Restaurant Operations Leader

Wingstop; La Habra (CA); On-site; USD 40,000 - 65,000; Full time

Job summary

Wingstop is seeking assistant manager candidates to oversee and coordinate with the store manager the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, cost, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation.

The role requires supervising shift leads, ensuring opening/closing procedures are followed, managing inventory, and upholding Wingstop standards while delivering a flavor experience to guests.

Qualifications

• Oversee and coordinate with the store manager to achieve objectives in sales, cost, and guest service.
• Lead training and development to ensure quality, cleanliness, and adherence to policies.
• Maintain a positive work environment while meeting scheduling and operational goals.

Responsibilities

• Understand policies, procedures, standards, guidelines and training.
• Achieve objectives in service quality and appearance of the facility through staff training.
• Meet scheduling requirements and cover shifts to ensure uninterrupted operations.
• Ensure timely weekly truck deliveries and control costs by ordering needed items.
• Inspect equipment daily and maintain temperature logs.
• Verify product counts and deliveries align with receiving policies; report discrepancies.
• Maintain cleanliness and proper operations to pass QSC standards.
• Assist crew to deliver friendly, responsive, and courteous service.
• Oversee cash handling and reconciliation; ensure deposits and card transactions are accurate.
• Conduct one-on-one counseling with staff for performance reviews and improvements.
• Ensure accountability for cleanliness, damage, and work output.
• Enforce company policies and corrective actions when needed.

Skills

Leadership

Training

Guest service

Cost control

Schedule management

Job description

Wingstop is seeking assistant manager candidates to oversee and coordinate with the store manager the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, cost, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation.

The role requires supervising shift leads, ensuring opening/closing procedures are followed, managing inventory, and upholding Wingstop standards while delivering a flavor experience to guests.