Restaurant Manager in Training

The Wendy's Company•West, TX

5d•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
Ensure achievement of all restaurant objectives
Compliance with all federal, state and local laws and ethical business practices
Lead, interview, direct, train and develop all 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
Builds sales by promoting customer satisfaction
Manages costs by monitoring crew prep, production, and procedures execution
Tracks waste levels
Monitors food costs
Monitors product quality
Manages crew performance and providing feedback
Takes service times and determines efficiency
Trains crew to respond promptly to customer needs
Trains crew in customer courtesy
Takes corrective action with crew to improve service times
Trains crew to solicit feedback to determine customer satisfaction
Establishes and communicates daily S.O.S. goals
Trains crew to maintain restaurant cleanliness
Follows restaurant cleaning plan
Directs crew to correct cleaning deficiencies
Trains crew in new products
Assists General Manager in training new managers
Trains crew using the Crew Orientation and Training process
Trains new crew in initial position skills
Cross-trains crew as necessary
Recognizes high-performing crewmembers
Follows flowcharts to ensure crew is meeting prep and production goals
Monitors inventory levels
Completes physical inventory of product
Intake weekly food deliveries
Maintains security of cash, product and equipment
Follows restaurant priorities and plan
Ensures proper execution of standards and procedures
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
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
Performs administrative duties
Writes crew schedule
Complies with company standards for crew benefits
Follows Preventative Maintenance Program
Trains and monitors crew to maintain equipment

Responsibilities

Managing labor costs by evaluating labor needs against projected sales during the shift.
Monthly review of budget and P&L.
Building sales by promoting customer satisfaction.
Managing costs by monitoring crew prep, production, and procedures execution.
Tracking waste levels by using established procedures and monitoring crew position procedures.
Communicating to General Manager or District Manager any problems in sales and profit related to shift management.
Assisting General Manager or District Manager in executing restaurant sales and profits plan as defined.
Monitoring food costs to eliminate waste and theft.
Monitoring product quality during shift by talking with customers during walk-throughs and when working off-line.
Monitoring product quality by managing crew performance and providing feedback.
Taking service times and determining 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 during shift.
Following restaurant cleaning plan.
Directing crew to correct cleaning deficiencies.
Training crew in new products.
Assisting General Manager in training new managers.
Training crew using the Crew Orientation and Training process.
Training new crew in initial position skills.
Cross-training crew as necessary for efficient coverage of positions during shifts.
Recognizing high-performing crewmembers to General Manager or District Manager.
Following flowcharts to ensure crew is meeting prep and production goals.
Monitoring inventory levels to ensure product availability.
Completing physical inventory of product as defined by the General Manager.
Intake weekly food deliveries.
Maintaining security of cash, product and equipment during shifts.
Following restaurant priorities and plan established by the General Manager.
Ensuring proper execution of standards and procedures when managing shifts.
Managing shift 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 in restaurant as outlined in company policies and procedures.
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 using guidelines within "Managing Better Shifts" or similar checklist.
Performing administrative duties as required by the General Manager or District Manager.
Writing crew schedule to meet plans and objectives of General Manager or District Manager.
Complying with company standards for crew benefits if applicable.
Following Preventative Maintenance Program.
Training and monitoring crew to maintain equipment.