Assistant General Manager

The Hi-Pointe has been an iconic St. Louis destination ever since this spot was a little drive-in in the 1980’s. Our mission is to bring it back to life with mouthwatering burgers and original sandwiches. Our chef-inspired menu uses locally sourced ingredients.

Our burger and sandwich joint is located in the historic Hi-Pointe neighborhood, just off of highway 40. This spot is a great place to pop into before or after events around town, or even as the main event. The menu has something for folks of many walks of life from our creative burgers, sandwiches, and shakes, to healthy salads and a menu for the little ones. Following the tradition of killin' it, Hi-Pointe Drive-In is brought to you by your friends from Sugarfire Smokehouse, among a few of your other favorite eateries. Our team is made up of the greatest people we know and talented chefs that create a unique experience every single time you come in, order delivery, or cater your event.

Job Summary:

The Assistant General Manager at Hi-Pointe Drive-In is responsible for helping the General Manager manage one of St. Louis’s best fast casual restaurants and leading a team of high achievers who are a little crazy in all the right ways. This position requires a high level of accountability, a genuine love for people, and the ability to serve A LOT of burgers. Although the Assistant General Manager is responsible for the profitability of the restaurant, success is also measured by your ability to help the General Manager develop the team, inspire them to be their best, and create a culture where people want to work. The team comes first, but Hi-Pointe wouldn’t be the best burger in St. Louis without flawless execution of the food and service. The Assistant General Manager is expected to execute company recipes and standards and be able to think outside the box. (check our Instagram @hipointedrivein).

Hi-Pointe was founded with the goal of creating a better, more authentic take on a stagnant food category…and so far, it’s working. We believe that by focusing on the things that matter most, success is inevitable. 

Here are a few sayings that define what we care most about…

Honored Hospitality – We don’t take the privilege of service for granted. Every time you set foot in our coop, or just take home some tasty chicken, we’re thankful. We show it. And that’s what hospitality smells like.

People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals for now and into the future.

Chef-Driven – Great good doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners, paired with providing culinary leadership is really what you’re tasting.

The General Manager must understand what it takes to manage and build a people-first business while having the discipline to maintain a thriving operation.

The General Manager is responsible for…

 

·      Building a best-in-class team which includes hiring, training, and developing your management and hourly team

 

·      Serving as an ambassador of Hi-Pointe, and being committed to building the Hi-Pointe brand

 

·      Operational excellence, maintaining flawless shift execution

 

·      Working with shift leaders to become better leaders and execute shifts independently

 

·      Managing Restaurant labor costs which include weekly scheduling for the team

 

·      Maintaining food cost standards by effectively managing inventory, food ordering, portion control, etc.

 

·      Being a good customer by maintaining healthy relationships with suppliers, food vendors, etc.

 

·      Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team

 

·      Streamlining the kitchen processes to maintain fast casual ticket times

 

·      Creating and maintaining a positive culture where people want to work, and people are pushed to be their best.

 

·      Taking care of your restaurant by ensuring all equipment used is in safe working condition, checked, and regularly serviced

 

·      Maintaining and delegating checklists to ensure effective running of the kitchen.

 

·      Regularly testing products to ensure the quality and the execution of recipes meets the standards set out by us.

 

·      Ensuring all team members meet all restaurant standards for safety and food handling.

 

·      Adhering to company standards, including personal hygiene and appearance

 

·      Assisting in community-related events, festivals, etc.

 

 

Qualifications:

 

·      Minimum of 5 years of restaurant experience required; 1-3 years in a management or supervisory capacity in a restaurant or in the retail /hospitality industry preferred

 

·      High school diploma or equivalent required; some college preferred

 

·      Serv Safe Certification

 

·      Hepatitis A vaccination record

 

 

 

 

 

 

 Hi-Pointe was founded with the goal of creating a better, more authentic take on a stagnant food category…and so far, it’s working. We believe that by focusing on the things that matter most, success is inevitable. 

Here are a few sayings that define what we care most about…

Honored Hospitality – We don’t take the privilege of service for granted. Every time you set foot in our coop or just take home some tasty chicken, we’re thankful. We show it. And that’s what hospitality smells like.

People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals for now and into the future.

Chef-Driven – Great good doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners, paired with providing culinary leadership is really what you’re tasting.

The General Manager must understand what it takes to manage and build a people-first business while having the discipline to maintain a thriving operation.

The General Manager is responsible for…

 

·      Building a best-in-class team which includes hiring, training, and developing your management and hourly team

 

·      Serving as an ambassador of Hi-Pointe, and being committed to building the Hi-Pointe brand

 

·      Working with ownership to set Sales & Profitability goals

 

·      Full accountability for Profit and Loss management

 

·      Operational excellence, maintaining flawless shift execution

 

·      Working with shift leaders to become better leaders and execute shifts independently

 

·      Managing Restaurant labor costs which include weekly scheduling for the team

 

·      Maintaining food cost standards by effectively managing inventory, food ordering, portion control, etc.

 

·      Being a good customer by maintaining healthy relationships with suppliers, food vendors, etc.

 

·      Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team

 

·      Streamlining the kitchen processes to maintain fast-casual ticket times

 

·      Creating and maintaining a positive culture where people want to work, and people are pushed to be their best.

 

·      Taking care of your restaurant by ensuring all equipment used is in safe working condition, checked, and regularly serviced

 

·      Maintaining and delegating checklists to ensure effective running of the kitchen.

 

·      Regularly testing products to ensure the quality and the execution of recipes meets the standards set out by us.

 

·      Ensuring all team members meet all restaurant standards for safety and food handling.

 

·      Adhering to company standards, including personal hygiene and appearance

 

·      Assisting in community-related events, festivals, etc.

 

 

Qualifications:

 

·      Minimum of 5 years of restaurant experience required; 1-3 years in a management or supervisory capacity in a restaurant or in the retail /hospitality industry preferred

 

·      High school diploma or equivalent required; some college preferred

 

·      Serv Safe Certification

 

·      Hepatitis A vaccination record

 

Ability to understand and follow direction from others. * Ability to read recipes and memorize and replicate food production procedures. * Ability to work in a high-volume, fast-paced work environment. * Skill and coordination in using kitchen utensils and equipment.

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