Assistant Manager-EAST AVE-W559

Families come in all shapes and sizes, that includes the Wendy-s family. As a member of the store Management Team, the Co-Manager has the same goal of taking care of our team, putting a smile on our customer-s faces, achieving sales goals, and delivering on operational metrics.

We are seeking career-minded, motivated individuals with excellent interpersonal skills, and the ability to build a team that works well together to increase profits, provide superior service and have a passion for being the best in the business.

As leaders and role models, our managers set the tone for the fun, family environment in our restaurants. Our managers enjoy a stable environment and flexible schedules that give them the quality of life they deserve. This position offers great incentives, benefits, and opportunities for advancement.

• Career Growth - Wanna move up? We have opportunities to grow within and beyond our restaurants
• Paid Training - We-re invested in you, and excited to teach you what you need to know to lead the Wendy-s Way
• Perks - Employee Discount Program, various benefits like Health care option, paid time off, and 401(k) with employer match. Talk with us about eligibility requirements.

• Create a service experience so good the guest can-t wait to come back to Wendy-s.
• You enjoy problem solving and decision making.
• Create a -Customer First- attitude with your team.
• You want to be a leader and you-re committed to teaching and growing your team.
• A commitment to promoting proper procedures and a culture of food safety.
• Maintain the balance between providing a high-quality employee and guest experience, achieving operational metric, and meet financial goals. Flexible work availability.

You must be willing and able to:

• Support the management team achieve our employee, customer, sales, and operational goals.
• Stand and move for most - if not all - of your shift.
• Use restaurant equipment such as a headset, register or grill.
• Follow brand standards and guidelines to prepare great food, serve our customers and maintain a clean restaurant that you-re proud to work in.
• Must have or be willing to obtain SERV Safe certification by end of training.
• Secure reliable transportation to travel to your home store and other locations (restaurants, area office, etc.) occasionally for training and other tasks
• Must be 18 years of age or older

Many of our next-level leaders are promoted from the Co-Manager ranks. If you are ready to build a career with us, we will encourage you to develop the right skills, provide the support you need, and give you the opportunity to step into new roles as they become available. There are more opportunities to advance than you can imagine.

For more information on specific equipment or job requirements, see the job description or talk to the hiring manager.

HAZA Foods is an equal opportunity employer who may provide reasonable accommodation to enable individuals with disabilities to perform the essential functions of the job. Qualified applicants will receive consideration without regarding to age, race, color, religion, sex, sexual orientation, disability, or national origin. All resumes are held in confidence. Must be eligible to work in this country and pass a background investigation.

Job Title: Restaurant Co-Manager

• Proven experience in a supervisory or assistant management role within the restaurant industry, with a strong understanding of restaurant operations.
• Leadership and interpersonal skills, with the ability to motivate and inspire team members.
• Knowledge of food safety regulations and best practices in food handling.
• Strong organizational and time management skills, with the ability to prioritize tasks and manage multiple responsibilities.
• Flexibility to work various shifts, including evenings, weekends, and holidays as required.

• Ability to stand, walk, and move around the restaurant environment for extended periods.
• Lift and carry objects weighing up to 25 pounds.
• Work in a fast-paced and sometimes stressful environment.

1. →Operational Leadership:
   • →Assist the restaurant general manager in overseeing daily operations, including opening and closing procedures, cash handling, and managing shifts.
   • →Monitor and maintain restaurant cleanliness, sanitation standards, and adherence to food safety regulations.
   • →Ensure efficient use of resources and equipment to maximize profitability and minimize waste.
2. →Team Management and Development:
   • →Supervise and train restaurant crew members and shift managers, providing guidance, feedback, and coaching to enhance performance and foster a positive work environment.
   • →Assist in scheduling shifts and managing staffing levels to meet customer service and operational needs.
   • →Conduct performance evaluations and recommend disciplinary actions as needed in collaboration with the restaurant manager.
3. →Customer Satisfaction:
   • →Ensure exceptional customer service by addressing customer inquiries, resolving complaints, and maintaining high standards of hospitality.
   • →Monitor service quality and ensure all team members uphold customer service standards and brand expectations.
4. →Financial Management:
   • →Assist in managing restaurant finances, including monitoring sales and expenses, controlling costs, and achieving financial targets.
   • →Prepare and analyze financial reports, such as sales reports, inventory, and labor costs, to identify opportunities for improvement.
5. →Inventory and Supply Chain Management:
   • →Manage inventory levels and order supplies to meet operational needs and minimize shortages.
   • →Ensure proper storage, rotation, and usage of food and beverage products to maintain quality and freshness.
6. →Compliance and Safety:
   • →Ensure compliance with health, safety, and sanitation regulations, as well as company policies and procedures.
   • →Conduct regular inspections and audits to maintain restaurant cleanliness, safety, and operational standards.
7. →Communication and Collaboration:
   • →Communicate effectively with the restaurant manager, staff members, and corporate headquarters to convey operational updates, performance metrics, and challenges.
   • →Collaborate with kitchen staff, servers, and support personnel to coordinate operations and deliver seamless service to customers.

• High school diploma or equivalent (required); college degree in Hospitality Management or related field (preferred).
• Certification in food safety (e.g., ServSafe) is advantageous.