Shift Manager

Statement of Purpose:

ACCOUNTABILITIES: 
 
Sales and Profits

• Builds sales by promoting customer satisfaction.
• Manages costs by communicating and monitoring crew prep and production levels.
• Tracks waste levels using established procedures. 

 
Staffing

• Develops crew members to meet Q.S.C. standards and procedures.
• Uses shift plan to organize and manage crew before and during shifts.
• Maintains current accurate crewmember roster. 

 
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 specific feedback. 

 
Service

• Takes service times and determines efficiency.
• Trains crew to respond promptly to customer needs.
• Trains crew in customer courtesy.
• Evaluates slow production points and takes corrective action.
• Manages shift to meet service goals and customer satisfaction. 

 
Cleanliness

• Trains crew to maintain restaurant cleanliness during shift.
• Follows, manages and evaluates restaurant cleaning plan; reports status to the Restaurant Manager or General Manager. 

 
Training

• Assists the Restaurant Manager or General Manager in training crew in new products.
• Assists the Restaurant Manager or General Manager in executing the Crew Orientation and Training process. 
• Assists the Restaurant Manager or General Manager in training new crew in position skills and to meet company standards.
• Cross-trains crew as necessary for efficient coverage of positions during shifts.
• Conducts specific training to resolve problems (i.e., food cost). 

Controls

• Follows flowcharts, prep, and "build-to" charts.
• Monitors inventory levels to ensure product availability; orders product as projected.
• Manages security of cash, product and equipment during shifts.
• Follows restaurant priorities set by the Restaurant Manager or General Manager.
• Follows restaurant plan set by the Restaurant Manager or General Manager.
• Identifies and solves problems affecting sales and profits.
• Manages shift to consistent Q.S.C. level of 80% or better. 

 
Policies and Procedures

• Follows all procedures outlined in the Operations Manual.
• Maintains safe working conditions in restaurant as outlined by company policies and procedures.
• Follows and enforces company policies for cash control.
• Reports accidents promptly and accurately.
• Follows procedures for resolving operational problems indicated by Health Department Inspections.
• Knows register procedures for discounts and promotions.
• Manages shifts effectively using "Managing Better Shifts (MBS)" or similar checklist. 

 
Administration

• Performs administrative duties as required by the Restaurant Manager or General Manager. 

 
Maintenance

• Follows guidelines of the Preventative Maintenance Program.
• Follows procedures for reporting and documenting maintenance problems. 

 
Employee Relations

• Uses consistent practices in managing performance problems with the crew.
• Manages crew in a manner which maximizes retention.
• Follows company grievance process.
• Follows restaurant plan to reduce crew turnover.
• Provides consistent communication between crew and management personnel. 

 
Performance Management

• Takes appropriate corrective action in response to performance problems of crew; notifies the appropriate manager. 

EMPLOYMENT STANDARDS: 

Knowledge

• Wendy's operating systems and procedures. 
•  Wendy's policies and procedures related to job responsibilities.
• Supervisory practices.
• Crew Orientation and Training program.
• Federal, state and local employment laws.

Education

• College degree or equivalent experience in operations. 

 
Experience

• 6 months experience in the restaurant industry.
• Valid Drivers License
• Must be able to perform all restaurant operations positions/functions  

 
Other Physical Requirements

• Must be at least 18 years of age
• 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 Shift Manager position requires standing for long periods of time without a break
• The Shift Manager job requires being able to meet the requirements of all subordinate positions.
• 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 40+ 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