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Minimum of three (3) years of restaurant management experience (QSR preferred), experience running shifts without supervision. Wears required uniform and appropriate personal protective equipment as outlined in the Sonic Drive-in operations manual.
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Prepares employee work schedules in a timely manner to ensure continuous ability to properly serve guests in accordance with Sonic Drive-In policy and applicable law. Directs and assigns drive-in employees and management to perform all duties in the Basic Stations (Fountain & Frozen, Dresser, Front Swamp, Back Swamp, Grill, Switchboard, Expeditor, Food Prep, Carhop, Skating Carhop and if applicable Drive-Thru) as needed and depending on store volume, during a shift to ensure the preparation (portion control), temperature, packaging, appearance, presentation, taste and service of all menu items meet operational standards.
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Being a Shift Manager at a SONIC Drive-In restaurant is the cherry on top of a Strawberry Banana Split Molten Cake Sundae. Additional SONIC Drive-In Shift Manager Qualifications.
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Being an Shift Manager at a SONIC Drive-In restaurant is the cherry on top of a Strawberry Banana Split Molten Cake Sundae. Additional SONIC Drive-In Assistant Manager Qualifications.
$16.2 an hourExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Being an Assistant Manager at a SONIC Drive-In restaurant is the cherry on top of a Strawberry Banana Split Molten Cake Sundae. Minimum of six months of restaurant management experience (QSR) or one year entry level retail management experience required.
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As a Restaurant Shift Manager, you will be responsible for assisting the General Manager and Assistant Manager in managing the daily operations of the restaurant.
$14.33 - $18.63 an hourFull-timeExpandApply NowActive JobUpdated 1 month ago - UpvoteDownvoteShare Job
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Hourly rates may vary based on state/local minimum wage requirements. Preferably, you have two years of restaurant experience. Free Shift Meals. Hourly team members will be eligible for overtime in accordance with applicable law and Inspire Brands policy.
$14.33 - $18.63 an hourFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Sure, classic cars and vintage threads may be things of the past, but the Sonic Drive-In experience will always be groovy, right on, awesome, wicked, fab, the bee's knees, cruisin.
$14 - $18 an hourExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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You'll assist the drive-in restaurant's General Manager in managing drive-in operations. Directs and assigns drive-in restaurant employees as needed to ensure all aspects of food service meet operational standards.
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Time/Shift Expectations: Minimum of 30 hours per week; irregular hours; nights; weekends; and holidays. Work 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.
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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.
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General restaurant or retail knowledge. Lead shift meetings. Perform, lead, and supervise station duties (fountain & frozen, dresser, front swamp, back swamp, grill, switchboard, expeditor, food prep, and drive-thru (if applicable.
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Advanced studies in business, restaurant management, or related fields are preferred. Monitors and makes appropriate adjustments to staffing levels during assigned shift. If necessary, performs all duties in the Basic Stations (Fountain & Frozen, Dresser, Front Swamp, Back Swamp, Grill, Switchboard, Expeditor, Food Prep, and if applicable Drive-Thru) depending on store volume and business need to ensure the preparation (portion control), temperature, packaging, appearance, presentation, taste and service of all menu items meet operational standards.
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