Restaurant Manager

Wendy's•Indianola, IA

17d•Onsite

About The Position

The Restaurant Manager is responsible for daily restaurant operations, customer satisfaction, and shift profitability. The manager owns systems such as crew scheduling and inventory management, manages and develops crew members, and ensures restaurant standards, policies, and procedures are followed. The role requires flexibility to work a 40-hour week across a variety of shifts, all day parts, and days of the week.

Requirements

Must be at least 18 years of age.
General knowledge of state and federal employment laws.
Ability to quickly learn and train others in Wendy’s systems, such as WeLearn, and employee development programs.
Must have and maintain ServSafe certification.
Ability to work, concentrate, and perform duties accurately in a fast-paced environment that may involve noise and hot or cold temperatures or other elements.
Ability to stand for prolonged periods and meet the requirements of subordinate positions.
Ability to multitask while maintaining composure and giving sound advice and direction.
Ability to take and give direction, work well in a team environment, and maintain a strong customer orientation.
Must exhibit professionalism, composure, and discretion when expediting or resolving customer concerns and issues.
Must be available to report to work promptly and regularly, and to work all day parts and days of the week.
Must be able to work a 40-hour week across a variety of shifts.
The position requires frequent lifting and carrying of up to 25–50 pounds as necessary, as well as reaching, pushing, pulling, bending, kneeling, and stooping.
The position requires use of a headset.

Responsibilities

Manage labor costs by evaluating staffing needs against projected sales during the shift.
Build sales by promoting customer satisfaction and monitor costs, food preparation, production, waste, and crew procedures.
Monitor product quality and crew performance, provide feedback, and speak with customers during restaurant walk-throughs.
Measure service times, set and communicate daily speed-of-service goals, train crew in prompt and courteous service, solicit customer feedback, and take corrective action to improve service.
Train crew to maintain restaurant cleanliness, follow the cleaning plan, and correct cleaning deficiencies.
Train crew on new products, the Crew Orientation and Training process, and initial position skills.
Follow flowcharts and restaurant plans to ensure prep and production goals are met; monitor inventory to maintain product availability.
Maintain security of cash, product, and equipment during shifts, and follow company cash-control procedures.
Follow priorities and plans established by the General Manager or District Manager; ensure standards and procedures are executed and manage shifts to a Q.S.C. level of 80% or better.
Anticipate and address operational problems; follow the operations manual, company policies, safe-working procedures, and Health Department-related procedures.
Report accidents promptly and accurately and use shift-management guidelines such as “Managing Better Shifts” or a similar checklist.
Follow the Preventative Maintenance Program, train crew to maintain equipment, and report and track maintenance problems through completion.
Manage performance consistently, support crew retention and reduced turnover, communicate consistently, assign priorities and tasks, and foster teamwork and motivation.
Meet the requirements of subordinate positions and conduct physical inspections of all restaurant areas.
Move and inspect restaurant supplies.
Use sound judgment and direction while multitasking, and handle customer concerns professionally, calmly, and discreetly.