If you have proven restaurant management experience, read on!
(sit down, fast/casual or quick service)
- Are you working in a system where you don’t have a say?
- Are you expected to “get the job done” but don’t have the tools or the budget to make it happen?
- Are you given the responsibility but none of the authority?
- Do you love the restaurant business but don’t have a life?
- Do your family and friends forget what you look like?
- Are you exhausted from being forced to work 6 or 7 days a week; closing many nights?
- Is your company raking in the dollars but none of it lands in your pocket?
Have a career and still have a life.
Have the flexibility to organize your hours to address your needs.
Feel free to express your opinion; know the “whys behind the strategy”.
Meet regularly with your peers and owners for challenging leadership development.
Learn more than how to run a restaurant; learn how to run a business and important life lessons.
Receive knowledgeable, experienced support on every level from the owner, area partners,
regional support staff and on-site bookkeepers.
Have the freedom to make mistakes.
Pick up the phone and call whenever you need help.
Have the budget to hire the assistant managers you need.
Lead a restaurant management team with the power to say “yes” and do the right thing.
Money - competitive base pay.
More money – quarterly bonuses.
Even more money – share in the profits.
Well rounded benefits from day one.
Have a sense of ownership in an award winning franchise.
Work towards a proprietorship.
Succeed like never before.
BC Southern Interior Lifestyle: sun soaked beaches, warm lakes, skiing & snow boarding.
What we are looking for from you:
Customer Focused: You know that satisfied customers, day in and day out, are the true measure of our operation.
Experienced Leadership: You love the restaurant business and you know what needs to be done.
Focused: You know how to set priorities and you don’t get distracted.
Performance based: You don’t talk about it; you do it. You are not satisfied at being good at what you do; you want to be great. You are motivated and know how to motivate.
Team Oriented: You can put your ego aside. You know a team will take you farther and faster.
Grow Winners: Recruiting, coaching, empowering, motivating and removing obstacles to success.
Detail Oriented: You see the big picture but you know success is in the details.
Passion: Difficult to measure, you have it or you don’t.
Wise: You’re not just smart. You have knowledge and know how and when to share it and apply it.
We … are winners. (If it's true, we aren't bragging!)
- Franchise owner inducted into the “Wendy’s Hall of Fame”
- “Best Wendy’s Franchise Organization” Worldwide Award
- “Best Wendy’s Franchise Organization” Canadian Award (twice)
- “Wendy’s Diamond Marketing” Worldwide Award (three times)
- “Best Wendy’s Restaurant” Canadian Award (twice)
- “Best Wendy’s Restaurant” Canadian Finalist (four times)
… are serious about our food and picky about our people. |
Brent H., General Manager, previously manager with Burger King ® says:
“I’ve been around the food business so I knew Inland Restaurants had a good reputation. The deciding factor for me was that they respect that we have families and a life outside of Wendy’s. When you prove that you can run a restaurant, you earn a great deal of flexibility and freedom. They make it easy for us to succeed, it’s black and white with no grey areas expectation wise. They have an open door policy and offer huge support. Passion for the customer: a lot of other companies preached this but do not deliver. My passion for the customer and business is easier to deliver when the company shares the same passion.”
Samantha T., General Manager,
previously manager with Mark ’s ® says:
“I like having the responsibility of the restaurant, both good and bad. You are given the freedom to run the restaurant your way. Yes, there are systems in place but my influence is felt throughout. All the resources are given to you; it’s up to you whether or not you make the most of them. While other QSR’s are cutting back, Inland Restaurants is willing to put more and more into the restaurants to get to the level where we want to be. We do not compromise on our food and labour if it means serving the customer better. You can go to school to learn management but this is the best way to learn – hands on. I’m learning every day. As a group of general managers, we are encouraged to solve problems together. The support is there for us. Inland Restaurants is at the top when it comes to the standards for service and product. We may look the same but we aren’t. ”
Joe P., General Manager, previously manager with McDonald’s ® & Denny’s ® says:
“Previously, I found corporate store style to be very strict and tight; they don’t have the same customer service any more. It’s all about the numbers. During my Wendy’s interview, I asked “What is your philosophy; what is your number one priority?”. Lots of people talk about cost controls but that didn’t come up. It was all about customer awareness and taking care of them.”
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