Co manager, Management, Operations Manager

Location:

Mishawaka, IN.

Statement of

Purpose:

The Co-Manager is responsible for the hiring, training, and continuing development of the crew in the store. In addition, the Co-Manager assists the unit manager in operating and maintaining the store to maximize profitability and customer satisfaction.

• 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 unit manager any problems in sales and profit related to shift management.
• Assists unit manager in executing store sales and profits plan as defined.
• Monitors food costs to eliminate waste and theft.

• Hires, trains and terminates crew members to ensure adequate coverage.
• Utilizes W.O.T.C.
• Monitors crew turnover rate and causes; makes recommendations to the unit manager.

• 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.

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

• Trains crew in new products.
• Assists unit manager in training new assistant managers in training.
• 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 crew members to unit 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 store priorities set by the unit manager.
• Follows store plan set by the unit 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 store 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 unit manager.
• Writes crew schedule to meet plans and objectives of unit 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 Co‑Manager's attention.
• Executes plans to reduce crew turnover.
• Provides consistent crew communication.
• Provides priorities and task assignments to crew to accomplish store 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.

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

• College degree or equivalent experience in operations.

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

• The Co‑Manager job requires standing for long periods of time without a break.
• The Co‑Manager job requires being able to meet the requirements of all subordinate positions.
• Must possess valid drivers license.
• Entering and leaving vehicle multiple times.
• Physical inspections of all areas of restaurant.
• Lifting up to 50 lbs.
• Move and inspect all supplies in restaurant.
• Work in hot and cold environments (restaurant, cooler, freezer).