General Manager
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Before you apply
LocationFranklin, LA, US
Work modeon-site
Typefull-time
SenioritySenior
Experience3+ yrs
Company size10,000+ people
PostedOct 8, 2026 · 3w ago
Verified live3h ago
At a glanceSummarised by Seekless from the posting.
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
Advanced studies in business, restaurant management, or related fields
Skills
computer
About the company
At Sonic, you’re a partner and we compensate you like one. It’s the dream job you never have to wake up from. At SONIC, you’ll whistle while you work, gaining a sense of accomplishment along the way. You’ll interact with fantastic people, earn great pay, sport a cool uniform. As a SONIC Drive-In restaurant General Manager, you are indeed a general-leading your troops in a never-ending campaign to give America an infinitely more delicious food service experience. You will be involved in training and supporting drive-in restaurant employees, ensuring that food is delivered in a clean, safe and efficient manner and our customers have an excellent experience.
Position: General Manager
Immediate Supervisor: Area Supervisor
Position Summary: This position is the highest management position at the drive-in and is responsible for leading and managing the drive-in’s operations and employees.
Essential Job Duties:
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Recruit, interview, hire, onboard, train, manage, direct, coach, lead, schedule, assign, discipline, and terminate the drive-in’s assistant managers and employees
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Manage drive-in employees’ compensation levels pursuant to company guidelines
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Supervise, lead, and manage all aspects of drive-in operations to provide an optimal guest experience
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Manage opening and/or closing duties
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Handle and properly escalate guest issues/concerns
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Handle and properly escalate employee issues/concerns
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Manage, plan, forecast, and adjust the drive-in’s food, labor, paper, and inventory to maximize cost-control, operational efficiency, quality standards, and customer service
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Lead regular team meetings to ensure employees are focused on operational standards and guest service
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Manage and maintain all drive-in recordkeeping
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Prepare and maintain all necessary operational reports
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Develop, implement, and manage action plans regarding local marketing and business performance
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Ensure proper maintenance of drive-in and equipment
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Supervise and manage vendor performance
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Comply with and enforce all company policies, procedures, and operational standards
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Ensure compliance with all applicable federal, state, and local laws
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Manage regular cleaning and sanitation duties pursuant to operational standards
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Regular attendance
ADDITIONAL DUTIES:
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As needed, perform all station duties (fountain & frozen, dresser, front swamp, back swamp, grill, switchboard, expeditor, food prep, and drive-thru (if applicable)) to meet operational standards
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As needed, perform regular cleaning and sanitation duties – including trash disposal, mopping, sweeping, washing dishes and food preparation tools, wiping counters, sanitizing food preparation areas, cleaning equipment, and emptying used grease – pursuant to operational standards
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Move and stock food product weighing up to 50 pounds
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Perform other job-related duties as assigned or required
Time/Shift Expectations: Minimum of 50 hours per week; irregular hours; nights; weekends; and holidays
Qualifications and Job Requirements:
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Education
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Required – High school diploma or equivalent
•
Preferred – Advanced studies in business, restaurant management, or related fields
•
Experience
•
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/Skills
•
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
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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