Kitchen Manager

Why Wendy'sA Wendy's Kitchen Manager is responsible for ensuring we are upholding our commitment to quality. In this role, you directly impact the ability of the restaurant to "Delight Every Customer" by ensuring compliance in the areas of service, production, quality and food safety. You are instrumental in the restaurant's ability to deliver our core menu of high quality items, along with our limited time (LTO) menu options. You will partner with other restaurant management to identify specific opportunities for optimizing and maximizing the profitability of the restaurant.Responsibilities include:Training, monitoring and reinforcing food safety procedures to crew members. Acting as Cash Manager as needed, including setting up cash registers at open, reconciling cash registers throughout the shift and verifying safe cash at open, close and shift change. Acting as Operations Leader, organizing, overseeing and supervising shifts by completing and executing the Daily Operations Plan. Performing walk-throughs to ensure the restaurant is ready to open or close and ready for each rush period. Perform walk throughs throughout shift with specific focus on items that impact Taste and Accuracy. Utilizing flow charts and checklists to ensure complete and timely opens, closes and post rush activities while maximizing labor efficiency. Working with restaurant management team to train, develop and communicate with crew members and Team Trainers through Four Corner Training, team huddles, manager meetings, etc. Supervising crew members and Team Trainers in a way that maximizes retention. Leading the kitchen team to ensure quality, production and service standards are met and to create a safe, efficient and professional environment for customers and other employees. Monitoring product cooking, labeling, holding and rotation to ensure only safe, fresh quality product is served while minimizing waste. Helping to execute appropriate shift-specific procedures according to the Daily Operations Plan. Assist the restaurant management team in maintaining proper coverage via crew member schedules to ensure that the restaurant attains/exceeds all customer service standards. Following up and ensuring resolution of Taste and Accuracy issues as indicated in Voice of the Customer reports. Impacting restaurant food cost by verifying inventory received on truck orders, completing and analyzing daily shift inventory counts, receiving and entering product credits and transfers into the back office system, monitoring and tracking waste, adjusting forecasts, prep and bin charts, and assisting restaurant management team in creating and utilizing actions plans to impact food cost. Checking inventory levels and placing food orders. Executing weekly and positional cleaning schedules by assigning, coaching and following up on cleaning tasks with crew members. What you can expectDirect Deposit Free Meals Pay for Grades--we pay you for being an excellent student Paid Vacation Annual Performance Review and Performance Based Wage Increases Medical, Dental and Vision Benefits On the Job Training Advancement Opportunities Fun, Recognition and Team Environment 401(k) - not matched Shoe Credits What we expect from youHigh School Diploma or GED. Must be 18 years of age. Must be able to pass criminal background check and drug screening. One or more years of restaurant experience preferred. Ability to multi-task while maintaining composure and give sound advice and direction. Must be able to take direction, give direction, work well in a team environment and have a strong customer orientation focus. Must exhibit professionalism, composure and discretion when expediting or resolving all customer related concerns and issues. Ability to work, concentrate and perform duties accurately in a fast-paced environment that may involve noise and hot/cold temperatures. Must be able to stand for prolonged periods of time. Ability and willingness to wear a headset. Physical ability to lift (up to 25-50 pounds as necessary), reach, push, pull, bend kneel and stoop. Must be available to report to work promptly and regularly, as well as work all dayparts and days of the week. May be required to transfer from one location to another and must have the ability to travel to other restaurants as business needs dictate. Must have or be willing to obtain ServSafe certification.