Restaurant Manager

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

• Trains crew to maintain restaurant cleanliness during shift.
• Follows restaurant cleaning plan.
• Directs crew to correct cleaning deficiencies. 

 
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

• 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 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. 

 
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

• Wendy's operating systems and procedures.
• Wendy's policies and procedures related to job responsibilities.
• Supervisory practices.
• Interviewing practices.
• Crew orientation and training program. 

 
Education

• College degree or equivalent experience in operations. 

 
Experience

• 1 year of line operations experience in the restaurant industry.
• Must be able to perform all restaurant operations positions/functions 

 
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