Restaurant Manager

Overview Cleveland, MS Statement of Purpose: The Restaurant Manager is responsible for daily operations and ensures customer satisfaction while managing profitability on the shift. 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. Monitors crew prep, production, and procedures execution to control costs. Tracks waste levels and food costs to eliminate waste. Quality Monitors product quality during shift by talking with customers during walk-throughs. Manages crew performance and provides feedback. Service Takes service times and determines efficiency. Trains crew to respond promptly to customer needs and to provide courtesy. Uses corrective action to improve service times and solicits feedback to determine 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 and directs crew to correct deficiencies. Training Gives training in new products and uses the Crew Orientation and Training process. Train new crew in initial position skills and monitors inventory levels to ensure product availability. Controls Follows flowcharts to ensure crew meets prep and production goals. Maintains security of cash, product, and equipment during shifts. Ensures proper execution of standards and procedures when managing shifts; maintains a Q.S.C. level of 80% or better. Policies and Procedures Follows procedures outlined in the operations manual. Maintains safe working conditions in restaurant, follows cash control policy, reports accidents promptly, and resolves Health Department Inspection issues. Manages shifts effectively using guidelines within "Managing Better Shifts" or similar checklist. Maintenance Follows Preventative Maintenance Program and trains crew to maintain equipment. Reports maintenance problems and tracks progress to completion. Employee Relations Uses consistent practices to manage performance problems, maximizes retention, and reduces crew turnover. Provides consistent crew communication and task assignments to accomplish restaurant goals. Creates/contributes to an atmosphere that fosters teamwork and crew motivation. Other Must be at least 18 years of age and possess general knowledge of state and federal employment laws. Ability to quickly become knowledgeable about and train others in Wendy’s systems (e.g., WeLearn) and employee development programs. Qualifications and Physical Requirements Must be able to stand for extended periods without a break. Must meet the requirements of all subordinate positions. Ability to perform physical inspections of all restaurant areas. Must work in a fast‑paced environment with noise and temperature variations. Needs to stand for prolonged periods, use a headset, and lift 25–50 pounds as necessary. Must multi‑task, maintain composure, give direction, and work well in a team. Must exhibit professionalism and discretion when resolving customer concerns. Flexibility to work a 40‑hour work week across a variety of shifts, including all day parts and days of the week. Must have and maintain ServSafe certification. Must move and inspect all supplies in the restaurant. Equal Employment Opportunity Statement This position is open to all qualified applicants without regard to race, color, religion, sex, national origin, age, disability, or any other protected status in accordance with applicable law. #J-18808-Ljbffr