GM

Job description

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.

Minimum of High School Diploma or GED required, some College preferred

Must be 18 years of age or older

Proficient in Microsoft Office (Word, Excel, Outlook) and able to adapt to new systems quickly

Minimum of 3 plus years of previous food service, retail or restaurant supervisory experience

Proficiency in analyzing profit and loss statements and overall financial performance of restaurant

Demonstrated ability in recruiting and selecting team members

Knowledge of Labor Laws Strong written and verbal communication skills Initiative and assertiveness

Strong interpersonal skills and conflict resolution skills

Strong leadership skills and ability to manage, train, develop and motivate a diverse crew that is highly engaged

Passionate about hospitality and serving the guest

Ability/flexibility to work 45 hours per week including mornings, evenings, weekends and/or holidays

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

Willingness to work together with District Managers, Directors of Operations and Administrative staff

Responsibilities

The General Manager provides strategic and tactical leadership for their restaurant

This leader must maintain operations and drive results in his/her restaurant through people development, positive Guest experience, cost control, and sales/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 Way culture to his/her team and be a creative team player who is passionate about hard work, having fun, and demonstrating sincere dedication to the success of the brand

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