Restaurant Manager

Position Summary

The Restaurant Manager is responsible for daily operations and ensures customer satisfaction while managing profitability during the shift.

• Sales and Profits:
  Responsible for managing labor costs by evaluating labor needs against projected sales during the shift, building sales by promoting customer satisfaction, managing costs by monitoring crew prep, production, and procedures execution, tracking waste levels using established procedures, and monitoring food costs to eliminate waste.

• Quality:
  Monitors product quality during shift by walking through the restaurant, talking with customers, and providing feedback to crew; manages crew performance.

• Service:
  Trains crew to respond promptly to customer needs, to use customer courtesy, to take corrective action to improve service times, and to solicit feedback to determine customer satisfaction; establishes and communicates daily speed‑of‑service goals.

• Cleanliness:
  Trains crew to maintain restaurant cleanliness during the shift, follows the restaurant cleaning plan, and directs crew to correct deficiencies.

• Training:
  Trains crew in new products and in the crew orientation and training process, and trains new crew members in initial position skills.

• Controls:
  Follows flowcharts to ensure crew meets prep and production goals, monitors inventory levels, maintains security of cash, product, and equipment, follows GM or district manager priorities, ensures proper execution of standards and procedures, manages shift to a Q.S.C. level of 80% or better, responds to anticipated or identified problems, follows the operations manual, follows health‑department procedures, and uses the "Managing Better Shifts" checklist.

• Maintenance:
  Follows the preventative maintenance program, trains crew to maintain equipment, reports maintenance problems, and tracks progress to completion.

• Employee Relations:
  Manages performance, maximizes retention, reduces turnover, communicates priorities and task assignments, fosters teamwork, and motivates crew.

• Must be at least 18 years of age.

• General knowledge of state and federal employment laws.

• Ability to quickly become knowledgeable about and train others in Wendy’s systems (i.e., WeLearn, etc.) and employee‑development programs.

• Physical ability to stand for extended periods; work, concentrate, and perform duties accurately in a fast‑paced environment with noise, hot/cold temperatures, and other elements; lift up to 25‑50 pounds; bend, kneel, stoop; use a headset; multi‑task while maintaining composure and giving sound advice and direction; work well in a team environment; and exhibit professionalism, composure, and discretion.

• Requires Serv Safe certification, ability to move and inspect all supplies in the restaurant.