Restaurant Manager

Wendy's•Laurel, MD

1d•Onsite

About The Position

In this role, the Restaurant Manager will support the General Manager by providing coaching to the team and creating and supporting a fun, inviting work environment where the team feels respected and valued. The Restaurant Manager will know how to identify 5-Star talent and how to put the right people in the right places at the right time through effective scheduling. With the support of a General Manager (GM) or District Manager (DM), the Restaurant Manager will manage the daily operations and staff of a Wendy’s restaurant. The Restaurant Manager will be responsible for the execution of all Company policies, procedures, programs and systems. In this role, the Restaurant Manager will ensure the achievement of all restaurant objectives while following all Company guidelines and ensure compliance with all federal, state and local laws and ethical business practices. The Restaurant Manager will lead, interview, direct, train and develop all subordinate employees with the support of the GM or DM. The Restaurant Manager is responsible for the training, and continuing development of the crew in the restaurant. In summary, the Restaurant Manager assists the General Manager in operating and maintaining the restaurant to maximize profitability and customer satisfaction.

Requirements

Identify 5-Star talent.
Effective scheduling.
Manage daily operations and staff.
Execution of all Company policies, procedures, programs and systems.
Achievement of all restaurant objectives.
Compliance with all federal, state and local laws and ethical business practices.
Lead, interview, direct, train and develop subordinate employees.
Training and continuing development of the crew.
Operating and maintaining the restaurant to maximize profitability and customer satisfaction.
Managing labor costs.
Monthly review of budget and P&L.
Building sales by promoting customer satisfaction.
Monitoring crew prep, production, and procedures execution.
Tracking waste levels.
Monitoring food costs to eliminate waste and theft.
Monitoring product quality.
Managing crew performance and providing feedback.
Determining service efficiency.
Training crew to respond promptly to customer needs.
Training crew in customer courtesy.
Taking corrective action with crew to improve service times.
Training crew to solicit feedback to determine customer satisfaction.
Establishing and communicating daily S.O.S. goals.
Training crew to maintain restaurant cleanliness.
Following restaurant cleaning plan.
Directing crew to correct cleaning deficiencies.
Training crew in new products.
Training new crew in initial position skills.
Cross-training crew as necessary.
Recognizing high-performing crewmembers.
Following flowcharts to ensure crew is meeting prep and production goals.
Monitoring inventory levels.
Completing physical inventory of product.
Intaking weekly food deliveries.
Maintaining security of cash, product and equipment.
Following restaurant priorities and plan.
Ensuring proper execution of standards and procedures.
Managing shifts to Q.S.C. level of 80% or better.
Taking appropriate action when problems are anticipated or identified.
Following procedures outlined in the Operations manual.
Maintaining safe working conditions.
Following company policy for cash control.
Reporting accidents promptly and accurately.
Following procedures for resolving operational procedures indicated by Health Department Inspectors.
Managing shifts effectively.
Performing administrative duties.
Writing crew schedule.
Following Preventative Maintenance Program.
Training and monitoring crew to maintain equipment.

Nice To Haves

Support the General Manager.
Provide coaching to the team.
Create and support a fun, inviting work environment.
Ensure the team feels respected and valued.
Assist General Manager in training new managers.

Responsibilities

Manage daily operations and staff of a Wendy’s restaurant.
Execute all Company policies, procedures, programs and systems.
Ensure achievement of all restaurant objectives while following Company guidelines.
Ensure compliance with all federal, state and local laws and ethical business practices.
Lead, interview, direct, train and develop all subordinate employees.
Responsible for the training and continuing development of the crew.
Assist the General Manager in operating and maintaining the restaurant to maximize profitability and customer satisfaction.
Manage labor costs by evaluating labor needs against projected sales during the shift.
Responsible for monthly review of budget and P&L.
Build sales by promoting customer satisfaction.
Manage costs by monitoring crew prep, production, and procedures execution.
Track waste levels by using established procedures and monitoring crew position procedures.
Communicate to General Manager or District Manager any problems in sales and profit related to shift management.
Assist General Manager or District Manager in executing restaurant sales and profits plan.
Monitor food costs to eliminate waste and theft.
Monitor product quality during shift by talking with customers during walk-throughs and when working off-line.
Monitor product quality by managing crew performance and providing feedback.
Take service times and determine efficiency.
Train crew to respond promptly to customer needs.
Train crew in customer courtesy.
Take corrective action with crew to improve service times.
Train crew to solicit feedback to determine customer satisfaction.
Establish and communicate daily S.O.S. goals.
Train crew to maintain restaurant cleanliness during shift.
Follow restaurant cleaning plan.
Direct crew to correct cleaning deficiencies.
Train crew in new products.
Assist General Manager in training new managers.
Train crew using the Crew Orientation and Training process.
Train new crew in initial position skills.
Cross-train crew as necessary for efficient coverage of positions during shifts.
Recognize high-performing crewmembers to General Manager or District Manager.
Follow flowcharts to ensure crew is meeting prep and production goals.
Monitor inventory levels to ensure product availability.
Complete physical inventory of product as defined by the General Manager.
Intake weekly food deliveries.
Maintain security of cash, product and equipment during shifts.
Follow restaurant priorities and plan established by the General Manager.
Ensure proper execution of standards and procedures when managing shifts.
Manage shifts to Q.S.C. level of 80% or better.
Take appropriate action when problems are anticipated or identified.
Follow procedures outlined in the Operations manual.
Maintain safe working conditions in restaurant as outlined in company policies and procedures.
Follow company policy for cash control.
Report accidents promptly and accurately.
Follow procedures for resolving operational procedures indicated by Health Department Inspectors.
Manage shifts effectively using guidelines within "Managing Better Shifts" or similar checklist.
Perform administrative duties as required by the General Manager or District Manager.
Write crew schedule to meet plans and objectives of General Manager or District Manager.
Comply with company standards for crew benefits if applicable.
Follow Preventative Maintenance Program.
Train and monitor crew to maintain equipment.