The Assistant General Manager provides strategic and tactical leadership for their restaurant.
This manager must maintain operations and drive results in his/her restaurant, through people development, sales and profit growth.
The General Manager must hire, train and develop team members that share the Wingstop mission to Serve the World Flavor.
The General Manager must convey the Wingstop culture to his/her crew and be a creative team player who is passionate about hard work, about having fun, and demonstrating sincere dedication to the success of the brand.
Key Duties & Responsibilities:
Provide services that are above and beyond for guest satisfaction and retention.
Inspire in employees passion, great enthusiasm and high energy for guest satisfaction.
Taking responsibility for the business performance of the restaurant.
Preparing reports at the end of the shift/week, including labor control, food & beverage control and sales.
Managing staff and providing them with feedback.
Manage guest relations and resolve complaints.
Ensuring that all employees adhere to the company's uniform standards.
Recruiting, training and motivating staff.
Organizing and supervising the shifts of kitchen, service and cleaning tasks.
Maintaining high standards of quality control, hygiene, and health and safety.
Checking stock levels and ordering supplies.
Ensure proper cash and credit card handling procedures are being followed.
Helping in any area of the restaurant when circumstances dictate.
Responsible for staffing the restaurant timely and efficiently with carefully selected team.
Ensure the restaurant environment is safe at all times for both team members and guests;
oversee the correct facilitation of the orientation and onboarding process and ensure it is being executed properly;
write and implement or monitor shift leader development and performance plans;
ensure performance plans are written and executed as needed;
make all final hire and separation decisions for restaurant and ensure proper procedures are followed in regards to hiring, promotions and separations.
Create team member schedules to ensure proper staffing levels for expected sale volumes, while taking team member availability, payroll and overtime costs into consideration;
own the performance of the entire team;
create the culture in the restaurant through respect, recognition and reward.
Audit all facets of operations, deliver feedback and develop solutions to facilitate improvements; have complete understanding of budget and cost trends that impact operations; create a business plan; perform financial analysis; control cash, property, product and equipment; builds sales, control labor and food costs; meets all targets set by Operations Leadership; set aggressive goals to drive business metrics Operations
Maintain operational standards and requirements in the restaurant;
identify and communicate maintenance problems to the Facilities Department;
maintain all facilities to Wingstop’s company standards;
ensure communication is passed across organization from the District Manager to every team member in the restaurant.
Use Company provided tools to coach,
mentor and develop team members to ensure a high performing restaurant team;
leverage the support of the Restaurant Support Center;
ensure all risk management issues are in compliance with company standards
• Minimum of High School Diploma or GED required, some College preferred Evaluates the operational performance of his/her restaurant;
supports senior leadership team in meeting and exceeding operational standards and goals.
Works with Senior Leadership, Shift Leaders, Trainers, Human Resources and other partners to manage team member performance and professional development.
Engage in clear, consistent communication with senior leadership and restaurant team on a frequent basis.
Responsible for reporting on all metrics and results. Accomplishes company goals by accepting ownership for accomplishing new and different job responsibilities; explores opportunities to add value to job accomplishments.
Key Skills & Requirements Ability to handle numerous job duties essential to running a restaurant.
Highly competent in the key areas of responsibility, which include labor cost management, marketing, performance management, restaurant operations, results reporting and customer care.
Demonstrated management experience as a General Manager for 3+ years.
Superior leadership, organizational and time management skills.
Possess a confident and professional demeanor. Inspires trust, models best practices and cultivates morale and teamwork amongst team members.
Must be a “leader of leaders.” Proactive problem-solver and decision-maker. Must thoroughly understand the importance of good hygiene and food handling practices. A.General Managers will be expected to earn a Food Safety Manager Certification.
Flexible schedule required; must be available days, nights, weekends, and holidays.
Must be able to work 10 hour-plus shifts, with extensive standing/walking.
Ability/flexibility to work 50 – 60 hours per week Proficient in Microsoft Office (Word, Excel, Outlook) and able to adapt to new systems quickly Proficient in reading, writing, and sending emails with attachments through Gmail or YahooMail.
Knowledge of Labor Laws Strong written and verbal communication skills Strong leadership skills and ability to manage, train, develop and motivate a diverse crew that is highly engaged Ability to problem solve Ability to accept feedback and willingness to improve Ability to set goals, create action plans, and implement those plans Ability to measure performance, subjectively and objectively Cultivate attractive culture within the restaurant Ambassador and representative of the culture of the brand and the mission to Serve the World Flavor Must be 18 years or older Perks: Competitive Pay Bonus Program Training Incentives Advancement Opportunities Meal Allowance Comfortable Uniforms Brand: Wingstop
Job Type: Full-time
Salary: $37,000.00 to $42,000.00 /year