Kitchen Manager

What You'll Do :

A Wendy’s Kitchen Manager is responsible for ensuring we are upholding our commitment to quality. In this role, you directly impact the ability of the restaurant to “Delight Every Customer” by ensuring compliance in the areas of service, production, quality and food safety. You are instrumental in the restaurant’s ability to deliver our core menu of high quality items, along with our limited time (LTO) menu options. You will partner with other restaurant management to identify specific opportunities for optimizing and maximizing the profitability of the restaurant.

Responsibilities include :

• Training, monitoring and reinforcing food safety procedures to crew members.
• Acting as Cash Manager as needed, including setting up cash registers at open, reconciling cash registers throughout the shift and verifying safe cash at open, close and shift change.
• Acting as Operations Leader, organizing, overseeing and supervising shifts by completing and executing the Daily Operations Plan.
• Performing walk-throughs to ensure the restaurant is ready to open or close and ready for each rush period.
• Perform walk throughs throughout shift with specific focus on items that impact Taste and Accuracy.
• Utilizing flow charts and checklists to ensure complete and timely opens, closes and post rush activities while maximizing labor efficiency.
• Working with restaurant management team to train, develop and communicate with crew members and Team Trainers through Four Corner Training, team huddles, manager meetings, etc. Supervising crew members and Team Trainers in a way that maximizes retention.
• Leading the kitchen team to ensure quality, production and service standards are met and to create a safe, efficient and professional environment for customers and other employees.
• Monitoring product cooking, labeling, holding and rotation to ensure only safe, fresh quality product is served while minimizing waste.
• Helping to execute appropriate shift-specific procedures according to the Daily Operations Plan. Assist the restaurant management team in maintaining proper coverage via crew member schedules to ensure that the restaurant attains / exceeds all customer service standards.
• Following up and ensuring resolution of Taste and Accuracy issues as indicated in Voice of the Customer reports.
• Impacting restaurant food cost by verifying inventory received on truck orders, completing and analyzing daily shift inventory counts, receiving and entering product credits and transfers into the back office system, monitoring and tracking waste, adjusting forecasts, prep and bin charts, and assisting restaurant management team in creating and utilizing actions plans to impact food cost.
• Checking inventory levels and placing food orders.
• Executing weekly and positional cleaning schedules by assigning, coaching and following up on cleaning tasks with crew members.

Qualifications :

Benefits Include :