ASSISTANT MANAGER

Assistant Managers support the General Manager in managing the operations and staff of a Wendy’s restaurant. Assistant Managers lead alongside the General Manager with the daily operations of the restaurant and ensure the restaurant is run at a high level by meeting company goals for food quality and safety, staffing, restaurant cleanliness, customer service, cost controls, facilities maintenance, and all other systems, policies and procedures. Working through the restaurant team (Shift Managers and crew) and under the direction of the General Manager, District Leader and Above Store Leaders, the Assistant Manager accomplishes these objectives and sets the overall tone for a restaurant’s culture and attitude.

Essential Functions and Responsibilities of the Job:

• Manage the daily activities of an assigned restaurant.

• Direct, train and maintain all the members of subordinate staff and hold them accountable to Wendy’s expectations.

• Recruit, interview, hire, promote, discipline, and terminate Crew Members, Shift Managers and Assistant Managers in accordance with the Company’s policies and procedures.

• Supervise and help prepare food that meets or exceeds brand standards.

• Resolve complaints from customers and report issues or incidents to supervisors.

• Ensure the restaurant is open and closed on time.

• Maintain a clean restaurant that meets or exceeds company standards.

• Ensure the restaurant is following proper cash procedures as outlined in the handbook.

• Foster a safe working environment that complies with company policies, any applicable laws, and common sense.

• Perform admin duties including building employee schedules, making food orders, counting inventory, performing food safety checks, entering maintenance requests, and others.

• Ability to read, analyze, create and interpret general business memos and documents

• Excellent written, verbal and group communication skills

• Ability to add, subtract, divide and use fractions, percentages, ratios, and convert units of measurement

• Strong problem solving and decision-making skills

• Ability to make good decisions and adapt to changing situations

• Good computer skills including being proficient in Word and Excel. Ability to learn and use other software as required

• Managerial, supervisory, leadership, and customer service experience

• High school diploma or G.E.D.

• Driver’s License, a good driving record, and have access/ability to drive a motor vehicle

Physical Demands:

• Long periods of standing on hard surfaces, occasionally in warm temperatures

• Constant movement about the restaurant kitchen, dining room, and office to reach high/low cabinets, shelves, kitchen equipment, etc.

• Occasional operation of a computer and other office productivity machinery such as a copy machine

• Occasional ascension/descension of a ladder and extensive lifting of supplies and materials.

• Ability to reach for, grasp, and manipulate objects is required.

• Constant exposure to hot equipment and cooking oil throughout the workday

• Regular detection of deficiencies in food quality (including color, texture, overall appearance)