Frequency, nature, and resolution of customer complaints; identification of trends developing
Leadership and direction, including coaching, support, and education, to District Managers in
Creation of a productive and motivating workplace environment through role-modeling, goal setting,
Development of annual sales and budget forecasts
effective management and evaluation of QSC and other related programs in the Area. Achieves
Oversees utilization of WeLearn system
Execution (quantity and quality) of restaurant visits
coaching, and providing training and development to Area staff
2. Maximizes Area profit objectives and provides leadership and direction to subordinates forachievement of their assigned territory profit objectives. Working closely with office
Management of cash control program, POS targets and risk management targets
6. Manages the effective development and utilization of the Area's human resources; achieves
Provides proper store management training and development using established systems and
Models food safety culture during restaurant visits
from customer complaints, and development of action plan to address trends5. Participates in the development of, and manages the implementation of, the Area's
staffing, turnover and affirmative action goals. Ensures the diversity of management work force
Attendance of Area management to training classes and completion of training assignments
Ongoing review of personal development plans8. Participates in the Area's planning process, including the development and implementation of the Area's
Development and execution of short and long-term action plans to maximize sales, including
4. Ensures total restaurant “Speed the Wendy’s Way” and “Customer Courtesy” through the
Execution of Safety and Security policies as they relate to risk and casualty claim loss
Execution of Quality, Service, Cleanliness and “Customer Courtesy” standards on all day parts and in
Management of food, paper, labor, overhead and other controllable costs
Education, development and coaching of District Managers in sales building techniques
follow all Wendy’s policies and procedures and federal, state, and local employment laws
3. Maximizes area sales objectives versus budget and prior year and provides leadership
marketing plan and monitors market conditions to maximize sales opportunities and minimize
Development and execution of Area Business Plan to support CMC Business Plan
Development of bench strength at every level, as measured by internal promotions vs. external hires
7. Develop subordinates to maximize their contributions and future promotability.
the Area, working closely with the office resources. Assures adherence to all federal, state, and
1. Ensures all food safety procedures are executed according to Company
Development and execution of personal development plans for DMs and restaurant
Execution of new product rollouts
Development and management of Capital Budget Plan
Management of acquisitions/dispositions, if applicable
Establishment of community presence and goodwill for the Wendy’s Brand
Execution of national and local marketing programs
Execution of Company systems and operating procedures
productivity. Manages the performance management and Human Resources planning processes in
Directs daily operations of the Area to achieve profit, sales, customer satisfaction, marketing, and human
A college degree preferred or equivalent operational experience; and 7 - 8 years of restaurant operations management
Continual improvement in FSA, WDRV , VOC and other restaurant performance indicators
Current Food Safety certification, themselves, and management staff via ServSafe
Consistency of external hires versus internal promotions
Number of STWW certified restaurant; number of "Training Restaurants" certified
Participation in DMA planning and leadership
EDUCATION and/or EXPERIENCE
Comparable area sales performance versus budget and prior year
Dishwashing, sanitizing and proper drying
Number of certified STWW & training locations versus goals
Proper escalation of employee issues
Computer experience required.
Excellent communication, organization, and management skills.
Consistent message to customer (e.g., POP, reader boards, menu boards & merchandizing schematics)
Strong knowledge of restaurant operations, Company policies and procedures, and the financial, marketing, training, and
profit building and cost management techniques
Training and Execution of all food safety procedures
FSA scores
including Shift Manager. Perpetuates People Excellence culture that maximizes motivation and
experience, including experience in managing multi-location operations; or equivalent combination of education and experience
Quality of content, and percent of on-time reviews for DMs, GMs, AGMs, Shift Managers
QSC goals.
Proactive identification by Area and District management of opportunities to enhance profits, and
Effectiveness of Area's marketing plan
Proactive identification of opportunities to enhance visibility, respond to competitive activity,
Health Department evaluation results tracked; critical items escalated immediately
down restaurants
Cooked and raw product
Late night sales $ & %
Transaction growth %
Food Safety Walk throughs
Breakfast sales $ & %
Total restaurant cleaning systems