General Manager in Training

The Wendy's Company•Saint Joseph, MI

About The Position

The General Manager is responsible for executing the store plan to achieve established standards, sales, local marketing programs, and profits. The role primarily accomplishes this by staffing, training personnel, operating, and maintaining the store to maximize customer satisfaction. Responsibilities span sales and profit performance, budgeting, staffing, quality, service, cleanliness, training, operational controls, policy compliance, administration, maintenance, employee relations, and performance management.

Requirements

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.
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.

Responsibilities

Meet budgeted sales and controllable cost targets; set controllable cost targets and develop and execute plans to improve sales and profits.
Develop and execute a local store marketing plan with the District Manager in response to market conditions and competitor activity.
Set and meet monthly store budget goals, communicate anticipated variances to the District Manager, address unfavorable trends, and review 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 filing processes.
Train management and crew to prepare and serve quality products, assess product and service quality with customers, and resolve customer complaints within 24 hours.
Measure service times and train personnel in prompt customer service, courtesy, and gathering customer feedback.
Train staff 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 individual manager development plans.
Promote high-performing crew members into available crew leader and shift supervisor roles, and train managers in store systems, problem-solving, shift management, leadership, and mentoring.
Meet or exceed the 80% Q.S.C. level and conduct informal Q.S.C. inspections.
Manage production labor and food cost controls using flowcharts, the build-to system, and store scheduling and positioning systems; monitor inventory levels.
Analyze weekly P&L results with the management team, hold weekly manager meetings, set store priorities and daily operational goals, and write and execute store plans with delegated responsibilities.
Identify and respond to labor-efficiency problems and maintain and use store systems to support consistent operations and customer satisfaction.
Follow company manuals and policies; maintain safe working conditions; comply with cash control, security, accident reporting, health inspection, employee file, time card, EEO, and labor law procedures.
Manage shifts using Managing Better Shifts guidelines and ensure managers understand and follow company policies and procedures.
Maintain a maximum variance of .25% between reported and actual figures, submit paperwork promptly, respond to customer comments, and conduct exit interviews as required.
Train crew and management to perform scheduled equipment cleaning and maintenance, calibrate equipment as trained, and report and track maintenance issues through completion.
Manage performance problems consistently, support 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.