Job Description

Position: Assistant Manager

Reports to: General Manager

Job Purpose

The Assistant Manager supports the General Manager in overseeing daily restaurant operations, ensuring all shifts run efficiently and safely. This role assists in managing and developing team members, maintaining high levels of customer service, enforcing food safety and compliance standards, and supporting the achievement of financial and operational targets. The Assistant Manager acts as the person in charge when the General Manager is not present.

Key Responsibilities

Leadership

• Support the General Manager in hiring, onboarding, training, motivating, and developing team members.
• Conduct shift-level coaching, performance feedback, and adherence to uniform and grooming standards.
• Uphold and model WKS Values: Integrity, Loyalty, Winning, Service, and Teamwork.
• Ensure proper shift staffing and deployment based on business needs.
• Assist with maintaining a positive, professional, and respectful work environment.

Operations Management

• Oversee shift operations, including opening/closing procedures, product preparation, safety protocols, and food safety standards.
• Ensure compliance with Wendy’s Critical Checklists, daily walk-throughs, and equipment checks.
• Execute inventory counts, product rotation, food quality standards, and waste control.
• Support ordering, receiving deliveries, and monitoring food and labor costs.
• Cover workstations and assist during busy periods, breaks, or staffing shortages.

Customer Service

• Ensure all customers receive accurate orders, friendly service, and fast, clean experiences.
• Monitor service times and take corrective action to meet WKS and Wendy’s service metrics: Friendliness, Accuracy, Cleanliness, Speed, and Taste.
• Resolve customer complaints and service issues professionally and promptly.
• Communicate clearly with customers, team members, and supervisors.

Financial Management

• Assist in monitoring daily sales, deposits, and cash handling accuracy.
• Support management of food, labor, and controllable costs.
• Use company reporting systems to understand financial performance and trends.
• Safely operate and reconcile the smart safe, POS tills, and other cash-handling tools.

Compliance

• Ensure compliance with all federal, state, and local laws and regulations.
• Enforce timekeeping accuracy and report any concerns to the General Manager or District Leader.
• Maintain required documentation, complete shift reports, and support safety and health standards.
• Promptly report claims of harassment, discrimination, retaliation, wage and hour issues, bullying, workplace violence, or other inappropriate behavior to leadership and HR.

Physical Requirements

• Standing and walking for extended periods (majority of the shift).
• Frequent reaching at shoulder level; occasional overhead reaching.
• Frequent bending, stooping, gripping, pinching, writing, and handling products or equipment.
• Lifting and carrying ranges:
• 0–10 lbs: Frequent
• 11–25 lbs: Occasional–Frequent
• 26–50 lbs: Occasional with assistance
• 51–75 lbs: Seldom; team-lift only
• Pushing/pulling 10–40 lbs of force occasionally (e.g., supply carts, trash bins).
• Use of headsets, monitors, POS systems, kitchen equipment, computers, and technology as permitted by state age requirements.

Work Environment

• Exposure to heat, burn hazards, hot equipment, cold storage areas, wet/slippery surfaces, and cleaning chemicals.
• Work performed in indoor and outdoor conditions, including drive-thru and lot areas.
• Fast-paced environment with frequent interruptions and direct customer interaction.

Cognitive Demands (ADA/FEHA-compliant)

• Ability to maintain attention and focus in a fast-paced environment.
• Ability to multitask and shift between priorities quickly.
• Ability to make timely decisions and resolve operational or customer issues.
• Ability to lead, supervise, coach, and direct employees during shifts.
• Ability to handle guest interactions and service recovery professionally.
• Ability to adapt to changing business needs, staffing levels, and equipment issues.
• Ability to maintain professional behavior during normal workplace stress.
• Ability to maintain regular and predictable attendance.

Experience Requirements

• Minimum 1–2 years of restaurant or retail supervisory experience required.
• Must be at least 18 years of age.
• High school diploma or equivalent required; college coursework preferred.
• Strong communication, leadership, and problem-solving skills.
• ServSafe certification required (or must obtain within the required timeframe).
• Proficiency with POS systems, cash handling, smart safe operation, and basic computer skills.
• Ability to work flexible hours, including nights, weekends, and holidays.
• Reliable transportation and willingness to work at nearby locations as needed.
• Ability to resolve customer issues promptly and professionally using company service methods.

This document describes the job and its traditional physical, cognitive, and environmental demands. It does not describe the abilities of any individual employee. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.