General Manager Jobs

About The Position

Requirements

• High school diploma or GED.
• Must be 18 years old or older.
• At least 3 years of line operations experience in the restaurant industry, or an equivalent combination of education and experience.
• Ability to learn and apply Company standard operating procedures and HR policies and procedures.
• Ability to analyze profit and loss and take corrective measures.
• Demonstrated supervisory experience.
• Demonstrated experience interviewing and identifying high-performing candidates.
• Knowledge of applicable federal, state, and local employment laws.
• Ability to execute training and development practices.
• Ability to satisfactorily complete recommended training programs such as Serve Safe and Phase Training and achieve Serve Safe Certification.
• Ability to report to work promptly and regularly, take direction, work well with others, adapt productively to change, and handle other assigned tasks.

Responsibilities

• Develop subordinates and provide training and development to support their contributions and promotion opportunities.
• Execute restaurant human resources programs, maintain appropriate staffing levels, and support recruitment, development, recognition, and retention of managers and crew.
• Prepare and conduct timely performance feedback and appraisals for store management and crew; work with HR and the District Manager to resolve issues appropriately.
• Ensure execution of and compliance with Company policies and procedures; work with the District Manager to establish priorities and implement restaurant plans.
• Evaluate restaurant performance, incorporate inspection feedback, develop action plans to improve ratings, and conduct regular managers’ meetings.
• Train, monitor, and reinforce food safety procedures and ensure compliance with Company policies and health and sanitation regulations; initiate corrective actions as appropriate.
• Maintain and continually improve quality, service, and cleanliness standards across all day parts, monitor food quality, and meet Operations Evaluation and Customer Courtesy standards.
• Protect the Wendy’s brand and company assets by ensuring restaurant compliance, conducting evaluations, and coaching or retraining managers as needed.
• Maximize restaurant sales against budget and prior year, participate in marketing programs, address unfavorable sales trends, and manage new product rollouts and procedures.
• Maximize profit against budget and prior year by managing food, labor, paper, and other controllable expenses, and implementing plans to improve profitability.
• Perform other job-related duties as assigned or required.