Restaurant Manager

STATEMENT OF PURPOSE Assists the General Manager in managing the operations and staff of a Wendy's restaurant, including the execution of all Company policies, procedures, programs and systems. Participates in the achievement of store objectives. Ensures compliance with all federal, state and local laws and ethical business practices. Participates in creating and maintaining a “People Excellence" environment.

ACCOUNTABILITIES AND KEY MEASUREMENT CRITERIA

Key Measurement Criteria : In order to achieve consistency throughout our system as we measure and evaluate performance, the measurement criteria following each accountability should be considered and evaluated. The actual results as well as the methods used to obtain the results should be assessed and commented on within the evaluation. It is also appropriate in your narrative to discuss the leadership, management and development of subordinates in the attainment of the accountabilities. The Key Measurement Criteria should not be viewed as the only factors to evaluate, as there are normally additional items that relate to a specific individual or market.

1. Trains, monitors and reinforces food safety procedures to Shift Supervisors and Crew Members. Ensures all food safety procedures are executed according to Company policies and health / sanitation regulations; takes corrective actions, as appropriate.

• Current Food Safety certification
• Follows all food safety procedures as outlined in the ops manual
• Training and execution of all Wendy's food safety procedures and compliance with all Health
• Department regulations, Critical items escalated immediately,
• Washing of hands observed, and enforced
• Proper total store cleaning systems
• All crew POCs, hand washing & Food Safety completed
• Health Department evaluation results
• Execution of established food borne illness reporting procedures

2. Works with restaurant management team to meet sales goals versus budget and prior year, including participation in local store marketing programs. Executes appropriate plans to resolve unfavorable trends and enhance sales.

3. Manages food, labor and paper costs and other controllable expenses. Works with restaurant management team to meet profit objectives.

4. Executes Company policies and procedures for the control of cash, property, product and equipment. Monitors inventory levels to ensure product availability and orders product. Manages and maintains safe working conditions. Ensures execution of preventive maintenance.

5. Ensures Sparkle certification. Manages, directs, and monitors Shift Supervisors and Crew Members to achieve QSC goals and to support total store "Service Excellence" on assigned shifts. Ensures "Customer Courtesy" policies / procedures are properly executed.

6. Executes the restaurant's Human Resources programs for crew employees. Manages crew employees in a manner that maximizes retention. Works with TSM / GM and Co-Manager to achieve proper staffing levels. Creates and executes recruiting plan. Interviews and recommends candidates for selection, Works with TSM / GM, Co-Manager and local HR staff to communicate Speak Up process.

7. Provides proper training for Shift Supervisors and Crew Members through established systems and follows through to ensure compliance with Company standards.

8. Ensures proper execution of and compliance with Company policies and procedures on assigned shifts. Anticipates and identifies problems and initiates appropriate corrective action.

9. Performs other job-related duties as may be assigned or required.

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

1. Wendy's operating systems and procedures

2. Wendy's policies and procedures related to job responsibilities

3. Supervisory practices

4. Interviewing practices

5. Crew orientation and training program

6. Federal, state and local employment laws

EDUCATION and / or EXPERIENCE College degree and 6 months experience in the restaurant industry; or equivalent combination of education and experience.

WORK ENVIRONMENT In order to satisfactorily execute and meet the above accountabilities and key measurement criteria, the Assistant Manager must perform managerial duties on site, in accordance with customary scheduling requirements for this position. The Assistant Manager must be able to stand for long periods without a break, and be able to travel to the bank, other restaurants, Area Office, etc.