Wendy's Assistant Manager

As a Wendy's Assistant Manager, you will assist the General Manager in managing the operations and staff of a Wendy's restaurant. This includes executing all Company policies, procedures, programs, and systems, as well as participating in the achievement of store objectives while following all Company guidelines.

• Sales Goals
  • Work with the restaurant management team to meet sales goals versus budget and prior year.
  • Participate in the execution of national and local marketing programs and new product roll-outs.
  • Identify and communicate sales trends to the General Manager.
• Managing Cost
  • Manage food, labor, and paper costs and other controllable expenses.
  • Work with the restaurant management team to meet profit objectives.
  • Manage labor hours versus labor guide.
  • Monitor food preparation, production, and procedures execution.
  • Monitor inventory levels and order products.
  • Identify and communicate profit trends to the General Manager.
• Human Resources
  • Ability to get along with staff and coworkers.
  • Ensure the execution of the restaurant's overall Human Resources programs.
  • Assist in processing crew applications and setting up interviews, checking references.
  • Maintain an ongoing system for the recruitment, development, recognition, and retention of store management and crew.
  • Manage subordinate store management and crew employees in a manner that maximizes retention and contributes to the achievement of turnover goals.
  • Utilize approved interviewing tools to identify qualified applicants who positively reflect Wendy's image.
  • Manage and resolve performance issues with subordinate managers and crew, including counseling and disciplining employees using consistent practices and following Company policies and state and federal laws.
  • Notify the General Manager of all performance issues with crew and work with the General Manager to manage and resolve performance issues with crew.
  • Serve as a role model for all employees, train and coach subordinate managers in leadership, problem-solving, and other management skills.
  • Contribute to the achievement of store turnover goals and staffing levels.
  • Assist in conducting quality, timely performance feedback and performance appraisals for store crew.
  • Ensure compliance with all federal, state, and local employment laws.
  • Maintain a work environment in which employees are treated with respect and dignity.
  • Follow open-door processes.
  • Follow all Company policies and procedures.
• Quality, Service, and Cleanliness
  • Ensure Sparkle certification is maintained by executing Quality, Service, and Cleanliness standards on assigned work shifts.
  • Train and execute all food safety procedures and ensure compliance with Health Department regulations.
  • Interact with customers.
  • Notify the General Manager and ensure a timely resolution of all customer complaints.
  • Utilize service times to determine efficiency.
  • Perform Manager Walks for all areas of the entire store when acting as the MIC, address and resolve any safety/cleanliness issues.
• Training
  • Execute Crew Orientation and Training system.
  • Execute specific training as requested or needed to resolve problems.
  • Execute positional training and cross-training to achieve operating standards.
  • Offer feedback, intervention, and coaching to crew; initiate corrective action with crew as appropriate.
  • Train and utilize established store standards and systems.
  • Train crew employees regarding operational changes and new products.
  • Train crew members in customer courtesy, how to maintain store cleanliness during shifts, and how to respond promptly to customer needs.
  • Perform responsibilities of the Safety Marshal, if appointed for the position.
  • Audit and review systems, checklists, and work habits to ensure personnel are demonstrating desired behaviors.
• Operations
  • Ensure proper execution of Company operating policies and procedures.
  • Anticipate and identify problems and initiate appropriate corrective action.
  • Contribute to continual improvement in SOE, FSE, and other store performance indicators.
  • Utilize approved uniform program.
  • Execute store plans and store priorities as identified by the General Manager.
• Controls
  • Execute Company policies and procedures for the control of cash, property, product, and equipment.
  • Execution of flow charts to ensure crew is meeting food prep and production goals.
  • Monitor crew in cash and inventory controls.
  • Comply with all safety and health standards and all applicable rules and regulations.
  • Ensure safety of work environment during shifts.
  • Report accidents promptly and accurately; initiate corrective actions as appropriate to prevent recurrence.
  • Execute Preventive Maintenance Program and report all maintenance problems in a timely manner.
• Administrative
  • Complete all administrative requirements and reports.
  • Manage employee files, payroll records, and other Company records in accordance with Company policies and legislative regulations.
  • Analyze and manage sales readings, build-to's, and targets.
  • Develop and execute daily shift plan.
  • Monitor and track COT and training schedule.

*Regular attendance is an essential function of this position.*

Perform all other job-related duties as may be assigned or required.

Supervisory Responsibilities

This job position has subordinate supervisors that report directly to him/her. They are Crew Leader, Shift Supervisor, and AMIT. There are at least 30 employees who report to the subordinate supervisors and also, there could be as many as 18 employees on shift that report to this position.

Qualifications

To 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

• Company's operating systems and procedures.
• Company's policies and procedures related to job responsibilities.
• Supervisory practices.
• Crew orientation and training programs.
• Federal, state, and local employment laws.

Education and/or Experience

One year certificate from college or technical school; or three to six months related experience and/or training; or equivalent combination of education and experience.

Language Skills

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.

Mathematical Skills

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

Reasoning Ability

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Certificates, Licenses, Registrations

Within 90 days of hire or promotion into position, must attend Crew Interviewing Workshop.

Must be Serve-Safe Certified.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the functions of this job, the employee may be required to stand; walk; sit; use hand to figure, feel, or handle. The employee may also be required to reach with hands and arms, climb, stoop, kneel, crouch, or crawl. At times the employee may be required to lift or lift up to 50 pounds. The employee may be required to drive an automobile to run company errands such as making bank deposits and picking up change, going to company training and company meetings, and occasionally borrowing or purchasing product or other items for the restaurant.

If driving for company business, the employee is required to maintain a valid state-issued driver's license and vehicle insurance coverage within the applicable state guidelines.

Employee may be exposed to high heat from grill and fryer equipment and may be exposed to cooking oils and other materials typically used in preparing fast food products.

There are no special vision requirements for this job position.

Age Requirements

Must be 18 years old or older.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The Assistant Manager must be able to stand for long periods without a break and be able to travel to the bank, other restaurants, the Area Office, etc. The noise level is usually moderate.

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