District Manager in Training

Remote, AL Statement of Purpose The District Manager (DM) is responsible for maintaining and increasing sales and profitability of the stores under his/her control through the management of financial, human, local marketing and material resources. The DM teaches and enforces standards and exercises judgment and decision-making within the policies, practices, and procedures described in company guideline publications (Operations Manual, Policies and Procedures Manual, etc.). Accountabilities Sales and Profits: Initiates and follows up on store plans to develop sales and profits. Assists unit manager in development of local marketing plans. Communicates promotional activities to store manager. Makes recommendations to VPAO to improve and enhance Wendy's image and sales. Executes and follows up on financial plan as assigned. Approves district/store budgets. Staffing: Evaluates and approves/disapproves budgeted positions per store. Mentors and develops managers for future responsibilities. Forecasts needs and maintains management staffing plan to maintain management stability. Interviews and hires (with HR input) manager candidates. Accountable for management training, turnover, and retention. Works with HR in developing management recruitment programs, including college relationship development. Establishes mentoring programs to provide bench strength in management ranks. Monitors promotability of management staff. Quality: Ensures quality through review and analysis of store CEE scores in district. Provides General Managers specific feedback on quality performance and customer comments. Monitors store systems during in-store visits to ensure products meet quality standards. Service: Monitors and evaluates service times via system reports. Establishes performance goals and evaluates performance to ensure managers maintain speed of service standards. Monitors quality of service programs in stores and takes corrective action as needed. Monitors customer service and satisfaction during visits by talking with customers. Cleanliness: Monitors CEE scores to ensure cleanliness standards are met. Establishes performance criteria to improve CEE. Establishes and ensures programs are in place to maintain sanitation and safe food‑handling standards. Training: Trains store management in achieving the standards of CEE and customer courtesy; in new and existing products, procedures, and company policies; in established "systems" to guide store operations (including P&L); in a consistent walk‑through routine; in standards and procedures for food cost control, labor control, cash control, and portioning; in safe operating procedures of equipment; in HRIS, POS, and other systems. Conducts leadership training on a regular basis and assists HR in orientation of new hires. Controls: Ensures compliance with standards described in Operations Manual and other policy documents. Evaluates store performance at intervals using CEE inspection forms. Coaches and retrains managers to obtain and maintain an 80% CEE rating or better. Develops store objectives, management development objectives, and training plans based on inspection results. Evaluates progress of CEE improvement plans. Evaluates shift management practices. Establishes procedures for safety and control of cash, property, product, and equipment. Conducts audits for labor and health/sanitation compliance; takes corrective action as needed. Monitors customer comments and communicates to appropriate managers. Monitors compliance with EEO, Labor Law, and W.O.T.C. requirements. Policies and Procedures: Ensures proper and timely reporting of accidents. Ensures OSHA and company Risk Management claim information is reported timely. Ensures store management adheres to company policies and procedures. Administration: Maintains and completes accurate, timely weekly and period‑ending administrative responsibilities. Ensures compliance with administrative requirements via routine audits. Maintenance: Ensures follow up on Preventative Maintenance Plans and activities. Monitors maintenance records to determine adherence to cleaning, maintenance, and equipment calibration standards. Employee Relations: Manages performance problems with subordinates consistently. Develops a reward and recognition plan for managers. Performance Management: Conducts periodic performance reviews of managers in a timely manner. Employment Standards 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; federal, state and local employment regulations. Education: College degree or equivalent experience in operations. Experience: 2-3 years line operations experience in the restaurant industry. Must be able to perform all restaurant operations positions and functions. Physical Requirements: Long periods of standing without a break; ability to travel between multiple restaurants; fully insurable; valid driver’s license; lifting up to 50 lbs; works in hot and cold environments; office tasks such as answering phones, typing, and computer work. #J-18808-Ljbffr