Restaurant Manager: Lead Teams & Drive Profits

Carlisle Corporation; Roswell (GA); On-site; USD 45,000 - 65,000; Full time

Job summary

Carlisle Corporation, a Wendy’s franchisee, seeks a Restaurant Manager to support the General Manager by coaching the team and sustaining a fun, respectful work environment. You’ll hire, train, and develop crew, schedule effectively, and ensure compliance with policies and legal requirements while maximizing profitability and customer satisfaction.

You will lead daily operations, monitor labor and food costs, and maintain high standards of service, quality, and cleanliness across shifts,

Qualifications

• Coaching the team and developing staff
• Effective scheduling to place the right people
• Lead, interview, train and develop crew
• Understand and implement Wendy’s policies and standards
• Ability to manage shifts and meet Q.S.C. goals

Responsibilities

• Manage labor costs by evaluating labor needs against projected sales
• Oversee staffing and hiring; set up interviews and reference checks
• Monitor product quality and service times; train crew in customer courtesy
• Maintain restaurant cleanliness and follow cleaning plans
• Train crew in new products and onboarding of new managers
• Follow procedures to control inventory, cash, and equipment
• Maintain standards and procedures with leadership guidance
• Perform administrative duties and crew scheduling
• Ensure health and safety compliance and proper incident reporting
• Move and inspect supplies; ensure high-quality service and teamwork

Skills

Coaching

Scheduling

Leadership

Customer service

Education

College degree or equivalent

Job description

Carlisle Corporation, a Wendy’s franchisee, seeks a Restaurant Manager to support the General Manager by coaching the team and sustaining a fun, respectful work environment. You’ll hire, train, and develop crew, schedule effectively, and ensure compliance with policies and legal requirements while maximizing profitability and customer satisfaction.

You will lead daily operations, monitor labor and food costs, and maintain high standards of service, quality, and cleanliness across shifts,