Description
The role supervises Wendy's restaurant operations during non-service hours and provides work direction to crew members during service hours when managers are absent. Responsibilities include overseeing opening and closing activities, addressing performance issues, monitoring food quality and service efficiency, controlling labor and food costs, assisting with training, maintaining cash and safety controls, and ensuring compliance with operational procedures. The position requires a high school diploma or equivalent, at least one year of restaurant industry experience, and the ability to be at least 18 years old.
