General Manager in Training

General Manager – Ft. Wayne, IN Statement of Purpose: The General Manager is responsible for executing the store plan to achieve established standards, sales, local marketing programs, and profits. The role focuses on staffing, personnel training, operating, and maintaining the store to maximize customer satisfaction. Responsibilities Sales & Profits Meet budgeted sales targets. Set and meet controllable cost targets. Develop and execute a local store marketing plan with the District Manager in response to market conditions. Respond to competitor activities and improve sales and profits. Operating Budget Set monthly store budget goals. Meet monthly budget goals. Communicate anticipated variances to the District Manager. Develop time‑definite plans to resolve unfavorable trends in controllables, Q.S.C., sales, and profits. Review, analyze, and communicate budget, P&L information to staff and managers. Staffing Determine crew staffing requirements and ensure co‑manager hires crew in advance of need. Maintain adequate bench strength in the management team. Ensure co‑manager has adequate crew depth for each shift. Utilize the W.O.T.C. program. Maintain process for handling applications and files. Quality Train store personnel to execute procedures for preparation and serving of quality products. Walk through customers and collect feedback to determine product and service quality. Resolve customer complaints within 24 hours. Service Measure service times and determine efficiency. Train personnel to respond promptly and courteously to customer needs. Train personnel to solicit feedback to gauge customer satisfaction. Cleanliness Train staff to maintain store cleanliness during shifts. Write and execute a store cleaning plan. Delegate cleaning plan execution to the management team. Achieve above satisfactory Q.S.C. scores consistently. Training Train personnel to execute new products to company standards. Train personnel in Quality, Service and Cleanliness standards as modified by operational changes. Orient new managers and crew to the store. Write and manage a development plan for each manager based on position descriptions. Manage crew orientation and training process. Promote high‑performing crew members to leadership positions. Train managers on Q.S.C. systems and cost controls. Help managers identify problems and develop alternative solutions. Train managers on Managing Better Shifts skills. Provide leadership and mentoring training to the management team. Controls Meet or exceed the 80% Q.S.C. level. Conduct informal Q.S.C. inspections. Manage production labor control and food cost control using flowcharts, build‑to system, schedule and positioning system. Monitor and manage inventory levels to ensure product/item availability. Analyze weekly P&L and review with the management team. Hold weekly manager meeting. Set store priorities incorporating store and area objectives. Write and execute store plans based on priorities agreed with the District Manager. Identify, evaluate, and respond to labor efficiency problems. Maintain and modify store systems to provide consistent operations and customer satisfaction. Establish realistic and meaningful daily operational goals for management and staff. Policies & Procedures Follow procedures outlined in the Operations Manual and other company manuals. Maintain safe working conditions as outlined in company policies. Follow cash control and security policy. Report accidents promptly and accurately. Follow procedures for resolving issues indicated by Health Department Inspectors. Manage employee files and time cards according to policy. Manage shifts effectively using Managing Better Shifts guidelines. Comply with EEO and labor law requirements. Ensure managers adhere to policies and procedures. Administration Maintain a maximum variance of .25% between reported and actual figures. Submit paperwork on a timely basis. Respond promptly to customer comments. Conduct exit interviews as required by area procedures. Maintenance Train crew and management to perform scheduled cleaning and maintenance of equipment (Preventative Maintenance Program). Calibrate equipment as trained by maintenance technician. Report maintenance problems and track progress to completion. Employee Relations Use consistent practices in managing performance problems with managers and crew (Interaction Management). Manage crew and management to maximize retention. Conduct manager meetings to facilitate communication and set priorities. Manage grievance process and communicate it to crew. Performance Management Conduct management performance reviews on a timely basis. Take corrective action in response to performance problems of crew and management. Qualifications Knowledge Wendy’s operating systems and procedures. Wendy’s policies and procedures. P&L analysis and corrective measures. Supervisory practices. Planning and budgeting. Interviewing practices. Training and development practices. Education – College degree or equivalent experience in operations. Experience 1‑2 years management/operations experience in the restaurant industry. Ability to perform all restaurant operations positions/functions. Complies with EEO and labor law requirements. #J-18808-Ljbffr