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Co manager, Restaurant​/Food Service, Restaurant Manager

Job in Navarre, Santa Rosa County, Florida, 32566, USA
Listing for: carlislellc
Full Time position
Listed on 2026-09-26
Job specializations:
  • Restaurant/Food Service
    Restaurant Manager
Salary/Wage Range or Industry Benchmark: 42000 - 54000 USD Yearly USD 42000.00 54000.00 YEAR
Job Description & How to Apply Below
Location: Navarre

Navarre, FL

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.

ACCOUNTABILITIES :

Sales and Profits
  • 1.Builds sales by promoting customer satisfaction.
  • 2.Manages costs by monitoring crew prep, production, and procedures execution.
  • 3.Tracks waste levels by using established procedures and monitoring crew position procedures.
  • 4.Communicates to unit manager any problems in sales and profit related to shift management.
  • 5.Assists unit manager in executing store sales and profits plan as defined.
  • 6.Monitors food costs to eliminate waste and theft.
  • Staffing
  • 1.Hires, trains and terminates crew members to ensure adequate coverage.
  • 2.Utilizes W.O.T.C.
  • 3.Monitors crew turnover rate and causes; makes recommendations to the unit manager.
  • Quality
  • 1.Monitors product quality during shift by talking with customers during walk-throughs and when working off-line.
  • 2.Monitors product quality by managing crew performance and providing feedback.
  • Service
  • 1.Takes service times and determines efficiency.
  • 2.Trains crew to respond promptly to customer needs.
  • 3.Trains crew in customer courtesy.
  • 4.Takes corrective action with crew to improve service times.
  • 5.Trains crew to solicit feedback to determine customer satisfaction.
  • 6.Establishes and communicates daily S.O.S. goals.
  • Cleanliness
  • 1.Trains crew to maintain store cleanliness during shift.
  • 2.Follows store cleaning plan.
  • 3.Directs crew to correct cleaning deficiencies.
  • Training
  • 1.Trains crew in new products.
  • 2.Assists unit manager in training new assistant managers in training.
  • 3.Trains crew using the Crew Orientation and Training process.
  • 4.Trains new crew in initial position skills.
  • 5.Cross-trains crew as necessary for efficient coverage of positions during shifts.
  • 6.Recognizes high-performing crew members to unit manager.
  • Controls
  • 1.Follows flowcharts to ensure crew is meeting prep and production goals.
  • 2.Monitors inventory levels to ensure product availability.
  • 3.Maintains security of cash, product and equipment during shifts.
  • 4.Follows store priorities set by the unit manager.
  • 5.Follows store plan set by the unit manager.
  • 6.Ensures proper execution of standards and procedures when managing shifts.
  • 7.Manages shift to Q.S.C. level of 80% or better.
  • 8.Takes appropriate action when problems are anticipated or identified.
  • Policies and Procedures
  • 1.Follows procedures outlined in the Operations manual.
  • 2.Maintains safe working conditions in store as outlined in company policies and procedures.
  • 3.Follows company policy for cash control.
  • 4.Reports accidents promptly and accurately.
  • 5.Follows procedures for resolving operational procedures indicated by Health Department Inspectors.
  • 6.Manages shifts effectively using guidelines within "Managing Better Shifts" or similar checklist.
  • Administration
  • 1.Performs administrative duties as required by the unit manager.
  • 2.Writes crew schedule to meet plans and objectives of unit manager.
  • 3.Complies with company standards for crew benefits if applicable.
  • Maintenance
  • 1.Follows Preventative Maintenance Program.
  • 2.Trains and monitors crew to maintain equipment.
  • 3.Follows procedures for reporting maintenance problems; tracks progress to completion.
  • Employee Relations
  • 1.Uses consistent practices in managing performance problems with crew.
  • 2.Manages crew in a manner which maximizes retention.
  • 3.Follows grievance process when crew members bring problems to Co-Manager's attention.
  • 4.Executes plans to reduce crew turnover.
  • 5.Provides consistent crew communication.
  • 6.Provides priorities and task assignments to crew to accomplish store goals.
  • 7.Mentors crew members who express interest in leadership positions.
  • 8.Creates/contributes to atmosphere that fosters teamwork and crew member motivation.
  • Performance Management
  • 1.Takes appropriate corrective action in response to performance problems of crew.
  • 2.Conducts crew performance reviews on a timely basis.
  • EMPLOYMENT STANDARDS:

    Knowledge
  • 1. Wendy's operating systems and procedures.
  • 2. Wendy's policies and procedures related to job responsibilities.
  • 3. Supervisory practices.
  • 4. Interviewing practices.
  • 5. Crew orientation and training program.
  • Education
  • 1. College degree or equivalent experience in operations.
  • Experience
  • 1. 1 year of line operations experience in the restaurant industry.
  • 2. Must be able to perform all restaurant operations positions/functions
  • Other
  • 1. The Co-Manager job…
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