Assistant General Manager

Position Title Assistant General Manager Reports To General Manager Position Overview The Assistant General Manager (AGM) supports the General Manager in overseeing all aspects of restaurant operations, ensuring exceptional service, financial performance, employee satisfaction, and adherence to company standards. The AGM leads and mentors the management team, supports day‑to‑day operational activities, and drives team performance, customer satisfaction, and business goals. Key Responsibilities Operational Leadership Assist the General Manager in overseeing the day‑to‑day operations, ensuring a smooth, efficient, and profitable business. Lead and motivate a team of shift managers, crew members, and other staff to maintain operational excellence. Manage food preparation and presentation standards, ensuring the restaurant delivers high‑quality food consistently and on time. Oversee restaurant cleanliness, sanitation, and safety, ensuring all health and safety regulations are met. Ensure proper maintenance and cleanliness of all kitchen equipment, dining areas, restrooms, and back‑of‑house areas. Enforce and uphold Wendy’s operational policies and procedures to ensure a positive guest experience. Customer Experience & Satisfaction Help drive a customer‑first culture by leading the team to deliver outstanding service and quality experiences. Handle guest complaints or issues promptly and professionally, aiming for positive resolutions and guest retention. Train staff on the importance of customer service, ensuring every guest leaves satisfied and likely to return. Ensure that the restaurant maintains a welcoming, clean, and comfortable environment for customers at all times. Financial Management Assist in managing the restaurant’s financial performance, including budgeting, cost controls, and meeting profit goals. Help manage and track food and labor costs, striving to meet or exceed financial targets set by the company. Assist in inventory control, ordering, and supply management to prevent waste and overstocking. Prepare and analyze financial reports, identifying opportunities to improve profitability and reduce operational costs. Staff Management & Development Supervise, coach, and develop team members to improve performance, knowledge, and overall job satisfaction. Assist in recruiting, hiring, training, and onboarding new employees. Ensure that the team adheres to company policies, procedures, and operational standards. Handle employee performance evaluations, providing regular feedback and addressing any performance issues. Promote a positive, inclusive, and motivating work culture where all team members feel valued and supported. Scheduling and Labor Management Assist with staffing schedules to ensure proper coverage during peak hours and within budgeted labor costs. Monitor labor costs closely and adjust staffing levels as necessary to optimize operational efficiency. Manage employee timecards and approve shift changes and payroll as required. Compliance & Reporting Ensure compliance with all local, state, and federal regulations, including health and safety, food safety, and labor laws. Perform regular audits on food safety, cleanliness, inventory, and financial performance. Support the General Manager in reporting to senior leadership and corporate offices, ensuring restaurant performance is documented accurately. Ensure all team members complete training on food safety, customer service, and operational procedures. Marketing and Local Community Engagement Support local store marketing efforts, including promotional events, community outreach, and social media activities. Implement corporate promotions and ensure that they are executed in‑store according to company standards. Develop relationships with the local community to build brand awareness and foster customer loyalty. Emergency and Crisis Management Ensure that the team is trained and ready to respond to any emergencies, including equipment failures, accidents, and customer disturbances. Follow company protocols to resolve any emergencies efficiently, while ensuring the safety and well‑being of staff and customers. Assist with business continuity plans in the event of unforeseen circumstances. Skills & Qualifications Experience : At least 2 years of management experience in the restaurant or hospitality industry, with a strong background in operations, staff management, and customer service. Experience in a fast‑casual or quick‑service restaurant is highly preferred. Leadership : Proven ability to lead and develop a team, manage performance, and foster a positive work environment. Customer Service : Strong customer service skills with the ability to resolve complaints and maintain guest satisfaction. Financial Acumen : Experience in managing budgets, controlling costs, and achieving financial targets. Problem Solving : Ability to quickly analyze situations and develop effective solutions to operational or customer‑related issues. Communication : Strong verbal and written communication skills, with the ability to interact with team members, customers, and senior management. Organization : Ability to manage multiple priorities, tasks, and staff while ensuring smooth operations. Attention to Detail : Strong attention to detail, especially regarding food quality, cleanliness, and compliance with health and safety standards. Job Requirements Ability to stand for extended periods (4‑8+ hours) with periodic breaks. Perform repetitive motions, including frequent use of hands and arms for tasks such as chopping, stirring, carrying, and operating equipment. Frequent bending, stooping, squatting, stretching, twisting, and reaching above eye level. Capability to walk up and down stairs and use a step ladder as needed. Occasional sitting, talking, and active listening as required by the role. Ability to lift and carry up to 50 pounds regularly as part of job duties, including but not limited to food supplies, dishware, and equipment. When handling heavier loads, employees MUST use appropriate lifting equipment and/or seek assistance from a second person. Ability to move around the kitchen quickly and efficiently. Compliance with food safety and sanitation regulations. Work Environment / Job Conditions Flexible scheduling, including nights, weekends, and holidays. Work in a loud, fast‑paced environment. Employees may regularly work in varying temperature zones, including hot kitchen areas with stoves, ovens, grills, and fryers, as well as cold storage areas like refrigerators and freezers. May involve exposure to heat, noise, and cleaning chemicals in the kitchen area. Proper personal protective equipment (PPE) and training to ensure safety and comfort while handling temperature‑sensitive tasks. Awareness of temperature fluctuations and safe practices is essential for maintaining food safety standards and personal well‑being. Job duties span both indoor and outdoor settings, requiring adaptability to different environments. Outdoor tasks may involve curbside delivery, trash maintenance, or ensuring a clean and welcoming exterior for guests. Awareness of potential hazards such as hot surfaces, sharp objects, and wet floors. This job description provides an overview of the responsibilities and qualifications for the Assistant General Manager position at Wendy’s. Specific duties and requirements may vary by location or role. We use eVerify to confirm U.S. Employment eligibility. #J-18808-Ljbffr Wendy's