STATEMENT OF PURPOSE
To manage the daily operations and staff of a Wendy's restaurant, including the execution of all Company policies, procedures, programs and systems.
Ensures achievement of all restaurant objectives while following all Company guidelines. Ensures compliance with all federal, state and local laws and ethical business practices.
Leads, interviews, selects, directs, trains and develops all Shift Supervisors, Restaurant Managers and Crew Members in the restaurant.
Creates and maintains an environment and culture of engaged employees. The General Manager must also be able to work and communicate effectively with store team, including Restaurant Managers, Shift Supervisors and Crew Members.
ESSENTIAL FUNCTIONS
The General Manager must be able to perform each essential function satisfactorily. Wendy’s will, upon request, provide reasonable accommodation in accordance with the ADA to the known physical or mental limitations of an otherwise qualified employee or applicant with a disability, unless to do so would cause the Company an undue hardship.
The General Manager must be able to perform each the following essential functions :
- Must be able to come to work promptly and regularly
- Must be able to take and provide direction and work well with others
- Must be able to work in a fast paced environment and accomplish multiple tasks within established timeframes
- Must be able to stand much of the work day
- Must be able to concentrate and perform duties accurately
- Must be able to react to change productively and handle other tasks as assigned
- Must be able to perform the Accountabilities and Key Measurement Criteria
- Must be able to fulfill the Knowledge and Ability Section
- Must be able to perform as stated in the Work Environment; Physical Demands Section
The Wendy’s Story
First of all, yes, Wendy is a real person. And a pretty special one, being the daughter of our founder Dave Thomas. Today, she is one of the most involved and successful franchise owners in the Wendy’s enterprise.
We think Dave would be proud. Back in 1969, he looked around at all other hamburger joints and was like, Nah. People deserve better.
At the time, other quick-service restaurants were using frozen beef and mass-producing food. Not Dave. His approach of serving fresh, made-to-order hamburgers changed the game.
And his can’t-stop-won’t-stop commitment to making customers happy drives everything we do today.
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