Assistant General Manager - Frisco

Wingstop Restaurants Inc.; Frisco (TX); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Bonuses

Growth opportunities

Benefits

Job summary

Wingstop Restaurants Inc. is looking for a General Manager or Assistant General Manager in Frisco, Texas. The ideal candidate will provide strategic and tactical leadership, ensuring operational excellence and team development.

Responsibilities include managing staffing, financial oversight, and maintaining high operational standards. Must possess strong leadership, communication, and interpersonal skills, along with 2+ years of supervisory experience in food service.

The position offers comprehensive benefits and opportunities for career advancement.

Qualifications

• Minimum of 2 years previous food service or restaurant supervisory experience required.
• Proficiency in analyzing profit and loss statements.
• Ability to work 50-60 hours per week including weekends and holidays.

Responsibilities

• Manage staffing and create schedules to meet sales volume.
• Perform financial audits and develop business plans.
• Maintain operational standards and compliance with company policies.

Skills

Leadership skills

Financial analysis

Conflict resolution

Communication skills

People management

Education

High School Diploma or GED

Some College preferred

Tools

Microsoft Office (Word, Excel, Outlook)

Job description

Purpose of the Role

Find your Flavor! Wingstop has great management opportunities and are looking to add leaders with entrepreneurial and goal achievers. We offer great bonuses, benefits, growth opportunities and career development paths.

The ideal leader holds the role as General Manager or Assistant General Manager providing 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. Must hire, train and develop team members that share the Wingstop mission to Serve the World Flavor. Convey the Wingstop culture to his/her crew and be a creative team player who is passionate about hard work, having fun, and demonstrating sincere dedication to the success of the brand.

Essential Duties and Responsibilities

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; build sales, control labor and food costs; meet 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.

Additional Requirements

• 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.

Qualifications

• Minimum of 2 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 50–60 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.
• Ambassador and representative of the culture of the brand and the mission to Serve the World Flavor.