Assistant Manger
Posted on June 7, 2024.
Primary Region: Morden & Winkler, MB
Position Overview
In this role, you 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. You 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 Managing Owner (MO), you will manage the daily operations and staff of a Wendy’s restaurant
in your market. You will be responsible for the execution of all Company policies, procedures, programs and systems. In
this role, you will ensure the achievement of all restaurant objectives while following all Company guidelines and ensure
compliance with all federal, provincial and local laws and ethical business practices. You will lead, interview, select, direct,
train and develop all Shift Managers, Team Trainers and Crew with the support of your GM or OM. In this role, you will
be the acting GM for any non-home restaurants with support from the OM. You must be able to complete all GM duties
as needed within a restaurant. Duties may vary depending on duration of coverage in home restaurants.
Key Responsibilities
- Maximizes store sales goals varus budget and prior year, including participation in
marketing programs. Evaluates store performance at specified intervals using Company
inspection form and develops and implements appropriate plans to resolve unfavorable
trends and enhance sales. Manages assigned store requirements for new product
rollouts/procedures. Ensures protection of Wendy’s brand and assets through store
compliance with Company operating policies and procedures
- Trains, monitors and reinforces food safety procedures to store management and crew
employees. Ensures all food safety procedures are executed according to Company
policies and health/sanitation regulations. Coaches and retrains managers as required
and takes corrective actions as appropriate and with support from General or Managing Owner
3.
Manages food, labor and paper costs and other controllable expenses. Develops and
implements appropriate plans to resolve unfavorable trends and enhance profits. Works
with General or District Manager to establish store priorities, and develops and executes
store plans. Informally evaluates store performance, receives and incorporates feedback
from store inspections, and implements action plans to improve store ratings. Conducts
regular managers’ meetings to communicate and reinforce priorities
4.
Ensures People Excellence culture through developing subordinates to maximize their
contributions and future promotability. Executes proper training and development
through current systems and practices. Ensures achievement of proper staffing levels.
Utilizes ongoing system for the recruitment, development, recognition and retention of
store management and crew. Prepares and conducts quality, timely performance
feedback and performance appraisals for store management and crew. Works with HR
staff to manage Speak Out process at store level, ensuring expedient and appropriate
resolution
5.
Ensures the continual improvement of Quality, Service and Cleanliness standards on all
day parts, including monitoring the monitoring of food product quality. Appropriately
utilizes the Customer Experience Playbook and puts emphasis on “Delight Every
Customer”. Helps diagnose service issue
Decision Making Authority
- Analyze restaurant performance data (e.g.,
sales, food cost, SOS, VOC, etc.) to make
recommendations regarding restaurant plans
to address negative trends.
- Adjust manager and crew schedules as needed
(e.g., calling or sending home based on labor,
performance and forecast)
- Analyze talent and staffing goals and make
recommendations for adjustments to ensure
staffing goals are met.
- Investigate and resolve customer complaints
within the restaurant.
- Monitor service quality and make adjustment
to positioning guidelines as necessary.
- Approval of expenditures within the
established guidelines.
- Recommends corrective action related to
customer service issues or poor performance of
crew or subordinate managers.
Qualifications
1. EDUCATION: Associates degree and 1 year of line operations experience; or
equivalent combination of education and experience
2. Two years supervisory experience.
3. Must be at least 18 years of age.
4.General knowledge of state and federal employment laws. Ability to quickly become
knowledgeable about and able to train others in Wendy’s systems (i.e., WeLearn,
HMS) and on employee development programs.
5. Must be able to accomplish all Key Responsibilities. Ability to work, concentrate and
perform duties accurately in a fast paced environment that may involve noise and
hot/cold temperatures or other elements. Must be able to stand for prolonged
periods of time. Position requires the use of a headset. Frequent lifting and carrying
(up to 25-50 pounds, as necessary), reaching, pushing, pulling, bending, kneeling and
stooping is involved
6. Ability to multi-task while maintaining composure and giving sound advice and
direction. Must be able to take direction, give direction, work well in a team
environment and have a strong customer orientation focus. Must exhibit
professionalism, composure, and discretion when expediting or resolving all customer
related concerns and issues
7. Flexibility to work a 50 hour work week. Must be available to report to work promptly
and regularly, and to work all day parts and days of the week. Will be required to
work as business needs dictate.
8. Reliable transportation and the ability to drive long distances as needed.
Location:
Contact Information