Regional Operations Leader
2 weeks ago
DEPARTMENT: Operations
SUPERVISOR: Regional VP of Operations
At Wendy's, we prioritize your success by equipping you with the necessary training and resources. Our achievements are rooted in your dedication to our guests, who are the cornerstone of our business.
GENERAL JOB DESCRIPTION
The District Manager oversees the daily operations of the district to meet sales, profit, customer satisfaction, and human resource management goals. This role ensures that objectives are met while adhering to all company policies and ethical business practices, fostering an environment that aims to "Delight Every Customer."
MAJOR DUTIES AND RESPONSIBILITIES
5-Star Talent Management
- Ensures optimal staffing levels are maintained, promoting workforce diversity. Monitors crew and management labor availability while implementing a robust system for recruiting, recognizing, and retaining restaurant management talent. Develops staffing plans to ensure management stability and executes timely performance feedback and reviews.
- Cultivates subordinates to enhance their contributions and future advancement opportunities through structured training and development programs.
- Guarantees compliance with food safety protocols as per company policies and health regulations, taking corrective measures when necessary.
- Conducts regular visits to restaurants at all management levels to ensure continuous improvement in Quality, Service, and Cleanliness standards across all service periods, monitoring food product quality. Implements corrective actions to uphold the "Delight Every Customer" standards.
- Safeguards Wendy's brand and company assets by ensuring district compliance with policies and procedures. Evaluates store performance at designated intervals and provides coaching and retraining as needed.
- Strives to exceed sales targets compared to budget and previous years, including overseeing the execution of national and local marketing initiatives. Responsible for crafting local restaurant marketing strategies.
- Aims to surpass profit goals relative to budget and past performance, continuously reviewing assigned restaurant budgets. Monitors food and labor costs, utilizing profit/loss statements to drive results and implement necessary corrective actions.
- Leverages comprehensive knowledge of restaurant operations, budgeting, accounting, and administrative procedures to drive sales growth and ensure profitability through effective cost analysis.
- Performs additional duties as assigned or required.
Education:
- High School diploma required
- College degree preferred
- Must be 18 years or older
- At least 5 years of experience in restaurant operations, with multi-unit management experience preferred; or equivalent education and experience.
- Ability to learn and apply the company's standard operating procedures.
- Familiarity with HR Policies and Procedures.
- Proficiency in P&L analysis and implementing corrective measures.
- Demonstrated supervisory experience.
- Proven ability to interview and identify high-performing candidates.
- Knowledge of relevant Federal, State, and Local employment laws.
- Capability to execute training and development practices effectively.
- Strong PC skills.
- Ability to successfully complete recommended training programs such as Serve Safe and Phase Training.
- Food Safety Certification.
- Customer Orientation
- Performance Management
- Organizing and Planning
- Results Orientation
- Problem Solving/Decision Making
- Financial Analysis
- Constructive Conflict Resolution
- Change Management
- Effective Communication
- Discipline Execution
- Talent Management
- Ability to stand for extended periods.
- Ability to work in varying temperature environments.
- Ability to walk, bend, kneel, reach, and grab.
- Ability to work in a loud environment.
- Ability to see, hear, and communicate effectively.
- Ability to lift up to 30 pounds.
- Travel between restaurants is required, with some travel outside the local area.
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