General Manager

The Wendy's Company•Burbank, CA

13d•Onsite

About The Position

The General Manager executes 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, and maximizing customer satisfaction. The General Manager oversees sales and budgets, staffing, product quality, service, cleanliness, training, operational controls, policies and procedures, administration, maintenance, employee relations, and performance management. The position is based in Wooster, Ohio, and may require travel to multiple stores as needed.

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, 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 and meet the requirements of subordinate positions.
Valid driver's license.
Ability to stand for long periods without a break, lift up to 50 pounds, and work in hot and cold environments, including the restaurant, cooler, and freezer.

Responsibilities

Meet budgeted sales targets and set and meet controllable cost targets.
Develop and execute a local store marketing plan with the District Manager in response to market conditions and competitor activities.
Respond to competitor activity and develop plans to improve sales and profits.
Set and meet monthly store budget goals, communicate anticipated variances to the District Manager, and develop time-specific plans to resolve unfavorable trends.
Review, analyze, and communicate budget and P&L information to staff and managers.
Hire, train, and terminate subordinate managers; maintain management bench strength and ensure the co-manager has adequate crew depth for each shift.
Use the W.O.T.C. program and maintain processes for handling applications and files.
Train management and crew to prepare and serve quality products, assess product and service quality, and resolve customer complaints within 24 hours.
Measure service times and train personnel to respond promptly and courteously to customers and seek feedback on customer satisfaction.
Train personnel to maintain cleanliness, write and execute 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 create development plans for managers.
Promote high-performing crew members to available crew leader and shift supervisor positions.
Train managers in store systems, Q.S.C. and 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 levels to ensure product and item availability.
Analyze weekly P&L results and review them with the management team; hold weekly manager meetings.
Set store priorities and write and execute store plans based on priorities agreed upon with the District Manager, delegating responsibilities to other managers.
Identify and address labor-efficiency problems, maintain and use store systems, and set daily operational goals.
Follow company operations and policy manuals; maintain safe working conditions; follow cash-control and security policies; and report accidents promptly and accurately.
Follow procedures for resolving operational problems identified by Health Department inspectors; manage employee files and time cards according to policy; and ensure managers adhere to policies and procedures.
Manage shifts using Managing Better Shifts guidelines or a similar checklist and comply with EEO and labor-law requirements.
Maintain a maximum 0.25% 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 maintenance, calibrate equipment as trained by a maintenance technician, and track reported maintenance problems through completion.
Manage performance problems consistently, maximize 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 performance problems among crew and management.
Perform all restaurant operations positions and functions, conduct physical inspections of all restaurant areas, move and inspect restaurant supplies, and travel to multiple stores as needed.