Project Manager - Restaurant Services

The Project Manager - Restaurant Services is responsible for managing, testing, implementing and integrating menu and non-menu initiatives into the Wendy’s system. They will lead cross-functional RSC and field operations team members in developing, communicating, monitoring and executing tactical plans for successful implementation of new products, systems, processes and procedures into the restaurants. This role reports directly to the Director of Operations Projects in Restaurant Services and is a development role that could serve as bench for other expanded roles in field operations or other functions.

• Leads evaluations, market visits, hands-on training sessions, and operational roundtable discussions to ensure operational procedures are effective, efficient and clearly defined for testing and/or national implementation.
• Provides ongoing support to the franchise community, company field leadership and field operations on inquiries and opportunities for existing or new project processes and procedures.
• Manages and supports multiple projects through all phases, starting with discovery/Innovation concept, and all the way through implementation/evaluation, as well as maintenance of business. Leads and/or supports cross-functional RSC team members to ensure successful testing, implementation and integration of new processes and procedures into the system.
• Completes all calendar management activities and executes all required weekly/monthly communication, while supervising and facilitating the development and execution of system conference calls and webinar meetings. Provides timely and appropriate updates to departmental leadership regarding project tasks, issues, milestones and overall timing.
• Develops and maintains quality deliverables, including detailed project plans, status reports, and steering committee and project team presentations. Supports implementation planning and communication strategies with both corporate and field stakeholders.

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• Natural capacity to quickly establish and build effective relationships across the organization
• Project management experience & proficiency in leading cross-functional teams through all phases of a project
• Bachelor's Degree is preferred (in business, restaurant/hospitality management, or a related field)
• 5+ years of restaurant operations experience including multi-level restaurant supervision
• Proven track record of analytical skills and problem solving that drives innovative solutions to complex situations through collaboration with a variety of cross functional stakeholders
• Established influencing, consulting and communication skills; has the ability to influence, engage and motivate people
• Strong business acumen, business maturity, organizing & planning, influence, visioning, constructive conflict skills, and experience with talent development

Education: High School Diploma/GED

Travel: 20%

Pay Range: $96,000 - $168,000 Annually

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