QUALIFICATIONS

To perform this job successfully, an individual must be able to perform

each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

KNOWLEDGE

 

Strong knowledge and understanding of restaurant operations, accounting, budgeting, and administrative procedures. Strong PC skills. Good supervisory, organizational and communication skills, including strong interviewing and recruitment skills.

 

EDUCATION and/or EXPERIENCE

College degree required; Minimum of five years’ experience in restaurant operations, multi-unit store management experience, preferred; or equivalent combination of education and experience.

 

WORK ENVIRONMENT

Minimal travel required (between assigned stores). Long periods of standing on feet without a break.

QUALIFICATIONS

 

To perform this job successfully, and individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

KNOWLEDGE AND ABILITY

 

• Ability to learn and apply Wendy’s operating systems and procedures
• Ability to learn and apply the Company policies and procedures
• Ability to learn and apply the Company Human Resources policies and procedures
• Knowledge and application of P&L analysis and corrective measures
• Knowledge and application of supervisory practices
• Knowledge and application of planning and budgeting
• Knowledge and application of interviewing practices
• Knowledge and application of Federal, State and Local employment laws
• Ability to satisfactorily complete recommended corporate training programs, including, but not limited to, WeLearn positional training, Wendy’s University and food safety

 

EDUCATION AND/OR EXPERIENCE

 

College degree and 3-4 years line operations experience in the restaurant industry; or equivalent combination of education and experience.

 

WORK ENVIRONMENT; PHYSICAL DEMANDS

 

In order to satisfactorily execute and meet the above accountabilities and key measurement criteria, the General Manager must perform managerial duties on site, in accordance with customary scheduling requirements for this position (including ability to work many different shifts and a minimum 50 hour workweek).  The position frequently requires working at a fast pace and may involve exposure to noise, heat, cold or other elements.  It is also necessary to use a headset to take orders, take direction or give direction.  General Managers may be required to transfer from one location to another as business needs dictate.  The General Manager position requires bending, kneeling, lifting and carrying (up to 25-50 pounds, as necessary), standing for long periods without a break, and ability to travel to other restaurants, Area Office or other designated locations, as necessary.  

 

DISCLAIMER

 

The above information has been designed to indicate the general nature and level of work performed by employees within this classification.  It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities and qualifications required of employees assigned to this job.