Restaurant General Manager

Job Description

Job Description

RESTAURANT GENERAL MANAGER II  ~ SENIOR GENERAL MANAGER 

WINGSTOP is seeking experienced, high-performing GMs with a passion for building strong teams!

POSITION:
- General Manager II

COMPENSATION:
- $80,000 to $85,000 + GMs can earn an additional $35K a year in bonuses!

LOCATIONS:
- Hiring for the corporate-owned location in Arlington, TX.

BENEFITS:
- Competitive Pay + Bonus Opportunities
- Medical, Dental & Vision Insurance
- Paid Time Off
- 401(k) with Company Matching
- Education Reimbursement
- Employee Stock Purchase Program
- Referral Program

The General Manager II (GM II) is a  high-performing, advanced-level restaurant leader responsible for driving exceptional business results, developing future leaders, and serving as a  model location for operational excellence and training .

This role builds upon the General Manager foundation and expands into  enterprise leadership impact , including supporting company-led initiatives, participating in hiring and training events, and operating a restaurant that serves as a  benchmark for the brand .

The GM II leads with a strong ownership mindset, delivering results through  people development, operational discipline, and financial performance , while embodying the Wingstop mission to  Serve the World Flavor .

1. People Leadership & Talent Development

• Build, lead, and sustain a  high-performing leadership team , including Assistant Managers and Shift Leaders 
• Serve as a  designated trainer and/or operate a certified training restaurant for new leaders, team members, and company initiatives 
• Lead and support  company hiring events, onboarding programs, and training sessions as needed 
• Ensure best-in-class execution of onboarding, orientation, and training programs 
• Develop and execute  structured development plans for all levels of the team 
• Make all final hiring, promotion, and separation decisions in alignment with company standards 
• Foster a culture of  accountability, recognition, and continuous improvement  

2. Financial & Business Leadership

• Own full restaurant P&L and deliver  top-quartile performance in: 
• • Sales growth 
  • Labor management 
  • Food cost control 
  • Profitability 
• Execute a  forward-looking business plan aligned with company goals 
• Analyze financial performance trends and implement  data-driven action plans  
• Set and achieve aggressive performance targets across all key business metrics 
• Maintain strict control of  cash, inventory, assets, and operational expenses  

3. Operational Excellence & Brand Standards

• Ensure  consistent execution of brand standards across all shifts 
• Operate as a  model restaurant for: 
• • Speed of service 
  • Guest experience 
  • Food safety and quality 
  • Cleanliness and facility standards 
• Lead execution of all company initiatives and new program rollouts 
• Maintain strong partnership with Facilities to ensure restaurant conditions meet or exceeds standards 
• Utilize company tools and systems to coach and develop team members 

4. Training, Events & Enterprise Contribution

• Serve as a  training leader for the organization , supporting: 
• • New restaurant openings 
  • Leadership onboarding 
  • Company-led operational initiatives 
• Participate in  company hiring events, training events, and brand activations  
• Support cross-functional initiatives in partnership with the Restaurant Support Center 
• Represent the brand as a  culture ambassador and operational expert  

5. Scheduling, Attendance & Operational Discipline

• Ensure consistent leadership presence in the restaurant through  intentional and disciplined scheduling  
• Maintain a schedule aligned to business needs, including: 
• • Peak dayparts 
  • Weekends 
  • Holidays 
  • Key business-driving periods 
• Demonstrate strong  personal accountability for attendance, punctuality, and visibility  
• Ensure leadership coverage across all shifts to support operational consistency 
• Work a  minimum of 50–60 hours per week , with flexibility based on business demands 

ADDITIONAL REQUIREMENTS

• High School Diploma or GED required 
• Bachelor’s Degree or equivalent experience preferred  
• Must be 18 years of age or older 
• Proficient in Microsoft Office (Word, Excel, Outlook) 
• Ability to quickly learn and adapt to new systems and technologies 

QUALIFICATIONS

• 7+ years of restaurant, food service, or retail leadership experience 
• 3+ years in Leadership or equivalent multi-level leadership role preferred
• Proven track record of delivering strong financial and operational results 
• Advanced proficiency in analyzing P&L statements and restaurant performance metrics 
• Demonstrated ability to: 
• • Develop leaders 
  • Build high-performing teams 
  • Execute at a high level consistently 
• Strong understanding of labor laws and compliance 
• Excellent communication, coaching, and conflict resolution skills 
• High level of emotional intelligence and leadership maturity 
• Ability to manage multiple priorities in a fast-paced environment 

LEADERSHIP EXPECTATIONS

• Leads with  ownership and accountability  
• Demonstrates a  results-driven mindset  
• Builds and develops strong teams and future leaders 
• Maintains a  disciplined, high-standard operation
• Acts as a  brand ambassador and culture carrier  
• Embraces feedback and continuously improves 

WHAT SUCCESS LOOKS LIKE

• Top-tier performance in sales, profitability, and operational metrics 
• Strong leadership bench and internal promotions 
• Consistent execution of brand standards across all shifts 
• Recognition as a  training location and model restaurant  
• Active participation in company initiatives and events 
• High team engagement and low regrettable turnover 

INTERESTED?
Apply through this posting today!

.

.

The ideal candidate will have General Manager, GM, Senior Manager, Operations Manager, Multi-Unit Manager, District Manager, Area Manager, Regional Manager, Area Coach or another Senior level General Manager or equivalent position in a successful restaurant.