Co Manager

The Wendy's Company•Byram, MS

1d•Onsite

About The Position

The Co-Manager is responsible for hiring, training, and continuing development of the store crew. The role also assists the unit manager in operating and maintaining the store to maximize profitability and customer satisfaction. The Co-Manager oversees sales and profits, staffing, product quality, customer service, cleanliness, training, operational controls, policies and procedures, administration, maintenance, employee relations, and crew performance management. The position requires performing restaurant operations functions and working in restaurant, cooler, and freezer environments.

Requirements

Knowledge of Wendy’s operating systems and procedures.
Knowledge of Wendy’s policies and procedures related to job responsibilities.
Knowledge of supervisory practices.
Knowledge of interviewing practices.
Knowledge of the crew orientation and training program.
College degree or equivalent experience in operations.
One year of line operations experience in the restaurant industry.
Ability to perform all restaurant operations positions and functions.
Valid driver’s license.
Ability to stand for long periods without a break.
Ability to meet the requirements of all subordinate positions.
Ability to lift up to 50 pounds.
Ability to work in hot and cold environments, including the restaurant, cooler, and freezer.

Responsibilities

Build sales by promoting customer satisfaction and help manage costs, waste, food costs, and shift procedures.
Communicate shift-related sales and profit problems to the unit manager and assist with the store sales and profits plan.
Hire, train, and terminate crew members; monitor staffing coverage, turnover, and its causes; and make recommendations to the unit manager.
Monitor product quality and crew performance, provide feedback, and interact with customers during walk-throughs and while working off-line.
Measure service times, train crew in prompt and courteous customer service, take corrective action to improve service, and establish and communicate daily S.O.S. goals.
Train crew to maintain store cleanliness, follow the cleaning plan, and correct cleaning deficiencies.
Train crew on new products, orientation, initial position skills, and cross-training; assist with training new assistant managers in training; and recognize high-performing crew members to the unit manager.
Follow flowcharts and store priorities and plans; monitor inventory; maintain security of cash, product, and equipment; ensure standards and procedures are followed; manage shifts to Q.S.C. level of 80% or better; and take appropriate action when problems arise.
Follow the Operations manual, company policies and procedures, cash-control practices, accident-reporting procedures, Health Department-related procedures, and shift-management guidelines.
Perform administrative duties as required, write crew schedules to meet the unit manager’s plans and objectives, and comply with company standards for crew benefits if applicable.
Follow the Preventative Maintenance Program, train and monitor crew in equipment maintenance, and report and track maintenance problems through completion.
Manage crew performance consistently, support retention and teamwork, follow the grievance process, execute plans to reduce turnover, communicate priorities and assignments, and mentor crew members interested in leadership.
Take corrective action for crew performance problems and conduct timely crew performance reviews.
Meet the requirements of subordinate positions, perform physical inspections of restaurant areas, enter and leave a vehicle multiple times, and move and inspect restaurant supplies.