Manager - 1110 | Whataburger1110 (Royse City, TX)

Whataburger of Mesquite, Inc. Manager

The Manager is a business partner responsible for working closely with the General Manager to inspire the team and for ensuring all health, safety, recruiting, budgeting, marketing, and sales goals are obtained throughout the assigned unit. Utilizes the sales and marketing plan as the basis for setting customer service goals to improve sales through increased customer traffic. Supports the General Manager with regard to recruitment, development, training, and retention of quality team members. Demonstrates a willingness to listen to Team Members and address problems. Ensures a clean, safe, and energy efficient operation during each shift. Ensures the store is always, in the customer's eye, "ready for business."

To continue the path for career success at Whataburger, the Manager will participate in a skills development program and will be required to achieve certifications associated with the position.

Responsibilities:

Leadership and Communication

• Protects and promotes the Whataburger brand at all times.
• Schedules training as directed by the unit's/shift staffing plan.
• Maintains professional relationships with Team Members. Treats team members with fairness and sensitivity, avoiding any indication of favoritism.
• Communicates all harassment complaints and other complaints involving Whataburger policy violations to General Manager, Area Manager, Senior Area Manager, Director of Operations, and/or Director of Human Resources, as appropriate.
• Prepares and presents ideas and recommendations to Team Members and upper management.
• Communicates directions clearly and follows up to ensure specific actions are carried out as intended.

People

• Demonstrate Whataburger's Family Value Proposition "Pride, Care, and Love".
• Uses on the spot training to improve performance, providing positive feedback and encouraging Team Members to ask questions.
• Evaluates Team Member performance by meal period and provides feedback to Team Members and General Manager.
• Participates as needed to create and maintain individual development plans for each Team Member. Conducts skill assessments to evaluate the quality of food production, customer service, and speed of service. Reviews critical training opportunities with Team Members and keeps the General Manager informed of progress attained.
• Recommends Team Members who can perform as trainers and develops selected trainers in accordance with the Training Program.
• Exemplifies leadership and stands out as a role model for others through daily interaction. Acts as a resource for other Team Members.
• Recognizes and rewards top performers on a regular basis.

System

• Utilizes the sales plan as the basis for setting customer service goals to improve sales, through increased customer traffic as related to those business segments supervised by the Manager.
• Maintains accurate payroll, personnel training records and reports as required, on assigned shifts.
• Ensures Team Members report to work in full proper uniform with nametag and clock in/out as scheduled.
• Ensures team Member's safety. Ensures application of the necessary precautions and safety equipment in all situations such as leaks, wet floors, equipment cleaning and maintenance etc. Communicates operating issues to other Managers, General Managers or Area Managers, as necessary.
• Implements performance standards on assigned shifts to ensure quality food is served and friendly service is provided.
• Reviews food production skills as they relate to maintaining productivity standards.
• Ensures effective product handling and storage procedures are practiced and food production staff accurately applies portion control.
• Conducts accurate POS and workstation procedures.
• Initiates suggestive sales activity as directed by the restaurant's sales plan.
• Handles emergencies in a controlled, exact manner to avoid confusion and further crisis.
• Ensures equipment is maintained to operate at optimum efficiency according to specifications.
• Reports and investigates accidents within the appropriate time frames and takes immediate action to eliminate causes.
• Tracks and audits sales, food, labor, cash, and expense items each day.
• Performs administrative tasks:
• Makes payroll corrections.
• Review payroll data prior to submission
• Review the OGB and addressing issues.
• Review's pass-down communications
• Completes end of day paperwork.
• Place's food and supply orders.
• Conducts safe audits.
• Conducts/reviews shift inventories.
• Posts invoices
• Ensures personnel and time keeping records are completed accurately and properly processed.
• Reviews weekly sales/labor analysis, shift reports and consumer shopping reports.
• Provides restaurant safety procedures audit including on-site inspections.
• Ensures Team Member and customer incident/accident reports are completed and communicated accurately.
• Validates individual Team Member sales performance. Provides input to the General Manager regarding top performers on a regular basis.
• Reviews critical information regarding the restaurant's staffing requirements and operating plans as it pertains to the designated shift.
• Ensures hiring process and orientation are completed in timely manner.
• Prepares standard and special reports for senior management as assigned.
• Assumes additional responsibilities as assigned.

Customer

• Establishes and maintains effective working relationships within the community.
• Greets customers and solicits general and specific feedback regarding product and service quality. Utilizes feedback to initiate immediate improvements in the shift.
• Changes out and ensures accuracy of POP when necessary.
• Presents a clean, organized, quality eating environment to the public by maintaining excellent exterior, interior, and staff appearance.

Finance

• Demonstrates fiscal responsibility with all Company assets.
• Ensures Team Members and Team Leaders follow accurate cash handling and security procedures.
• Controls labor expense in relation to sales and takes appropriate action to ensure the highest quality food, service, and productivity during assigned shifts.
• Achieves the sales plan and budgeted Gross Operating Profit (GOP) in line with Period and Quarterly projections.
• Assist with identifying specific activities to increase sales in each area of operations.

Physical Requirements

• Must be able to lift up to 50 lbs.
• Must have the ability to stand during entire shift.
• Ability to reach, bend, stoop, lift, shake, stir, pour, carry and push.
• Ability to read (Orders on tickets, Menu Board, receipts, etc.)
• Frequent contact/immersion of hands in water, cleaning and sanitation solutions, meat products, poultry products, seafood and produce items.
• Frequent washing of hands.

1. Key Performance Indicators Used to measure job performance.

• Consistently improves FMSAT engagement scores.
• Achieves budgeted sales and transaction growth through consistent execution of OSAT goals and specifically TTRO goals.
• Utilize budgeted labor within goals set for both maximum and minimum allowed.
• Ensures unit is stocked with needed food and paper supplies for each daypart while meeting budgeted amounts for week and period time frames.
• Achieve budgeted OSAT/SMG survey amounts and percentages, and Consumer Impression mystery shop scores.
• Achieve exemplary OEW, NSF, Local Health Inspection scores.