paper, and inventory during shift to maximize cost-control, operational efficiency, quality standards, and customer serviceAssist with preparation and maintenance of drive-in recordsComply with and enforce all company policies, procedures, and operational standardsEnsure compliance with all applicable federal, state, and local lawsPerform 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 standardsPerform 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 standardsRegular attendanceADDITIONAL DUTIES:Move and stock food product weighing up to 50 poundsPerform other job-related duties as assigned or requiredTime/Shift Expectations: Minimum of 30 hours per week; irregular hours; nights; weekends; and holidaysQualifications and Job Requirements:ExperienceAt least six months of restaurant management experience or one year of retail management experienceExperience running a restaurant shift without supervisionKnowledge/SkillsGeneral restaurant or retail knowledgeKnowledge 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 regulationsBasic computer, math, and reading skillsEffective verbal and written communication skillsProblem-solving, multi-tasking, decision-making, leadership, time-management, and conflict-resolution skillsWork 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