General Manager

You are applying for work with a franchisee of Wendys, not Wendys Corp. or any of its affiliates. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set their own wage and benefit programs that can vary among franchisees.

Position Type:Full Time (Exempt)

Reports to:District Manager

Percentage of travel:50%

Position Overview

In this role, you will manage the daily operations and staff of a Wendys restaurant, including the execution of all Company policies, procedures, programs, and systems. You will ensure achievement of all restaurant objectives while following all Company guidelines. You will ensure compliance with all federal, state, and local laws and ethical business practices. You will identify 5-Star talent and lead, interview, select, direct, train, develop, and coach all Team Trainers, Shift Managers, Assistant General Manager (location-dependent), and Crew Members in the restaurant. You will create and maintain an environment and culture of engaged employees thats inclusive, fun, and represents well the Company and its mission and values. You must be able to work and communicate effectively with your restaurant team, multi-unit managers, your fellow General Managers, and Company executive and support personnel.

Key Responsibilities

1 Maximizes restaurant sales goals versus budget and prior year, including participation in marketing programs. Evaluates restaurant performance at specified intervals using Company inspection forms and develops and implements appropriate plans to resolve unfavorable trends and enhance sales. Manages assigned restaurant requirements for new product rollouts/procedures. Ensures the protection of the Wendys and Saren Restaurants Brand and assets through restaurant compliance with Company operating policies and procedures. 30%

2 Trains, monitors, and reinforces food safety procedures to restaurant management and crew employees. Ensures all food safety procedures are executed according to Company policies and health/sanitation regulations, and takes corrective actions, as appropriate. 25%

3 Maximizes profit goals versus budget and prior year by managing food, labor, and paper costs and other controllable expenses. Develops and implements appropriate plans to resolve unfavorable trends and enhance profits. Works with the District Manager to establish restaurant priorities and develops and executes store plans, incorporating feedback from restaurant evaluations and customer feedback and implements action plans to improve restaurant ratings. Conducts regular manager meetings to communicate and reinforce priorities. Participates in the Company Weekly Huddle and encourages participation by all members of the restaurant team. 25%

4 Ensures a People Excellent culture through developing subordinates to maximize their contributions and future promotability and by the execution of the restaurants overall Human Resources programs. Executes proper training and development through current systems and practices. Ensures achievement of proper staffing levels. Utilizes ongoing system for the recruitment, development, recognition, and retention of restaurant management and crew. Prepares and conducts quality, timely performance feedback and performance appraisals for restaurant management and crew. Works with Companys designated Human Resources personnel to manage Speak out process at the restaurant level, ensuring expedient and appropriate resolution. 10%

5 Ensures continuous improvement of Quality, Service, and Cleanliness standards during all day parts, including the monitoring of food product quality. Appropriately leverages the relevant Core Systems to create highly satisfied experiences for every customer through all ordering and order fulfillment channels and implements timely corrective actions, as required. 10%

Decision-Making Authority

1 Analyze restaurant performance data (e.g., sales, food cost, SOS, VOC, etc.) to make recommendations regarding restaurant plans to address negative trends

2 Create manager and crew schedules and adjust as needed (e.g., calling or send home based on labor, performance, and forecast)

3 Analyze talent and staffing goals and make adjustments to ensure staffing goals are met. Analyze turnover trends, including 90-day turnover trends, and execute plans to maximize retention to Company target

4 Investigate and resolve customer complaints within the restaurant

5 Monitor service quality and make adjustments to positioning guidelines as necessary

6 Approval of expenditures within the established guidelines (e.g., labor %, product days on hand, etc.)

7 Takes corrective action related to customer service issues or poor performance of crew or subordinate managers

8 Identify talent and make recommendations for management succession planning

Qualifications

1 Education: Associates Degree and a minimum of three (3) years of line operations experience in the restaurant industry; or equivalent combination of education and experience. REQUIRED

2 Minimum five (5) years supervisory experience. PREFERRED

3 Must be at least 18 years of age. REQUIRED

4 Ability to learn apply Wendys operating systems and procedures, Saren Restaurants policies and procedures, and must have general knowledge of state and federal employment laws and apply Saren Restaurants Human Resources policies and procedures.

REQUIRED

5 Must be able to read, interpret, understand, and apply knowledge of P&L and take appropriate corrective measures. REQUIRED

6 Must have knowledge of and be apply to execute planning and budgeting, interviewing practices, and training and development practices. REQUIRED

7 Must be able to satisfactorily complete all training programs, knowledge tests, and performance evaluations, including but not limited to Wendys University curricula, ServSafe, and WeLearn positional training. REQUIRED

8 Must be able to accomplish all Key Responsibilities. Ability to work, concentrate, and perform duties accurately in a fast-paced environment that may involve noise and hot/cold temperatures or other elements. Must be able to stand for prolonged periods of time. Position requires the use of a headset. Frequent lifting and carrying (up to 25-50 pounds, as necessary) reaching, pushing, pulling, bending, kneeling, and stooping is involved. REQUIRED

9 Ability to multi-task while maintaining composure and giving sound advice and coaching/direction. Must be able to take feedback, give regular direction and feedback, work well in a team environment, and have a strong customer service orientation and focus. Must exhibit professionalism, composure, and discretion when expediting or resolving all customer-related concerns and issues. REQUIRED

10 Flexibility to work a 50-hour work week. Must be available to report to work promptly and regularly, and to work all day parts and days of the week. Must be willing and able to travel, and have reliable transportation, to Saren Restaurants corporate office in Yorkville, IL, to designated meeting spaces for occasional meetings, and up to one hour to other restaurants, as business needs dictate. REQUIRED

11 Must have and maintain ServSafe certification. REQUIRED

Pay Rate: $55,000