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 opening and closing, quality and service monitoring, labor and food-cost controls, training and cross-training, cash and banking procedures, safety compliance, and handling performance and discipline issues. 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.
