Restaurant GM: Lead Ops, People & Service Excellence

The Wendy's Company; Conway (AR); On-site; USD 55,000 - 75,000; Full time

Job summary

The Wendy's Company is seeking a General Manager to lead daily operations of a Wendy’s restaurant, ensuring top performance, quality, safety, staffing, cleanliness, and customer service. You will work with Assistant Managers, Shift Managers, and Crew under district leadership to set the restaurant's tone and culture.

Responsibilities include staffing, training, scheduling, inventory management, cash handling, food safety checks, and maintaining brand standards while driving profitability and

Qualifications

• Ability to read, analyze, create and interpret general business memos and documents.
• Excellent written, verbal and group communication skills.
• Proficiency with Word and Excel; ability to learn additional software.
• Managerial, supervisory, leadership, and customer service experience.

Responsibilities

• Manage the daily activities of an assigned restaurant.
• Direct, train and supervise staff; uphold Wendy’s expectations.
• Recruit, interview, hire, promote, discipline, and terminate staff.
• Supervise and help prepare food meeting brand standards.
• Resolve customer complaints and report issues to supervisors.
• Ensure opening/closing on time.
• Maintain a clean restaurant meeting company standards.
• Follow proper cash procedures; maintain financial controls.
• Foster a safe working environment compliant with policies and law.
• Perform admin duties: schedules, orders, inventory, food safety checks, maintenance requests.

Skills

Communication

Analytical skills

Problem solving

Decision making

MS Word

MS Excel

Management experience

Customer service

Education

High school diploma or GED

Job description

The Wendy's Company is seeking a General Manager to lead daily operations of a Wendy’s restaurant, ensuring top performance, quality, safety, staffing, cleanliness, and customer service. You will work with Assistant Managers, Shift Managers, and Crew under district leadership to set the restaurant's tone and culture.

Responsibilities include staffing, training, scheduling, inventory management, cash handling, food safety checks, and maintaining brand standards while driving profitability and