General Manager/ Operating Partner

This job opportunity is with a drive-in restaurant known for its commitment to delivering an exceptional guest experience through excellent food quality and customer service. The establishment prides itself on maintaining high operational standards, adhering strictly to health and safety regulations, and providing an engaging and supportive work environment for its team members. As a prominent business in the quick service restaurant (QSR) sector, this drive-in emphasizes efficiency, hospitality, and community involvement. Being the highest management position within the drive-in, the General Manager/Operating Partner role is crucial for the overall success and smooth operation of the facility. This position reports directly to the Market Supervisor or Multi-Unit Supervisor and operates with exempt status, indicating a salaried role with expectations beyond standard working hours.

The General Manager/Operating Partner holds comprehensive responsibilities that span recruiting, training, leading, and managing the entire team of assistant managers and employees, ensuring all facets of the drive-in's operations meet the company’s standards and exceed guest expectations. This role involves direct management of compensation within the company guidelines and demands excellent leadership skills to coach and direct the staff efficiently. Additionally, the General Manager oversees opening and closing operations and serves as the primary contact for escalating and resolving guest and employee issues to uphold satisfaction and maintain morale.

Financial and operational control is a significant part of this role, as the manager must plan, forecast, and manage various resources including food, labor, paper, and inventory to optimize cost control while maintaining quality standards. Leadership extends to orchestrating regular team meetings designed to focus the team on operational excellence and superior guest service. The position also requires meticulous handling of operational records and reports, development and implementation of local marketing initiatives, and management of vendor relationships. Compliance with all company policies and relevant laws is mandatory, alongside ensuring the facility and its equipment are maintained properly.

The role requires a minimum commitment of 50 hours per week with irregular hours that frequently include nights, weekends, and holidays, indicating the need for flexibility and dedication. Additional duties may include performing station tasks such as food preparation, operating various kitchen equipment, cleaning, and maintaining sanitation standards to assist in meeting operational demands. This role is hands-on and demands physical activity such as continuous standing, bending, lifting up to 50 pounds, and exposure to kitchen heat and freezer environments. The successful candidate must effectively balance management responsibilities with operational duties, showcasing strong problem-solving, decision-making, and interpersonal skills.

Overall, this position offers a dynamic and challenging career opportunity for experienced restaurant managers seeking to lead a high-performing team in a fast-paced QSR environment where leadership, operational expertise, and customer service excellence are pivotal.