General Manager

The Wendy's Manager is responsible and accountable for the execution and delivery of all operational performance objectives resulting in guest satisfaction.

Perks/Benefits:

Postural & Physical Demands Requirements:

• Frequent reaching above waist, chest, and shoulder level, as well as below waist level
• Frequent to the continuous need for manual dexterity of both hands (handling, gripping, fine finger control, etc.)
• Continuous standing on tiled surfaces for all tasks
• Ability to stand for long periods of time without a break
• Frequent hip flexion while walking for all tasks
• Occasional lifting of boxes of supplies/products weighing from
• Occasional lifting of milk crates weighing between 5 –30lbs. vertically from floor to knuckle height, knuckle to shoulder height, or from fridge to counter height
• Frequent exposure to cold/below freezing and high heat temperatures (walk-in refrigerator and freezers, ovens)

Health & Safety:

• Is familiar with and works in compliance with occupational health and safety legislation
• Uses or wears personal protective equipment or clothing as required
• Does not operate any equipment, machine, device, or thing, or otherwise work in a manner that will endanger anyone
• Knows, understands and follows safe work practices and procedures
• Ensures restaurant has a health and safety program in place
• Takes responsibility to ensure that team members are made aware of any hazards and that proper training is completed and documented
• Conducts regular workplace inspections
• Responds to and corrects unsafe acts and conditions
• Reports work related injuries and illnesses to the appropriate internal and external authorities
• Performs accident investigations for all work related injuries and illnesses
• Enforces employee compliance in regard to the restaurant’s health and safety policies and procedures
• Initiates performance counseling and takes disciplinary actions for noncompliance in matters related to health and safety
• Keeps the Restaurant Owner apprised on any conditions or practices that may pose a hazard to employees
• Makes recommendations for improvement to the restaurant’s health and safety practices and program

People Management:

• Accountable for recruiting new team members, performance management including training and developing new and existing team members, and motivating and encouraging team to achieve targets
• Builds the restaurants’ “bench strength

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