General Manager/ Operating Partner
On-siteOregon, United States or Oregon, Ohio, United States
Job Summary
Recruit, hire, train, manage, and discipline drive-in employees while overseeing all operational aspects to ensure optimal guest experience. Forecast food, labor, and inventory to maximize cost control and efficiency, then lead team meetings to reinforce operational standards. Handle escalated guest and employee issues, maintain records, and develop local marketing action plans. As needed, perform station duties including cooking, stocking food up to 50 pounds, and sanitation tasks like dishwashing and equipment cleaning. Manage vendor performance and ensure compliance with all federal, state, and local laws. Work a minimum of 50 hours weekly with irregular shifts, nights, weekends, and holidays.
Required Qualifications
- High school diploma or equivalent
- At least three years of restaurant management experience (QSR preferred)
- Experience running a restaurant shift without supervision
- Experience recruiting, interviewing, hiring, and managing employees
- 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, accounting, and reading skills
- Effective verbal and written communication skills
- Problem-solving, multi-tasking, decision-making, leadership, time-management, and conflict-resolution skills
- Minimum of 50 hours per week
- Irregular hours
- Nights
- Weekends
- Holidays
- 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
Desired Qualifications
- Advanced studies in business, restaurant management, or related fields
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