Co Manager

Carlisle Corporation; Laurel (MS); On-site; USD 38,000 - 45,000; Full time

Job summary

Carlisle Corporation in Laurel, MS is seeking a Co-Manager to oversee crew hiring, training, and overall store operations. This dual role will enhance both profitability and customer satisfaction.

The ideal candidate will have a college degree or equivalent experience and at least 1 year in line operations within the restaurant industry. The Co-Manager will ensure quality control and training adherence while fostering a positive work environment.

Qualifications

• 1 year of line operations experience in the restaurant industry.
• Knowledge of Wendy's operating systems and procedures.
• Must be able to perform all restaurant operations positions/functions.

Responsibilities

• Responsible for hiring, training, and developing crew members.
• Assists unit manager in operating and maintaining the store.
• Monitors product quality and crew performance.

Skills

Customer satisfaction promotion

Crew training and development

Inventory management

Performance management

Education

College degree or equivalent experience in operations

Job description

Laurel, MS

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 Profits

• Builds sales by promoting customer satisfaction.
• Manages costs by monitoring crew prep, production, and procedures execution.
• Tracks waste levels by using established procedures and monitoring crew position procedures.
• Communicates to unit manager any problems in sales and profit related to shift management.
• Assists unit manager in executing store sales and profits plan as defined.
• Monitors food costs to eliminate waste and theft.

Staffing

• Hires, trains and terminates crew members to ensure adequate coverage.
• Utilizes W.O.T.C.
• Monitors crew turnover rate and causes; makes recommendations to the unit manager.

Quality

• Monitors product quality during shift by talking with customers during walk-throughs and when working off-line.
• Monitors product quality by managing crew performance and providing feedback.

Service

• Takes service times and determines efficiency.
• Trains crew to respond promptly to customer needs.
• Trains crew in customer courtesy.
• Takes corrective action with crew to improve service times.
• Trains crew to solicit feedback to determine customer satisfaction.
• Establishes and communicates daily S.O.S. goals.

Cleanliness

• Trains crew to maintain store cleanliness during shift.
• Follows store cleaning plan.
• Directs crew to correct cleaning deficiencies.

Training

• Trains crew in new products.
• Assists unit manager in training new assistant managers in training.
• Trains crew using the Crew Orientation and Training process.
• Trains new crew in initial position skills.
• Cross-trains crew as necessary for efficient coverage of positions during shifts.
• Recognizes high-performing crewmembers to unit manager.

Controls

• Follows flowcharts to ensure crew is meeting prep and production goals.
• Monitors inventory levels to ensure product availability.
• Maintains security of cash, product and equipment during shifts.
• Follows store priorities set by the unit manager.
• Follows store plan set by the unit manager.
• Ensures proper execution of standards and procedures when managing shifts.
• Manages shift to Q.S.C. level of 80% or better.
• Takes appropriate action when problems are anticipated or identified.

Policies and Procedures

• Follows procedures outlined in the Operations manual.
• Maintains safe working conditions in store as outlined in company policies and procedures.
• Follows company policy for cash control.
• Reports accidents promptly and accurately.
• Follows procedures for resolving operational procedures indicated by Health Department Inspectors.
• Manages shifts effectively using guidelines within "Managing Better Shifts" or similar checklist.

Administration

• Performs administrative duties as required by the unit manager.
• Writes crew schedule to meet plans and objectives of unit manager.
• Complies with company standards for crew benefits if applicable.

Maintenance

• Follows Preventative Maintenance Program.
• Trains and monitors crew to maintain equipment.
• Follows procedures for reporting maintenance problems; tracks progress to completion.

Employee Relations

• Uses consistent practices in managing performance problems with crew.
• Manages crew in a manner which maximizes retention.
• Follows grievance process when crew members bring problems to Co-Manager's attention.
• Executes plans to reduce crew turnover.
• Provides consistent crew communication.
• Provides priorities and task assignments to crew to accomplish store goals.
• Mentors crewmembers who express interest in leadership positions.
• Creates/contributes to atmosphere that fosters teamwork and crewmember motivation.

Performance Management

• Takes appropriate corrective action in response to performance problems of crew.
• Conducts crew performance reviews on a timely basis.

EMPLOYMENT STANDARDS

Knowledge

• Wendy's operating systems and procedures.
• Wendy's policies and procedures related to job responsibilities.
• Supervisory practices.
• Interviewing practices.
• Crew orientation and training program.

Education

• College degree or equivalent experience in operations.

Experience

• 1 year of line operations experience in the restaurant industry.
• Must be able to perform all restaurant operations positions/functions.

Other

• The Co-Manager job requires standing for long periods of time without a break.
• The Co-Manager job requires being able to meet the requirements of all subordinate positions.
• Must possess valid drivers license.
• Entering and leaving vehicle multiple times.
• Physical inspections of all areas of restaurant.
• Lifting up to 50 lbs.
• Move and inspect all supplies in restaurant.
• Work in hot and cold environments (restaurant, cooler, freezer).