Restaurant Manager - Hourly

Position Title: Restaurant Manager - Hourly

Position Code: 0609

Department: Operations

FLSA Status: Nonexempt

Effective Date: 01/01/2011

Reports To: General Manager

Job Grade: 010

STATEMENT OF PURPOSE

To assist the General Manager in managing the daily operations and staff of a Wendy's restaurant, including the execution of all Company policies, procedures, programs and systems. To participate in the achievement of store objectives. To ensure compliance with all federal, state and local laws and ethical business practices. To assist in interviewing, recommending, selecting and training Shift Supervisors and Crew Members in the restaurant. To participate in creating and maintaining an environment and culture of engaged employees. The Restaurant Manager must also be able to work and communicate effectively with store team, including the General Manager, other Restaurant Managers, Shift Supervisors and Crew Members.

ESSENTIAL FUNCTIONS

The Restaurant Manager must be able to perform each essential function satisfactorily. Wendy's will, upon request, provide reasonable accommodation in accordance with the ADA to the known physical or mental limitations of an otherwise qualified employee or applicant with a disability, unless to do so would cause the Company an undue hardship.

The Restaurant Manager must be able to perform each the following essential functions:

• Must be prompt and reliable in coming to work
• Must be able to take and provide direction and work well with others
• Must be able to work in a fast paced environment and accomplish multiple tasks within established timeframes
• Must be able to stand much of the work day
• Must be able to concentrate and perform duties accurately
• Must be able to react to change productively and handle other tasks as assigned
• Must be able to perform the Accountabilities and Key Measurement Criteria
• Must be able to fulfill the Knowledge and Ability Section
• Must be able to perform as stated in the Work Environment; Physical Demands Section

ACCOUNTABILITIES AND KEY MEASUREMENT CRITERIA

KEY MEASUREMENT CRITERIA:

In order to achieve consistency throughout our system as we measure and evaluate performance, the measurement criteria following each accountability should be considered and evaluated. The actual results as well as the methods and processes used to obtain the results should be assessed. It is also appropriate to consider the leadership, management and subordinate development as you measure the attainment of each of the accountabilities. The Key Measurement Criteria should not be viewed as the only factors to evaluate, as there are normally additional items that relate to a specific individual or market.

1. Trains, monitors and reinforces food safety procedures to Shift Supervisors, Crew Members, and Trainees. Ensures all food safety procedures are executed according to Company policies and health/sanitation regulations; takes corrective actions, as appropriate.

KEY MEASUREMENT CRITERIA

•Must be ServSafe certified and have other Food Safety certification as required by local or State law

•Follows all food safety procedures as outlined in the ops manual

•Training and execution of all Wendy's food safety procedures and compliance with all Health Department regulations. Critical items escalated immediately.

•Washing of hands observed, enforced and role modeled

•Proper usage of total store cleaning systems

•All hand washing and food safety related Training Guides completed

•Health Department evaluation results

•Execution of established food borne illness reporting procedures

•Completes food safety log

2. Works with restaurant management team to meet sales goals versus budget and prior year, including participation in local store marketing programs. Assists in development and execution of sales building plans. Executes appropriate plans to resolve unfavorable trends and enhance sales.

KEY MEASUREMENT CRITERIA

• Sales performance versus budget & prior year
• Sales performance of key initiatives including:
• Transaction growth %
• Service times
• Late night sales $
• Pick up Window %
• Kids Meals
• Identification and communication of store sales trends to TSM/GM. Action steps taken to reverse negative trends
• Execution of national and local marketing programs
• Execution of new product roll-outs
• Participation in community programs to enhance goodwill for Wendy's

3. Manages food, labor and paper costs and other controllable expenses. Works with restaurant management team to address profit variances and maximize profit results.

KEY MEASUREMENT CRITERIA

•Profit performance vs. budget and prior year

•Management of food, labor, paper and other controllable costs

•Execution of labor hours vs. guide

•Monitoring and follow-up of food preparation, production and procedures execution

•Identification and communication of profit trends to TSM/GM

4. Executes Company policies and procedures for the control of cash, property, product and equipment. Monitors inventory levels to ensure product availability and orders product. Manages and maintains safe working conditions. Ensures execution of preventive maintenance.

KEY MEASUREMENT CRITERIA

•Execution of policies and procedures for control of cash, property, product and equipment

•Execution of flow charts to ensure crew is meeting food prep and production goals

•Training and monitoring of crew in cash and inventory controls

•Coordinates compliance with Safety Audit; ensures resolution of non-compliance issues

•Prompt and accurate reporting of accidents; initiation of corrective actions as appropriate to prevent recurrence

•Execution of Preventive Maintenance Program

•Reporting and monitoring of maintenance problems

•Compliance with all federal, state and local employment laws

•Execution of procedures for control of cash, property, product and equipment, including control of coupons, discounts, reg op voids, manager mode voids, claim frequency

•Execution of Safety and security policies as they relate to risk and casualty claim loss

5. Ensures Sparkle certification is maintained through the execution of Quality, Service, Cleanliness and "Customer Courtesy" standards on assigned works shifts, including the monitoring of food product quality. Manages, directs, and monitors Shift Supervisors and Crew Members to achieve QSC goals and to support total store "Service Excellence" on assigned shifts. Ensures

"Customer Courtesy" policies/procedures are properly executed.

KEY MEASUREMENT CRITERIA

•Attainment and maintenance of Sparkle certification; attainment of"Dave's Way" certification

•Execution of"Operations Leader" role, as directed

•Crew and Shift Supervisor training and execution of Quality, Service and Cleanliness standards on assigned work shifts

•Execution of guest relation activities, including interaction with guests

•Frequency, nature and timely resolution of customer complaints

•Achieves CPR (complaints, problems, revisit) Index goals.

6. Executes the restaurant's Human Resources programs for crew employees. Manages crew employees in a manner that maximizes retention. Assists the TSM/GM to achieve proper crew staffing levels. Creates and executes recruiting plan, including sourcing, interviewing, recommending, selecting, and orienting employees. Works with TSM/GM and local HR staff to ensure the Speak Out Program is effectively executed.

KEY MEASUREMENT CRITERIA

•Actual staffing levels versus goal

•Actual crew turnover versus goal

•Execution of plans to achieve crew turnover goals

•Maintain application-handling system in non HMS stores

•Utilization of approved interviewing tools, to facilitate the identification and recommendation of qualified crew candidates for further consideration who positively reflect Wendy's image

•Conducts timely and informative orientation for Shift Supervisors and Crew Members new to store; utilizing existing systems.

•Assists TSM / GM in ensuring compliance with Federal and State employment practices.

•Sourcing, recruiting, selection, recognition, compensation, discipline and ensuring that other labor and employment practices are in compliance with all federal, state and local employment laws.

•Management and resolution of performance issues with Shift Supervisors and crew; notification of performance issues to TSM/GM

•Create environment in which employees are treated with respect and dignity

•Execution of job training tax credit programs

7. Provides proper training for Shift Supervisors and Crew Members through established systems and follows through to ensure compliance with Company standards.

KEY MEASUREMENT CRITERIA

•Execution of positional training and cross-training to achieve operating standards

•Feedback, intervention and coaching to Shift Supervisors and Crew Members; initiation of corrective action as appropriate

•Training and utilization of established store standards and systems

•Training and mentoring of Shift Supervisors and Crew Members regarding operational changes and new products

•Identification and development of candidates for Shift Supervisor positions

•Audit and review of systems, checklists and work habits to ensure Shift Supervisors and Crew Members are demonstrating desired behaviors

8. Ensures proper execution of and compliance with Company policies and procedures on assigned shifts. Works with GM/TSM to establish store priorities, and develops and executes stores plans. Anticipates and identifies problems and initiates appropriate corrective action.

KEY MEASUREMENT CRITERIA

•Execution of Company systems and operating procedures

•Assists GM/TSM with creation and execution of store plan and store priorities

•Proper escalation of issues

•Utilization of approved uniform program and adherence to company dress and appearance policy

9. Performs other job-related duties as may be assigned or required.

KEY MEASUREMENT CRITERIA

This accountability should be left blank unless a specific program, activity, or contribution resulted which is not addressed by a previous accountability.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

KNOWLEDGE AND ABILITY

• Ability to learn and apply Wendy's standard operating procedures
• Ability to learn and apply Wendy's policies and procedures
• Ability to learn and apply Wendy's Human Resources policies and procedures .
• Knowledge of applicable federal, state and local employment laws
• Supervisory practices
• Interviewing practices for Crew Members
• Ability to provide effective Shift Supervisor and Crew Member orientation and training programs Ability to satisfactorily complete recommended corporate training programs, including, but not limited to, Crew positional training program, Wendy's Management Institute and food safety
• (ServSafe or other Wendy's designated food safety training program).

EDUCATION and/or EXPERIENCE

Associates degree and 1 year of line operations experience in the restaurant industry; or equivalent combination of education and experience.

WORK ENVIRONMENT; PHYSICAL DEMANDS

In order to satisfactorily execute and meet the above accountabilities and key measurement criteria, the Restaurant Manager must perform managerial duties on site, in accordance with customary scheduling requirements for this position (including ability to work many different shifts and a minimum 50 hour workweek). The position frequently requires working at a fast pace and may involve exposure to noise, heat, cold or other elements. It is also necessary to use a headset to take orders, take direction or give direction. Restaurant Managers may be required to transfer from one location to another as business needs dictate. The Restaurant Manager position requires bending, kneeling, lifting and carrying (up to 25-50 pounds, as necessary), standing for long periods without a break, and ability to travel to other restaurants, Area Office or other designated locations, as necessary, e.g. the bank. Specific job functions, equipment use, physical and mental demands, and industrial conditions are detailed in the Operations Functional Analysis of Essentials (see Wendy's Operations Standards Manual).

DISCLAIMER

The above information has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities and qualifications required of employees assigned to this job.