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 manage the daily operations and staff of a Wendy's restaurant, ensuring the achievement of all restaurant objectives while following all Company guidelines and ensuring compliance with all federal, state and local laws and ethical business practices.
Requirements
- Responsible for managing labor costs by evaluating labor needs against projected sales during the shift.
- Responsible for monthly review of budget and P&L.
- Manages costs by monitoring crew prep, production, and procedures execution.
- Tracks waste levels by using established procedures and monitoring crew position procedures.
- Communicates to General Manager or District Manager any problems in sales and profit related to shift management.
- Assists General Manager or District Manager in executing restaurant sales and profits plan as defined.
- Monitors food costs to eliminate waste and theft.
- Processes crew applications and sets up interviews; checks references.
- Interviews and hires crew to ensure adequate coverage.
- Monitors crew turnover rate and causes; makes recommendations to the General Manager or District Manager.
- Trains crew to maintain restaurant cleanliness during shift.
- Follows restaurant cleaning plan.
- Directs crew to correct cleaning deficiencies.
- Trains crew in new products.
- Assists General Manager in training new managers.
- Trains crew using the Crew Orientation and Training process.
- Trains new crew in initial position skills.
- Cross-trains crew as necessary for efficient coverage of positions during shifts.
- Recognizes high-performing crewmembers to General Manager or District Manager.
- Follows flowcharts to ensure crew is meeting prep and production goals.
- Monitors inventory levels to ensure product availability.
- Maintains security of cash, product and equipment during shifts.
- Follows restaurant priorities established by the General Manager.
- Follows restaurant plan set by the General Manager or District Manager.
- Ensures proper execution of standards and procedures when managing shifts.
- Manages shift to Q.S.C. level of 80% or better.
- Takes appropriate action when problems are anticipated or identified.
- Follows procedures outlined in the Operations manual.
- Maintains safe working conditions in restaurant as outlined in company policies and procedures.
- Follows company policy for cash control.
- Reports accidents promptly and accurately.
- Follows procedures for resolving operational procedures indicated by Health Department Inspectors.
- Manages shifts effectively using guidelines within "Managing Better Shifts" or similar checklist.
- Performs administrative duties as required by the General Manager or District Manager.
- Writes crew schedule to meet plans and objectives of General Manager or District Manager.
- Complies with company standards for crew benefits if applicable.
- Follows Preventative Maintenance Program.
- Trains and monitors crew to maintain equipment.
- Follows procedures for reporting maintenance problems; tracks progress to completion.
- Uses consistent practices in managing performance problems with crew.
- Manages crew in a manner which maximizes retention.
- Follows grievance process when crew members bring problems to Restaurant Manager’s attention.
- Executes plans to reduce crew turnover.
- Provides consistent crew communication.
- Provides priorities and task assignments to crew to accomplish restaurant goals.
- Mentors crew members who express interest in leadership positions.
- Creates/contributes to atmosphere that fosters teamwork and crew member motivation.
- Takes appropriate corrective action in response to performance problems of crew.
- Conducts crew performance reviews on a timely basis.
Benefits
- Medical, Dental, Vision, Life Insurance
- 401(k) plan
- Paid Time Off
- Training and Development Opportunities
- Health and Wellness Program
