Controls:

• Meets or exceeds the 80% Q.S.C. level.
• Conducts own informal Q.S.C. inspections.
• Manages production labor control and food cost control using flowcharts, "build-to" system, and store schedule and positioning system.
• Monitors and manages store inventory levels to ensure product/item availability (ordering is responsibility of Assistant Manager).
• Analyzes weekly P&L; reviews with the management team.
• Holds weekly manager meeting.
• Sets store priorities, incorporating store and area objectives.
• Writes and executes store plans (based on priorities agreed-upon with the DM); includes responsibilities delegated to other managers.
• Identifies, evaluates, and responds appropriately to labor efficiency problems.
• Maintains, modifies as necessary, and utilizes store systems to provide consistent operations and customer satisfaction.
• Establishes realistic and meaningful daily operational goals for management and staff.

Policies and Procedures:

• Follows procedures as outlined in the Operations Manual and other company manuals.
• Maintains safe working conditions in the store as outlined in company policies and procedures.
• Follows company policy for cash control and security.
• Reports accidents promptly and accurately.
• Follows procedures for resolving operational problems indicated by Health Department Inspectors.
• Manages employee files and time cards strictly in accordance with policies.
• Manages shifts effectively using guidelines within "Managing Better Shifts" or similar checklist.
• Complies with EEO and Labor Law requirements.
• Ensures managers understand and adhere to Policies and Procedures.

Administration:

• Maintains maximum variance 0.25% between reported and actual.
• Submits paperwork on a timely basis.
• Responds promptly to customer comments.
• Conducts exit interviews as required by area procedures.

Maintenance:

• Trains crew and management to perform scheduled cleaning and maintenance of equipment (Preventative Maintenance Program).
• Calibrates equipment (as trained by maintenance technician).
• Follows procedures for reporting maintenance problems; tracks progress to completion.

Employee Relations:

• Uses consistent practices in managing performance problems with managers and crew (Interaction Management).
• Manages crew and management in a manner which maximizes retention (reducing turnover).
• Conducts manager meetings to facilitate communication with management and crew; sets priorities.
• Manages grievance process; communicates process to the crew.

Performance Management:

• Conducts management performance reviews on a timely basis.
• Takes appropriate corrective action in response to performance problems of crew and management.

Employment Standards:

Knowledge:

• Wendy's operating systems and procedures.
• Wendy's policies and procedures.
• P&L analysis and corrective measures.
• Supervisory practices.
• Planning and budgeting.
• Interviewing practices.
• Training and development practices.

Education:

• College degree or equivalent experience in operations.

Experience:

• 1-2 years management / operations experience in the restaurant industry.
• Must be able to perform all restaurant operations positions/functions

Other Physical Requirements:

• The General Manager job requires standing for long periods of time without a break.
• The General Manager job requires being able to meet the requirements of all subordinate positions.
• Must possess a valid driver's license.
• Travels to multiple stores as needed.
• Physical inspections of all areas of the restaurant.
• Lifting up to 50 lbs.
• Move and inspect all supplies in the restaurant.
• Work in hot and cold environments (restaurant, cooler, freezer).