Restaurant Manager

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 Responsible for managing labor costs by evaluating labor needs against projected sales during the shift. Build sales by promoting customer satisfaction. Manages costs by monitoring crew prep, production, and procedures execution. Tracks waste levels by using established procedures and monitoring crew position procedures. Monitors food costs to eliminate waste. Quality Monitors product quality during shift by talking with customers during walk-throughs. Manages crew performance and provides feedback. Service Tracks service times and determines efficiency. Trains crew to respond promptly to customer needs. Trains crew in customer courtesy. Expedites corrective action with crew to improve service times. Trains crew to solicit feedback to determine customer satisfaction. Establishes and communicates daily speed of service (S.O.S.) goals. Cleanliness Trains crew to maintain restaurant cleanliness during shift. Follows restaurant cleaning plan. Directs crew to correct cleaning deficiencies. Training Trains crew in new products. Uses the Crew Orientation and Training process. Trains new crew in initial position skills. Controls Follows flowcharts to ensure crew meets prep and production goals. Monitors inventory levels to ensure product availability. Maintains security of cash, product, and equipment during shifts. Policies and Procedures Follows procedures outlined in the operations manual. Maintains safe working conditions in restaurant as outlined in company policies and procedures. Follows company policy for cash control. Reports accidents promptly and accurately. Follows procedures for resolving operational procedures indicated by Health Department Inspectors. Maintenance Follows Preventative Maintenance Program. Trains crew to maintain equipment. Follows procedures for reporting maintenance problems; tracks progress to completion. Employee Relations Uses consistent practices in managing performance problems with crew. Manages crew to maximize retention. Provides consistent communication and task assignments. Creates an atmosphere that fosters teamwork and crew member motivation. Physical Demands Standing for extended periods without a break. Performing duties accurately in a fast-paced environment that may involve noise and hot/cold temperatures. Frequent lifting and carrying (up to 25-50 pounds), reaching, pushing, pulling, bending, kneeling, and stooping. Using a headset during shifts. 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. Must be able to perform all subordinate position duties. Must be able to take direction, give direction, work well in a team and have a strong customer orientation focus. Must exhibit professionalism, composure and discretion when expediting or resolving customer concerns. Provides flexibility to work a 40-hour week of a variety of shifts. Must maintain ServSafe certification. #J-18808-Ljbffr Carlisle Corporation