General Manager

Hunter Super Techs - TurnPoint; Brunswick (OH); On-site; USD 50,000 - 55,000; Full time

Job summary

Wingstop is seeking a General Manager in the Brunswick area to lead restaurant operations, drive sales and manage profitability. You will hire, train and develop a high-performing team, promote Wingstop culture, and ensure exceptional guest experiences.

The role requires 50–60 hour weeks, strong leadership, and a hands-on approach to operations, with a focus on hospitality and service excellence.

Qualifications

• Minimum of 5+ years of supervision in food service, retail or restaurant settings.
• Strong ability to analyze performance metrics and drive results.
• Proven leadership and team-building capabilities to develop a diverse crew.

Responsibilities

• Staff the restaurant efficiently with qualified team members and manage onboarding.
• Control labor and food costs, and monitor budget adherence to meet targets.
• Coach and mentor team, ensuring Wingstop culture and standards are upheld.

Skills

Leadership

Communication

Problem solving

Coaching/Training

Team development

Guest service

Time management

Adaptability

Education

High School Diploma or GED

Some College preferred

Tools

Microsoft Office

Job description

PURPOSE OF THE ROLE:The General Manager provides strategic and tactical leadership for their restaurant. This manager mustmaintain operations and drive results in his/her restaurant, through people development, sales and profitgrowth. The General Manager must hire, train and develop team members that share the Wingstopmission to Serve the World Flavor. The General Manager must convey the Wingstop culture to his/hercrew and be a creative team player who is passionate about hard work, about having fun, anddemonstrating sincere dedication to the success of the brand.Pay: $50 - $55k plus bonusESSENTIAL DUTIES AND RESPONSIBILITIES:People Management: Responsible for staffing the restaurant timely and efficiently with carefully selectedteam. Ensure the restaurant environment is safe at all times for both team members and guests; overseethe 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 performanceplans are written and executed as needed; make all final hire and separation decisions for restaurant andensure proper procedures are followed in regards to hiring, promotions and separations. Create teammember schedules to ensure proper staffing levels for expected sale volumes, while taking team memberavailability, payroll and overtime costs into consideration; own the performance of the entire team; createthe culture in the restaurant through respect, recognition and reward.Financial Management: Audit all facets of operations, deliver feedback and develop solutions to facilitateimprovements; have complete understanding of budget and cost trends that impact operations; create abusiness 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 drivebusiness metricsOperations Management: Maintain operational standards and requirements in the restaurant; identifyand communicate maintenance problems to the Facilities Department; maintain all facilities to Wingstop’scompany standards; ensure communication is passed across organization from the District Manager toevery team member in the restaurant. Use Company provided tools to coach, mentor and develop teammembers to ensure a high performing restaurant team; leverage the support of the Restaurant SupportCenter; ensure all risk management issues are in compliance with company standardsADDITIONAL REQUIREMENTS:Minimum of High School Diploma or GED required, some College preferredMust be 18 years of age or olderProficient in Microsoft Office (Word, Excel, Outlook) and able to adapt to new systems quicklyQUALIFICATIONS:Minimum of 5 plus years of previous food service, retail or restaurant supervisory experienceProficiency in analyzing profit and loss statements and overall financial performance of restaurantDemonstrated ability in recruiting and selecting team membersKnowledge of Labor LawsStrong written and verbal communication skillsInitiative and assertivenessStrong interpersonal skills and conflict resolution skillsStrong leadership skills and ability to manage, train, develop and motivate a diverse crew that ishighly engagedPassionate about hospitality and serving the guestAbility/flexibility to work 50 – 60 hours per week including mornings, evenings, weekends and/orholidaysAbility to problem solveAbility to accept feedback and willingness to improveAbility to set goals, create action plans, and implement those plansAbility to measure performance, subjectively and objectivelyCultivate attractive culture within the restaurantAmbassador and representative of the culture of the brand and the mission to Serve the World of Flavor