Restaurant Manager in Training

The Wendy's Company•Richland, WA

5d•Onsite

About The Position

The Restaurant Manager in Training supports the General Manager by coaching the team and creating and maintaining a fun, inviting work environment where employees feel respected and valued. With support from a General Manager or District Manager, the manager helps oversee the daily operations and staff of a Wendy’s restaurant, executes company policies, procedures, programs, and systems, and works toward restaurant objectives while following company guidelines and complying with applicable laws and ethical business practices. The role leads, interviews, directs, trains, and develops subordinate employees and is responsible for crew training and continuing development. The manager assists the General Manager in operating and maintaining the restaurant to maximize profitability and customer satisfaction. Responsibilities span sales and profits, product quality, customer service, cleanliness, training, inventory and operational controls, policies and procedures, administration, and maintenance.

Responsibilities

Manage labor costs by evaluating staffing needs against projected sales during shifts.
Review the budget and profit-and-loss statement monthly.
Build sales by promoting customer satisfaction and manage costs by monitoring crew preparation, production, and procedure execution.
Track waste, monitor food costs, and communicate shift-related sales or profit problems to the General Manager or District Manager.
Assist the General Manager or District Manager in executing the restaurant sales and profits plan.
Monitor product quality by interacting with customers and managing crew performance; provide feedback to employees.
Measure service times, establish and communicate daily S.O.S. goals, and take corrective action to improve service.
Train crew to respond promptly to customer needs, show courtesy, and solicit customer feedback.
Train crew to maintain cleanliness, follow the restaurant cleaning plan, and correct cleaning deficiencies.
Train crew on new products, orientation, initial position skills, and additional positions as needed; assist with training new managers and recognize high-performing crew members to the General Manager or District Manager.
Use flowcharts to ensure preparation and production goals are met; monitor inventory, complete physical inventory as directed, and receive weekly food deliveries.
Maintain the security of cash, product, and equipment; follow restaurant priorities and plans; ensure standards and procedures are executed; and manage shifts to a Q.S.C. level of 80% or better.
Anticipate or identify operational problems and take appropriate action.
Follow the Operations manual, company cash-control policy, safety procedures, and procedures for addressing issues identified by Health Department Inspectors; report accidents promptly and accurately.
Manage shifts using the guidelines in “Managing Better Shifts” or a similar checklist.
Perform administrative duties as required by the General Manager or District Manager and write crew schedules to meet their plans and objectives.
Comply with company standards for crew benefits, if applicable.
Follow the Preventative Maintenance Program and train and monitor crew in equipment maintenance.