Aspiring Restaurant Manager — Training & Leadership Path

The Wendy's Company

Van Buren (AR)

Presencial

USD 42 000 - 62 000

Tempo integral

14 dias+

Uma candidatura completa num minuto

Currículo e carta de apresentação personalizados, prontos a enviar.

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Resumo da oferta

The Wendy's Company is seeking a Restaurant Manager in Monroe, LA to support the General Manager by coaching the team and creating a fun, inviting work environment. You will identify 5-Star talent, schedule effectively, and manage daily operations with the GM or DM’s support to ensure policy compliance and guest satisfaction.

You will lead training and development, oversee labor and costs, and strive to meet all restaurant objectives while maintaining high food quality and service standards.

Responsabilidades

  • Lead, interview, train and develop all subordinate employees with the support of the GM or DM.
  • Manage the daily operations and staff of a Wendy’s restaurant and ensure execution of company policies, programs and systems.
  • Aim to achieve restaurant objectives while following all guidelines and laws.
  • Create and support a fun, inviting work environment where the team feels respected and valued.
  • Monitor labor costs by evaluating labor needs against projected sales during the shift.
  • Review budget and P&L on a monthly basis and promote customer satisfaction.
  • Monitor food quality and service times; train crew to respond promptly to customer needs.
  • Train crew in new products and the Crew Orientation and Training process; cross-train as needed.
  • Maintain restaurant cleanliness and ensure safe working conditions and proper cash handling.

Descrição da oferta de emprego

The Wendy's Company is seeking a Restaurant Manager in Monroe, LA to support the General Manager by coaching the team and creating a fun, inviting work environment. You will identify 5-Star talent, schedule effectively, and manage daily operations with the GM or DM’s support to ensure policy compliance and guest satisfaction.

You will lead training and development, oversee labor and costs, and strive to meet all restaurant objectives while maintaining high food quality and service standards.

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