Restaurant Manager

Wendy's•Richland, WA

10d•Onsite

About The Position

The Restaurant Manager supports the General Manager in operating 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 restaurant operations and staff, executes company policies and procedures, and works to achieve restaurant objectives while complying with applicable laws and ethical business practices. The role coaches, hires, trains, directs, and develops crew members, creates a respectful and inviting work environment, and schedules employees effectively. The Restaurant Manager oversees sales and profits, staffing, product quality, cleanliness, training, operational controls, policies and procedures, administration, maintenance, employee relations, and performance management. The position requires working a 50-hour week, being available across all day parts and days of the week, and performing the duties of subordinate restaurant positions as needed.

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.
General knowledge of state and federal employment laws.
Knowledge of Wendy’s operating systems, procedures, and policies relevant to job responsibilities.
Knowledge of supervisory and interviewing practices and the crew orientation and training program.
Ability to become knowledgeable about and train others in Wendy’s systems, including WeLearn, and employee development programs.
Valid driver’s license.
ServSafe certification that must be maintained.
Ability to work a 50-hour work week and be available promptly and regularly for all day parts and days of the week.
Ability to work, concentrate, and perform duties accurately in a fast-paced environment that may involve noise and hot or cold temperatures.
Ability to stand for prolonged periods and meet the physical requirements of subordinate positions.
Ability to lift and carry up to 25–50 pounds as necessary, reach, push, pull, bend, kneel, and stoop.
Ability to use a headset.
Ability to multitask while maintaining composure and providing sound advice and direction.
Ability to take and give direction, work well in a team environment, and maintain a strong customer-service orientation.
Professionalism, composure, and discretion when handling or resolving customer concerns and issues.

Responsibilities

Support the General Manager in operating and maintaining the restaurant to maximize profitability and customer satisfaction.
Manage daily restaurant operations and staff, with support from the General Manager or District Manager.
Execute company policies, procedures, programs, and systems, and ensure compliance with applicable laws and ethical business practices.
Lead, interview, select, direct, hire, train, and develop crew members and subordinate employees.
Schedule crew effectively and ensure adequate staffing and shift coverage.
Manage labor costs, review budgets and P&L, promote sales through customer satisfaction, monitor operating costs, and communicate shift-related sales and profit problems to the General Manager or District Manager.
Monitor food costs, waste, theft, crew preparation, production, and execution of procedures.
Monitor product quality and service times, set and communicate daily S.O.S. goals, and coach crew on customer service and courtesy.
Train crew to respond promptly to customer needs and solicit feedback; take corrective action to improve service times.
Train crew to maintain restaurant cleanliness, follow the cleaning plan, and correct cleaning deficiencies.
Train crew in new products, orientation, initial position skills, and cross-training; assist with training new managers.
Recognize high-performing crew members and mentor those interested in leadership roles.
Monitor inventory to ensure product availability and maintain security of cash, product, and equipment.
Follow restaurant plans and priorities, ensure execution of standards and procedures, and manage shifts to the stated Q.S.C. level of 80% or better.
Maintain safe working conditions, follow cash-control and operational procedures, report accidents, and follow procedures for addressing issues identified by Health Department Inspectors.
Perform administrative duties as required and write crew schedules to meet management plans and objectives.
Follow the Preventative Maintenance Program, train crew to maintain equipment, and report and track maintenance problems through completion.
Manage employee performance consistently, follow the grievance process, communicate priorities and assignments, execute plans to reduce turnover, and foster teamwork and crew motivation.
Conduct crew performance reviews promptly and take appropriate corrective action for performance problems.
Perform physical inspections of all restaurant areas and move and inspect restaurant supplies.