Co Manager
LocationFlowood, MS
Work modeon-site
Typefull-time
SeniorityMid
Experience1+ yrs
Company size10,000+ people
PostedJun 29, 2025 · 1y ago
Verified live22h ago
At a glanceSummarised by Seekless from the posting.
Customer satisfaction promotion skills
Cost management skills (monitoring crew prep, production, and procedures execution)
Waste level tracking using established procedures
Communication with unit manager regarding sales and profit problems
Assist in executing store sales and profits plan
Monitor food costs to eliminate waste and theft
Hire, train and terminate crew members for adequate coverage
Utilize W.O.T.C.
Monitor crew turnover rate and causes; make recommendations
Monitor product quality during shift
Monitor product quality by managing crew performance and providing feedback
Take service times and determine efficiency
Train crew to respond promptly to customer needs
Train crew in customer courtesy
Take corrective action with crew to improve service times
Train crew to solicit feedback for customer satisfaction
Establish and communicate daily S.O.S. goals
Train crew to maintain store cleanliness during shift
Follow store cleaning plan
Direct crew to correct cleaning deficiencies
Train crew in new products
Assist unit manager in training new assistant managers in training
Train crew using Crew Orientation and Training process
Train new crew in initial position skills
Cross-train crew as necessary for efficient coverage
Recognize high-performing crewmembers to unit manager
Follow flowcharts to ensure crew is meeting prep and production goals
Monitor inventory levels to ensure product availability
Maintain security of cash, product and equipment during shifts
Follow store priorities set by unit manager
Follow store plan set by unit manager
Ensure proper execution of standards and procedures when managing shifts
Manage shift to Q.S.C. level of 80% or better
Take appropriate action when problems are anticipated or identified
Follow procedures outlined in Operations manual
Maintain safe working conditions as per company policies
Follow company policy for cash control
Report accidents promptly and accurately
Follow procedures for resolving operational procedures from Health Department Inspectors
Manage shifts effectively using guidelines from 'Managing Better Shifts' or similar checklist
Perform administrative duties as required by unit manager
Write crew schedule to meet plans and objectives of unit manager
Comply with company standards for crew benefits if applicable
Follow Preventative Maintenance Program
Train and monitor crew to maintain equipment
Follow procedures for reporting maintenance problems; track progress to completion
Use consistent practices in managing performance problems with crew
Manage crew in manner maximizing retention
Follow grievance process when crew members bring problems to attention
Execute plans to reduce crew turnover
Provide consistent crew communication
Provide priorities and task assignments to crew for store goals
Mentor crewmembers interested in leadership positions
Create/contribute to atmosphere fostering teamwork and motivation
Take appropriate corrective action for crew performance problems
Conduct crew performance reviews on timely basis
Knowledge of Wendy's operating systems and procedures
Knowledge of Wendy's policies and procedures related to job responsibilities
Knowledge of supervisory practices
Knowledge of interviewing practices
Knowledge of crew orientation and training program
College degree or equivalent experience in operations
1 year of line operations experience in the restaurant industry
Must be able to perform all restaurant operations positions/functions
Be able to meet the requirements of all subordinate positions
Must possess valid drivers license
Standing for long periods of time without a break
Entering and leaving vehicle multiple times
Physical inspections of all areas of restaurant
Lifting up to 50 lbs
Move and inspect all supplies in restaurant
Work in hot and cold environments (restaurant, cooler, freezer)
About the role
Flowood, MS
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:
Responsibilities
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)
More roles at Wendy's