General Manager

Wendy's•Burbank, CA

12d•Onsite

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 does this primarily by staffing, training personnel, operating the store, and maintaining it to maximize customer satisfaction. The General Manager oversees sales and profits, operating budgets, staffing, quality, service, cleanliness, training, controls, policies and procedures, 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, supervisory practices, planning and budgeting, interviewing, 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 lift up to 50 pounds and move and inspect restaurant supplies.
Ability to work in hot and cold environments, including the restaurant, cooler, and freezer.

Responsibilities

Meet budgeted sales and controllable cost targets, and develop plans to improve store sales and profits.
Develop and execute local store marketing plans with the District Manager in response to market conditions and competitor activity.
Set monthly store budget goals, meet them, communicate anticipated variances to the District Manager, and develop 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 ensure adequate crew depth for each shift.
Maintain processes for handling applications and personnel files, and utilize the W.O.T.C. program.
Train management and crew to prepare and serve quality products and meet company standards.
Talk with customers to assess product and service quality and resolve customer complaints within 24 hours of receipt.
Measure service times and train personnel to respond promptly, show courtesy, and solicit customer feedback.
Train employees to maintain cleanliness during shifts; write and delegate execution of the store cleaning plan and achieve consistently above-satisfactory Q.S.C. scores.
Train staff on new products and company standards; orient new managers and crew; manage crew orientation and training.
Create and manage development plans for managers, promote high-performing crew members into available leadership positions, and train and mentor managers.
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 to ensure product availability, analyze weekly P&L results, and review them with the management team.
Hold weekly manager meetings, set store priorities, write and execute store plans, and establish daily operational goals.
Identify and address labor-efficiency problems and maintain or modify store systems to support consistent operations and customer satisfaction.
Follow company manuals and policies, maintain safe working conditions, follow cash-control and security procedures, and report accidents promptly and accurately.
Address operational problems identified by Health Department Inspectors and maintain employee files and time cards in accordance with policy.
Manage shifts using the applicable 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 on time, respond promptly to customer comments, and conduct exit interviews as required.
Train crew and managers to perform scheduled equipment cleaning and maintenance, calibrate equipment as trained, and report and track maintenance issues through completion.
Manage performance problems consistently, support employee retention, facilitate communication through manager meetings, and manage and communicate the grievance process.
Conduct timely management performance reviews and take appropriate corrective action for performance problems.
Travel to multiple stores as needed and perform physical inspections of all restaurant areas.