Restaurant Manager

Statement of Purpose In this role, the Restaurant Manager will support the General Manager by coaching the team and creating an inviting work environment where crew members feel respected and valued. The Manager will identify 5‑Star talent and ensure the right people are in the right places at the right time through effective scheduling. Working with a GM or DM, the Manager will oversee daily operations and staff, ensuring compliance with all Company policies, procedures, programs, and systems. The Manager leads, interviews, selects, directs, trains, and develops crew with GM or DM support, and in summary assists the GM in operating and maintaining the restaurant to maximize profitability and customer satisfaction. Responsibilities Sales and Profits – manage labor costs, review budget and P&L, build sales by promoting customer satisfaction, monitor waste and crew performance, communicate issues to GM or DM, and assist in executing sales and profit plans. Staffing & Hiring – process crew applications, conduct interviews, hire crew, monitor turnover, and recommend staffing adjustments to GM or DM. Quality – monitor product quality through customer walk‑throughs, manage crew performance, take service times, train crew on customer courtesy, and solicit feedback to determine satisfaction. Cleanliness – train crew to maintain restaurant cleanliness, follow the cleaning plan, and correct deficiencies. Training – train crew on new products, assist GM in training new managers, follow the Crew Orientation and Training process, cross‑train crew for efficient coverage, and recognize high performers. Control – follow flowcharts to ensure crew meets prep and production goals, monitor inventory, secure cash and equipment, adhere to GM‑established priorities, maintain a Q.S.C. level of 80% or better, and take corrective action for anticipated problems. Policies & Procedures – follow the Operations manual, maintain safe working conditions, control cash, report accidents, follow Health Department procedures, and use the “Managing Better Shifts” checklist. Administration – write crew schedules, comply with company crew benefit standards, and perform other duties assigned by the GM or DM. Maintenance – follow the Preventative Maintenance Program, train crew to maintain equipment, report maintenance problems, and track progress to completion. Employee Relations – manage performance problems, reduce turnover, communicate priorities, mentor crew interested in leadership, and foster teamwork and motivation. Performance Management – take corrective action for performance problems and conduct timely performance reviews. Qualifications Knowledge of Wendy’s operating systems and procedures. Understanding of Wendy’s policies and procedures related to job responsibilities. Supervisory and interviewing practices; crew orientation and training program knowledge. College degree or equivalent experience in operations. At least 1 year of line operations experience in the restaurant industry. Minimum age 18 years. General knowledge of state and federal employment laws. Ability to rapidly learn and train others in Wendy’s systems (e.g., WeLearn) and employee development programs. Physical Requirements Stand for long periods without a break. Perform all restaurant operations positions and functions. Maintain a valid driver’s license. Conduct inspections of all restaurant areas. Work in a fast‑paced environment with noise, hot/cold temperatures, and other elements. Lift, carry, reach, push, pull, bend, kneel, and stoop (25–50 pounds as needed). Multi‑task while maintaining composure and giving clear direction. Flexibility to work up to 50‑hour weeks, all day parts, and all days of the week. Maintain ServSafe certification. Equipment & Additional Requirements Use a headset during operations. Move and inspect supplies throughout the restaurant. #J-18808-Ljbffr Carlisle Corporation