Co-Manager

Position Title : Co-Manager

Position Code : 0620

Department : Operations

FLSA Status : Exempt

Effective Date : 12 / 29 / 03

Reports To : General Manager

Job Grade : F2

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. Interviews, recommends selection and trains Shift Supervisors and Crew Members in the restaurant. 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 store management and crew employees. Ensures all food safety procedures are executed according to Company policies and health / sanitation regulations; takes corrective actions, as appropriate.

KEY MEASUREMENT CRITERIA

• 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, enforced and role modeled
• 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 marketing programs. Assists in the development and execution of sales building plans.

KEY MEASUREMENT CRITERIA

3. Manages food, labor and paper costs and other controllable expenses and works with TSM / GM to address profit variances. Coaches Assistant Managers in methods to maximize profit results.

KEY MEASUREMENT CRITERIA

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

KEY MEASUREMENT CRITERIA

5. Ensures Sparkle certification is maintained through the execution of Quality, Service, Cleanliness and "Customer Courtesy" standards on assigned works shifts, including the monitoring of food product quality.

KEY MEASUREMENT CRITERIA

6. Executes the restaurant's Human Resources programs for crew employees. Assists the TSM / GM in achieving proper crew staffing levels. Sourcing, interviewing, recommending, selecting, and orienting employees. Ensures Speak Up Program is effectively executed.

KEY MEASUREMENT CRITERIA

7. Assists TSM / GM in training and development of Assistant Managers. Provides proper training and development for Assistant Managers, Shift Supervisors and Crew Members through established systems and follows through to ensure compliance with Company standards.

KEY MEASUREMENT CRITERIA

8. Ensures proper execution and store compliance with Company policies and procedures. Works with GM / TSM to establish store priorities, and develops and executes stores plans. Anticipates and identifies problems and initiates appropriate corrective action.

KEY MEASUREMENT CRITERIA

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

KEY MEASUREMENT CRITERIA

This accountability should be left blank unless a specific program, activity, or contribution resulted which is not addressed by a previous accountability.

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 l year of line operations 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 Co-Manager must perform managerial duties on site, in accordance with customary scheduling requirements for this position. The Co-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.