Company Description Wendy’s was founded in 1969 in Columbus, Ohio, and built on the promise that “Quality Is Our Recipe®,” a principle that continues to guide the brand today. The company is known for its made-to-order square hamburgers made with fresh, never frozen beef*, as well as freshly prepared salads and signature items like chili, baked potatoes, and Frosty® desserts. The Wendy’s Company (Nasdaq: WEN) focuses on doing the right thing and making a positive impact, notably through its support of the Dave Thomas Foundation for Adoption® and the Wendy’s Wonderful Kids® program. Together with its franchisees, Wendy’s operates more than 7,000 restaurants worldwide and employs hundreds of thousands of people, working toward a vision of becoming the world’s most thriving and beloved restaurant brand. More information is available at wendys.com, the Square Deal™ blog, and on social channels including X, Instagram, and Facebook.
Role Description The District Manager is a full-time, on-site leadership role based in Calgary, AB, responsible for overseeing restaurant operations across multiple locations within the district. This role includes leading and coaching General Managers, ensuring consistent execution of brand standards, and driving operational excellence in areas such as food quality, guest service, cleanliness, and safety. The District Manager monitors business performance, reviews financial reports, manages budgets, and implements action plans to improve sales, profitability, and key performance metrics. Daily responsibilities include conducting restaurant visits, supporting staffing and training initiatives, reinforcing compliance with company policies and regulatory requirements, and fostering an inclusive, high-performance culture. The District Manager also partners with corporate and franchise leadership to support local marketing efforts, implement new programs, and contribute to long-term growth of the Wendy’s brand in the region.
Qualifications
- Experience in multi-unit restaurant or retail management, with demonstrated ability to lead and develop managers and teams across several locations.
- Strong operations and business skills, including proficiency in analyzing financial reports, managing budgets, and driving sales and profitability.
- Background in guest service and quality assurance, with a focus on delivering consistent, high-quality experiences and maintaining food safety and cleanliness standards.
- Effective leadership, communication, and coaching skills, including performance management, conflict resolution, and building an inclusive, collaborative work environment.
- Organizational and problem-solving abilities, including prioritizing multiple demands, managing change, and implementing process improvements.
- Familiarity with local labor regulations, health and safety requirements, and company policies relevant to restaurant operations.
- Proficiency with common business and restaurant management systems, such as POS platforms, scheduling tools, and productivity software (e.g., Excel, email, reporting tools