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.
- Build sales by promoting customer satisfaction.
- Monitor 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.
- Train crew to respond promptly to customer needs and in customer courtesy.
- Establish and communicate daily S.O.S. goals.
- Train crew to maintain restaurant cleanliness during shift.
- Follow restaurant cleaning plan and direct crew to correct cleaning deficiencies.
- Train crew in new products and assist General Manager in training new managers.
- 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 procedures outlined in the Operations manual.
- Maintain safe working conditions in restaurant as outlined in company policies and procedures.
- 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.
- Follow Preventative Maintenance Program and report maintenance problems.
Requirements
- College degree or equivalent experience in operations.
- 1 year of line operations experience in the restaurant industry.
- 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.
- Must possess valid driver’s license.
- Ability to work, concentrate and perform duties accurately in a fast paced environment.
- Must be able to stand for prolonged periods of time.
- Ability to multi-task while maintaining composure and giving sound advice and direction.
- Flexibility to work a 50-hour work week.
Nice-to-haves
- ServSafe certification.
