You are applying for work for Sutton Franchise Group of Sonic, not Sonic Corporate, or any of its affiliates. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set their own wage and benefit programs that can vary among franchisees.

Position:Carhop

Immediate Supervisor:Manager on Duty (MOD)

Status:Nonexempt

Position Summary: This position serves product to guests.

Essential Job Duties:

• Ensure that product meets operational, quality, and appearance standards before being delivered to guests
• Deliver product to guests by carrying and balancing a tray weighing up to 25 pounds
• Provide friendly, quick, and polite service to guests
• Promptly respond to guest requests
• Report customer complaints/issues to MOD
• Assist guest with payment
• Make accurate change quickly and efficiently
• Clear trays and trash from guests vehicles, patio, drive-thru, and parking lot
• Comply with all company policies, procedures, and operational standards
• 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
• Regular attendance

ADDITIONAL DUTIES:

• Report employee complaints/issues to MOD
• Move and stock food product weighing up to 50 pounds
• Skating Carhop:
• Complete Skating Carhop training requirements
• Perform duties while on roller skates
• Perform other job-related duties as assigned or required

Time/Shift Expectations: Irregular hours; nights; weekends; and holidays

Qualifications and Job Requirements:

• Knowledge/Skills
• General restaurant or retail knowledge
• Basic math and reading skills
• Effective verbal and written communication skills
• Ability to follow directions
• Customer service and multi-tasking skills

Work Environment: Continuous standing, bending, reaching, moving, stooping, stretching, lifting, and skating (for Skating Carhops) 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