Restaurant Growth Leader: Ops, People & Profit

Wingstop Restaurants Inc.; Mesquite (TX); Vor Ort; USD 70.000 - 90.000; Vollzeit

Zusammenfassung

Wingstop Restaurants Inc. in Mesquite, TX seeks a General Manager to lead day-to-day restaurant operations, develop staff, and drive sales and profits while upholding Wingstop's culture and guest experience.

You will oversee staffing, training, scheduling, financial performance, and compliance with company standards, while fostering a high-energy, guest-focused team environment.

Qualifikationen

• Minimum of High School Diploma or GED required
• Must be 18 years of age or older
• Proficient in Microsoft Office (Word, Excel, Outlook) and able to adapt to new systems quickly

Aufgaben

• People Management: staff the restaurant with a capable team, ensure safe operations and proper onboarding, schedule and manage performance, hire/separate as needed, build team culture of respect and recognition.
• Financial Management: monitor budget and cost trends, perform financial analysis, control cash and costs, drive sales and labor efficiency to meet targets.
• Operations Management: uphold Wingstop standards, communicate across the organization, coach and develop team, collaborate with District Manager and Facilities as needed, manage risk.

Kenntnisse

People management

Financial acumen

Operations management

Leadership

Communication

Recruiting

Problem solving

Hospitality focus

Ausbildung

High School Diploma

Tools

Microsoft Office

Jobbeschreibung

Purpose Of The Role

The General Manager provides 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. The General Manager must hire, train, and develop team members who share the Wingstop mission to Serve the World Flavor. The General Manager must convey the Wingstop culture to his/her crew and be a creative team player who is passionate about hard work, about 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 efficient manner with a 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 sales 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.

Purpose Of The Role

The General Manager provides 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. The General Manager must hire, train, and develop team members who share the Wingstop mission to Serve the World Flavor. The General Manager must convey the Wingstop culture to his/her crew and be a creative team player who is passionate about hard work, about 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 efficient manner with a 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 sales 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 the 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 follow 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 5 plus years of previous food service, retail, or restaurant supervisory experience
• Proficiency in analyzing profit and loss statements and the overall financial performance of a 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 guests
• 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 an attractive culture within the restaurant
• Ambassador and representative of the culture of the brand and the mission to serve the World Flavor