The 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.
People Management: 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.
Financial Management: 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 Management: 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
Key Skills & Requirements
apply via Snagajob or apply online via work4wingstop.com