Restaurant Manager In Training- 1440
Carlisle (Wendy's franchisee)
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At a glance
Job overview
Carlisle (Wendy's franchisee) is hiring a Restaurant Manager In Training- 1440. The Restaurant Manager supports the General Manager by coaching the team and fostering a positive work environment. This role involves identifying talent, effective scheduling, and managing daily operations and staff. The manager ensures execution of company policies, procedures, programs, and systems, aiming to achieve restaurant objectives while adhering to guidelines and legal compliance. They also lead, interview, direct, train, and develop subordinate employees.
Key focus areas include Manage labor costs by evaluating labor needs against projected sales, Review budget and P&L monthly, and Build sales by promoting customer satisfaction.
Important skills include Coaching, Identifying 5-Star Talent, Effective Scheduling, Managing Daily Operations, Managing Staff, and Execution Of Company Policies.
Skills & qualifications
Skills
Full job description
LaGrange, GA
Statement of Purpose:
In this role, the Restaurant Manager will support the General Manager by providing coaching to the team and creating and supporting a fun, inviting work environment where the team feels respected and valued. The Restaurant Manager will know how to identify 5-Star talent and how to put the right people in the right places at the right time through effective scheduling. With the support of a General Manager (GM) or District Manager (DM), the Restaurant Manager will manage the daily operations and staff of a Wendy’s restaurant. The Restaurant Manager will be responsible for the execution of all Company policies, procedures, programs and systems. In this role, the Restaurant Manager will ensure the achievement of all restaurant objectives while following all Company guidelines and ensure compliance with all federal, state and local laws and ethical business practices. The Restaurant Manager will lead, interview, direct, train and develop all subordinate employees with the support of the GM or DM. The Restaurant Manager is responsible for the training, and continuing development of the crew in the restaurant.
In summary, the Restaurant Manager assists the General Manager in operating and maintaining the restaurant to maximize profitability and customer satisfaction.
ACCOUNTABILITIES :
Sales and Profits
- Responsible for managing labor costs by evaluating labor needs against projected sales during the shift.
- Responsible for monthly review of budget and P&L.
- Builds 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.
- Communicates to General Manager or District Manager any problems in sales and profit related to shift management.
- Assists General Manager or District Manager in executing restaurant sales and profits plan as defined.
- Monitors food costs to eliminate waste and theft.
Quality
- Monitors product quality during shift by talking with customers during walk-throughs and when working off-line.
- Monitors product quality by managing crew performance and providing feedback.
Service
- Takes service times and determines efficiency.
- Trains crew to respond promptly to customer needs.
- Trains crew in customer courtesy.
- Takes corrective action with crew to improve service times.
- Trains crew to solicit feedback to determine customer satisfaction.
- Establishes and communicates daily S.O.S. goals.
Cleanliness
- Trains crew to maintain restaurant cleanliness during shift.
- Follows restaurant cleaning plan.
- Directs crew to correct cleaning deficiencies.
Training
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Trains crew in new products.
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Assists General Manager in training new managers.
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Trains crew using the Crew Orientation and Training process.
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Trains new crew in initial position skills.
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Cross-trains crew as necessary for efficient coverage of positions during shifts.
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Recognizes high-performing crewmembers to General Manager or District Manager. Controls
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Follows flowcharts to ensure crew is meeting prep and production goals.
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Monitors inventory levels to ensure product availability.
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Completes physical inventory of product as defined by the General Manager.
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Intake weekly food deliveries.
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Maintains security of cash, product and equipment during shifts.
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Follows restaurant priorities and plan established by the General Manager.
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Ensures proper execution of standards and procedures when managing shifts.
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Manages shift to Q.S.C. level of 80% or better.
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Takes appropriate action when problems are anticipated or identified.
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.
- Manages shifts effectively using guidelines within "Managing Better Shifts" or similar checklist.
Administration
- Performs administrative duties as required by the General Manager or District Manager.
- Writes crew schedule to meet plans and objectives of General Manager or District Manager.
- Complies with company standards for crew benefits if applicable.
Maintenance
- Follows Preventative Maintenance Program.
- Trains and monitors crew to maintain equipment.
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