Restaurant Manager

Byram, MS Statement of Purpose: The Restaurant Manager is responsible for daily operations and ensures customer satisfaction while managing profitability on the shift. Responsibilities 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 procedure execution; track waste levels using established procedures and monitoring crew position procedures; monitor food costs to eliminate waste. Quality: Monitor product quality during the shift by talking with customers during walk-throughs; manage crew performance and provide feedback. Service: Take service times and determine efficiency; train crew to respond promptly to customer needs and 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 (S.O.S.) goals. Cleanliness: Train crew to maintain restaurant cleanliness during the shift; follow the 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; control 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. Controllership: Follow the restaurant plan set by the General Manager or District Manager; ensure proper execution of standards and procedures when managing shifts; manage shift to meet Q.S.C. level of 80% or better; take appropriate action when problems are anticipated or identified. Policies and Procedures: Follow procedures outlined in the operations manual; maintain safe working conditions; follow company policy for cash control; report accidents promptly and accurately; follow procedures for resolving operational issues 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; track progress to completion. Employee Relations: Use consistent practices in managing performance problems with crew; manage crew to maximize retention; execute plan to reduce crew turnover; provide consistent crew communication; provide priorities and task assignments to crew to accomplish restaurant goals; create an atmosphere fostering 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 able to train others in Wendy’s systems (i.e., WeLearn, etc.) and on employee development programs. Qualifications Must be able to stand for prolonged periods of time. Must be able to work, concentrate, and perform duties accurately in a fast‑paced environment that may involve noise and hot/cold temperatures or other elements. Position requires the use of a headset. Frequent lifting and carrying (up to 25-50 pounds, as necessary), reaching, pushing, pulling, bending, kneeling, and stooping is involved. Must be able to multi‑task while maintaining composure and giving sound advice and direction. Must be able to take direction, give direction, work well in a team environment, and have a strong customer orientation focus. Must exhibit professionalism, composure, and discretion when expediting or resolving all customer related concerns and issues. Flexibility to work a 40‑hour work week of a variety of shifts; must be available to report to work promptly and regularly, and to work all day parts and days of the week. Must have and maintain ServSafe certification. #J-18808-Ljbffr Carlisle Corporation