Co Manager

Carlisle Corporation; Bossier City (LA); On-site; USD 38,000 - 65,000; Full time

Job summary

Wendy's in the Co-Manager role focuses on hiring, training, and developing crew while assisting the unit manager in operating the store to maximize profitability and customer satisfaction. The position emphasizes leadership in staffing, training, service quality, and adherence to procedures.

Responsibilities include monitoring costs, waste, and product quality, coaching staff, and ensuring cleanliness and compliance with health standards.

Qualifications

• College degree or equivalent experience in operations.
• 1 year of line operations experience in the restaurant industry.
• Ability to perform all restaurant operations positions/functions.

Responsibilities

• Hires, trains and terminates crew members to ensure adequate coverage.
• Trains crew in new products and orientation processes.
• Monitors crew performance and provides feedback to improve service and efficiency.
• Takes service times and determines efficiency; trains crew to respond promptly to customer needs.
• Maintains store cleanliness and follows cleaning plan.
• Monitors inventory and maintains product availability.
• Ensures security of cash, product and equipment during shifts.
• Supports unit manager in achieving sales and profits goals.

Skills

Supervisory skills

Training & development

Crew management

Customer service focus

Operational discipline

Education

College degree or equivalent experience

Job description

Bossier City, LA**Statement of Purpose:**The Co-Manager is responsible for the hiring, training, and continuing development of the crew in the store. In addition, the Co-Manager assists the unit manager in operating and maintaining the store to maximize profitability and customer satisfaction.**ACCOUNTABILITIES:**Sales and Profits1.Builds sales by promoting customer satisfaction.2.Manages costs by monitoring crew prep, production, and procedures execution.3.Tracks waste levels by using established procedures and monitoring crew position procedures.4.Communicates to unit manager any problems in sales and profit related to shift management.5.Assists unit manager in executing store sales and profits plan as defined.6.Monitors food costs to eliminate waste and theft.Staffing1.Hires, trains and terminates crew members to ensure adequate coverage.2.Utilizes W.O.T.C.3.Monitors crew turnover rate and causes; makes recommendations to the unit manager.Quality1.Monitors product quality during shift by talking with customers during walk-throughs and when working off-line.2.Monitors product quality by managing crew performance and providing feedback.Service1.Takes service times and determines efficiency.2.Trains crew to respond promptly to customer needs.3.Trains crew in customer courtesy.4.Takes corrective action with crew to improve service times.5.Trains crew to solicit feedback to determine customer satisfaction.6.Establishes and communicates daily S.O.S. goals.Cleanliness1.Trains crew to maintain store cleanliness during shift.2.Follows store cleaning plan.3.Directs crew to correct cleaning deficiencies.Training1.Trains crew in new products.2.Assists unit manager in training new assistant managers in training.3.Trains crew using the Crew Orientation and Training process.4.Trains new crew in initial position skills.5.Cross-trains crew as necessary for efficient coverage of positions during shifts.6.Recognizes high-performing crewmembers to unit manager.Controls1.Follows flowcharts to ensure crew is meeting prep and production goals.2.Monitors inventory levels to ensure product availability.3.Maintains security of cash, product and equipment during shifts.4.Follows store priorities set by the unit manager.5.Follows store plan set by the unit manager.6.Ensures proper execution of standards and procedures when managing shifts.7.Manages shift to Q.S.C. level of 80% or better.8.Takes appropriate action when problems are anticipated or identified.Policies and Procedures1.Follows procedures outlined in the Operations manual.2.Maintains safe working conditions in store as outlined in company policies and procedures.3.Follows company policy for cash control.4.Reports accidents promptly and accurately.5.Follows procedures for resolving operational procedures indicated by Health Department Inspectors.6.Manages shifts effectively using guidelines within "Managing Better Shifts" or similar checklist.Administration1.Performs administrative duties as required by the unit manager.2.Writes crew schedule to meet plans and objectives of unit manager.3.Complies with company standards for crew benefits if applicable.Maintenance1.Follows Preventative Maintenance Program.2.Trains and monitors crew to maintain equipment.3.Follows procedures for reporting maintenance problems; tracks progress to completion.Employee Relations1.Uses consistent practices in managing performance problems with crew.2.Manages crew in a manner which maximizes retention.3.Follows grievance process when crew members bring problems to Co-Manager's attention.4.Executes plans to reduce crew turnover.5.Provides consistent crew communication.6.Provides priorities and task assignments to crew to accomplish store goals.7.Mentors crewmembers who express interest in leadership positions.8.Creates/contributes to atmosphere that fosters teamwork and crewmember motivation.Performance Management1.Takes appropriate corrective action in response to performance problems of crew.2.Conducts crew performance reviews on a timely basis.**EMPLOYMENT STANDARDS:**Knowledge1. 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.Education1. College degree or equivalent experience in operations.Experience1. 1 year of line operations experience in the restaurant industry.2. Must be able to perform all restaurant operations positions/functionsOther1. The Co-Manager job requires standing for long periods of time without a break.2. The Co-Manager job requires being able to meet the requirements of all subordinate positions.3. Must possess valid drivers license.4. Entering and leaving vehicle multiple times5. Physical inspections of all areas of restaurant6. Lifting up to 50 lbs7. Move and inspect all supplies in restaurant8. Work in hot and cold environments (restaurant, cooler, freezer)