Restaurant Manager in Training

Wendy's

Destin, FL

Job Description

Company Info

Statement of Purpose:

ACCOUNTABILITIES:

Sales and Profits

Responsible for managing labor costs by evaluating labor needs against projected sales during the shift.
Responsible for monthly review of budget and P&L. • Builds sales by promoting customer satisfaction.
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.

Staffing & Hiring

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.

Quality

Monitors product quality during shift by talking with customers during walk-throughs and when working off-line.
Monitors product quality by managing crew performance and providing feedback.
Takes service times and determines efficiency.
Trains crew to respond promptly to customer needs.
Trains crew in customer courtesy.
Takes corrective action with crew to improve service times.
Trains crew to solicit feedback to determine customer satisfaction.
Establishes and communicates daily S.O.S. goals.

Cleanliness

Training

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.

Controls

Policies and Procedures

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.

Administration

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.

Maintenance

Follows Preventative Maintenance Program.
Trains and monitors crew to maintain equipment.
Follows procedures for reporting maintenance problems; tracks progress to completion.

Employee Relations

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.

Performance Management

Takes appropriate corrective action in response to performance problems of crew.
Conducts crew performance reviews on a timely basis.

EMPLOYMENT STANDARDS:

Knowledge

Education

Experience

Other

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
The Restaurant Manager job requires standing for long periods of time without a break.
The Restaurant Manager job requires being able to meet the requirements of all subordinate positions.
Must possess valid driver's license.
Physical inspections of all areas of restaurant
Ability to work, concentrate and perform duties accurately in a fast paced environment that may involve noise and hot/cold temperatures or other elements.
Must be able to stand for prolonged periods of time.
Position requires the use of a headset. Frequent lifting and carrying (up to 25-50 pounds, as necessary), reaching, pushing, pulling, bending, kneeling and stooping is involved
Ability to multi-task while maintaining composure and giving sound advice and direction.
Must be able to take direction, give direction, work well in a team environment and have a strong customer orientation focus.
Must exhibit professionalism, composure, and discretion when expediting or resolving all customer related concerns and issues
Flexibility to work a 50-hour work week.
Must be available to report to work promptly and regularly, and to work all day parts and days of the week.
Must have and maintain ServSafe certification
Move and inspect all supplies in restaurant