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Job Title: Fountain/Dishwasher/Runner “FDR” Compensation: Minimum Wage + Why Job Seekers Choose Johnny Rockets: At Johnny Rockets our mission is to Serve an Entertaining and Lively Experience through Burgers, Shakes and Fries! At Johnny Rockets we rock our guests because we value creative expression! Our team is filled with great people who are optimistic and fun! We promise to bring joy through dance, straw twirling and serving ketchup smiles~ Be a part of the Johnny Rockets team and help us fill the world with fun and smiles! 😊 Flexible Hours: At Johnny Rockets we understand that work life balance is very important. Of course, flexibility is a plus! But we at Johnny Rockets look for Creative Expression and Individuality which totally outweighs everything else! WE WANT YOU: To get excited about performing with a team both musically and through serving guests. To get joy out of making others smile 😊 To ensure that the music doesn't stop To enjoy having fun and still be able to deliver So, what exactly does an FDR do at Johnny Rockets: SUMMARY: Create a lively and entertaining experience while serving all-American burgers, shakes and fries. ESSENTIAL DUTIES AND RESPONSIBILITIES: include the following. Other duties may be assigned. Team Player Ensuring Guest Satisfaction Maintains Restaurant Cleanliness Demonstrated use of tools Providing entertaining experience to Guests Ensuring Guest Satisfaction Maintaining cleanliness of the entire restaurant Cleaning dishes Making shakes, drinks and fries. KNOWLEDGE/SKILLS/ABILITIES High school diploma or general education degree (GED); or one to three months' related experience and/or training; or equivalent combination of education and experience. LANGUAGE SKILLS Ability to read and comprehend basic instructions, such as safety rules and procedure manuals. MATHEMATICAL SKILLS Ability to add and subtract two digit numbers and to multiply and divide with 10's and 100's. REASONING ABILITY Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Are you ready to Rock our Guests? Are you ready to fill the world with fun and smiles?

Wooster, OH Statement of Purpose: The Co-Manager is responsible for the hiring, training, and continuing development of the crew in the store. In addition, the Co-Manager assists the unit manager in operating and maintaining the store to maximize profitability and customer satisfaction. ACCOUNTABILITIES: Sales and Profits 1.Builds sales by promoting customer satisfaction. 2.Manages costs by monitoring crew prep, production, and procedures execution. 3.Tracks waste levels by using established procedures and monitoring crew position procedures. 4.Communicates to unit manager any problems in sales and profit related to shift management. 5.Assists unit manager in executing store sales and profits plan as defined. 6.Monitors food costs to eliminate waste and theft. Staffing 1.Hires, trains and terminates crew members to ensure adequate coverage. 2.Utilizes W.O.T.C. 3.Monitors crew turnover rate and causes; makes recommendations to the unit manager. Quality 1.Monitors product quality during shift by talking with customers during walk-throughs and when working off-line. 2.Monitors product quality by managing crew performance and providing feedback. Service 1.Takes service times and determines efficiency. 2.Trains crew to respond promptly to customer needs. 3.Trains crew in customer courtesy. 4.Takes corrective action with crew to improve service times. 5.Trains crew to solicit feedback to determine customer satisfaction. 6.Establishes and communicates daily S.O.S. goals. Cleanliness 1.Trains crew to maintain store cleanliness during shift. 2.Follows store cleaning plan. 3.Directs crew to correct cleaning deficiencies. Training 1.Trains crew in new products. 2.Assists unit manager in training new assistant managers in training. 3.Trains crew using the Crew Orientation and Training process. 4.Trains new crew in initial position skills. 5.Cross-trains crew as necessary for efficient coverage of positions during shifts. 6.Recognizes high-performing crewmembers to unit manager. Controls 1.Follows flowcharts to ensure crew is meeting prep and production goals. 2.Monitors inventory levels to ensure product availability. 3.Maintains security of cash, product and equipment during shifts. 4.Follows store priorities set by the unit manager. 5.Follows store plan set by the unit manager. 6.Ensures proper execution of standards and procedures when managing shifts. 7.Manages shift to Q.S.C. level of 80% or better. 8.Takes appropriate action when problems are anticipated or identified. Policies and Procedures 1.Follows procedures outlined in the Operations manual. 2.Maintains safe working conditions in store as outlined in company policies and procedures. 3.Follows company policy for cash control. 4.Reports accidents promptly and accurately. 5.Follows procedures for resolving operational procedures indicated by Health Department Inspectors. 6.Manages shifts effectively using guidelines within "Managing Better Shifts" or similar checklist. Administration 1.Performs administrative duties as required by the unit manager. 2.Writes crew schedule to meet plans and objectives of unit manager. 3.Complies with company standards for crew benefits if applicable. Maintenance 1.Follows Preventative Maintenance Program. 2.Trains and monitors crew to maintain equipment. 3.Follows procedures for reporting maintenance problems; tracks progress to completion. Employee Relations 1.Uses consistent practices in managing performance problems with crew. 2.Manages crew in a manner which maximizes retention. 3.Follows grievance process when crew members bring problems to Co-Manager's attention. 4.Executes plans to reduce crew turnover. 5.Provides consistent crew communication. 6.Provides priorities and task assignments to crew to accomplish store goals. 7.Mentors crewmembers who express interest in leadership positions. 8.Creates/contributes to atmosphere that fosters teamwork and crewmember motivation. Performance Management 1.Takes appropriate corrective action in response to performance problems of crew. 2.Conducts crew performance reviews on a timely basis. EMPLOYMENT STANDARDS: Knowledge 1. Wendy's operating systems and procedures. 2. Wendy's policies and procedures related to job responsibilities. 3. Supervisory practices. 4. Interviewing practices. 5. Crew orientation and training program. Education 1. College degree or equivalent experience in operations. Experience 1. 1 year of line operations experience in the restaurant industry. 2. Must be able to perform all restaurant operations positions/functions Other 1. The Co-Manager job requires standing for long periods of time without a break. 2. The Co-Manager job requires being able to meet the requirements of all subordinate positions. 3. Must possess valid drivers license. 4. Entering and leaving vehicle multiple times 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)

P.F. Chang's Pay Range (based on experience): $17.87 - $19.87 / hour + tips All team members: * Competitive pay * Flexible scheduling * Paid on the job training * Opportunities for advancement - we promote from within * Discounted meals * Employee referral program * Exclusive team member discounts * Closed on Thanksgiving and Christmas at most locations For qualifying team members: * 401(k) retirement plan (based on hours worked) * Medical, dental and vision insurance (based on hours worked) * Paid sick leave (in qualifying jurisdictions). Hiring immediately for full-time and part-time hourly dine-in or takeout Bussers, Runners, or Service Assistants. Job Summary: The Busser, Runner, or Service Assistant is responsible for restaurant dine-in and takeout operations, cleaning, running food, bussing restaurant tables and side work. They will assist with catering orders, including delivery when applicable. All Team Members must demonstrate customer service expertise by providing an individualized, exceptional guest experience. Job Responsibilities: * Guiding guests through their experience while taking, placing, and reviewing orders for takeout and catering. * Understands the restaurant menu to identify the different menu items for takeout and catering, able to guide guests on choosing menu items, and ready to answer guest's questions. * Review orders with the Guest (at pick-up or upon delivery) and / or with Delivery Driver ensuring order accuracy. * Delivers amazing hospitality experience to guests anticipating, delivering, and exceeding guests' expectations. * Clears, cleans, and sanitizes restaurant tables, bussing dishes to kitchen dishwasher station and resets tables as needed. Also, removes bus tubs from the bar to kitchen dishwasher station * Restocks, cleans, and maintains all restaurant stations. * Understands restaurant seating layout, how tables are divided into server areas, and how to deliver food within the restaurant. * Will serve food or beverages for dine-in and takeout. Job Requirements: * Previous experience is not required - we will train you! * Excellent customer service skills and etiquette. * Must be able to operate kitchen equipment, including the coffee machine, iced tea machine, lemon slicer, point of sale (POS) system and any other applicable system(s). * Ability to execute proper sanitation practices and safety procedures. * Have a current Food Handler's Card where applicable, or we will help you obtain. * Must be able to communicate effectively. * Ability to multi-task in a fast-paced, team-work environment. Why work for us? Because it's more than a job. We are passionate people doing meaningful work, motivated by our purpose: To Celebrate Life. Family. Food. Apply Now * Search for jobs by keyword or location. * Gather your work history, and if applicable, prepare your resume for submission. * Click "Apply Now" to submit your application. P.F. Chang's California Applicant Privacy Notice

Norwalk, OH Statement of Purpose: The Restaurant Manager is responsible for daily operations and ensures customer satisfaction while managing profitability on the shift. The Restaurant Manager will own systems such as Crew Schedules and Inventory Management. ACCOUNTABILITIES: Sales and Profits Responsible for managing labor costs by evaluating labor needs against projected sales during the shift. Build sales by promoting customer satisfaction. Manages costs by monitoring crew prep, production, and procedures execution Tracks waste levels by using established procedures and monitoring crew position procedures. Monitors food costs to eliminate waste. Quality Monitors product quality during shift by talking with customers during walk-throughs. Monitors product quality, manages crew performance, and provides feedback. Service Takes service times and determines efficiency. Trains crew respond promptly to customer needs. Trains crew in customer courtesy. Take corrective action with crew to improve service times. Trains crew to solicit feedback to determine customer satisfaction. Establishes and communicates daily speed of service (S.O.S.) goals. Cleanliness Trains crew to maintain restaurant cleanliness during shift. Follows restaurant cleaning plan. Directs crew to correct cleaning deficiencies. Training Trains crew in new products. Trains crew using the Crew Orientation and Training process. Trains new crew in initial position skills. Controls Follows flowcharts to ensure crew meets prep and production goals. Monitors inventory levels to ensure product availability. Maintains security of cash, product, and equipment during shifts. Follows restaurant priorities established by the General Manager. Controls Con't Follows restaurant plan set by the General Manager or District Manager. Ensure proper execution of standards and procedures when managing shifts. Manages shift to Q.S.C. level of 80% or better. Takes appropriate action when problems are anticipated or identified. Policies and Procedures Follows procedures outlined in the operations manual. Maintains safe working conditions in restaurant as outlined in company policies and procedures. Follows company policy for cash control. Reports accidents promptly and accurately. Follows procedures for resolving operational procedures indicated by Health Department Inspectors. Manages shifts effectively using guidelines within "Managing Better Shifts" or similar checklist. Maintenance Follows Preventative Maintenance Program. Trains crew to maintain equipment. Follows procedures for reporting maintenance problems; tracks progress to completion. Employee Relations Use consistent practices in managing performance problems with crew. Manages crew in a manner which maximizes retention. Executes plan to reduce crew turnover. Provides consistent crew communication. Provides priorities and task assignments to crew to accomplish restaurant goals. Creates/contributes to an atmosphere that fosters teamwork and crew member motivation. Other Must be at least 18 years of age 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, etc.) and on employee development programs The Restaurant Manager job requires standing for extended periods without a break. The Restaurant Manager job requires being able to meet the requirements of all subordinate positions. Physical inspections of all areas of restaurant 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 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 Flexibility to work a 40-hour work week of a variety of shifts. Must be available to report to work promptly and regularly, and to work all day parts and days of the week. Must have and maintain ServSafe certification Move and inspect all supplies in restaurant

P.F. Chang's Pay Range (based on experience): $17.00 - $20.00 / hour All team members: * Competitive pay * Flexible scheduling * Paid on the job training * Opportunities for advancement - we promote from within * Discounted meals * Employee referral program * Exclusive team member discounts * Closed on Thanksgiving and Christmas at most locations For qualifying team members: * 401(k) retirement plan (based on hours worked) * Medical, dental and vision insurance (based on hours worked) * Paid sick leave (in qualifying jurisdictions). Hiring immediately for full-time or part-time Dishwashers. Job Summary: The Dishwasher is responsible for providing a safe and sanitized area for our staff and guests. They are responsible for washing and sanitizing all plate ware, drink ware, utensils, pots, pans, and cooking equipment. They keep the dish room clean and organized. Job Responsibilities: * Operates an industrial dishwasher * Wash dishes, sweep/mop floors, clean and maintain equipment, sanitize utensils and maintain all areas of the restaurant. * Maintain kitchen work areas, equipment or utensils in clean and orderly conditions. * Clean food preparation areas, facilities or equipment. * Execute proper sanitation practices and safety procedures * Place clean dishes, utensils or cooking equipment in storage areas. * Empty and clean all trash receptacles * Provide assistance to prep cook and other kitchen staff as needed, especially during peak times, including basic prep * Load or unload trucks that deliver or pick up food or supplies. * Perform opening, closing and side work * Clean up spills or broken glassware immediately Job Requirements: * Must be at least 18 years old. * Excellent customer service skills and etiquette. * Must possess a current Food Handler's Card, where applicable. * Must be able to communicate effectively with team members. * Learn about all chemicals used in the building and ability to learn to use them properly. * Ability to work around various levels of temperature, including warm to very warm temperatures in the kitchen. * Ability to multi-task in a fast-paced, team work environment. Why work for us? Because it's more than a job. We are passionate people doing meaningful work, motivated by our purpose: To Celebrate Life. Family. Food. Apply Now * Search for jobs by keyword or location. * Gather your work history, and if applicable, prepare your resume for submission. * Click "Apply Now" to submit your application. P.F. Chang's California Applicant Privacy Notice

Norwalk, OH Statement of Purpose: STATEMENT OF PURPOSE: Supervises operational activities as directed by General Manager or other Manager(s) during non-service hours and assists exempt management in supervision during service hours. The position may supervise operational activities during non-peak service hours for limited times of manager absence such as during bank runs, emergencies, etc. The nature of supervision is “work direction.” ACCOUNTABILITIES: Supervision 1. Supervises open and close activities during non-service hours. 2. Provides "work direction" to crew members. 3. Addresses performance problems of crew members that require immediate attention; refers problem to the unit manager for progressive discipline if appropriate. Q.S.C. Standards 1. Monitors product quality and takes corrective action where necessary. 2. Follows store cleaning plan. 3. Monitors positional and service line organization. 4. Monitors service times and determines efficiency. 5. Exhibits positive customer service attitude at all times. Controls 1. Follows flowcharts, prep projections and "build-to" charts. 2. Monitors labor usage against sales readings and recommends corrective action to General Manager where necessary. 3. Follows store plans as set by the unit manager. 4. Controls food cost by minimizing waste. Training and Performance Management 1. Assists in training and cross-training of positional skills, as directed by the unit manager. Policies and Procedures 1. Follows all procedures in the Operational Procedures Manual. 2. Ensures time card accuracy and wage/hour compliance during non-service shift for which he/she is responsible. 3. Adheres to cash control and banking policies, knows register procedures. 4. Maintains safe working conditions by following all safety and security policies and procedures; notifies unit manager of any accident or injury. 5. Ensures dress policy is followed at all times. 6. Follows all maintenance procedures and Preventative Maintenance Schedule duties. Employee Relations 1. Uses consistent and appropriate practices in carrying out supervision and "work direction" accountabilities. 2. Alters the unit manager to any performance and/or discipline problems, providing sufficient information for the unit manager to take corrective action as required. EMPLOYMENT STANDARDS: Knowledge 1. Thorough knowledge of Wendy's Operational Procedures and Standards. Education 1. High School graduate or equivalent educational certificate. Experience 1. At least 1 year of experience in the restaurant industry. Age Requirement 1. Must be at least 18 years of age.

Wendy's is an Equal Opportunity Employer that recruits and hires qualified candidates without regard to race, religion, sex, sexual orientation, age, national origin, ancestry, citizenship, disability, or veteran status. As the Manager, you may earn up to $20/hr (based on experience) -- plus qualify for our bonus program, especially with prior restaurant experience -- we highly value it! Additionally, you'll enjoy plenty of work-related perks, such as company medical benefits, advancement opportunities, provided uniforms, meal discounts, and more. The ideal Manager is a confident decision-maker who is ready to learn. He or she has experience in fast food and/or restaurant work and is an excellent communicator-both in written form and verbally. The Manager is willing to lead a team during each shift and help train team members. Ready to learn and lead with us? To apply for the Wendy's Manager position now, click “Apply” below to get started. COMPENSATION Up to $20/hr based on experience RESPONSIBILITIES Trains, monitors, and reinforces food safety procedures Manages food and labor costs Executes company policies and procedures Monitors food inventory levels Provides proper training for team members Anticipates and identifies problems and initiates appropriate corrective action Maintain fasts, accurate service, provides excellent customer service, and meets and/or exceed both company and customer expectations Reports directly to the General Manager Maintains a professional appearance while providing excellent customer service with the Wendy's fast-food restaurant team QUALIFICATIONS One year of restaurant experience at a minimum Willingness to work on your feet Neat, clean, and professional appearance Upbeat and engaging personality Able to lift 35 pounds to waist level BENEFITS Meal Discounts Fun, energetic work environment Opportunity for Advancement Uniforms Competitive Wages Flexible schedule Retirement Benefits Incentive program 401k retirement plan with company match Paid sick days

P.F. Chang's Pay Range (based on experience): $72,501.00 - $92,492.40 / year This position is non-exempt. The annual rate listed assumes 50 hours per week.P.F. Chang's Pay Range (based on experience): $25.35 - $32.34 / hour Comprehensive Benefits: Medical, dental, vision, 401(K), and paid time off. Competitive Pay & Performance Incentives: Monthly and annual bonuses based on performance. Professional Development: Paid management training program to enhance skills and advance career - we promote from within. Referral Program: Earn a $250 referral bonus for Team Member positions and $500 for restaurant management positions through our employee referral program (for locations other than home location). Exclusive Discounts: Access exclusive employee discounts. Holidays: Most locations closed on Thanksgiving and Christmas. Supportive Community: Financial assistance through the Lucky Cat Fund during hardships for qualifying team members. Hiring immediately for full-time Senior Sous Chef or Senior Kitchen Manager or Chef De Cuisine: Job Summary: The Senior Sous Chef or Kitchen Manager or Chef De Cuisine leads a culinary team managing daily restaurant culinary and food service operations to ensure high operating standards and reports directly to the Executive Chef. Job Responsibilities: Lead a high volume, scratch kitchen culinary team with food prep and execution of menu items, procedures, and recipes, providing clear direction throughout the shift Ensure guest satisfaction through memorable culinary experience Develop, mentor, and inspire your culinary team to continue to learn and teach Promote a fun and positive family work environment Assists with scheduling, interviewing, and hiring Provides feedback to staff and recognition of staff Responsible for maintaining product quality standards by performing regular line checks Will engage in prep and line cooking activities as needed during the shift to ensure timely execution Accountable for following and executing all state safety and sanitation guidelines Contributes to building sales and maximize financial success for the restaurant Assists with cost control and food inventories as directed by the Executive Chef Job Requirements: 3+ years of prior culinary or restaurant leadership experience Experience working in a hands-on, fast paced, high volume environment Must possess a valid driver's license to perform occasional duties such as providing shift coverage, meeting liquor license requirements (depending on the state), delivering large catering orders (which may include operating a rental truck), making supply runs, local restaurant marketing, attending offsite training and business meetings, and traveling between restaurant locations to support operations. Experience mentoring and training hourly Team Members Exposure to managing inventory, cost of goods and overall control of financials Must be able to stand and walk for periods of eight to ten hours in length each shift Must be able to reach, bend, balance and transport various objects weighing up to 30 lbs. repeatedly during a shift. At times it might be necessary to lift up to 50 lbs. Must be able to operate kitchen equipment including a wok, mixer, slicer, and buffalo chopper, as well as have the ability to use knives appropriately and maintain their integrity Must be able to work around various levels of temperature, including warm to very warm temperatures in the kitchen Preferences: Restaurant leadership experience working in casual or upscale dining Experience working in a restaurant chain or franchise with established processes, systems, and accustomed to corporate structure and protocols Why work for us? Because it's more than a job. We are passionate people doing meaningful work, motivated by our purpose: To Celebrate Life. Family. Food. Apply Now Search for jobs by keyword or location. Gather your work history, and if applicable, prepare your resume for submission. Click “Apply Now” to submit your application. P.F. Chang's California Applicant Privacy Notice

All team members: Competitive pay Flexible scheduling Paid on the job training Opportunities for advancement - we promote from within Discounted meals Employee referral program Exclusive team member discounts Closed on Thanksgiving and Christmas at most locations For qualifying team members: 401(k) retirement plan (based on hours worked) Medical, dental and vision insurance (based on hours worked) Paid sick leave (in qualifying jurisdictions). Hiring immediately for full-time or part-time hourly restaurant dine-in food and beverage Servers, Waitresses or Waiters. Job Summary: The dine-in food and beverage Servers, Waitress or Waiters are core team members of the scratch kitchen restaurant. All Team Members must demonstrate customer service expertise by providing an individualized, exceptional guest experience. Job Responsibilities: Delivers amazing hospitality experience to guests anticipating, delivering, and exceeding guests' expectations. Understands the restaurant menu to engage guests on choosing menu items and able to answer guest's questions. Guides guests through their dining experience while taking, placing, and serving food and beverage orders, as well as processing payments. Understands restaurant seating layout, how tables are divided into server areas, and how to deliver food within the restaurant. Job Requirements: Previous experience is not required - we will train you! Excellent customer service skills and etiquette. Ability to execute proper sanitation practices and safety procedures. Must meet state minimum age for serving alcoholic beverages. Have a current Food Handler's Card where applicable, or we will help you obtain. Ability to multi-task in a fast-paced, team-work environment. Why work for us? Because it's more than a job. We are passionate people doing meaningful work, motivated by our purpose: To Celebrate Life. Family. Food. Apply Now Search for jobs by keyword or location. Gather your work history, and if applicable, prepare your resume for submission. Click “Apply Now” to submit your application. P.F. Chang's California Applicant Privacy Notice

Wooster, OH Statement of Purpose: The General Manager is responsible for executing the store plan to achieve established standards, sales, local marketing programs and profits. This is done primarily by staffing, personnel training, operating, and maintaining the store such that customer satisfaction is maximized. ACCOUNTABILITIES: Sales and Profits: 1.Meets budgeted sales targets. 2.Sets controllable cost targets. 3.Meets controllable cost targets. 4.Develops (with DM) and executes a local store marketing plan (promoting Wendy's in the community) in response to market conditions such as competitor pricing and other competitor activities. 5.Responds to competitor activities aimed at diverting store business. 6.Develops and executes plan to improve sales and profits. Operating Budget 1.Sets store budget goals monthly. 2.Meets monthly budget goals. 3.Communicates anticipated variances to the District Manager. 4.Develops appropriate time definite plans to resolve unfavorable trends in controllables, Q.S.C., sales and profits. 5.Reviews, analyzes and communicates budget, P&L information to staff and manager. Staffing 1.Hires, trains and terminates subordinate managers. 2.Ensures and maintains adequate bench strength in management team. 3.Ensures co-manager has adequate crew depth for each shift. 4.Utilizes W.O.T.C. program. 5.Maintains process for handling applications and files. Quality 1.Trains store personnel (management and crew) to execute procedures for preparation and serving of quality products. 2.Talks with customers during walk-throughs and when off-line to determine product and service quality. 3.Resolves customer complaints within 24 hours of receipt. Service 1.Takes service times and determines efficiency. 2.Trains store personnel to respond promptly to customer needs. 3.Trains store personnel in customer courtesy. 4.Trains store personnel to solicit feedback to determine customer satisfaction. Cleanliness 1.Trains store personnel to maintain store cleanliness during shifts. Writes store cleaning plan. 3.Executes cleaning plan through delegation to the management team. 4.Achieves above satisfactory Q.S.C. scores consistently. Training 1.Trains store personnel to execute new products to company standards. 2.Trains store personnel in company standards (Quality, Service and Cleanliness), as these standards are modified by operational changes. 3.Orients new managers and crew to the store. 4.Writes and manages a development plan for each manager based on position descriptions. 5.Manages Crew Orientation and Training process. 6.Promotes high-performing crew members to available crew leader and shift supervisor positions. 7.Trains managers in the use of store "systems" for Q.S.C. and cost controls. 8.Trains managers to identify problems and develop alternative solutions. 9.Trains and develops managers on Managing Better Shifts skills. 10.Provides leadership and mentoring training to management team. Controls 1.Meets or exceeds the 80% Q.S.C. level. 2.Conducts own informal Q.S.C. inspections. 3.Manages production labor control and food cost control using flowcharts, "build-to" system, and store schedule and positioning system. 4.Monitors and manages store inventory levels to ensure product/item availability (ordering is responsibility of Assistant Manager). 5.Analyzes weekly P&L; reviews with the management team. 6.Holds weekly manager meeting. 7.Sets store priorities, incorporating store and area objectives. 8.Writes and executes store plans (based on priorities agreed-upon with the DM); includes responsibilities delegated to other managers. 9.Identifies, evaluates and responds appropriately to labor efficiency problems. 10.Maintains, modifies as necessary, and utilizes store systems to provide consistent operations and customer satisfaction. 11.Establishes realistic and meaningful daily operational goals for management and staff. Policies and Procedures 1.Follows procedures as outlined in the Operations Manual and other company manuals. 2.Maintain safe working conditions in the store as outlined in company policies and procedures. 3.Follows company policy for cash control and security. 4.Reports accidents promptly and accurately. 5.Follows procedures for resolving operational problems indicated by Health Department Inspectors. 6.Manages employee files and time cards strictly in accordance with policies. 7.Manages shifts effectively using guidelines within "Managing Better Shifts" or similar checklist. 8.Complies with EEO and Labor Law requirements. 9.Ensures managers understand and adhere to Policies and Procedures. Administration 1.Maintains maximum variance .25% between reported and actual. 2.Submits paperwork on a timely basis. 3.Responds promptly to customer comments. 4.Conducts exit interviews as required by area procedures. Maintenance 1.Trains crew and management to perform scheduled cleaning and maintenance of equipment (Preventative Maintenance Program). 2.Calibrates equipment (as trained by maintenance technician). 3.Follows procedures for reporting maintenance problems; tracks progress to completion. Employee Relations 1.Uses consistent practices in managing performance problems with managers and crew (Interaction Management). 2.Manages crew and management in a manner which maximizes retention (reducing turnover). 3.Conducts manager meetings to facilitate communication with management and crew; sets priorities. 4.Manages grievance process; communicates process to the crew. Performance Management 1.Conducts management performance reviews on a timely basis. 2.Takes appropriate corrective action in response to performance problems of crew and management. 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. Education 1.College degree or equivalent experience in operations. Experience 1.1-2 years management / operations experience in the restaurant industry. 2.Must be able to perform all restaurant operations positions/functions Other Physical Requirements 1.The General Manager job requires standing for long periods of time without a break. 2.The General Manager job requires being able to meet the requirements of all subordinate positions. 3.Must possess a valid drivers license. 4.Travels to multiple stores as needed 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)

P.F. Chang's Pay Range (based on experience): $17.87 / hour + tips All team members: * Competitive pay * Flexible scheduling * Paid on the job training * Opportunities for advancement - we promote from within * Discounted meals * Employee referral program * Exclusive team member discounts * Closed on Thanksgiving and Christmas at most locations For qualifying team members: * 401(k) retirement plan (based on hours worked) * Medical, dental and vision insurance (based on hours worked) * Paid sick leave (in qualifying jurisdictions). Hiring immediately for full-time or part-time hourly restaurant dine-in food and beverage Bartenders. Job Summary: Our Bartenders are core team members of the scratch kitchen restaurant. All Team Members must demonstrate customer service expertise by providing an individualized, exceptional guest experience. Job Responsibilities: * Delivers amazing hospitality experience to guests anticipating, delivering, and exceeding guests' expectations. * Make and execute P.F. Chang's alcoholic beverage recipes, including garnishes. * Operate and cleans bar equipment and assist in inventories and restocking of alcoholic and non-alcoholic beverages. * Understands restaurant seating layout, how tables are divided into server areas, and how to deliver food within the restaurant. * Partners with other hospitality service team to ensure the Guests have everything they need. * Ability to learn how to set and clear a table neatly and efficiently according to P.F. Chang's China Bistro specifications * Follow company procedures for responsible alcoholic service. Job Requirements: * Must meet state minimum age requirements for serving alcohol * Excellent customer service skills and etiquette. * Ability to execute proper sanitation practices and safety procedures. * Have a current Food Handler's Card, or ability obtain, where applicable. * Ability to multi-task in a fast-paced, team-work environment. * Knowledge of proper sanitation and safety procedures. Why work for us? Because it's more than a job. We are passionate people doing meaningful work, motivated by our purpose: To Celebrate Life. Family. Food. Apply Now * Search for jobs by keyword or location. * Gather your work history, and if applicable, prepare your resume for submission. * Click "Apply Now" to submit your application. P.F. Chang's California Applicant Privacy Notice

Wooster, OH Statement of Purpose: Provides quality food products and services to all customers in a clean and safe environment JOB RESPONSIBILITIES: • Ensures all food orders are assembled correctly within stated time goals • Maintains a clean, safe, and fully stocked dining room, restroom, and work area • Prepares, portions, and serves hot food orders per customer requests (sandwiches, chili, baked potato, fries, etc.) • Stocks, portions, and serves beverages • Operates cash register according to cash operations policies • Takes orders from customers, personally and from intercom system, interfaces with customers and provides quality service • Preps store for opening • Closes store (restocks supplies and cleans up facilities, food preparation, and storage units) EMPLOYMENT STANDARDS: Knowledge • Knowledge of computers and/or cash register systems helpful Skills/Traits • Good communications skills • Strong interpersonal skills • Team player • Dependable Education • Some high school required Experience • No experience required Age Requirement • Must be at least 16 years of age and possess all documents and permits required to work by state and federal law Physical/Working Conditions • High traffic/volume customer interface • Must be able to lift up to 50 pounds repeatedly • Must be able to lift 5 to 6 pounds and hold stationary for up to 5 seconds with both hands • Must be able to hear food orders via head phones or intercom system • Must be able to work at a 3' hamburger grilling station • Must be able to stand for extended periods (up to 6 hours) • Must be able to reach up to 55” high and 4' deep • Must be able to work variable shifts if needed

Wooster, OH Statement of Purpose: STATEMENT OF PURPOSE: Supervises operational activities as directed by General Manager or other Manager(s) during non-service hours and assists exempt management in supervision during service hours. The position may supervise operational activities during non-peak service hours for limited times of manager absence such as during bank runs, emergencies, etc. The nature of supervision is “work direction.” ACCOUNTABILITIES: Supervision 1. Supervises open and close activities during non-service hours. 2. Provides "work direction" to crew members. 3. Addresses performance problems of crew members that require immediate attention; refers problem to the unit manager for progressive discipline if appropriate. Q.S.C. Standards 1. Monitors product quality and takes corrective action where necessary. 2. Follows store cleaning plan. 3. Monitors positional and service line organization. 4. Monitors service times and determines efficiency. 5. Exhibits positive customer service attitude at all times. Controls 1. Follows flowcharts, prep projections and "build-to" charts. 2. Monitors labor usage against sales readings and recommends corrective action to General Manager where necessary. 3. Follows store plans as set by the unit manager. 4. Controls food cost by minimizing waste. Training and Performance Management 1. Assists in training and cross-training of positional skills, as directed by the unit manager. Policies and Procedures 1. Follows all procedures in the Operational Procedures Manual. 2. Ensures time card accuracy and wage/hour compliance during non-service shift for which he/she is responsible. 3. Adheres to cash control and banking policies, knows register procedures. 4. Maintains safe working conditions by following all safety and security policies and procedures; notifies unit manager of any accident or injury. 5. Ensures dress policy is followed at all times. 6. Follows all maintenance procedures and Preventative Maintenance Schedule duties. Employee Relations 1. Uses consistent and appropriate practices in carrying out supervision and "work direction" accountabilities. 2. Alters the unit manager to any performance and/or discipline problems, providing sufficient information for the unit manager to take corrective action as required. EMPLOYMENT STANDARDS: Knowledge 1. Thorough knowledge of Wendy's Operational Procedures and Standards. Education 1. High School graduate or equivalent educational certificate. Experience 1. At least 1 year of experience in the restaurant industry. Age Requirement 1. Must be at least 18 years of age.

Why Wendy's When our square shaped burgers made their first sizzle on the scene more than 50 years ago, people knew our approach wasn't like any other. Same goes for the way we support our employees. Our culture of openness, flexibility, and inclusiveness allows everybody to flourish in their own way. If you're looking for a career where you can be part of the action as we continue to grow our iconic brand - We got you! The Director, Field Operations, leads a team of 5-8 Field Operations Managers in a defined geography responsible 12-15 franchise organizations that range in size from 6-75 units making up a portfolio of roughly 700 restaurants. The Director is personally responsible for the performance of assigned franchise entities in the territory, ensuring their teams are conducting restaurant visits and quarterly business reviews to assess performance against the Model of Excellence and assess capability for Growth Readiness. The Director trains and develops the team to conduct Wendy's Done Right Visits at assigned restaurants, driving the adoption of One Best Way to operate. The Director is a franchisee profitability and operations expert spending their time at the entity level to enhance franchise profitability while the team focuses on restaurant operations and four-wall EBITDA growth. Consistently demonstrate Wendy's values and leadership behaviors to build positive business relationships with key partners including field leadership teams, Franchise Owner/Operators, QA partners, marketing, and other functional partners to drive the primary goal of sales & profit growth, new restaurant growth, and an excellent customer experience. Responsibilities Operations Performance Ownership * Provides leadership to Franchisee community, recommending approaches to improve financial health of the organization; uses data and analytics from functional partners and Wendy's Done Right Assessments to guide their decision-making, problem-solving and time allocation to drive franchisee performance against the Model of Excellence scorecard * Leads and motivates team of Field Operations Managers to drive customer centric culture that improves Operations and achieves annual targets; includes restaurant visits frequency according to performance and conducting twice annual Wendy's Done Right Visits in assigned restaurants * Accountable to positively influence and drive solutions with Franchisees to align and maintain core systems with operational standards, improve customer satisfaction, increase SRS and Digital sales growth, customer counts growth, food safety, capital re-investment, remodeling and new restaurant development targets * Provides leadership considerations with assigned Franchisee's on development sites in partnership with Development team and completing FZ assessments Entity Level Profitability * Works directly with Franchisees to grow their enterprise profitability by leveraging Margin Sprint initiatives; maximizes P&L control and implementing Wendy's recommended systems & tools across their entity restaurants * Leverages Model of Excellence Scorecard for P&L benchmarking to set goals and practices to improve the entity's financial health. Follows up consistently with Franchisee to ensure those recommendations are implemented accordingly * Effectively utilizes corporate resources, strategic partnerships, peers and support functions to achieve business goals * Conducts Quarterly Business Reviews and Growth Readiness Assessments across an assigned group of franchisee entities that own between 5 and 75 restaurants. The quarterly reviews include goal setting requiring follow up by the Director to ensure entities progress to operating Model Restaurants while curating an organization that is consistently growth ready * Effectively utilizes restaurant services, finance, strategic partnerships, peers and support functions to develop EBITDA optimizing strategies to achieve industry leading ROI for franchisees Lead the Team * Manage and develop direct reports: Field Operations Managers * Partner effectively with restaurant support functions as needed * Work cross-functionally to develop and grow assigned Franchisees within the people aspect of the business * Supports VP- Field Operations in developing high performing teams through active leadership, coaching and role modeling leadership competencies DMA Management * Leads strategic franchise and DMA planning to drive market growth and performance, brand ranking and growth through operations, local marketing plans, new restaurants, Image Activation and enhanced facilities * Fosters a culture focused on high performance, exceptional service, and accountability * Strategic Partner to DMA Leadership team(s) and ensures succession plans are in place; partners with DMM to provide Local Marketing guidance What we expect from you * preferred: Bachelor's degree in operations, Business Markets, and Management, Finance, Supply Chain or related field * Minimum 5 years' experience with increasing responsibility in operations management, including P&L management of multi-unit operations * Strong analytical and creative problem-solving skills with ability to communicate at various levels to convey high-quality, timely decisions * Ability to lead, influence and develop organizational capability as well as achieve results with a diverse group of stakeholders * Build strong relationships with teams across the organization to better establish strong lines of communication and inspires trust * Strong organizational skills, with the ability to balance relevant priorities * Effectively utilizes corporate resources, strategic partnerships, peers and support functions to achieve business goals * Self-motivated, results-oriented, customer focused team player, holds her or himself accountable for performance, and takes absolute ownership * High energy and ability to react to situations quickly and decisively, possessing self-confidence to be assertive when taking a position, and not afraid to make decisions * Strong strategic thinking capabilities and ability to lead growth and change initiatives Expected Work Location (Field): It is expected that you will primarily perform work at Wendy's Restaurants or to other field locations as designated by the Company. When not working at a Wendy's location, you are permitted to work remotely. Changes to work location arrangements are subject to managerial approval and business needs. #LI-Onsite Wendy's was built on the premise, "Quality is our Recipe," which remains the guidepost of the Wendy's system. Today, Wendy's and its franchisees employ hundreds of thousands of people across more than 7,000 restaurants worldwide with a vision of becoming the world's most thriving and beloved restaurant brand. The base pay range for this position is listed below. The base pay actually offered will take into account internal equity and budget for the open position and also may vary depending on the candidate's job-related knowledge, skills, and experience, among other relevant factors. This range does not include an estimated value for any benefits, bonus, or other incentives that may be applicable based on position. The target annual bonus for this role is 25% of annualized base salary, based on actual company and personal performance. Our square burgers make us different and so do our benefits! Our restaurant support roles are eligible for a wide array of benefits, including things such as parental leave, free EAP sessions, company 401k match and other great offerings. For more details about our benefits, including an overview of eligibility and terms for certain benefits, please visit our benefits website, *********************** NOTE: Wendy's benefits, bonus, and other incentives are governed by the applicable legal plans and policies and, where appropriate, may be subject to Board approval an individual award agreement terms. Those documents supersede all other information regarding Wendy's benefits, bonus, and other incentives. Wendy's retains the right to amend or terminate its plans and policies at its sole discretion, in accordance with applicable plans, policies and laws. Education: High School Diploma/GED Travel: 75% Pay Range: $154,000.00 - $277,000.00 Annually Wendy's is an equal employment opportunity employer who may provide reasonable accommodation to enable individuals with disabilities to perform the essential functions of the job.

Norwalk, OH Statement of Purpose: In this role, the Restaurant Manager 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. The Restaurant Manager 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 District Manager (DM), the Restaurant Manager will manage the daily operations and staff of a Wendy's restaurant. The Restaurant Manager will be responsible for the execution of all Company policies, procedures, programs and systems. In this role, the Restaurant Manager will ensure the achievement of all restaurant objectives while following all Company guidelines and ensure compliance with all federal, state and local laws and ethical business practices. The Restaurant Manager will lead, interview, direct, train and develop all subordinate employees with the support of the GM or DM. The Restaurant Manager is responsible for the training, and continuing development of the crew in the restaurant. In summary, the Restaurant Manager assists the General Manager in operating and maintaining the restaurant to maximize profitability and customer satisfaction.ACCOUNTABILITIES: Sales and Profits Responsible for managing labor costs by evaluating labor needs against projected sales during the shift. Responsible for monthly review of budget and P&L. Builds sales by promoting customer satisfaction. Manages costs by monitoring crew prep, production, and procedures execution. Tracks waste levels by using established procedures and monitoring crew position procedures. Communicates to General Manager or District Manager any problems in sales and profit related to shift management. Assists General Manager or District Manager in executing restaurant sales and profits plan as defined. Monitors food costs to eliminate waste and theft. Quality Monitors product quality during shift by talking with customers during walk-throughs and when working off-line. Monitors product quality by managing crew performance and providing feedback. Service Takes service times and determines efficiency. Trains crew to respond promptly to customer needs. Trains crew in customer courtesy. Takes corrective action with crew to improve service times. Trains crew to solicit feedback to determine customer satisfaction. Establishes and communicates daily S.O.S. goals. Cleanliness Trains crew to maintain restaurant cleanliness during shift. Follows restaurant cleaning plan. Directs crew to correct cleaning deficiencies. Training Trains crew in new products. Assists General Manager in training new managers. Trains crew using the Crew Orientation and Training process. Trains new crew in initial position skills. Cross-trains crew as necessary for efficient coverage of positions during shifts. Recognizes high-performing crewmembers to General Manager or District Manager. Controls Follows flowcharts to ensure crew is meeting prep and production goals. Monitors inventory levels to ensure product availability. Completes physical inventory of product as defined by the General Manager. Intake weekly food deliveries. Maintains security of cash, product and equipment during shifts. Follows restaurant priorities and plan established by the General Manager. Ensures proper execution of standards and procedures when managing shifts. Manages shift to Q.S.C. level of 80% or better. Takes appropriate action when problems are anticipated or identified. Policies and Procedures Follows procedures outlined in the Operations manual. Maintains safe working conditions in restaurant as outlined in company policies and procedures. Follows company policy for cash control. Reports accidents promptly and accurately. Follows procedures for resolving operational procedures indicated by Health Department Inspectors. Manages shifts effectively using guidelines within "Managing Better Shifts" or similar checklist. Administration Performs administrative duties as required by the General Manager or District Manager. Writes crew schedule to meet plans and objectives of General Manager or District Manager. Complies with company standards for crew benefits if applicable. Maintenance Follows Preventative Maintenance Program. Trains and monitors crew to maintain equipment.

P.F. Chang's Pay Range (based on experience): $17.00 - $20.00 / hour All team members: Competitive pay Flexible scheduling Paid on the job training Opportunities for advancement - we promote from within Discounted meals Employee referral program Exclusive team member discounts Closed on Thanksgiving and Christmas at most locations For qualifying team members: 401(k) retirement plan (based on hours worked) Medical, dental and vision insurance (based on hours worked) Paid sick leave (in qualifying jurisdictions). Hiring immediately for full-time or part-time Dishwashers. Job Summary: The Dishwasher is responsible for providing a safe and sanitized area for our staff and guests. They are responsible for washing and sanitizing all plate ware, drink ware, utensils, pots, pans, and cooking equipment. They keep the dish room clean and organized. Job Responsibilities: Operates an industrial dishwasher Wash dishes, sweep/mop floors, clean and maintain equipment, sanitize utensils and maintain all areas of the restaurant. Maintain kitchen work areas, equipment or utensils in clean and orderly conditions. Clean food preparation areas, facilities or equipment. Execute proper sanitation practices and safety procedures Place clean dishes, utensils or cooking equipment in storage areas. Empty and clean all trash receptacles Provide assistance to prep cook and other kitchen staff as needed, especially during peak times, including basic prep Load or unload trucks that deliver or pick up food or supplies. Perform opening, closing and side work Clean up spills or broken glassware immediately Job Requirements: Must be at least 18 years old. Excellent customer service skills and etiquette. Must possess a current Food Handler's Card, where applicable. Must be able to communicate effectively with team members. Learn about all chemicals used in the building and ability to learn to use them properly. Ability to work around various levels of temperature, including warm to very warm temperatures in the kitchen. Ability to multi-task in a fast-paced, team work environment. Why work for us? Because it's more than a job. We are passionate people doing meaningful work, motivated by our purpose: To Celebrate Life. Family. Food. Apply Now Search for jobs by keyword or location. Gather your work history, and if applicable, prepare your resume for submission. Click “Apply Now” to submit your application. P.F. Chang's California Applicant Privacy Notice

P.F. Chang's Pay Range (based on experience): $16.90 - $18.90 / hour + tips All team members: Competitive pay Flexible scheduling Paid on the job training Opportunities for advancement - we promote from within Discounted meals Employee referral program Exclusive team member discounts Closed on Thanksgiving and Christmas at most locations For qualifying team members: 401(k) retirement plan (based on hours worked) Medical, dental and vision insurance (based on hours worked) Paid sick leave (in qualifying jurisdictions). Hiring immediately for full-time and part-time hourly dine-in or takeout Bussers, Runners, or Service Assistants. Job Summary: The Busser, Runner, or Service Assistant is responsible for restaurant dine-in and takeout operations, cleaning, running food, bussing restaurant tables and side work. They will assist with catering orders, including delivery when applicable. All Team Members must demonstrate customer service expertise by providing an individualized, exceptional guest experience. Job Responsibilities: Guiding guests through their experience while taking, placing, and reviewing orders for takeout and catering. Understands the restaurant menu to identify the different menu items for takeout and catering, able to guide guests on choosing menu items, and ready to answer guest's questions. Review orders with the Guest (at pick-up or upon delivery) and / or with Delivery Driver ensuring order accuracy. Delivers amazing hospitality experience to guests anticipating, delivering, and exceeding guests' expectations. Clears, cleans, and sanitizes restaurant tables, bussing dishes to kitchen dishwasher station and resets tables as needed. Also, removes bus tubs from the bar to kitchen dishwasher station Restocks, cleans, and maintains all restaurant stations. Understands restaurant seating layout, how tables are divided into server areas, and how to deliver food within the restaurant. Will serve food or beverages for dine-in and takeout. Job Requirements: Previous experience is not required - we will train you! Excellent customer service skills and etiquette. Must be able to operate kitchen equipment, including the coffee machine, iced tea machine, lemon slicer, point of sale (POS) system and any other applicable system(s). Ability to execute proper sanitation practices and safety procedures. Have a current Food Handler's Card where applicable, or we will help you obtain. Must be able to communicate effectively. Ability to multi-task in a fast-paced, team-work environment. Why work for us? Because it's more than a job. We are passionate people doing meaningful work, motivated by our purpose: To Celebrate Life. Family. Food. Apply Now Search for jobs by keyword or location. Gather your work history, and if applicable, prepare your resume for submission. Click “Apply Now” to submit your application. P.F. Chang's California Applicant Privacy Notice

Ashland, OH Statement of Purpose: The General Manager is responsible for executing the store plan to achieve established standards, sales, local marketing programs and profits. This is done primarily by staffing, personnel training, operating, and maintaining the store such that customer satisfaction is maximized. ACCOUNTABILITIES: Sales and Profits: 1. Meets budgeted sales targets. 2. Sets controllable cost targets. 3. Meets controllable cost targets. 4. Develops (with DM) and executes a local store marketing plan (promoting Wendy's in the community) in response to market conditions such as competitor pricing and other competitor activities. 5. Responds to competitor activities aimed at diverting store business. 6. Develops and executes plan to improve sales and profits. Operating Budget 1. Sets store budget goals monthly. 2. Meets monthly budget goals. 3. Communicates anticipated variances to the District Manager. 4. Develops appropriate time definite plans to resolve unfavorable trends in controllables, Q.S.C., sales and profits. 5. Reviews, analyzes and communicates budget, P&L information to staff and manager. Staffing 1. Determines crew staffing requirements and ensures co-manager hires crew in advance of need. 2. Ensures and maintains adequate bench strength in management team. 3. Ensures co-manager has adequate crew depth for each shift. 4. Utilizes W.O.T.C. program. 5. Maintains process for handling applications and files. Quality 1. Trains store personnel (management and crew) to execute procedures for preparation and serving of quality products. 2. Talks with customers during walk-throughs and when off-line to determine product and service quality. 3. Resolves customer complaints within 24 hours of receipt. Service 1. Takes service times and determines efficiency. 2. Trains store personnel to respond promptly to customer needs. 3. Trains store personnel in customer courtesy. 4. Trains store personnel to solicit feedback to determine customer satisfaction. Cleanliness 1. Trains store personnel to maintain store cleanliness during shifts. 2. Writes store cleaning plan. 3. Executes cleaning plan through delegation to the management team. 4. Achieves above satisfactory Q.S.C. scores consistently. Training 1. Trains store personnel to execute new products to company standards. 2. Trains store personnel in company standards (Quality, Service and Cleanliness), as these standards are modified by operational changes. 3. Orients new managers and crew to the store. 4. Writes and manages a development plan for each manager based on position descriptions. 5. Manages Crew Orientation and Training process. 6. Promotes high-performing crew members to available crew leader and shift supervisor positions. 7. Trains managers in the use of store ""systems"" for Q.S.C. and cost controls. 8. Trains managers to identify problems and develop alternative solutions. 9. Trains and develops managers on Managing Better Shifts skills. 10. Provides leadership and mentoring training to management team. Controls 1. Meets or exceeds the 80% Q.S.C. level. 2. Conducts own informal Q.S.C. inspections. 3. Manages production labor control and food cost control using flowcharts, ""build-to"" system, and store schedule and positioning system. 4. Monitors and manages store inventory levels to ensure product/item availability (ordering is responsibility of Assistant Manager). 5. Analyzes weekly P&L; reviews with the management team. 6. Holds weekly manager meeting. 7. Sets store priorities, incorporating store and area objectives. 8. Writes and executes store plans (based on priorities agreed-upon with the DM); includes responsibilities delegated to other managers. 9. Identifies, evaluates and responds appropriately to labor efficiency problems. 10. Maintains, modifies as necessary, and utilizes store systems to provide consistent operations and customer satisfaction. 11. Establishes realistic and meaningful daily operational goals for management and staff. Policies and Procedures 1. Follows procedures as outlined in the Operations Manual and other company manuals. 2. Maintain safe working conditions in the store as outlined in company policies and procedures. 3. Follows company policy for cash control and security. 4. Reports accidents promptly and accurately. 5. Follows procedures for resolving operational problems indicated by Health Department Inspectors. 6. Manages employee files and time cards strictly in accordance with policies. 7. Manages shifts effectively using guidelines within ""Managing Better Shifts"" or similar checklist. 8. Complies with EEO and Labor Law requirements. 9. Ensures managers understand and adhere to Policies and Procedures. Administration 1. Maintains maximum variance .25% between reported and actual. 2. Submits paperwork on a timely basis. 3. Responds promptly to customer comments. 4. Conducts exit interviews as required by area procedures. Maintenance 1. Trains crew and management to perform scheduled cleaning and maintenance of equipment (Preventative Maintenance Program). 2. Calibrates equipment (as trained by maintenance technician). 3. Follows procedures for reporting maintenance problems; tracks progress to completion. Employee Relations 1. Uses consistent practices in managing performance problems with managers and crew (Interaction Management). 2. Manages crew and management in a manner which maximizes retention (reducing turnover). 3. Conducts manager meetings to facilitate communication with management and crew; sets priorities. 4. Manages grievance process; communicates process to the crew. Performance Management 1. Conducts management performance reviews on a timely basis. 2. Takes appropriate corrective action in response to performance problems of crew and management. 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. Education 1. College degree or equivalent experience in operations. Experience 1. 1-2 years management / operations experience in the restaurant industry. 2. Must be able to perform all restaurant operations positions/functions

Ashland, OH Statement of Purpose: STATEMENT OF PURPOSE: Supervises operational activities as directed by General Manager or other Manager(s) during non-service hours and assists exempt management in supervision during service hours. The position may supervise operational activities during non-peak service hours for limited times of manager absence such as during bank runs, emergencies, etc. The nature of supervision is “work direction.” ACCOUNTABILITIES: Supervision 1. Supervises open and close activities during non-service hours. 2. Provides "work direction" to crew members. 3. Addresses performance problems of crew members that require immediate attention; refers problem to the unit manager for progressive discipline if appropriate. Q.S.C. Standards 1. Monitors product quality and takes corrective action where necessary. 2. Follows store cleaning plan. 3. Monitors positional and service line organization. 4. Monitors service times and determines efficiency. 5. Exhibits positive customer service attitude at all times. Controls 1. Follows flowcharts, prep projections and "build-to" charts. 2. Monitors labor usage against sales readings and recommends corrective action to General Manager where necessary. 3. Follows store plans as set by the unit manager. 4. Controls food cost by minimizing waste. Training and Performance Management 1. Assists in training and cross-training of positional skills, as directed by the unit manager. Policies and Procedures 1. Follows all procedures in the Operational Procedures Manual. 2. Ensures time card accuracy and wage/hour compliance during non-service shift for which he/she is responsible. 3. Adheres to cash control and banking policies, knows register procedures. 4. Maintains safe working conditions by following all safety and security policies and procedures; notifies unit manager of any accident or injury. 5. Ensures dress policy is followed at all times. 6. Follows all maintenance procedures and Preventative Maintenance Schedule duties. Employee Relations 1. Uses consistent and appropriate practices in carrying out supervision and "work direction" accountabilities. 2. Alters the unit manager to any performance and/or discipline problems, providing sufficient information for the unit manager to take corrective action as required. EMPLOYMENT STANDARDS: Knowledge 1. Thorough knowledge of Wendy's Operational Procedures and Standards. Education 1. High School graduate or equivalent educational certificate. Experience 1. At least 1 year of experience in the restaurant industry. Age Requirement 1. Must be at least 18 years of age.