General Manager

Job Purpose:

The General Manager is responsible for overseeing the daily operations of the restaurant, ensuring that all aspects of the business run smoothly and efficiently. They are responsible for managing and developing a team of employees, maintaining high levels of customer service, ensuring food safety and compliance, and achieving financial and operational targets.

Key Responsibilities:

Leadership

• Lead and manage a team of employees by hiring, training, motivating, and developing staff to ensure the restaurant is operating at its best.
• Conduct onboarding and orientation for new team members in the company’s learning management system (WKS and WeLearn).
• Conduct performance reviews to assess team performance and provide coaching.
• Enforce uniform and grooming standards and ensure compliance with workplace conduct policies.
• Demonstrate commitment to WKS Values: Integrity, Loyalty, Winning, Service, and Teamwork.

Operations Management

• Oversee all aspects of restaurant operations, including scheduling, food ordering, inventory management, ordering, and payroll.
• Ensure appropriate staffing levels based on sales volumes.
• Manage restaurant opening and closing procedures, including security protocols.
• Monitor and ensure compliance with daily walk-throughs, Wendy’s Critical Checklists, and food safety standards.
• Conduct internal self-assessments using company tools (TrueView) and ensure compliance with Health Department and Wendy’s Food Safety Audits.
• Complete weekly inventory counts and reporting when required or when serving in an acting capacity.
• Cover workstations and assist during breaks when needed.

Customer Service

• Maintain high levels of customer service by ensuring all customers are served promptly and with excellence.
• Ensure customer service and speed of service metrics are achieved as defined by Wendy’s International and WKS Restaurant Group: Friendliness, Accuracy, Cleanliness, Speed, and Taste.
• Resolve customer issues in a timely and professional manner using company customer service processes (BLAST and the No Fault Policy).

Financial Management

• Manage the restaurant’s finances, including budgeting, forecasting, and reporting.
• Meet or exceed sales and profit goals while controlling costs.
• Understand and analyze P&L statements using the company’s reporting system (WKSConnect).

Compliance

• Ensure compliance with all local, state, and federal laws and regulations.
• Ensure compliance with company timekeeping policies and report any concerns to the supervisor.
• Maintain records, complete reports, and ensure safety and health standards are met.
• Promptly report claims of harassment, discrimination, retaliation, wage and hour violations, bullying, workplace violence, or other inappropriate behavior to the District Leader and Human Resources.

Physical Requirements & Work Environment:

The General Manager must be able to perform the following physical requirements:

The physical demands and work environment characteristics described here are representative of those that an employee must meet to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions.

Physical Activity

• Reaching, carrying, writing, bending, stooping, grasping, standing, climbing, twisting, sitting, filing documents, and walking.
• Sweeping, lifting, pushing/pulling.
• Using the telephone, computers, and restaurant technology.
• Handling cleaning chemicals in accordance with Wendy’s Total Restaurant Cleaning Program.
• Driving occasionally if business needs require travel.
• Communicating with customers and co-workers.

Physical Requirements

• Lift up to 20 pounds regularly and up to 75 pounds with assistance.
• Physical activity may be sporadic.
• Periodic travel to meetings or nearby store locations may be required.

Work Environment

• Exposure to heat, burn hazards, wet surfaces, and cleaning chemicals.
• Work is performed in both indoor and outdoor conditions.

Requirements:

• Minimum of 2 years of supervisory experience in a restaurant setting.
• Must be at least 18 years of age.
• High school diploma or equivalent, with a bachelor’s degree in hospitality or business management preferred.
• Excellent leadership and team management skills.
• Strong communication and interpersonal skills.
• Strong problem-solving and decision-making skills.
• Ability to work in a fast-paced, dynamic environment.
• Ability to motivate team members and manage performance.
• Ability to multitask and prioritize effectively.
• Knowledge of health and safety regulations as required by Wendy’s International, WKS, and applicable local and state laws.
• ServSafe certification required.
• Proficiency with cash handling, smart safe, and POS systems (SBO.net).
• Comfortable with email and company technology platforms (WKSConnect, WeLearn, etc.).
• Ability to work flexible hours, including weekends and holidays.
• Access to reliable transportation to report to scheduled shifts, trainings, and meetings.
• Willingness to work at nearby store locations within the district as needed, based on business demands. Reasonable notice and consideration for distance will be provided.