Manages the operations and staff of Wendy’s restaurant, including the execution of all Company policies, procedures, programs and systems. Ensures objectives are reached in all areas while following all Company guidelines. Ensures compliance with all federal, state and local laws and ethical business practices. Provides leadership, direction, training and development to subordinate managers and crew.
Performs all other job-related duties as may be assigned or required.
This job duty has four to five subordinate supervisors reporting to him/her. They are Crew Leader, Shift Supervisor, AMIT (if phase I), Assistant Manager and Co-Manager. At Times there could be as many as 30+ employees to report directly to the particular job position and as many as 18 on shift.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- Company’s operating systems and procedures
- Company’s policies and procedures
- P&L analysis and corrective measures
- Supervisory practices
- Planning and budgeting
- Interviewing practices
- Training and development practices
- Federal, state and local employment laws
Education and/or Experience
Bachelor's degree (B. A.) from four-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience.
Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.
Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.
Certificates, Licenses, Registrations
Within 90 days of hire or promotion into position, must attend GM Core class and Crew Interviewing Workshop. Must be Serve-Safe Certified.
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the functions of this job, the employee may be required to stand; walk; sit; use hand to figure, feel or handle. The employee may also be required to reach with hands and arms, climb, stoop, kneel, crouch or crawl. At times the employee may be required to lift up to 50 pounds. The employee may be required to drive an automobile to run company errands such as making bank deposits and picking up changes, going to company training and company meetings, and occasionally borrowing or purchasing product or other items for the restaurant.
If driving for company business, the employee is required to maintain a valid state issued driver’s license and vehicle insurance coverage within the applicable state guidelines.
Employee may be exposed to high heat from grill and fryer equipment and may be exposed to cooking oils and other materials typically used in preparing fast food products.
There are no special vision requirements for this job position.