General Manager

Wendy's•Vicksburg, MS

20d•Onsite

About The Position

The General Manager executes the store plan to meet established standards, sales goals, local marketing objectives, and profit targets. The role focuses on staffing, training, operating, and maintaining the store to maximize customer satisfaction. The General Manager oversees sales and costs, budgeting, staffing, product quality, service, cleanliness, training, operational controls, compliance, administration, maintenance, employee relations, and performance management. The position is based in Vicksburg, Mississippi.

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 and procedures and company policies and procedures.
Knowledge of P&L analysis and corrective measures, supervisory practices, planning and budgeting, interviewing practices, and training and development practices.
Valid driver's license.
Ability to stand for long periods without a break and meet the requirements of subordinate positions.
Ability to travel to multiple stores as needed, physically inspect all restaurant areas, lift up to 50 pounds, move and inspect supplies, and work in hot and cold environments.

Responsibilities

Meet budgeted sales targets and set and meet controllable cost targets.
Develop and execute, with the District Manager, local store marketing plans and plans to improve sales and profits; respond to competitor activities and market conditions.
Set monthly store budget goals, meet them, communicate anticipated variances to the District Manager, and create time-bound plans to address 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 adequate crew depth; use the W.O.T.C. program and maintain application processes 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, show courtesy, and solicit customer feedback.
Train personnel to maintain cleanliness, write and execute the store cleaning plan, and achieve consistently above-satisfactory Q.S.C. scores.
Train employees on new products and company standards; orient new managers and crew; create and manage development plans for managers; manage crew orientation and training; promote high-performing crew; and develop 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 costs using flowcharts, the build-to system, and scheduling and positioning systems; monitor inventory and product availability.
Analyze weekly P&L results with the management team, hold weekly manager meetings, set store priorities, and write and execute store plans with delegated responsibilities and meaningful daily goals.
Maintain and use store systems to ensure consistent operations and customer satisfaction; identify and address labor-efficiency problems.
Follow company operating procedures, maintain safe working conditions, follow cash-control and security policies, report accidents, address Health Department findings, maintain employee files and time cards, comply with EEO and labor laws, and ensure managers follow policies and procedures.
Manage shifts using company guidelines, maintain the stated maximum variance of 0.25% between reported and actual figures, submit paperwork on time, respond promptly to customer comments, and conduct exit interviews as required.
Train employees to clean and maintain equipment, calibrate equipment as trained, and report and track maintenance issues to completion.
Manage performance issues consistently, support retention, facilitate communication through manager meetings, set priorities, and manage and communicate the grievance process.
Conduct timely management performance reviews and take appropriate corrective action for performance problems.
Stand for long periods without a break, meet the requirements of subordinate positions, travel to multiple stores as needed, physically inspect all restaurant areas, lift up to 50 pounds, move and inspect supplies, and work in hot and cold environments.
Possess a valid driver's license.