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

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

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

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

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

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

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

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

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

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.