Assistant General

STATEMENT OF PURPOSETo assist the General Manager in managing the daily operations and staff of a Wendy’s restaurant, including the execution of all Company policies, procedures, programs and systems; federal, state and local laws and ethical business practices. To participate in the achievement of store objectives. To assist in interviewing, recommending, selecting and training Shift Managers and Crew Members in the restaurant. To participate in creating and maintaining an environment and culture of engaged employees. The AGM must also be able to work and communicate effectively with store team, including the General Manager, other Restaurant Managers, Shift Managers and Crew Members.ESSENTIAL FUNCTIONSThe AGM must be able to perform each essential function satisfactorily. The Company will, upon request, provide reasonable accommodation in accordance with the ADA to the known physical or mental limitations of an otherwise qualified employee or applicant with a disability, unless to do so would cause the Company an undue hardship.The AGM must be able to perform each of the following essential functions:Must be prompt and reliable in coming to workMust be able to take and provide direction and work well with othersMust be able to work in a fast paced environment and accomplish multiple tasks within established timeframesMust be able to stand much of the work dayMust be able to concentrate and perform duties accuratelyMust be able to react to change productively and handle other tasks as assignedMust be able to perform the Accountabilities and Key Measurement CriteriaMust be able to fulfill the Knowledge and Ability SectionMust be able to perform as stated in the Work Environment; Physical Demands SectionACCOUNTABILITIES AND KEY MEASUREMENT CRITERIAKEY MEASUREMENT CRITERIAIn order to achieve consistency throughout our system as we measure and evaluate performance, the measurement criteria following each accountability should be considered and evaluated. The actual results as well as the methods and processes used to obtain the results should be assessed. It is also appropriate to consider the leadership, management and subordinate development as you measure the attainment of each of the accountabilities. The Key Measurement Criteria should not be viewed as the only factors to evaluate, as there are normally additional items that relate to a specific individual or market.Trains, monitors and reinforces food safety procedures to Shift Managers, Crew Members, and Trainees. Ensures all food safety procedures are executed according to Company policies and health/sanitation regulations; takes corrective actions, as appropriate.KEY MEASUREMENT CRITERIAMust be ServSafe certified and have other food safety certification as required by local or state lawFollows all food safety procedures as outlined in the operations manualTraining and execution of all Wendy’s food safety procedures and compliance with all Health Department regulations. Critical items escalated immediatelyWashing of hands observed, enforced and role modeledProper usage of total store cleaning systemsAll hand washing and food safety related Training Guides completedHealth Department evaluation resultsExecution of established food borne illness reporting proceduresCompletes food safety logWorks with restaurant management team to meet sales goals versus budget and prior year, including participation in local store marketing programs. Assists in development and execution of sales building plans. Executes appropriate plans to resolve unfavorable trends and enhance sales.KEY MEASUREMENT CRITERIASales performance versus budget & prior yearSales performance of key initiatives including: Transaction growth %Service Times Late night sales $Pick Up Window % Kids MealsIdentification and communication of store sales trends to GM. Action steps taken to reverse negative trendsExecution of national and local marketing programsExecution of new product roll-outsParticipation in community programs to enhance goodwill for Wendy’sManages food, labor and paper costs and other controllable expenses. Works with restaurant management team to address profit variances and maximize profit results.KEY MEASUREMENT CRITERIAProfit performance vs. budget and prior yearManagement of food, labor, paper and other controllable costsExecution of labor hours vs. guideMonitoring and follow-up of food preparation, production and procedures executionIdentification and communication of profit trends to GMExecutes Company policies and procedures for the control of cash, property, product and equipment. Monitors inventory levels to ensure product availability and orders product. Manages and maintains safe working conditions. Ensures execution of preventive maintenance.KEY MEASUREMENT CRITERIAExecution of policies and procedures for control of cash, property, product and equipmentExecution of flow charts to ensure crew is meeting food prep and production goalsTraining and monitoring of crew in cash and inventory controlsCoordinates compliance with Safety Audit; ensures resolution of non—compliance issuesPrompt and accurate reporting of accidents; initiation of corrective actions as appropriate to prevent recurrenceExecution of Preventive Maintenance ProgramReporting and monitoring of maintenance problemsCompliance with all federal, state and local employment lawsExecution of procedures for control of cash, property, product and equipment, including control of coupons, discounts, register operator voids, manager voids, claim frequencyExecution of safety and security policies as they relate to risk and casualty claim lossEnsures “Dave’s Way” certification is maintained through the execution of Quality, Service, Cleanliness and “Customer Courtesy” standards on assigned work shifts, including the monitoring of food product quality. Manages, directs, and monitors Shift Managers and Crew Members to achieve QSC goals and to support total store “Service Excellence” on assigned shifts. Ensures “Customer Courtesy” policies/procedures are properly executed.KEY MEASUREMENT CRITERIAAttainment and maintenance of “Dave’s Way” certificationExecution of “Operations Leader” role, as directedCrew and Shift Manager training and execution of Quality, Service and Cleanliness standards on assigned work shiftsExecution of guest relation activities, including interaction with guestsFrequency, nature and timely resolution of customer complaintsExecutes the restaurant’s Human Resources programs for crew employees. Manages crew employees in a manner that maximizes retention. Assists the GM to achieve proper crew staffing levels. Creates and executes recruiting plan, including sourcing, interviewing, recommending, selecting, and orientating employees. Works with GM and Human Resources to ensure the Speak Out Program is effectively executed.KEY MEASUREMENT CRITERIAActual staffing levels versus goalActual crew turnover versus goalExecution of plans to achieve crew turnover goalsMaintain application-handling systemUtilization of approved interviewing tools to facilitate the identification and recommendation of qualified crew candidates for further consideration who positively reflect Wendy’s imageConducts timely and informative orientation for Shift Managers and Crew Members new to the store; utilizing existing systemsAssists GM in ensuring compliance with Federal and State employment practicesSourcing, recruiting, selection, recognition, compensation, discipline and ensuring that other labor and employment practices are in compliance with all federal, state and local employment lawsManagement and resolution of performance issues with Shift Managers and Crew; notification of performance issues to GMCreate environment in which employees are treated with respect and dignityExecution of job training tax credit programsProvides proper training for Shift Managers and Crew Members through established systems and follows through to ensure compliance with Company standards.KEY MEASUREMENT CRITERIAExecution of positional training and cross-training to achieve operating standardsFeedback, intervention and coaching to Shift Managers and Crew Members; initiation of corrective action as appropriateTraining and utilization of established store standards and systemsTraining and mentoring of Shift Managers and Crew Members regarding operational changes and new productsIdentification and development of candidates for Shift Manager positionsAudit and review of systems, checklists and work habits to ensure Shift Managers and Crew Members are demonstrating desired behaviorsEnsures proper execution of and compliance with Company policies and procedures on assigned shifts. Works with GM to establish store priorities. Develops and executes store plans. Anticipates and identifies problems and initiates appropriate corrective action.KEY MEASUREMENT CRITERIAExecution of Company systems and operating proceduresAssists GM with creation and execution of store plan and store prioritiesProper escalation of issuesUtilization of approved uniform program and adherence to Company Dress and Appearance PolicyPerforms other job-related duties as may be assigned or required.KEY MEASUREMENT CRITERIAThis accountability should be left blank unless a specific program, activity, or contribution resulted which is not addressed by a previous accountability.QUALIFICATIONSTo perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.KNOWLEDGE AND ABILITYAbility to learn and apply Wendy’s standard operating proceduresAbility to learn and apply the Company policies and proceduresAbility to learn and apply the Company Human Resources policies and proceduresKnowledge of applicable federal, state and local employment lawsSupervisory practicesInterviewing practices for Crew MembersAbility to provide effective Shift Manager and Crew Member orientation and training programsAbility to satisfactorily complete recommended corporate training programs, including, but not limited to, Crew positional training program, Wendy’s University and Food Safety.EDUCATION AND/OR EXPERIENCEAssociates degree and 1 year of line operations experience in the restaurant industry; or equivalent combination of education and experience.WORK ENVIRONMENT; PHYSICAL DEMANDSIn order to satisfactorily execute and meet the above accountabilities and key measurement criteria, the AGM must perform managerial duties on site, in accordance with customary scheduling requirements for this position (including ability to work many different shifts and a minimum 50 hour workweek). The position frequently requires working at a fast pace and may involve exposure to noise, heat, cold or other elements. It is also necessary to use a headset to take orders, take direction or give direction. AGM’s may be required to transfer from one location to another as business needs dictate. The AGM position requires bending, kneeling, lifting and carrying (up to 25-50 pounds, as necessary), standing for long periods without a break, and the ability to travel to other restaurants, Area Office or other designated locations, as necessary.DISCLAIMERThe above information has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities and qualifications required of employees assigned to this job.QUALIFICATIONSTo perform this job successfully, an individual must be able to perform each essential duty satisfactorily.The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.KNOWLEDGE AND ABILITYAbility to learn and apply Wendy’s standard operating proceduresAbility to learn and apply the Company policies and proceduresAbility to learn and apply the Company Human Resources policies and proceduresKnowledge of applicable federal, state and local employment lawsSupervisory practicesInterviewing practices for Crew MembersAbility to provide effective Shift Manager and Crew Member orientation and training programsAbility to satisfactorily complete recommended corporate training programs, including, but not limited to, Crew positional training program, Wendy’s University and Food Safety.EDUCATION AND/OR EXPERIENCEAssociates degree and 1 year of line operations experience in the restaurant industry; or equivalent combination of education and experience.WORK ENVIRONMENT; PHYSICAL DEMANDSIn order to satisfactorily execute and meet the above accountabilities and key measurement criteria, the AGM must perform managerial duties on site, in accordance with customary scheduling requirements for this position (including ability to work many different shifts and a minimum 50 hour workweek). The position frequently requires working at a fast pace and may involve exposure to noise, heat, cold or other elements. It is also necessary to use a headset to take orders, take direction or give direction. AGM’s may be required to transfer from one location to another as business needs dictate. The AGM position requires bending, kneeling, lifting and carrying (up to 25-50 pounds, as necessary), standing for long periods without a break, and the ability to travel to other restaurants, Area Office or other designated locations, as necessary.DISCLAIMERThe above information has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities and qualifications required of employees assigned to this job. #J-18808-Ljbffr