General Manager

The Wendy's Company•Vicksburg, MS

22d•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, and operating and maintaining the store to maximize customer satisfaction. The General Manager oversees sales and profits, budgeting, staffing, quality, service, cleanliness, training, operational controls, policies and procedures, administration, maintenance, employee relations, and performance management.

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

Responsibilities

Meet budgeted sales and controllable cost targets; set cost targets and monthly store budget goals.
Develop and execute local marketing and store plans to improve sales and profits and respond to market and competitor activity.
Monitor monthly budget performance, 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; analyze weekly P&L and review it with the management team.
Hire, train, and terminate subordinate managers; maintain management bench strength and ensure adequate crew depth for each shift.
Train management and crew to prepare and serve quality products, provide prompt and courteous service, solicit feedback, and maintain cleanliness.
Engage customers to assess product and service quality, resolve complaints within 24 hours, and respond promptly to customer comments.
Write and execute store cleaning plans and delegate their execution to the management team; achieve consistently above-satisfactory Q.S.C. scores.
Orient new managers and crew; manage crew orientation and training; create development plans for managers and promote high-performing crew members into available leadership roles.
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.
Control production labor and food costs using flowcharts, the build-to system, and store scheduling and positioning systems; monitor inventory levels.
Hold weekly manager meetings, set store priorities, establish daily operational goals, delegate plan responsibilities, and address labor efficiency problems.
Maintain and use store systems to support consistent operations and customer satisfaction.
Follow company manuals, policies, and procedures; maintain safe working conditions, cash control, and security; report accidents; and address Health Department-identified operational problems.
Maintain employee files and time cards in accordance with policy, manage shifts using company guidelines, comply with EEO and labor law requirements, and ensure managers follow policies and procedures.
Maintain a maximum 0.25% variance between reported and actual figures, submit paperwork promptly, and conduct exit interviews as required.
Train crew and management in scheduled equipment cleaning and maintenance, calibrate equipment as trained, and report and track maintenance issues to completion.
Manage performance issues consistently, support employee retention, communicate with crew and management, manage the grievance process, conduct timely management performance reviews, and take appropriate corrective action.
Perform restaurant operations positions and functions as needed, travel to multiple stores as needed, and physically inspect restaurant areas and supplies.