Restaurant Manager

The Wendy's Company•Hardyston Township, NJ

19h•Onsite

About The Position

The Restaurant Manager is responsible for the daily operations of the restaurant, ensuring customer satisfaction and managing profitability during their shift. This role involves overseeing key systems such as Crew Schedules and Inventory Management. The manager is expected to uphold Wendy's standards for product quality, service, and cleanliness, while also focusing on crew training, performance, and retention. The position requires a commitment to operational excellence, cost control, and adherence to company policies and procedures, working towards a Q.S.C. level of 80% or better.

Requirements

Must be at least 18 years of age
General knowledge of state and federal employment laws
Ability to quickly become knowledgeable about and able to train others in Wendy’s systems (i.e., WeLearn, etc.) and on employee development programs
Ability to meet the requirements of all subordinate positions
Ability to work, concentrate, and perform duties accurately in a fast-paced environment that may involve noise and hot/cold temperatures or other elements
Ability to multi-task while maintaining composure and giving sound advice and direction
Must be able to take direction, give direction, work well in a team environment, and have a strong customer orientation focus
Must exhibit professionalism, composure, and discretion when expediting or resolving all customer related concerns and issues
Flexibility to work a 40-hour work week of a variety of shifts
Must be available to report to work promptly and regularly, and to work all day parts and days of the week
Must have and maintain ServSafe certification

Responsibilities

Responsible for managing labor costs by evaluating labor needs against projected sales during the shift.
Build sales by promoting customer satisfaction.
Manages costs by monitoring crew prep, production, and procedures execution.
Tracks waste levels by using established procedures and monitoring crew position procedures.
Monitors food costs to eliminate waste.
Monitors product quality during shift by talking with customers during walk-throughs.
Monitors product quality, manages crew performance, and provides feedback.
Takes service times and determines efficiency.
Trains crew to respond promptly to customer needs.
Trains crew in customer courtesy.
Take corrective action with crew to improve service times.
Trains crew to solicit feedback to determine customer satisfaction.
Establishes and communicates daily speed of service (S.O.S.) goals.
Trains crew to maintain restaurant cleanliness during shift.
Follows restaurant cleaning plan.
Directs crew to correct cleaning deficiencies.
Trains crew in new products.
Trains crew using the Crew Orientation and Training process.
Trains new crew in initial position skills.
Follows flowcharts to ensure crew meets prep and production goals.
Monitors inventory levels to ensure product availability.
Maintains security of cash, product, and equipment during shifts.
Follows restaurant priorities established by the General Manager.
Follows restaurant plan set by the General Manager or District Manager.
Ensure proper execution of standards and procedures when managing shifts.
Manages shift to Q.S.C. level of 80% or better.
Takes appropriate action when problems are anticipated or identified.
Follows procedures outlined in the operations manual.
Maintains safe working conditions in restaurant as outlined in company policies and procedures.
Follows company policy for cash control.
Reports accidents promptly and accurately.
Follows procedures for resolving operational procedures indicated by Health Department Inspectors.
Manages shifts effectively using guidelines within "Managing Better Shifts" or similar checklist.
Follows Preventative Maintenance Program.
Trains crew to maintain equipment.
Follows procedures for reporting maintenance problems; tracks progress to completion.
Use consistent practices in managing performance problems with crew.
Manages crew in a manner which maximizes retention.
Executes plan to reduce crew turnover.
Provides consistent crew communication.
Provides priorities and task assignments to crew to accomplish restaurant goals.
Creates/contributes to an atmosphere that fosters teamwork and crew member motivation.