District manager

Statement of Purpose

The District Manager (DM) is responsible for maintaining and increasing sales and profitability of the stores under his/her control through the management of financial, human, local marketing and material resources. The DM teaches and enforces standards and exercises judgment and decision-making within the policies, practices, and procedures described in company guideline publications (Operations Manual, Policies and Procedures Manual, etc.).

Accountabilities

Sales and Profits

1. Initiates and follows up on store plans to develop sales and profits.
2. Assists unit manager in development of local marketing plans.
3. Communicates promotional activities to store manager.
4. Makes recommendations to SVP/DAO to improve and enhance Wendy's image and sales.
5. Executes and follows up on financial plan as assigned.
6. Approves district/store budgets.

Staffing

1. Evaluates and approves/disapproves budgeted positions per store.
2. Mentors and develops managers for future responsibilities.
3. Forecasts needs and maintains management staffing plan to maintain management stability.
4. Interviews and hires (with H.R. input) manager candidates.
5. Accountable for management training, turnover, and retention.
6. Works with HR in developing management recruitment programs, to include college relationship development.
7. Establishes and ensures maintenance of mentoring programs to provide bench strength in management ranks.
8. Monitors promotability of management staff.

Quality

1. Ensures quality through review and analysis of store scores in district.
2. Provides General Managers specific feedback on quality performance and customer comments.
3. Monitors store systems during in-store visits to ensure products meet quality standards.

Service

1. Monitors and evaluates service times via system reports.
2. Establishes performance goals and evaluates performance to ensure managers maintain speed of service standards.
3. Monitors quality of service programs in his/her stores and takes corrective action as needed to ensure company standards are continually met and maintained.
4. Monitors customer service and satisfaction during visits by talking with customers each visit.

Cleanliness

1. Monitors restaurant scores to ensure cleanliness standards are met.
2. Establishes performance criteria.
3. Establishes and ensures programs are in place to maintain sanitation and safe food-handling standards.

Training

1. Trains store management in achieving the standards of Q.S.C. and customer courtesy.
2. Trains store management in both new and existing products, procedures, and company policies.
3. Trains store management in established "systems" to guide store operations (including P&L).
4. Trains store management to follow a consistent walk-through routine.
5. Trains store management in standards and procedures for food cost control, labor control, cash control, and portioning.
6. Ensures store management is trained in safe operating procedures of equipment.
7. Conducts leadership training for managers on a regular basis.
8. Assists Human Resources in the orientation of new management hires.
9. Trains store management in HRIS, Syrus, and all other systems.

Controls

1. Ensures compliance with standards described in Operations Manual and other company policy/procedure documents.
2. Evaluates store performance at specified intervals using Q.S.C. inspection forms.
3. Coaches and retrains managers as necessary to obtain and maintain an 80% Q.S.C. rating or better.
4. Develops specific store objectives, management development objectives, and training plans based on the results of formal inspections.
5. Evaluates progress of store Q.S.C. improvement plans.
6. Evaluates shift management practices using "Managing Better Shifts" or similar checklist.
7. Establishes and monitors procedures for safety and control of cash, property, product, and equipment.
8. Conducts audits to ensure compliance with labor (time cards) and health/sanitation regulations; takes corrective action as needed.
9. Monitors customer comments; communicates to appropriate store management.
10. Monitors compliance with EEO, Labor Law, and W.O.T.C. requirements.
11. Conducts regular manager meetings.
12. Evaluates store performance via report analysis.
13. Establishes measurable performances programs to ensure compliance with controllable costs.
14. Monitors store P&L; reviews with unit manager on a weekly basis to correct problems.

Policies and Procedures

1. Ensures proper and timely reporting of accidents.
2. Ensures OSHA and company Risk Management claim information is reported timely.
3. Ensures store management adheres to company policies and procedures.

Administration

1. Maintains and completes accurate and timely weekly and period-ending (accounting) administrative responsibilities as required.
2. Ensures compliance with administrative requirements, (i.e., files) via routine audits.

Maintenance

1. Ensures follow up on Preventative Maintenance Plans and activities.
2. Monitors maintenance records of stores to determine adherence to proper cleaning, maintenance and equipment calibration standards.

Employee Relations

1. Uses consistent practices in managing performance problems with subordinates (such as Interaction Management).
2. Develops, recommends, and maintains a reward and recognition plan for managers.

Performance Management

1. Conducts periodic performance reviews of managers in a timely manner.

Employment Standards

Knowledge

1. Wendy's operating systems and procedures.
2. Wendy's policies and procedures.
3. P&L analysis and corrective measures.
4. Supervisory practices.
5. Planning and budgeting.
6. Interviewing practices.
7. Training and development practices.
8. Federal, state and local employment laws.

Education

1. College degree or equivalent experience in operations.

Experience

1. 2-3 years line operations experience in the restaurant industry.
2. Must be able to perform all restaurant operations positions/functions.

Other Physical Requirements

1. The District Manager job, at times, requires long periods of standing without a break.
2. The District Manager must have the ability to travel between multiple restaurants and be fully insurable.
3. The District Manager job requires being able to meet the requirements of all subordinate positions.
4. Valid driver’s license.
5. Physical inspections of all areas of restaurant.
6. Lifting up to 50 lbs.
7. Move and inspect all supplies in restaurant.
8. Work in hot and cold environments (restaurant, cooler, freezer).
9. Work in an office environment, answers phones, sitting, typing, working with PCs.