General Manager

Carlisle Corporation; Coldwater (KS); On-site; USD 60,000 - 85,000; Full time

Job summary

Wendy's in Fort Wayne, IN is seeking a General Manager responsible for executing the store plan to achieve sales, profitability and customer satisfaction. This role focuses on staffing, training, operations, and maintaining the store to meet company standards.

You will oversee budgeting, local marketing, and staff development, ensuring quality service and timely responses to customer feedback. The General Manager leads by example, drives cost control, and partners with the District Manager to

Responsibilities

• Meets budgeted sales targets.
• Sets controllable cost targets.
• Meets controllable cost targets.
• Develops and executes a local store marketing plan promoting Wendy's in the community.
• Responds to competitor activities aimed at diverting store business.
• Develops and executes plan to improve sales and profits.
• Sets store budget goals monthly.
• Meets monthly budget goals.
• Communicates anticipated variances to the District Manager.
• Develops time-definite plans to resolve unfavorable trends in controllables, Q.S.C., sales and profits.
• Reviews, analyzes and communicates budget, P&L information to staff and manager.
• Determines crew staffing requirements and ensures co-manager hires crew in advance of need.
• Ensures and maintains adequate bench strength in management team.
• Ensures co-manager has adequate crew depth for each shift.
• Trains store personnel to execute procedures for preparation and serving of quality products.
• Trains store personnel to respond promptly to customer needs.
• Trains store personnel in customer courtesy.
• Trains store personnel to solicit feedback to determine customer satisfaction.
• Trains store personnel to maintain store cleanliness during shifts.
• Writes store cleaning plan.
• Executes cleaning plan through delegation to the management team.
• Promotes high-performing crew members to available crew leader and shift supervisor positions.
• Trains managers in the use of store systems for Q.S.C. and cost controls.
• Trains managers to identify problems and develop alternative solutions.
• Trains and develops managers on Managing Better Shifts skills.
• Provides leadership and mentoring training to management team.
• Meets or exceeds the 80% Q.S.C. level.
• Conducts own informal Q.S.C. inspections.
• Manages production labor control and food cost control using flowcharts, build-to system, and store schedule and positioning system.
• Monitors and manages store inventory levels to ensure product/item availability.
• Analyzes weekly P&L; reviews with the management team.
• Holds weekly manager meeting.
• Sets store priorities, incorporating store and area objectives.
• Writes and executes store plans based on priorities with delegated responsibilities.
• Identifies, evaluates and

Job description

Ft Wayne, IN

Statement of Purpose

The General Manager is responsible for executing the store plan to achieve established standards, sales, local marketing programs and profits. This is done primarily by staffing, personnel training, operating, and maintaining the store such that customer satisfaction is maximized.

ACCOUNTABILITIES

Sales and Profits

• 1. Meets budgeted sales targets.
• 2. Sets controllable cost targets.
• 3. Meets controllable cost targets.
• 4. Develops (with DM) and executes a local store marketing plan (promoting Wendy's in the community) in response to market conditions such as competitor pricing and other competitor activities.
• 5. Responds to competitor activities aimed at diverting store business.
• 6. Develops and executes plan to improve sales and profits.

Operating Budget

• 1. Sets store budget goals monthly.
• 2. Meets monthly budget goals.
• 3. Communicates anticipated variances to the District Manager.
• 4. Develops appropriate time definite plans to resolve unfavorable trends in controllables, Q.S.C., sales and profits.
• 5. Reviews, analyzes and communicates budget, P&L information to staff and manager.

Staffing

• 1. Determines crew staffing requirements and ensures co-manager hires crew in advance of need.
• 2. Ensures and maintains adequate bench strength in management team.
• 3. Ensures co-manager has adequate crew depth for each shift.
• 4. Utilizes W.O.T.C. program.
• 5. Maintains process for handling applications and files.

Quality

• 1. Trains store personnel (management and crew) to execute procedures for preparation and serving of quality products.
• 2. Talks with customers during walk-throughs and when off-line to determine product and service quality.
• 3. Resolves customer complaints within 24 hours of receipt.

Service

• 1. Takes service times and determines efficiency.
• 2. Trains store personnel to respond promptly to customer needs.
• 3. Trains store personnel in customer courtesy.
• 4. Trains store personnel to solicit feedback to determine customer satisfaction.

Cleanliness

• 1. Trains store personnel to maintain store cleanliness during shifts.
• 2. Writes store cleaning plan.
• 3. Executes cleaning plan through delegation to the management team.
• 4. Achieves above satisfactory Q.S.C. scores consistently.

Training

• 1. Trains store personnel to execute new products to company standards.
• 2. Trains store personnel in company standards (Quality, Service and Cleanliness), as these standards are modified by operational changes.
• 3. Orients new managers and crew to the store.
• 4. Writes and manages a development plan for each manager based on position descriptions.
• 5. Manages Crew Orientation and Training process.
• 6. Promotes high-performing crew members to available crew leader and shift supervisor positions.
• 7. Trains managers in the use of store ""systems"" for Q.S.C. and cost controls.
• 8. Trains managers to identify problems and develop alternative solutions.
• 9. Trains and develops managers on Managing Better Shifts skills.
• 10. Provides leadership and mentoring training to management team.

Controls

• 1. Meets or exceeds the 80% Q.S.C. level.
• 2. Conducts own informal Q.S.C. inspections.
• 3. Manages production labor control and food cost control using flowcharts, ""build-to"" system, and store schedule and positioning system.
• 4. Monitors and manages store inventory levels to ensure product/item availability (ordering is responsibility of Assistant Manager).
• 5. Analyzes weekly P&L; reviews with the management team.
• 6. Holds weekly manager meeting.
• 7. Sets store priorities, incorporating store and area objectives.
• 8. Writes and executes store plans (based on priorities agreed-upon with the DM); includes responsibilities delegated to other managers.
• 9. Identifies, evaluates and