Wendy's Shift Manager

Toot'n Totum•Pampa, TX

1d•Onsite

About The Position

Wendy’s Shift Managers assist with executing daily restaurant operations and may take on additional leadership responsibilities in opening and closing, kitchen, and/or guest service as they earn certifications. They oversee the restaurant’s daily workflow, coach team members, support discipline and termination decisions in accordance with company policy and General Manager oversight, and may be responsible for overall restaurant effectiveness and other managerial duties. Shift Managers train and monitor crew members, coordinate operational tasks, help maintain staffing coverage, and ensure compliance with company procedures and food-safety requirements. They work with restaurant management to meet quality, production, service, and safety standards, resolve Voice of the Customer issues, support organizational changes and continuous improvement, and foster a professional, efficient environment for guests and team members. The role calls for modeling the company’s values and service mindset while providing leadership across the assigned shift. Depending on the area of responsibility, the manager may lead opening and closing procedures; oversee kitchen service, production, quality, and food safety; or plan daily operations and lead customer-service huddles to promote guest loyalty. The position requires availability across all day parts and days of the week, and may involve travel between restaurants or other company locations as business needs dictate.

Requirements

Must be at least 18 years of age.
High school diploma or equivalent.
At least 6 months of restaurant, retail, customer-service-focused, or equivalent experience required.
Must have or be able to obtain and maintain ServSafe certification by the end of training.
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 customer concerns and issues.
Ability to work accurately in a fast-paced environment.
Must be available to report to work promptly and regularly and work all day parts and days of the week.
Ability to travel to other restaurants or offices and transfer locations as business needs dictate.
Effective critical-thinking and creative problem-solving skills.
Excellent written and verbal communication skills.
Excellent conflict-resolution skills, a strong self-concept, and ability to make decisions.
Good judgment and ability to accept personal accountability.
Integrity and professionalism.
Basic reading, writing, and math skills; ability to speak, read, write, and understand English.
Ability to perform clerical tasks, memorize information, use analytical skills, function under stress, and make independent decisions.
Ability to hear alarms, communication equipment, and verbal instructions in a busy store environment.
Ability to perform the stated physical tasks, including standing, walking, sitting, talking, hearing, pushing, pulling, climbing, bending, stooping, crouching, kneeling, crawling, tasting, smelling, balancing, twisting, reaching, carrying, grasping, squatting, driving, and keyboard use.
Ability to lift or pull up to 50 pounds.
General vision, close vision (less than 20 inches), distance vision (more than 20 feet), and color vision.
Ability to regularly and repetitively use both feet and both hands.

Nice To Haves

One or more years of restaurant experience is desired.

Responsibilities

Oversee the restaurant’s daily workflow and operations.
Provide ongoing leadership, coaching, and constructive feedback to team members.
Support discipline and termination of team members in accordance with company policy and General Manager oversight.
Train, monitor, and reinforce operational procedures with crew members.
Act as Cash Manager as needed, including setting up cash registers at opening and verifying cash at closing.
Perform walkthroughs to ensure the restaurant is ready to open, close, or handle rush periods.
Work with restaurant management to train, develop, and communicate with crew members and Team Trainers.
Supervise crew members and Team Trainers in a way that supports retention.
Coordinate and delegate operational tasks and ensure compliance with company policies and procedures.
Work with restaurant management to meet quality, production, service, and safety standards and maintain a safe, efficient, professional environment.
Execute shift-specific procedures according to DOP and help maintain appropriate crew-member schedule coverage.
Follow up on and ensure resolution of Voice of the Customer issues as needed.
Ensure food-safety compliance at all times.
Support organizational changes, continuous improvement, and communication.
Model personal leadership qualities, take accountability, and demonstrate company values and a service mindset.
Follow Toot’n Totum policies, guidelines, and procedures, including safety, anti-harassment, and ethics requirements.
For opening and closing assignments, supervise and delegate opening and closing procedures, ensuring timely opens and closes, cleanliness, food safety, and line-prep setup.
For kitchen assignments, ensure service, production, quality, and food-safety standards, including delivery of core menu and limited-time-offer items; mentor and train team members.
For customer-service assignments, promote a customer-centered service culture, plan daily operations, lead team huddles, and partner with management to identify efficiency and profitability opportunities.
Perform other duties as assigned.