General Manager

Requirements

• Meets budgeted sales targets.
• Sets controllable cost targets.
• Meets controllable cost targets.
• Develops (with DM) and executes a local store marketing plan (promoting Wendy's in the community) in response to market conditions such as competitor pricing and other competitor activities.
• Responds to competitor activities aimed at diverting store business.
• Develops and executes plan to improve sales and profits.
• Sets store budget goals monthly.
• Meets monthly budget goals.
• Communicates anticipated variances to the District Manager.
• Develops appropriate time definite plans to resolve unfavorable trends in controllables, Q.S.C., sales and profits.
• Reviews, analyzes and communicates budget, P&L information to staff and manager.
• Determines crew staffing requirements and ensures co-manager hires crew in advance of need.
• Ensures and maintains adequate bench strength in management team.
• Ensures co-manager has adequate crew depth for each shift.
• Utilizes W.O.T.C. program.
• Maintains process for handling applications and files.
• Trains store personnel (management and crew) to execute procedures for preparation and serving of quality products.
• Talks with customers during walk-throughs and when off-line to determine product and service quality.
• Resolves customer complaints within 24 hours of receipt.
• Takes service times and determines efficiency.
• Trains store personnel to respond promptly to customer needs.
• Trains store personnel in customer courtesy.
• Trains store personnel to solicit feedback to determine customer satisfaction.
• Trains store personnel to maintain store cleanliness during shifts.
• Writes store cleaning plan.
• Executes cleaning plan through delegation to the management team.
• Achieves above satisfactory Q.S.C. scores consistently.
• Trains store personnel to execute new products to company standards.
• Trains store personnel in company standards (Quality, Service and Cleanliness), as these standards are modified by operational changes.
• Orients new managers and crew to the store.
• Writes and manages a development plan for each manager based on position descriptions.
• Manages Crew Orientation and Training process.
• Promotes high-performing crew members to available crew leader and shift supervisor positions.
• Trains managers in the use of store "systems" for Q.S.C. and cost controls.
• Trains managers to identify problems and develop alternative solutions.
• Trains and develops managers on Managing Better Shifts skills.
• Provides leadership and mentoring training to management team.
• Meets or exceeds the 80% Q.S.C. level.
• Conducts own informal Q.S.C. inspections.
• Manages production labor control and food cost control using flowcharts, "build-to" system, and store schedule and positioning system.
• Monitors and manages store inventory levels to ensure product/item availability (ordering is responsibility of Assistant Manager).
• Analyzes weekly P&L; reviews with the management team.
• Holds weekly manager meeting.
• Sets store priorities, incorporating store and area objectives.
• Writes and executes store plans (based on priorities agreed-upon with the DM); includes responsibilities delegated to other managers.
• Identifies, evaluates and responds appropriately to labor efficiency problems.
• Maintains, modifies as necessary, and utilizes store systems to provide consistent operations and customer satisfaction.
• Establishes realistic and meaningful daily operational goals for management and staff.
• Follows procedures as outlined in the Operations Manual and other company manuals.
• Maintain safe working conditions in the store as outlined in company policies and procedures.
• Follows company policy for cash control and security.
• Reports accidents promptly and accurately.
• Follows procedures for resolving operational problems indicated by Health Department Inspectors.
• Manages employee files and time cards strictly in accordance with policies.
• Manages shifts effectively using guidelines within "Managing Better Shifts" or similar checklist.
• Complies with EEO and Labor Law requirements.
• Ensures managers understand and adhere to Policies and Procedures.
• Maintains maximum variance.25% between reported and actual.
• Submits paperwork on a timely basis.
• Responds promptly to customer comments.
• Conducts exit interviews as required by area procedures.
• Trains crew and management to perform scheduled cleaning and maintenance of equipment (Preventative Maintenance Program).
• Calibrates equipment (as trained by maintenance technician).
• Follows procedures for reporting maintenance problems; tracks progress to completion.
• Uses consistent practices in managing performance problems with managers and crew (Interaction Management).
• Manages crew and management in a manner which maximizes retention (reducing turnover).
• Conducts manager meetings to facilitate communication with management and crew; sets priorities.
• Manages grievance process; communicates process to the crew.
• Conducts management performance reviews on a timely basis.
• Takes appropriate corrective action in response to performance problems of crew and management.

Benefits

• Must be able to perform all restaurant operations positions/functions