General Manager

Position Title : General Manager

Position Code : 0650

Department : Operations

FLSA Status : Exempt

Effective Date : 1 / 1 / 2011

Reports To : District Manager

Job Grade : 020

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

ACCOUNTABILITIES AND KEY MEASUREMENT CRITERIA

KEY MEASUREMENT CRITERIA :

In order to achieve consistency throughout our system as we measure and evaluate performance, the measurement criteria following each accountability should be

considered and evaluated. The actual results as well as the methods and processes

used to obtain the results should be assessed. It is also appropriate to consider the

leadership, management and subordinate development as you measure the attainment of each of the accountabilities. The Key Measurement Criteria should not be viewed as the only factors to evaluate, as there are normally additional items that relate to a specific individual or market.

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

KEY MEASUREMENT CRITERIA :

2.Maximizes store sales goals versus budget and prior year, including participation in marketing programs. Develops and implements appropriate plans to resolve unfavorable trends and enhance sales. Manages assigned store requirements for new product rollouts / procedures.

KEY MEASUREMENT CRITERIA :

3. Maximizes profit goals versus budget and prior year. Manages food, labor and paper costs and other controllable expenses. Develops and implements appropriate plans to resolve unfavorable trends and enhance profits.

KEY MEASUREMENT CRITERIA :

4.Ensures the continual improvement of Quality, Service and Cleanliness standards on all day parts, including the monitoring of food product quality. Ensures total store "Service Excellence", including "Customer Courtesy", standards are met; implements corrective actions, as required.

KEY MEASUREMENT CRITERIA

5.Develops subordinates to maximize their contributions and future promotability. Executes proper training and development through established systems and practices.

KEY MEASUREMENT CRITERIA

6. Ensures People Excellence culture through the execution of the restaurant's overall Human Resources programs. Ensures achievement of proper staffing levels. Utilizes ongoing system for the recruitment, development, recognition and retention of store management and crew. Prepares and conducts quality, timely performance feedback and performance appraisals for store management. Provides quality, timely performance feedback and performance appraisals for crew. Works with local HR staff to manage Speak Out process at store level, ensuring expedient and appropriate resolution.

KEY MEASUREMENT CRITERIA

7. Ensures store compliance with Company operating policies and procedures. Works with District Manager to establish store priorities, and develops and executes store plans. Informally evaluates store performance, receives and incorporates feedback from store inspections, and implements action plans to improve store ratings. Conducts regular managers' meetings to communicate and reinforce priorities.

KEY MEASUREMENT CRITERIA

8.Ensures protection of Wendy's brand and assets through store compliance with Company policies and procedures. Evaluates store performance at specified intervals using Company inspection form; coaches and retrains managers as required.

KEY MEASUREMENT CRITERIA

9. Performs other job-related duties as may be assigned or required.

KEY MEASUREMENT CRITERIA

(This accountability should be left blank unless a specific program, activity, or contribution resulted which is not addressed by a previous accountability.)

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 AND ABILITY

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, e.g. the bank. Specific job functions, equipment use, physical and mental demands, and industrial conditions are detailed in the Operations Functional Analysis of Essentials (see Wendy's Operations Standards Manual).

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.