General Manager

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

Our managers enjoy a stable environment and flexible schedules that give them the quality of life they deserve. We are currently hiring General Managers who are motivated individuals with excellent interpersonal skills, and the ability to build a team that works well together, increase profits, and provide superior service. If you have prior restaurant experience, you may qualify!

This Wendy’s location is a part of Manna Inc. Manna Inc. is an affiliate of several restaurant concepts founded in 1988 and based out of Louisville, KY. Each Manna affiliate is a minority owned company that focuses and dedicates itself to fostering an environment of diversity and inclusion.

We established the Unity Care Fund, a charity funded by Manna and its employees to provide aid to employees in times of crisis.

Manna’s Women in Leadership Council is built on a set of core values and guiding principles that support our commitment to the ongoing development and growth of the women in our companies.

Job Description: General Manager at Wendy’s

Position Title: General Manager Reports To: District Manager/ Director of Operations

Position Overview:

The General Manager (GM) is responsible for the overall success and operational performance of a Wendy’s restaurant. This includes managing day-to-day operations, delivering exceptional guest service, maintaining high food quality standards, leading the team, driving sales, controlling costs, and ensuring compliance with all company policies and procedures. The GM will have full accountability for staffing, budgeting, and achieving financial goals while fostering a positive, high-performing environment.

Key Responsibilities:

1. Operational Excellence

• Oversee all daily restaurant operations, ensuring the restaurant is clean, organized, and operating efficiently.
• Ensure that Wendy’s operational standards for food quality, service, cleanliness, and food safety are consistently met and exceeded.
• Implement and maintain systems to ensure that food is prepared, stored, and served according to company guidelines, ensuring quality and safety.
• Manage food inventory, stock levels, and ordering to minimize waste and maximize profitability.
• Ensure compliance with all safety, sanitation, and health regulations, including performing regular safety checks and audits.

2. Leadership & Team Management

• Recruit, hire, train, and develop team members, fostering a strong culture of respect, professionalism, and customer service.
• Lead, motivate, and guide management staff, crew members, and other employees to achieve operational and service excellence.
• Conduct performance evaluations, offer coaching, and address any performance issues to develop employees into future leaders.
• Schedule and assign tasks to staff based on business needs, ensuring the restaurant operates at optimal efficiency while managing labor costs.
• Create a positive and inclusive work environment, fostering teamwork, collaboration, and morale.

3. Financial Management & Business Performance

• Oversee all financial aspects of the restaurant, including controlling food costs, labor costs, and other operational expenses.
• Review financial performance (sales, labor, food costs, etc.) and adjust strategies to meet or exceed financial goals and profit margins.
• Create and manage the restaurant’s budget, ensuring that spending stays within budget and maximizing profitability.
• Perform daily, weekly, and monthly financial reports and maintain proper cash‑handling procedures.
• Drive revenue growth through marketing, promotions, and exceptional customer service.
• Control inventory, order supplies, and reduce waste to ensure profitability and cost‑effective operations.

4. Customer Service & Guest Experience

• Ensure a customer‑first mentality is upheld by all employees, consistently delivering outstanding service to guests.
• Handle customer complaints, concerns, and feedback professionally, ensuring a positive resolution and customer loyalty.
• Monitor customer satisfaction and strive for continuous improvement in service quality.
• Ensure that the restaurant delivers a clean, friendly, and welcoming environment for guests.

5. 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.

6. Compliance & Reporting

• Ensure that the restaurant adheres to all Wendy’s policies and procedures, as well as federal, state, and local regulations.
• Implement and ensure compliance with health and safety standards, labor laws, and all company guidelines.
• Provide regular reports to the District/Area Manager on restaurant performance, challenges, and opportunities.
• Conduct regular restaurant audits to ensure proper adherence to policies and procedures, including safety and cleanliness standards.
• Maintain accurate and up‑to‑date records, including employee schedules, payroll, inventory, and financial reports.

7. Marketing and Community Engagement

• Lead local marketing efforts to drive traffic and increase sales through local promotions, community outreach, and customer loyalty initiatives.
• Implement company‑driven promotions and events to increase brand awareness and engagement.
• Develop relationships with the local community to foster customer loyalty and brand recognition.

8. Emergency and Crisis Management

• Respond effectively to emergencies, accidents, or operational disruptions (e.g., equipment breakdowns, staffing shortages, safety incidents).
• Follow established protocols to resolve issues quickly, ensuring minimal impact on the business and staff.
• Train staff on emergency procedures and ensure all staff members are prepared for unexpected situations.

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 General Manager position at Wendy’s. Specific duties and requirements may vary by location or role.