General Manager

STATEMENT OF PURPOSE

To manage the daily operations and staff of a Wendy's restaurant, including the execution of all Company

policies, procedures, programs and systems. Ensures achievement of all restaurant objectives while

following all Company guidelines. Ensures compliance with all federal, state and local laws and ethical

business practices. Leads, interviews, selects, directs, trains and develops all Shift Supervisors, Restaurant

Managers and Crew Members in the restaurant. Creates and maintains an environment and culture of

engaged employees. The General Manager must also be able to work and communicate effectively with

store team, including Restaurant Managers, Shift Supervisors and Crew Members.

ESSENTIAL FUNCTIONS

The General Manager must be able to perform each essential function satisfactorily. Wendy’s will, upon

request, provide reasonable accommodation in accordance with the ADA to the known physical or mental

limitations of an otherwise qualified employee or applicant with a disability, unless to do so would cause

the Company an undue hardship.

The General Manager must be able to perform each the following essential functions :

• Must be able to come to work promptly and regularly
• Must be able to take and provide direction and work well with others
• Must be able to work in a fast paced environment and accomplish multiple tasks within

established timeframes

ACCOUNTABILITIES AND KEY MEASUREMENT CRITERIA

KEY MEASUREMENT CRITERIA :

In order to achieve consistency throughout our system as we measure and evaluate

performance, the measurement criteria following each accountability should be

considered and evaluated. The actual results as well as the methods and processes

used to obtain the results should be assessed. It is also appropriate to consider the

leadership, management and subordinate development as you measure the attainment

of each of the accountabilities. The Key Measurement Criteria should not be viewed

as the only factors to evaluate, as there are normally additional items that relate to a

specific individual or market.

1. Trains, monitors and reinforces food safety procedures to store management and crew

employees. Ensures all food safety procedures are executed according to Company policies and

health / sanitation regulations; takes corrective actions, as appropriate.

KEY MEASUREMENT CRITERIA

law.

2. Maximizes store sales goals versus budget and prior year, including participation in marketing

programs. Develops and implements appropriate plans to resolve unfavorable trends and

enhance sales. Manages assigned store requirements for new product rollouts / procedures.

KEY MEASUREMENT CRITERIA

3. Maximizes profit goals versus budget and prior year. Manages food, labor and paper costs and

other controllable expenses. Develops and implements appropriate plans to resolve unfavorable

trends and enhance profits.

KEY MEASUREMENT CRITERIA

4. Ensures the continual improvement of Quality, Service and Cleanliness standards on all day

parts, including the monitoring of food product quality. Ensures total store “Service

Excellence”, including “Customer Courtesy”, standards are met; implements corrective actions,

as required.

KEY MEASUREMENT CRITERIA

all day parts

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address trends

5. Develops subordinates to maximize their contributions and future promotability. Executes

proper training and development through established systems and practices.

KEY MEASUREMENT CRITERIA

review of key operating systems

6. Ensures People Excellence culture through the execution of the restaurant’s overall Human

Resources programs. Ensures achievement of proper staffing levels. Utilizes ongoing system

for the recruitment, development, recognition and retention of store management and crew.

Prepares and conducts quality, timely performance feedback and performance appraisals for

store management. Provides quality, timely performance feedback and performance appraisals

for crew. Works with local HR staff to manage Speak Out process at store level, ensuring

expedient and appropriate resolution.

KEY MEASUREMENT CRITERIA

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Crew Members

escalation of employee problems.

7. Ensures store compliance with Company operating policies and procedures. Works with

District Manager to establish store priorities, and develops and executes store plans.

Informally evaluates store performance, receives and incorporates feedback from store

inspections, and implements action plans to improve store ratings. Conducts regular

managers’ meetings to communicate and reinforce priorities.

KEY MEASUREMENT CRITERIA

management logs, crew meetings, crew communication boards, etc.)

demonstrating desired behaviors.

8. Ensures protection of Wendy’s brand and assets through store compliance with Company

policies and procedures. Evaluates store performance at specified intervals using Company

inspection form; coaches and retrains managers as required.

KEY MEASUREMENT CRITERIA

of coupons, discounts, reg op voids, manager mode voids, claim frequency,

Program

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

KEY MEASUREMENT CRITERIA

(This accountability should be left blank unless a specific program, activity, or contribution resulted

which is not addressed by a previous accountability.)

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 AND ABILITY

limited to, WeLearn positional training, Wendy’s Management Institute and food safety (ServSafe or

other Wendy’s designated food safety training program).

EDUCATION and / or EXPERIENCE

College degree and 3 - 4 years line operations experience in the restaurant industry; or equivalent

combination of education and experience.

WORK ENVIRONMENT; PHYSICAL DEMANDS

In order to satisfactorily execute and meet the above accountabilities and key measurement criteria, the

General Manager must perform managerial duties on site, in accordance with customary scheduling

requirements for this position (including ability to work many different shifts and a minimum 50 hour

workweek). The position frequently requires working at a fast pace and may involve exposure to noise,

heat, cold or other elements. It is also necessary to use a headset to take orders, take direction or give

direction. General Managers may be required to transfer from one location to another as business needs

dictate. The General Manager position requires bending, kneeling, lifting and carrying (up to 25-50

pounds, as necessary), standing for long periods without a break, and ability to travel to other restaurants,

Area Office or other designated locations, as necessary, e.g. the bank. Specific job functions, equipment

use, physical and mental demands, and industrial conditions are detailed in the Operations Functional

Analysis of Essentials (see Wendy’s Operations Standards Manual).

DISCLAIMER

The above information has been designed to indicate the general nature and level of work performed by

employees within this classification. It is not designed to contain or be interpreted as a comprehensive

inventory of all duties, responsibilities and qualifications required of employees assigned to this job.