Wingstop Restaurant Supervisor I

Wingstop; Spring Branch (TX); On-site; USD 23,000 - 25,000; Full time

Job summary

Wingstop in Spring Branch, TX is seeking a Restaurant Supervisor I to support the General Manager and lead the shift in day-to-day operations. You will drive guest satisfaction while enforcing company standards and policies.

You’ll oversee team performance, training, and scheduling, ensuring safety and quality. This role requires adapting to varying shifts and maintaining a guest-first culture to achieve operational goals.

Qualifications

• Deliver superior guest service and uphold brand standards.
• Direct restaurant operations during shifts to support GM.
• Lead team training and ensure policy compliance.
• Monitor cash handling and safety procedures.

Responsibilities

• Support GM and Supervisor II in day-to-day operations.
• Maximize guest experience and culture during shifts.
• Maintain safety, cleanliness, and food safety standards.
• Manage scheduling, staffing, and training.

Skills

Customer service

Team leadership

Operations coordination

Problem solving

Tools

Zenput

Upkeep

Job description

1243 - Spring Branch - San Antonio, Spring Branch, TX, US

30+ days ago Requisition ID: 8543

Salary Range: $17.00 To $18.00 Hourly

The role of the Restaurant Supervisor I is to support the General Manager and Restaurant Supervisor II in all day-to-day operations of the restaurant and to direct operations when the General Manager and Restaurant Supervisor II are not present in the store. The Restaurant Supervisor I must maximize the culture of the restaurant and the overall guest experience while running their shift. The Restaurant Supervisor I will be required to enforce all company and government policies and communicate any policy changes to their employees on their shift.

General Purpose

To satisfy each and every guest that comes to our restaurant by delivering superior service in a clean restaurant with the highest quality food possible.

Main Job Tasks and Responsibilities

• Responsible for working towards accomplishing team and company goals, including being willing to assist in all positions when needed.
• Ensure excellent customer service and operational goals are consistently above standard via the “Ops Scorecard” (SMG, QSC, and WingYou).
• Ensure all SMG customer cases are addressed within 24 hours, specifically those that are submitted on your shift.
• Must maintaina “guest-first” culture in the restaurant.
• Work varying shifts from week to week.
• Be aware of hours worked. Do not use overtime unless approved by Area Coach.
• Ensure all Team Members are compliant with company standards while driving positive team member engagement and retention (Including handbook, code of conduct, uniform standards, etc.).
• Achieve and maintain operational excellence while ensuring all company procedures are being followed.
• Ensure all Team Members are trained fully in their positions, including providing training to new Team Members.
• Follow all cash management and cash handling policies during their shift, including ensuring the team follows policies and procedures.
• Monitor all paid outs, voids and refunds on your shift
• Drive operational excellence by driving sales and controlling labor and food costs during shifts.
• Ensure employee meals are appropriately utilized and monitored each shift.
• Assist in keeping your restaurant fully staffed and minimize turnover by embodying our core values.
• Delegate appropriate work duties to Team Members by conducting pre-shift huddles.
• Complete Zenput tasks/forms fully and at the appropriate times.
• Ensure the restaurant is always safe for both guests and employees, including food safety, personal safety, and cleanliness.
• Complete Time and Temperature log as needed and verifying all dates in the restaurant.
• Ensure that weekly and monthly cleaning in the restaurant is completed.
• Maintain all work orders for repairs and equipment for the restaurant via Upkeep and communicate to General Manager.
• Including managing all needs related to pest control.
• Must always remain professional when on company property and when communicating with guests, team members, leadership, and office personnel.
• Be a problem solver.
• Must expedite when working without another Supervisor. A Supervisor or the GM must always be in Pilot position.
• Must be able to lift up to 50-pound boxes.
• Works a maximum of 40 hours per week, unless approved by Area Coach.

All Restaurant Supervisors are hired for a specific market; restaurant location is subject to change based on business needs

All these items are subject to change as business calls for it or as changes happen in the company.