Restaurant Manager

Job Summary Germantown, TN 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. Build sales by promoting customer satisfaction. Monitor crew prep and production to control costs. Track waste levels and monitor crew position procedures. Monitor food costs to eliminate waste. Quality Monitor product quality during shift via walk‑throughs. Manage crew performance and provide feedback. Service Takes service times and determines efficiency. Trains crew to respond promptly to customer needs. Instructs crew in customer courtesy. Take corrective action with crew to improve service times. Train crew to solicit feedback to determine customer satisfaction. Establish and communicate daily speed of service 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. Use Crew Orientation and Training process. Train new crew in initial position skills. Controls Follow flowcharts to ensure crew meets prep and production goals. Monitor inventory levels for product availability. Maintain security of cash, product, and equipment. Follow restaurant priorities established by the General Manager. Ensure proper execution of standards and procedures for shift management. Achieve Q.S.C. level of 80% or better. Policies and Procedures Follow procedures outlined in the operations manual. Maintain safe working conditions as outlined by company policies. Follow cash control policy. Report accidents promptly and accurately. Resolve operational procedures indicated by Health Department inspectors. Use the "Managing Better Shifts" checklist or similar guidelines. Maintenance Follow Preventative Maintenance Program. Train crew to maintain equipment. Report maintenance problems and track progress to completion. Employee Relations Use consistent practices in managing performance problems. Maximize crew retention and reduce turnover. Provide consistent communication and task assignments. Create an atmosphere that fosters teamwork and motivation. Requirements 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, etc.) and employee development programs. Physical ability to stand for extended periods and perform duties in a fast‑paced environment with noise, hot/cold temperatures; lift up to 50 pounds. Must be able to multitask, work well in a team, and maintain a strong customer orientation. Must exhibit professionalism, composure, and discretion while resolving customer concerns. Flexibility to work a 40‑hour week, various shifts, and all day parts and days of the week. Must have and maintain ServSafe certification. Must have and maintain a headset for use during shifts. Benefits and EEO Statement Wendy's is an equal opportunity employer. We welcome and encourage applicants from all backgrounds and do not discriminate on the basis of race, color, religion, sex, gender identity, national origin, disability, age, or any other protected characteristic. #J-18808-Ljbffr