Wendys General Manager

Summary

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.

Essential Duties and Responsibilities

Sales Goals

• Manages sales goals versus budget and prior year.
• Executes national and local marketing programs and new product roll-outs.
• Develops and implements appropriate plans to resolve unfavorable trends and enhance sales.
• Communicates sales performance and anticipated variances to District Manager and store management team.
• Responds to intrusive activities aimed at diverting store business.
• Builds sales by promoting customer satisfaction.

Managing Cost

Human Resources

Quality, Service, and Cleanliness

Training

Operations

Controls

Administrative

Performs all other job-related duties as may be assigned or required.

Supervisory Responsibilities

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.

Qualifications

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.

Knowledge

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.

Language Skills

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.

Mathematical Skills

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.

Reasoning Ability

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.

Physical Demands

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.

Age Requirements

Must be 18 years old or older

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The General Manager must be able to stand for long periods without a break, and be able to travel to the bank, other restaurants, Area Office etc. The noise level in the work environment is usually moderate.

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