Restaurant Manager in Training

Wendy's • Richland, WA

3d

About The Position

The Restaurant Manager supports the General Manager by coaching the team and creating a fun, inviting work environment where employees feel respected and valued. With support from a General Manager or District Manager, the role manages the daily operations and staff of a Wendy’s restaurant and executes Company policies, procedures, programs, and systems. The Restaurant Manager works to achieve restaurant objectives while following Company guidelines, applicable laws, and ethical business practices.

The role leads, interviews, directs, trains, and develops subordinate employees, including continuing development of the restaurant crew. It assists the General Manager in operating and maintaining the restaurant to maximize profitability and customer satisfaction. Responsibilities span sales and profits, quality, service, cleanliness, training, controls, policy compliance, administration, and maintenance.

Responsibilities

• Manage labor costs by evaluating staffing needs against projected sales during each shift.
• 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.
• Monitor waste and food costs, and communicate shift-related sales or profit problems to the General Manager or District Manager.
• Assist with executing the restaurant sales and profits plan.
• Monitor product quality, manage crew performance, and provide feedback, including through customer walk-throughs and off-line work.
• Measure service times, train crew to respond promptly and courteously to customer needs, take corrective action to improve service, and train crew to solicit customer feedback.
• Establish and communicate daily S.O.S. goals.
• Train crew to maintain cleanliness, follow the restaurant cleaning plan, and correct cleaning deficiencies.
• Train crew on new products, initial position skills, and the Crew Orientation and Training process; cross-train crew as needed; and assist the General Manager with training new managers.
• 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; receive weekly food deliveries; and maintain security of cash, product, and equipment.
• Follow restaurant priorities and plans, ensure shift execution of standards and procedures, manage shifts to a Q.S.C. level of 80% or better, and take appropriate action on anticipated or identified problems.
• Follow the Operations manual, maintain safe working conditions, follow cash-control policy, report accidents promptly and accurately, and follow procedures for resolving issues identified by Health Department inspectors.
• Manage shifts using the guidelines in “Managing Better Shifts” or a similar checklist.
• Perform administrative duties as required and write crew schedules to meet the General Manager’s or District Manager’s 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.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed