Assistant Manager-Wendy's Bentonville

Fourjay/Slims; Bentonville (AR); On-site; USD 40,000 - 45,000; Full time

Job summary

Fourjay/Slims in Bentonville, AR seeks an Assistant Manager to lead daily restaurant operations, ensure food safety, customer service, and cost controls, working with shift managers and crew under the general manager.

You will train staff, manage schedules, monitor quality, and uphold brand standards while maintaining cleanliness and safety.

Qualifications

• High school diploma or GED required.
• Driver’s license with good driving record.
• Excellent written and verbal communication skills.
• Strong problem solving and decision-making abilities.
• Experience in managerial, supervisory, leadership, and customer service roles.
• Proficient in Word and Excel; able to learn other software.

Responsibilities

• Be competent working and coaching in all positions within the restaurant.
• Direct all subordinate staff and hold them accountable.
• Supervise and help prepare food meeting brand standards.
• Resolve customer complaints and report issues to supervisors.
• Ensure the restaurant opens and closes on time.
• Maintain a clean restaurant meeting company standards.
• Follow proper cash procedures as outlined in the handbook.
• Foster a safe working environment in line with policies and laws.
• Report hazards to supervisor and Operating Partner as needed.
• Perform admin duties: schedules, orders, inventory, health checks, maintenance requests.

Skills

Communication

Leadership

Staffing

Food safety

Customer service

Problem solving

Decision making

Microsoft Word

Microsoft Excel

Team leadership

Education

High school diploma or GED

Tools

Word

Excel

Job description

Overview

Job Location: Bentonville, AR 72712

Salary Range: $40,000.00 - $45,000.00

Description of the Job: Assistant managers lead the operation of the restaurant and ensures the restaurant is run at a high level by meeting company goals for food quality and safety, staffing, restaurant cleanliness, customer service, cost controls, facilities maintenance, and all other systems, policies and procedures. Working through the restaurant team (shift managers and crew) and under the direction of the general manager and other supervisors, the assistant manager accomplishes these objectives and sets the overall tone for a restaurant’s culture and attitude.

Responsibilities

• Be competent working and coaching in all positions within the restaurant.
• Direct all the members of subordinate staff and hold them accountable.
• Supervise and help prepare food that meets or exceeds the brand’s standards.
• Resolve complaints from customers and report issues or incidents to supervisors.
• Ensure the restaurant is opened and closed on time.
• Maintain a clean restaurant that meets or exceeds company standards.
• Ensure the restaurant is following proper cash procedures as outlined in the handbook.
• Foster a safe working environment that complies with company policies, any applicable laws, and common sense.
• Immediately report all hazards directly to your supervisor and the company’s Operating Partner as needed.
• Perform admin duties including building employee schedules, making food orders, counting inventory, performing food safety checks, entering maintenance requests, and others.

Staffing & Employee Relations

• Develop crew members using the company’s training procedures
• Use shift plan to organize and manage the crew during the shift
• Treat all others with respect and follow the company handbook and policies when dealing with subordinates

Quality

• Monitor product quality during shift by talking to customers during walk-throughs and when working off-line
• Monitor product quality by managing crew performance and providing specific and timely feedback

Service

• Monitor service times and focus on increasing efficiency and lowering speed of service
• Train crew to respond promptly to customer needs
• Train crew in customer courtesy

Cleanliness

• Train crew to maintain store cleanliness during shift
• Follow and evaluate store cleaning plan

Training

• Assist other store managers in executing crew orientation and general training process
• Assist other store managers in training crew in new products
• Cross train crew in various positions
• Give specific training on problem areas as needed (i.e. food cost)
• Recommend high-performing crew to general manager for promotion to shift supervisors
• Assist other managers in execution of all food safety procedures.

Controls

• Monitor inventory levels to ensure product availability & order products under direction of supervisor
• Manage security of cash, supplies, and equipment during shifts
• Follow store priorities set by the general manager
• Ensure restaurant follows company policies for discounts and promotions
• Drive deposits to the bank

Qualifications

• Ability to read, analyze, create and interpret general business memos and documents
• Excellent written, verbal and group communication skills
• Ability to add, subtract, divide and use fractions, percentages, ratios, and convert units of measurement
• Strong problem solving and decision-making skills
• Ability to make good decisions and adapt to changing situations
• Good computer skills including being proficient in Word and Excel. Ability to learn and use other software as required
• Managerial, supervisory, leadership, and customer service experience
• High school diploma or G.E.D.
• Driver’s License, a good driving record, and access to a vehicle

Physical Demands

• Long periods of standing on hard surfaces, occasionally in warm temperatures
• Constant movement about the restaurant kitchen, dining room, and office to reach high/low cabinets, shelves, kitchen equipment, etc.
• Constant communication with employees and customers face-to-face, via headsets, phone calls, or other means. Must be able to exchange accurate information in these situations
• Occasional operation of a computer and other office productivity machinery such as a copy machine
• Occasional ascension/descension of a ladder and extensive lifting of supplies and materials
• Ability to reach for, grasp, and manipulate objects
• Constant exposure to hot equipment and cook oil throughout the work day
• Regular detection of deficiencies in food quality (including color, texture, overall appearance)
• Have the ability to drive a motor vehicle