A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
The Manager in Training (MIT) position requires participation in a structured program designed to develop comprehensive knowledge of Sonic restaurant operations, including finance, staff management, and customer service, under the guidance of a General Manager. This program provides hands-on experience to prepare candidates for advancement to the General Manager role.
KEY RESPONSIBILITIES
Assisting the general manager with daily operations and driving revenue. Assist in the oversight of daily store activities, ensure cleanliness, manage inventory, and handle scheduling. Learn to interpret P&L (profit & loss) statements, manage payroll, control expenses, and track revenue. Understanding how to use metrics to evaluate Drive-In performance and make necessary improvements. Assist with recruiting, hiring, training, coaching, and developing team members. Celebrating team successes and coaching for better performance. Setting expectations and providing clear and continuous feedback. Creating an upbeat, positive atmosphere that makes work fun. Helping employees understand the big picture and their role by sharing the why behind tasks. In partnership with the General Manager, establish and support a community outreach program, making a difference, and growing sales for the Drive-In and the brand. Enforce all federal, state, and local labor laws. Uphold company food safety, food handling, and sanitation requirements to ensure the health and safety of our customers and employees. Perform other job-related duties as assigned or required.
QUALIFICATIONS/SKILLS
Strong communication, math, and analytical abilities are essential for handling scheduling, budgeting, and conflict resolution. The ability to maintain a positive leadership style, especially during rushes and stressful situations. Resiliency trying different approaches to solve a problem; working to get better every day. Ability to prioritize and complete tasks accordingly. Available approximately 50 hours per week; able to work flexible hours, including weekends, holidays, and closing shifts as needed.
EDUCATION AND/OR EXPERIENCE
Minimum of 2-3 years of general management experience in food service or hospitality. Associate degree in business or related field preferred. Willingness to relocate to available store openings upon successful completion of training within a minimum of a 45-mile radius from home base. Current certifications (e.g., ServSafe)
ESSENTIAL PHYSICAL FUNCTIONS
Must have the ability/stamina to work a minimum of 50 hours a week. Ability to stand/walk for 8-10 hours per day on average. Must be able to lift and carry up to 50 lbs. Will frequently reach, feel, bend, stoop, carry, finely manipulate, and key in data. Must be able to work in both warm and cool environments, indoors and outdoors. Must be able to tolerate higher levels of noise from music and customer traffic.
