assistant manager, fast food

Wendy's; Nanaimo; On-site; CAD 42,000 - 62,000; Full time

Job summary

Wendy's in Canada is seeking a restaurant leader to oversee daily operations and drive profits. This role requires hands-on management of staff, inventory, and service quality at the physical location.

The position emphasizes budgeting, scheduling, and adherence to health and safety regulations, with a focus on delivering excellent customer service and efficient restaurant performance.

Qualifications

• Education: College diploma/certificate (3 months to <1 year).
• Language: English.
• Experience: 1 year to less than 2 years.

Responsibilities

• Analyze budget to boost and maintain the restaurant’s profits
• Evaluate daily operations
• Modify food preparation methods and menu prices according to the restaurant budget
• Monitor revenues to determine labour cost
• Monitor staff performance
• Plan and organize daily operations
• Recruit staff
• Set staff work schedules
• Supervise staff
• Train staff
• Determine type of services to be offered and implement operational procedures
• Conduct performance reviews
• Enforce provincial/territorial liquor legislation and regulations
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Leading/instructing individuals
• Address customers' complaints or concerns
• Provide customer service
• Manage events

Skills

Staff management

Budget analysis

Operations planning

Customer service

Staff scheduling

Leadership

Health & safety

Education

College diploma/certificate (3 months to <1 year)

Job description

Education

• College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year

Languages

English

Experience

1 year to less than 2 years

Work Location

On site. Work must be completed at the physical location. There is no option to work remotely.

Responsibilities

• Analyze budget to boost and maintain the restaurant’s profits
• Evaluate daily operations
• Modify food preparation methods and menu prices according to the restaurant budget
• Monitor revenues to determine labour cost
• Monitor staff performance
• Plan and organize daily operations
• Recruit staff
• Set staff work schedules
• Supervise staff
• Train staff
• Determine type of services to be offered and implement operational procedures
• Conduct performance reviews
• Enforce provincial/territorial liquor legislation and regulations
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Leading/instructing individuals
• Address customers' complaints or concerns
• Provide customer service
• Manage events