Assistant Manager

Wendy's is hiring for Assistant Manager

The Assistant Manager at Wendy's plays a key role in supporting the General Manager in overseeing the daily operations of the restaurant. This role involves leading the team, ensuring high standards of customer service, and helping to drive sales and profitability. The Assistant Manager must be an effective leader, capable of managing staff and operations efficiently.

Key Responsibilities:

1. Team Leadership:

• Assist the General Manager in recruiting, training, and supervising staff.
• Provide ongoing coaching and development to team members.
• Lead by example to create a positive work environment and motivate the team.

2. Operational Management:

• Ensure adherence to Wendy's policies, procedures, and operational standards.
• Oversee restaurant operations during assigned shifts, including opening and closing procedures.
• Maintain food quality and safety standards, ensuring all health and sanitation regulations are followed.

3. Customer Service:

• Ensure exceptional customer service by addressing and resolving customer complaints promptly.
• Monitor customer feedback and implement improvements to enhance customer satisfaction.
• Foster a welcoming and friendly atmosphere for customers.

4. Financial Management:

• Assist in managing financial performance, including sales, profit margins, and cost control.
• Monitor and manage inventory levels, ordering supplies as needed.
• Help prepare financial reports and contribute to budget planning.

5. Sales and Marketing:

• Support local marketing initiatives and promotions to drive sales.
• Analyze sales data to identify opportunities for growth and improvement.
• Implement strategies to increase restaurant traffic and sales.

6. Compliance and Safety:

• Ensure compliance with all health, safety, and sanitation regulations.
• Conduct regular safety inspections and address any identified issues.
• Maintain a safe and secure environment for employees and customers.

Qualifications:

• Proven experience in a supervisory or managerial role in the food service industry.
• Strong leadership, communication, and interpersonal skills.
• Ability to manage and motivate a diverse team.
• Excellent organizational and multitasking abilities.
• Basic financial acumen and experience in cost control and budget management.
• Ability to work in a fast-paced environment and handle pressure.
• Knowledge of health, safety, and sanitation regulations.

Education: High school diploma or equivalent; additional education in business or hospitality management is a plus.

Physical Requirements:

• Ability to stand, walk, and move around the restaurant for extended periods.
• Ability to lift and carry items up to 50 pounds.

Working Conditions: Availability to work flexible hours, including nights, weekends, and holidays, as needed.

Compensation:

• Competitive salary and performance-based incentives.
• Benefits package including health insurance, retirement plans, and paid time off.