Restaurant Manager

Fairhope, AL Statement of Purpose: The Restaurant Manager is responsible for daily operations and ensures customer satisfaction while managing profitability on the shift. The Restaurant Manager will own systems such as Crew Schedules and Inventory Management. Accountabilities Sales and Profits Manage labor costs by evaluating labor needs against projected sales during the shift. Build sales by promoting customer satisfaction. Manage costs by monitoring crew prep, production, and procedures execution. Track waste levels using established procedures and monitor crew position procedures. Monitor food costs to eliminate waste. Quality Monitor product quality during shift by talking with customers during walk‑throughs. Manage crew performance and provide feedback. Service Takes service times and determines efficiency. Trains crew to respond promptly to customer needs and to use customer courtesy. Take corrective action to improve service times. Train crew to solicit feedback to determine customer satisfaction. Establish and communicate daily Speed of Service (SOS) goals. Cleanliness Train crew to maintain restaurant cleanliness during shift. Follow restaurant cleaning plan. Direct crew to correct cleaning deficiencies. Training Train crew in new products. Train crew using the Crew Orientation and Training process. Train new crew in initial position skills. Controls & Operations Follow flowcharts to ensure crew meets prep and production goals. Monitor inventory levels to ensure product availability. Maintain security of cash, product, and equipment during shifts. Follow restaurant priorities established by the General Manager. Ensure proper execution of standards and procedures when managing shifts. Manage shift to Q.S.C. level of 80% or better. Takes appropriate action when problems are anticipated or identified. Policies and Procedures Follow procedures outlined in the operations manual. Maintain safe working conditions in restaurant as outlined in company policies and procedures. Follow company policy for cash control. Report accidents promptly and accurately. Follow procedures for resolving operational procedures indicated by Health Department Inspectors. Manage shifts effectively using guidelines within “Managing Better Shifts” or similar checklist. Maintenance Follow Preventative Maintenance Program. Train crew to maintain equipment. Follow procedures for reporting maintenance problems and track progress to completion. Employee Relations Use consistent practices in managing performance problems with crew. Manage crew to maximize retention and execute plans to reduce turnover. Provide consistent crew communication and priority/task assignments. Create 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 train others in Wendy’s systems (e.g., WeLearn) and employee development programs. Physical Requirements Standing for extended periods without a break. Meet requirements of all subordinate positions. Perform physical inspections of all areas of restaurant. Work, concentrate, and perform duties accurately in a fast‑paced environment with noise and temperature variations. Use headset as required. Frequent lifting and carrying up to 25‑50 pounds; reaching, pushing, pulling, bending, kneeling, stooping. Multi‑task while maintaining composure. Provide direction, give direction, work well in a team, strong customer orientation focus. Exercise professionalism, composure, and discretion when expediting or resolving customer concerns. Flexible to work a 40‑hour week, various shifts, all day parts and days of the week. Maintain ServSafe certification. Move and inspect all supplies in restaurant. #J-18808-Ljbffr