Management- General Manager

NORCROSS GROUP; El Paso (TX); On-site; USD 43,000 - 65,000; Full time

Job summary

NORCROSS GROUP is seeking a General Manager for a Wingstop restaurant in El Paso, TX. You will lead restaurant operations, drive guest satisfaction, control costs, and grow sales through people development.

Responsibilities include hiring, training, scheduling, ensuring safety and compliance, analyzing financials, and building a positive team culture in a fast-paced hospitality environment.

Qualifications

• High School Diploma or GED required; some college preferred.
• Must be 18+ years old.
• Proficient in Microsoft Office; adaptable to new systems.
• 3+ years of supervisory experience in food service, retail, or restaurant.
• Knowledge of labor laws and compliance.
• Strong written and verbal communication; leadership and motivation.
• Experience in recruiting and developing team members.
• Ability to work 45 hours weekly including mornings/evenings/weekends/holidays.
• Strong problem-solving and goal-setting skills.

Responsibilities

• The General Manager provides strategic and tactical leadership for their restaurant.
• Must hire, train, and develop Team Members that share the Wingstop mission—To Serve the World Flavor.
• Convey Wingstop Way culture and be a creative team player who is passionate about hard work, having fun, and dedication to the brand.

Skills

Microsoft Office

Team leadership

People development

Communication skills

Problem solving

Scheduling

Education

High School Diploma or GED

Job description

Job Details

Job Location: Rich Beem 2064 - El Paso, TX 79938

Salary Range: $42,500.00 - $65,000.00

Bilingual English/Spanish Spanish/English is a BIG plus!

Qualifications

• 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