Restaurant Manager

The Wendy's Company•Richland, WA

12d•Onsite

About The Position

The Restaurant Manager supports the General Manager in running and maintaining a Wendy’s restaurant to maximize profitability and customer satisfaction. With support from the General Manager or District Manager, the Restaurant Manager manages daily operations and staff, executes company policies, procedures, programs, and systems, and works to achieve restaurant objectives while complying with company guidelines, applicable laws, and ethical business practices. The role includes coaching, hiring, directing, training, and developing crew members and creating a fun, inviting workplace where employees feel respected and valued. The Restaurant Manager helps ensure effective staffing and scheduling, strong customer service, product quality, cleanliness, safe operations, cost control, and the execution of restaurant standards. The position also includes administrative, maintenance, employee-relations, and performance-management responsibilities. The role requires flexibility to work a 50-hour week across all day parts and days of the week.

Requirements

College degree or equivalent experience in operations.
At least 1 year of line operations experience in the restaurant industry.
Ability to perform all restaurant operations positions and functions and meet the requirements of subordinate positions.
At least 18 years of age.
Knowledge of Wendy’s operating systems and procedures, company policies and procedures related to the role, supervisory practices, interviewing practices, and the crew orientation and training program.
General knowledge of state and federal employment laws.
Ability to become knowledgeable about Wendy’s systems, including WeLearn, and employee development programs, and to train others in them.
Valid driver’s license.
Must maintain ServSafe certification.
Ability to work a 50-hour work week and be available to work all day parts and days of the week.
Ability to report to work promptly and regularly.
Ability to work, concentrate, and perform duties accurately in a fast-paced environment that may involve noise, hot or cold temperatures, or other elements.
Ability to multitask while maintaining composure and providing sound advice and direction; take and give direction; work well in a team; and maintain a strong customer orientation.
Professionalism, composure, and discretion when expediting or resolving customer concerns and issues.

Responsibilities

Manage labor costs by evaluating staffing needs against projected sales during shifts.
Review the budget and profit-and-loss statement monthly; build sales through customer satisfaction and manage costs, waste, and food costs.
Communicate shift-related sales and profit problems to the General Manager or District Manager and help execute the restaurant sales and profits plan.
Process crew applications, arrange interviews, check references, interview and hire crew, monitor turnover, and recommend ways to address it.
Monitor product quality, service times, crew performance, customer satisfaction, and service standards; provide feedback and take corrective action as needed.
Train crew to respond promptly and courteously to customers and solicit customer feedback; establish and communicate daily S.O.S. goals.
Train crew to maintain restaurant cleanliness, follow the cleaning plan, and correct cleaning deficiencies.
Train crew on new products, orientation, initial position skills, and cross-training; assist the General Manager with training new managers and recognize high-performing crew members.
Follow production flowcharts, monitor inventory, maintain security of cash, product, and equipment, and ensure proper execution of standards and procedures during shifts.
Follow restaurant priorities and plans set by the General Manager or District Manager; manage shifts to a Q.S.C. level of 80% or better and address anticipated or identified problems.
Follow the Operations manual and company policies and procedures, maintain safe working conditions, follow cash-control procedures, report accidents, and address operational issues identified by Health Department inspectors.
Perform administrative duties as requested and write crew schedules to meet management plans and objectives.
Follow the Preventative Maintenance Program, train and monitor crew in equipment maintenance, and report and track maintenance problems through completion.
Manage performance consistently, support crew retention and communication, follow the grievance process, assign priorities and tasks, mentor aspiring leaders, and foster teamwork and motivation.
Take corrective action in response to crew performance problems and conduct timely crew performance reviews.
Inspect restaurant areas and move and inspect restaurant supplies.