General Manager in Training

The Wendy's Company•Navarre, OH

7d•Onsite

About The Position

The General Manager in Training is responsible for executing the store plan to achieve established standards, sales, local marketing programs, and profits. The role does this primarily through staffing, personnel training, operating, and maintaining the store to maximize customer satisfaction. The position oversees sales and profit performance, monthly budgeting, staffing, product quality, customer service, cleanliness, employee training, operational controls, policies and procedures, administration, maintenance, employee relations, and performance management. This includes developing and executing store plans, analyzing and communicating P&L information, training and developing managers and crew, ensuring safe and consistent operations, and responding to customer concerns.

Requirements

Knowledge of Wendy's operating systems, procedures, policies, and procedures.
Knowledge of P&L analysis and corrective measures.
Knowledge of supervisory practices, planning and budgeting, interviewing practices, and training and development practices.
College degree or equivalent experience in operations.
1–2 years of management or operations experience in the restaurant industry.
Ability to perform all restaurant operations positions and functions.

Responsibilities

Meet budgeted sales and controllable cost targets; develop and execute plans to improve store sales and profits.
Develop and execute a local store marketing plan with the District Manager in response to market conditions and competitor activity.
Set monthly store budget goals, communicate anticipated variances to the District Manager, and develop time-definite plans to address unfavorable trends.
Review, analyze, and communicate budget and P&L information to staff and managers.
Determine crew staffing requirements, maintain management bench strength and adequate crew depth, use the W.O.T.C. program, and maintain application and personnel files.
Train managers and crew to prepare and serve quality products, assess product and service quality, and resolve customer complaints within 24 hours.
Monitor service times and train personnel to respond promptly, treat customers courteously, and solicit customer feedback.
Train personnel to maintain cleanliness, write and delegate execution of the store cleaning plan, and achieve consistently above-satisfactory Q.S.C. scores.
Train personnel on new products and company standards; orient new managers and crew; manage crew orientation and training; and develop managers and high-performing crew members.
Train managers in store systems, cost controls, problem-solving, Managing Better Shifts, leadership, and mentoring.
Meet or exceed the 80% Q.S.C. level and conduct informal Q.S.C. inspections.
Manage production labor and food costs using flowcharts, the build-to system, and store scheduling and positioning systems.
Monitor inventory to ensure product availability; analyze weekly P&L and review it with the management team; and hold weekly manager meetings.
Set store priorities and daily operational goals, and write and execute store plans based on priorities agreed upon with the District Manager.
Identify and respond to labor efficiency problems; maintain and use store systems to support consistent operations and customer satisfaction.
Follow company operating manuals, safety, cash-control, security, accident-reporting, health-inspection, recordkeeping, shift-management, EEO, and labor-law procedures; ensure managers understand and follow policies.
Maintain no more than a .25% variance between reported and actual figures, submit paperwork on time, respond promptly to customer comments, and conduct exit interviews as required.
Train crew and managers in scheduled equipment cleaning and preventative maintenance; calibrate equipment as trained; report maintenance problems and track them through completion.
Manage performance problems consistently, support employee retention, facilitate communication through manager meetings, and manage and communicate the grievance process.
Conduct management performance reviews on time and take appropriate corrective action for crew and management performance problems.