General Manager

Reports To: Area Director

Job Type: Salary

Work Status: Full-time

FLSA Status: Exempt

SUMMARY

The primary function of this role is to execute the overall day to day restaurant operations. The General Manager oversees the development of current as well as new team members, handles pertinent restaurant financials, administrative duties, and is directly responsible for the TEAM culture, safety, and success of their store. The General Manager is required to perform all tasks in a safe manner consistent with TSFR policies and state and federal laws. Top FIVE responsibilities:

• Ensure your TEAM provides outstanding service and delights the guest
• Hire, train and coach a talented, engaged TEAM
• Utilize all TSFR and Wendy's systems to run a great restaurant, especially accurate projections, and great schedules
• Implement restaurant controls, especially cash and inventory
• Make your PLAN (Budget) and achieve results

ESSENTIAL DUTIES AND RESPONSIBILITIES:

The General Manager is responsible for the functions below, in addition to other duties as assigned:

• Manage day to day operations of the restaurant and supervise and lead in accordance with TSFR Values and Behaviors.
• Must be available to work a variable schedule with a minimum of 50 hours per week including nights, weekends, and holidays which is to include one full weekend and close at least two nights a period.
• Set an example by maintaining an excellent working knowledge and a high level of proficiency in Wendy's and TSFR operations.
• Meet standards for speed of service, food safety and cleanliness.
• Recruit and hire quality team members to ensure proper staffing levels.
• Provide coaching, feedback and performance appraisals to all team members and managers.
• Manage the financial performance of the restaurant (Profit & Loss), including Food and Labor targets
• CEE performance and coach for improvement.
• Manage equipment maintenance and cleaning standards.
• Manage product inventory and ordering.
• Follow all government regulations, employment law, food safety, operations policies, cash policies and implement all accounting controls.

SUPERVISORY RESPONSIBILITY:

The General Manager is directly responsible for the supervision as well as management of all team members and members of management during their assigned shift.

QUALIFICATION REQUIRMENTS:

Education and or Experience

High School Diploma or general education (GED), plus three (3) years' experience in restaurant leadership role or prior training role, or equivalent combination of education and experience.

Language Skills

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to speak effectively before groups of customers or associates including the ability to read, write, and speak English fluently.

Reasoning Ability

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Other Skills, Abilities, and/or Training

The following qualities are required:

• Minimum age of 18 years old due to the education and experience requirement.
• Ability to pass a background and drug screening.
• Must have valid driver's license and ability to perform daily banking.
• Committed to providing customer service that makes both internal and external customers feel welcome, important and appreciated.
• Ability to preserve confidentiality of information.
• Ability and willingness to move with a purpose and a strong sense of urgency.
• Accuracy and attention to detail.
• Ability to organize and prioritize a variety of tasks/projects.
• Familiarity with industry/technical terms and processes.
• Ability to work within strict time frames and deadlines.
• Ability to work weekends and extended day on an occasional basis.
• Ability to work day or evening hours.

PHYSICAL DEMANDS

The physical demands described below are representative of those that must be met to successfully perform the essential functions of this job. The employee is regularly required to do the following activities:

• Remain standing for long periods of time.
• Talk and hear; verbally express ideas and important information or instructions.
• Use hands and fingers to handle, and/or feel; the ability to type, pick, pinch with fingers, seize, hold, grasp or turn with hands, and perceive attributes of objects and materials, such as size, shape, temperature, or texture, by touching with fingertips.
• Frequently required to do the following activities:
• Walk about.
• Maintain balance while walking, standing, crouching, or running.
• Reach up and out with hands and arms
• Lift and push/pull up to forty (40) pounds a distance of twenty (20) feet
• Occasionally required to do the following activities:
• Climb stairs or ladders
• Twist upper torso
• Stand for long periods without a break
• Stoop, kneel, crouch, and crawl
• Lift and push/pull up to fifty (50) pounds

WORK ENVIRONMENT

The employee is regularly exposed to indoor and outdoor conditions with a moderate noise level. Indoor conditions may also include exposure to heat, cold, water, cleaning chemicals, grease, and oil.

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