What are the responsibilities and job description for the General Manager position at Wendy's?
WHAT YOU'LL DO
Working directly with the District Manager, General Managers are the restaurants first in command. This includes managing the daily operations, team building, coaching, and developing.
Key responsibilities
• Oversee the training of teammates, and coaching in the moment as needed
• Oversee and enforce proper standards and procedures
• Maintain excellent customer satisfaction
• Inventory counting and recording
• Cash Management
• Create schedules for team members
• Opening, closing, and additional administrative duties
• Ensure proper food handing and preparation
WHAT YOU CAN EXPECT
• Competitive salaries
• Quarterly Bonus Program
• Paid time off
• Medical benefits
• Ongoing development
• Stability and growth
• Meal discounts
• Fun and energetic work environment!
• Direct Deposit
WHAT WE EXPECT FROM YOU
• Minimum of 1 year restaurant management experience
• QSR or Fast-casual experience, preferred but not required
• Ability to work both independently and as a member of a team
• Impressive work-ethic
• Desire to learn and willingness to accept feedback
• Must have a great personality, desire to serve guests, and enjoy working as part of a team, and be upbeat and engaging
• Strong interpersonal, verbal and written communication skills
• Must be able to multi-task
• Provide leadership, direction, and motivation to our team, while demonstrating a “Can Do” attitude
• ServSafe Certification (We will provide training and testing)
Wendy's is an equal employment opportunity employer who may provide reasonable accommodation to enable individuals with disabilities to perform the essential functions of the job.
The Wendy’s Story
First of all, yes, Wendy is a real person. And a pretty special one, being the daughter of our founder Dave Thomas. Today, she is one of the most involved and successful franchise owners in the Wendy’s enterprise. We think Dave would be proud. Back in 1969, he looked around at all other hamburger joints and was like, “Nah. People deserve better.” At the time, other quick-service restaurants were using frozen beef and mass-producing food. Not Dave. His approach of serving fresh, made-to-order hamburgers changed the game. And his can’t-stop-won’t-stop commitment to making customers happy drives everything we do today.
Salary : $45,000 - $60,000