District Manager

Jamba; San Bernardino (CA); On-site; USD 90,000 - 130,000; Full time

Job summary

Wingstop Restaurants is seeking a District Manager to lead multiple locations, drive sales and profitability, and ensure high standards of food quality, service and compliance. The role requires coaching General Managers, supervising staff, and delivering a positive guest experience across the region.

The position emphasizes leadership, accountability, and execution of operational plans, with focus on safety, sanitation and adherence to regulatory guidelines in a fast-paced environment.

Qualifications

• Guest service mindset and a calm, tactful demeanor under pressure.
• Able to manage multiple projects and timelines with urgency and follow-through.
• Organized, detail-oriented and committed to continuous improvement.

Responsibilities

• Partner with General Managers to run an excellent operation and maintain professional demeanor.
• Ensure profitable operations and adherence to sales, pricing and wage guidelines.
• Coach store managers, monitor performance, and recruit restaurant staff as needed.
• Ensure cleanliness, safety and staffing standards are maintained across restaurants.

Skills

Guest service mentality

Calm demeanor

Project management

Organized

Strong work ethic

Restaurant experience

Attendance reliability

Driver's license

18+ years old

Tools

Aloha

NBO

Job description

Job description

Job description

The District Manager provides leadership, oversees the staff, and assistance to General Manager in order to achieve short and long-term company objectives. This position is critical to Wingstop Restaurants; the District Manager has to ensure all the restaurants in their region comply with local, state and federal regulations and OSHA guidelines. The District Manager contributes to the success of Wingstop through the direction and control of restaurant operations to ensure a positive guest experience and company profitability, direct the operation of the restaurant, attain sales and profit objectives, maintain the highest standards of food quality, service, cleanliness, safety and sanitation by directing and supervising managers and team members.

Physical Requirements

Standing/Walking: Remaining on one’s feet in an upright position at a workstation or moving about in a work area.

Carrying: Moving an object usually by holding it in hands or arms, or on shoulders.

Lifting: Raising an object from one level to another with hands or arms and/or shoulders, back and legs

Pushing/Pulling: Exerting force upon an object so that object moves away from/towards the force.

Stooping; Bending body downward and forward by bending spine at waist.

Bending: Bending knees to come to rest on knees or knee.

Reaching; Extending hands or arms in any direction.

Handling; Seizing, holding, grasping, turning or otherwise performing precision work with hands.

Bending/Twisting: Continual intermittent twisting of the spine.

Talking: Expressing or exchanging ideas by means of the spoken work.

Hearing: Receiving detailed information through oral communication.

Vision: Clarity of vision at near or far distances.

Computer usage or other special equipment operated.

Essential Skills

Guest service mentality; has a genuine desire to serve the customer

Maintains a calm, tactful demeanor when dealing with difficult situations

Manages multiple projects and timelines with a sense of urgency and follow through

Well organized and detail oriented

Ongoing learner; exhibits insatiable curiosity and an interest in self improvement

Has an outgoing personality

Strong work ethic

Has restaurant industry experience

Maintains regular and predictable attendance

Must have a valid U.S. Driver’s license

Must be 18+ years old

Other duties as assigned

Team Focus

Brings problems to the attention of the supervisor; is willing to ask for help.

Identifies and introduces new ideas and solutions to create efficiency in the operation.

Represents the brand and department in a professional and polished manner at all times.

Essential Duties and Responsibilities

Partners with General Managers and staff to run an excellent operation, showing leadership, be a team player, maintain a professional demeanor and help crew members meet the standards for quality customer service

Provide the necessary counsel and assistance to ensure managers’ establish business plans to help keep restaurants profitable

Ensure the company is making a profit by following guidelines for sales growth, food prices and employee wages

Responsible for undergoing further training as well as training the staff. Training covers not just the scope of the restaurant's operations but also personal development

Coaches store managers how to handle progressive discipline, termination issues and employee development opportunities in both one on one and group training sessions

Ensure appropriate cleanliness, sanitation, safety and staffing standards are maintained

Continually evaluate and react to performance issues and actively recruit restaurant staff candidates

Ensures that all restaurants maintain a Theoretical to Actual COGS variance of less than 2%

Ensures that labor standards are followed in all restaurants and scheduled to actual labor stays within 2% variance

Familiar with Aloha and NBO

Any other responsibilities as assigned by the DirectorofOperations

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