General Manager

Wingstop; Woodland (CA); In loco; USD 80.000 - 100.000; Tempo pieno

Descrizione del lavoro

Wingstop in California is seeking a hands-on General Manager to build a strong team, develop future leaders, and own day-to-day restaurant performance. You will lead operations, manage labor and food costs, ensure safety and quality, and create a professional environment for staff and guests.

The role requires strong leadership, coaching, and the ability to drive guest satisfaction and sales in a fast-paced setting.

Competenze

• Strong leadership and people-management skills.
• Experience in scheduling, labor, and staffing.
• Ability to manage food cost and inventory.
• Commitment to food quality and guest satisfaction.
• Comfort with POS, timekeeping, and reporting systems.

Mansioni

• Lead, train, coach, and develop a dependable team for shifts.
• Manage daily operations: service, food quality, cleanliness, orders, guest satisfaction.
• Create schedules, manage labor deployment and timekeeping.
• Interview and select candidates with HR's support.
• Coach staff and address HR concerns when needed.
• Oversee inventory, orders, waste, and cost controls.
• Maintain food-safety, workplace-safety, and brand standards.
• Respond to injuries, safety issues, and guest concerns.
• Prepare restaurant for health, safety, and brand evaluations.
• Engage with the local community to drive visibility and traffic.

Conoscenze

Leadership

Coaching

Operations management

Staff scheduling

Guest service

Descrizione del lavoro

We are looking for a hands-on General Manager who can build a strong team, develop future leaders, and take ownership of the day-to-day performance of the restaurant.

The General Manager is responsible for leading restaurant operations, developing employees and managers, maintaining strong service and food-quality standards, controlling labor and food costs, and creating a safe, professional, and positive environment for employees and guests. This role works closely with Human Resources and Operations while maintaining direct responsibility for restaurant-level execution and team performance.

Key Responsibilities

• Lead, train, coach, and develop a dependable team capable of running successful shifts independently.
• Manage daily restaurant operations, including service, food quality, cleanliness, order accuracy, and guest satisfaction.
• Create effective schedules and manage staffing, labor, employee deployment, attendance, and timekeeping.
• Interview qualified candidates sourced and initially vetted by Human Resources and make final hiring selections for the restaurant.
• Provide employee coaching and accountability while appropriately escalating significant HR or employee-relations concerns.
• Oversee inventory, ordering, receiving, waste, food cost, cash controls, and operational reporting.
• Maintain company food-safety, workplace-safety, sanitation, and operational standards.
• Respond appropriately to employee injuries, safety concerns, guest issues, and other restaurant-level incidents.
• Maintain restaurant readiness for health, safety, brand, and operational evaluations.
• Stay connected to the local community and identify practical marketing, partnership, or promotional opportunities that may help increase restaurant visibility, guest traffic, and sales.

What We’re Looking For

• Strong leadership, training, coaching, and communication skills.
• Experience managing scheduling, labor, inventory, food cost, and daily restaurant operations.
• Ability to address employee performance concerns professionally and consistently.
• Strong organization and problem-solving skills in a fast-paced environment.
• Comfort using point-of-sale, scheduling, email, timekeeping, and reporting systems.
• Availability to work evenings, weekends, holidays, and peak business periods as needed.
• Ability to stand for extended periods and frequently lift up to 50 pounds, with or without reasonable accommodation.

What Success Looks Like

A successful General Manager builds a well-trained and dependable team, develops Shift Leads who can independently lead strong shifts, maintains control of labor and food costs, delivers consistent food quality and guest service, and keeps the restaurant clean, safe, organized, and ready for business.