Restaurant Manager

Job Title

Salaried Restaurant Manager

Reports To

General Manager

Position Overview

As a Salaried Restaurant Manager at Wendy’s, you will be a key member of the management team, overseeing daily restaurant operations to ensure a high level of customer satisfaction and operational excellence. You will assist the Restaurant Manager with team leadership, quality control, financial performance, and creating a safe, clean, and efficient environment for both guests and team members.

Key Responsibilities

Leadership & Staff Management

• Lead, motivate, and develop a team of employees, including Shift Supervisors and Team Members.
• Hire, train, and onboard new employees, ensuring they understand their roles, responsibilities, and company standards.
• Conduct performance evaluations, provide feedback, and support career development for staff.
• Create and manage employee schedules, ensuring adequate staffing levels during peak and off‑peak hours.
• Address employee issues or conflicts promptly and professionally, ensuring a positive work environment.

Customer Service & Guest Relations

• Ensure the highest level of customer satisfaction by maintaining service standards and addressing customer concerns or complaints in a timely and professional manner.
• Oversee guest interactions and ensure that every customer receives a positive and memorable dining experience.
• Implement strategies to enhance customer loyalty, promote repeat business, and resolve customer service issues effectively.

Operational Management

• Oversee day‑to‑day restaurant operations, ensuring the restaurant is fully stocked, clean, and running smoothly.
• Ensure that food is prepared according to Fazoli’s quality standards and served in a timely manner.
• Monitor restaurant performance, including speed of service, food quality, cleanliness, and overall efficiency.
• Implement and enforce company policies and procedures related to health and safety, food quality, and cleanliness.
• Review and analyze operational reports, such as sales, labor, and inventory, to ensure performance targets are met.

Financial Management

• Control costs by managing labor, food, and inventory expenses while ensuring high standards of quality and service.
• Analyze financial reports to track revenue and expenses and implement cost‑control measures to meet or exceed profit goals.
• Handle cash management duties, including daily cash balancing, deposits, and ensuring proper cash register operations.
• Drive sales by developing strategies to increase average check size, promote special offers, and improve customer retention.

Inventory & Supply Management

• Oversee inventory management, ensuring adequate stock levels of food, beverages, and supplies are maintained.
• Place orders and coordinate deliveries to ensure proper inventory levels and minimize waste or shortages.
• Perform regular inventory counts and reconcile discrepancies, reporting any issues to senior management.

Health & Safety Compliance

• Ensure compliance with all local, state, and federal health and safety regulations, including food safety and sanitation standards.
• Conduct regular inspections of kitchen and dining areas to ensure adherence to cleanliness and safety guidelines.
• Train employees on food safety and sanitation procedures to maintain a clean and safe work environment.

Marketing & Community Engagement

• Participate in local marketing initiatives to drive brand awareness and attract new customers.
• Engage with customers through direct feedback to enhance customer experience and brand reputation.

Problem Solving & Decision Making

• Address operational challenges, customer issues, and staffing concerns promptly and effectively.
• Make critical decisions regarding staffing, customer service, and operational adjustments during the shift.
• Identify opportunities for improvement and implement solutions to enhance restaurant performance.

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.

Benefits

• Medical, Dental & Vision
• Bonus Potential
• Free Meals while Working*
• College Assistance
• Education Rewards/ GED Assistance
• Company Chaplain
• Life Insurance
• Short & Long Term Disability
• Direct Deposit
• Referral Bonus
• Tenure Recognition
• Holiday Pay (Thanksgiving & Christmas)
• Opportunity for Advancement
• Sick Pay
• Uniforms
• Vacation
• Company Match 401k
• Employee Assistance Program (ComPsych)
• Unity Care

This job description provides an overview of the responsibilities and qualifications for the Salaried Restaurant Manager position at Wendy’s. Specific duties and requirements may vary by location or role.