Statement of Purpose:

ACCOUNTABILITIES:

Sales and Profits

• Responsible for managing labor costs by evaluating labor needs against projected sales during the shift.
• Build 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.
• Monitors food costs to eliminate waste.

Quality

• Monitors product quality during shift by talking with customers during walk-throughs.
• Monitors product quality, manages crew performance, and provides feedback.

Service

• Takes service times and determines efficiency.
• Trains crew respond promptly to customer needs.
• Trains crew in customer courtesy.
• Take corrective action with crew to improve service times.
• Trains crew to solicit feedback to determine customer satisfaction.
• Establishes and communicates daily speed of service (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.
• Trains crew using the Crew Orientation and Training process.
• Trains new crew in initial position skills.

Controls

• Follows flowcharts to ensure crew meets 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.

Controls Con’t

• Follows restaurant plan set by the General Manager or District Manager.
• Ensure 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.

Maintenance

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

Employee Relations

• Use consistent practices in managing performance problems with crew.
• Manages crew in a manner which maximizes retention.
• Executes plan to reduce crew turnover.
• Provides consistent crew communication.
• Provides priorities and task assignments to crew to accomplish restaurant goals.
• Creates/contributes to an atmosphere that fosters teamwork and crew member motivation.

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 extended periods without a break.
• The Restaurant 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 of a variety of shifts.
• 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