Restaurant GM: Growth, Service & Profit Leader

Wendy; Lincoln (ME); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Weekly pay

Bonuses monthly

Medical benefits

Dental

Vision

RX

401K

Paid Time Off

Career advancement

Leadership training

Job summary

Wendy's in Lincoln, ME seeks a General Manager to oversee all people and operations, modeling Wendy’s values daily. You’ll lead a district-aligned team, drive customer service, training, and profit growth, and manage the P&L to hit targets while ensuring safety and quality across the restaurant.

The role requires high-volume operations leadership, a HS diploma, and flexibility to work 50–55 hours weekly, including weekends. Competitive pay and bonuses accompany a strong leadership program.

Qualifications

• 2 years+ experience (high volume food service concepts preferred).
• Flexibility to work 50-55 hours per week, rotating shifts, including weekends/holidays.
• Valid driver's license in good standing & access to reliable transportation.
• Consent to background screening.
• HS diploma or equivalent and required state/federal documents.
• Able to stand/walk for extended periods and lift up to 50 pounds.
• Proven ability to lead and manage a team in a fast-paced environment.
• Strong problem-solving, decision-making and customer-focused mindset.
• Commitment to procedures and a culture of food safety.

Responsibilities

• Oversee all restaurant operations and lead the management team.
• Drive sales, training, development, and profit growth.
• Manage P&L, costs and efficiencies across the restaurant.
• Create schedules, hire/train staff, and manage team relations.
• Ensure health/safety inspections and standards are met.

Skills

Leadership

People mgmt

Customer service

Problem solving

Communication

Time mgmt

Education

HS diploma or equivalent

Job description

Wendy's in Lincoln, ME seeks a General Manager to oversee all people and operations, modeling Wendy’s values daily. You’ll lead a district-aligned team, drive customer service, training, and profit growth, and manage the P&L to hit targets while ensuring safety and quality across the restaurant.

The role requires high-volume operations leadership, a HS diploma, and flexibility to work 50–55 hours weekly, including weekends. Competitive pay and bonuses accompany a strong leadership program.