Restaurant Manager

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, select, direct, train and develop all subordinate employees with the support of the GM or DM. The Restaurant Manager is responsible for the hiring, 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.

Responsibilities

• Manage labor costs by evaluating labor needs against projected sales during the shift.
• Conduct monthly review of budget and P&L.
• Build sales by promoting customer satisfaction.
• Manage costs by monitoring crew prep, production, and procedures execution.
• Track waste levels by using established procedures and monitoring crew position procedures.
• Communicate to General Manager or District Manager any problems in sales and profit related to shift management.
• Assist General Manager or District Manager in executing restaurant sales and profits plan as defined.
• Monitor food costs to eliminate waste and theft.
• Process crew applications and set up interviews; check references.
• Interview and hire crew to ensure adequate coverage.
• Monitor crew turnover rate and causes; make recommendations to the General Manager or District Manager.
• Monitor product quality during shift by talking with customers during walk-throughs and when working off-line.
• Manage crew performance and provide feedback.
• Take service times and determine efficiency.
• Train crew to respond promptly to customer needs.
• Train crew in customer courtesy.
• Take corrective action with crew to improve service times.
• Train crew to solicit feedback to determine customer satisfaction.
• Establish and communicate daily S.O.S. goals.
• Train crew to maintain restaurant cleanliness during shift.
• Follow restaurant cleaning plan.
• Direct crew to correct cleaning deficiencies.
• Train crew in new products.
• Assist General Manager in training new managers.
• Train crew using the Crew Orientation and Training process.
• Train new crew in initial position skills.
• Cross-train crew as necessary for efficient coverage of positions during shifts.
• Recognize high-performing crewmembers to General Manager or District Manager.
• Follow flowcharts to ensure crew is meeting prep and production goals.
• Monitor inventory levels to ensure product availability.
• Maintain security of cash, product and equipment during shifts.
• Follow restaurant priorities established by the General Manager.
• Ensure proper execution of standards and procedures when managing shifts.
• Manage shift to Q.S.C. level of 80% or better.
• Take appropriate action when problems are anticipated or identified.
• Follow procedures outlined in the Operations manual.
• Maintain safe working conditions in restaurant as outlined in company policies and procedures.
• Follow company policy for cash control.
• Report accidents promptly and accurately.
• Follow procedures for resolving operational procedures indicated by Health Department Inspectors.
• Manage shifts effectively using guidelines within 'Managing Better Shifts' or similar checklist.
• Perform administrative duties as required by the General Manager or District Manager.
• Write crew schedule to meet plans and objectives of General Manager or District Manager.
• Comply with company standards for crew benefits if applicable.
• Follow Preventative Maintenance Program.
• Train and monitor crew to maintain equipment.
• Follow procedures for reporting maintenance problems; track progress to completion.
• Use consistent practices in managing performance problems with crew.
• Manage crew in a manner which maximizes retention.
• Follow grievance process when crew members bring problems to Restaurant Manager’s attention.
• Execute plans to reduce crew turnover.
• Provide consistent crew communication.
• Provide priorities and task assignments to crew to accomplish restaurant goals.
• Mentor crew members who express interest in leadership positions.
• Create/contribute to atmosphere that fosters teamwork and crew member motivation.
• Take appropriate corrective action in response to performance problems of crew.
• Conduct crew performance reviews on a timely basis.

Requirements

• Knowledge of Wendy's operating systems and procedures.
• Knowledge of Wendy's policies and procedures related to job responsibilities.
• Knowledge of supervisory practices.
• Knowledge of interviewing practices.
• Knowledge of crew orientation and training program.
• College degree or equivalent experience in operations.
• 1 year of line operations experience in the restaurant industry.
• Must be able to perform all restaurant operations positions/functions.
• 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.

Benefits

• Flexible scheduling
• Employee discounts
• Career development opportunities
• Health insurance options
• Paid time off