Assistant Manager
On-siteOregon, United States or Oregon, Ohio, United States
Job Summary
Lead drive-in operations and employees during assigned shifts by training, directing, and managing staffing levels to maximize cost-control and operational efficiency. Handle guest and employee issues, perform opening/closing duties, and execute all station tasks including food prep, grill, and drive-thru operations. Complete regular cleaning, sanitation, and food safety protocols while monitoring inventory and enforcing company policies and local laws. Assist with record preparation and stock food products weighing up to 50 pounds. Work minimum 30 hours per week with irregular hours, nights, weekends, and holidays in a fast-paced restaurant environment.
Required Qualifications
- At least six months of restaurant management experience or one year of retail management experience
- Experience running a restaurant shift without supervision
- Regular attendance
- Minimum of 30 hours per week
- Irregular hours
- Nights
- Weekends
- Holidays
- General restaurant or retail knowledge
- 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, and reading skills
- Effective verbal and written communication skills
- Problem-solving, multi-tasking, decision-making, leadership, time-management, and conflict-resolution skills
- 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
- Must be able to move and stock food product weighing up to 50 pounds
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