Restaurant Manager In Training- 1277

Carlisle Corporation; Bossier City (LA); On-site; USD 45,000 - 65,000; Full time

Job summary

Carlisle Corporation operates Wendy's restaurants in the Bossier City area. The Restaurant Manager supports the General Manager by coaching the team and maintaining a fun, respectful work environment.

You’ll identify top talent and place people effectively through scheduling, under GM/DM guidance to run daily operations and uphold company policies. You’ll lead training and development of crew, monitor service, quality, and cleanliness, and drive profitability while ensuring compliance with

Qualifications

• Coaches and develops team members for performance and growth.
• Creates and maintains effective staff scheduling to optimize labor.

Responsibilities

• Manage labor costs by evaluating labor needs against projected sales.
• Oversee daily restaurant operations to ensure policy adherence and profitability.
• Train and develop crew and new managers under GM/DM supervision.
• Ensure compliance with health, safety and quality standards.
• Monitor inventory and food costs, and manage cash controls.

Skills

Staff coaching

Scheduling

Labor cost control

Customer service

Job description

Bossier City, LA

Statement of Purpose: In this role, the Restaurant Manager will support the General Manager by providing coaching to the team and creating and supporting a fun, inviting work environment where the team feels respected and valued. The Restaurant Manager will know how to identify 5-Star talent and how to put the right people in the right places at the right time through effective scheduling. With the support of a General Manager (GM) or District Manager (DM), the Restaurant Manager will manage the daily operations and staff of a Wendy’s restaurant. The Restaurant Manager will be responsible for the execution of all Company policies, procedures, programs and systems. In this role, the Restaurant Manager will ensure the achievement of all restaurant objectives while following all Company guidelines and ensure compliance with all federal, state and local laws and ethical business practices. The Restaurant Manager will lead, interview, direct, train and develop all subordinate employees with the support of the GM or DM. The Restaurant Manager is responsible for the training, and continuing development of the crew in the restaurant. In summary, the Restaurant Manager assists the General Manager in operating and maintaining the restaurant to maximize profitability and customer satisfaction.

ACCOUNTABILITIES

Sales and Profits

Responsible for managing labor costs by evaluating labor needs against projected sales during the shift. Responsible for monthly review of budget and P&L. 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 General Manager or District Manager any problems in sales and profit related to shift management. Assists General Manager or District Manager in executing restaurant sales and profits plan as defined. Monitors food costs to eliminate waste and theft.

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 restaurant cleanliness during shift. Follows restaurant cleaning plan. Directs crew to correct cleaning deficiencies.

Training

Trains crew in new products. Assists General Manager in training new managers. 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 General Manager or District Manager.

Controls

Follows flowcharts to ensure crew is meeting prep and production goals. Monitors inventory levels to ensure product availability. Completes physical inventory of product as defined by the General Manager. Intake weekly food deliveries. Maintains security of cash, product and equipment during shifts. Follows restaurant priorities and plan established by the General 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 restaurant 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 General Manager or District Manager. Writes crew schedule to meet plans and objectives of General Manager or District Manager. Complies with company standards for crew benefits if applicable.

Maintenance

Follows Preventative Maintenance Program. Trains and monitors crew to maintain equipment.

As a leading Wendy’s franchisee company, our commitment to our customers is a simple pledge to do the right thing. We will please our customers by exceeding their expectations with our product quality and flawless execution of service. We will constantly upgrade our facilities, use state of the art technology, and employ a highly trained work force that is focused on delivering world class service. When everyday people sort through all the ‘spin’, there is one quick-service restaurant that is ‘A Cut Above.’ And that’s Wendy’s. We stand for honest and higher-quality food. Every day, we honor Dave Thomas and his legacy by using select, premium ingredients and serving food that’s made fresh with every order.

http://www.carlislecorp.com/wendys/