District Manager

The District Manager provides leadership, oversees the staff, and assists the General Manager to achieve short and long-term company objectives. This position is critical to Wingstop Restaurants; the District Manager ensures all restaurants in their region comply with local, state and federal regulations and OSHA guidelines. The District Manager contributes to the success of Wingstop through the direction and control of restaurant operations to ensure a positive guest experience and company profitability, directing the operation of the restaurant, attaining sales and profit objectives, and maintaining the highest standards of food quality, service, cleanliness, safety and sanitation by directing and supervising managers and team members. Essential Duties and Responsibilities Partners with General Managers and staff to run an excellent operation, showing leadership, being a team player, maintaining a professional demeanor and helping crew members meet the standards for quality customer service. Provides counsel and assistance to ensure managers establish business plans to keep restaurants profitable. Ensures the company is making a profit by following guidelines for sales growth, food prices and employee wages. Responsible for undergoing further training as well as training the staff. Training covers not just the scope of the restaurant's operations but also personal development. Coaches store managers how to handle progressive discipline, termination issues and employee development opportunities in both one‑on‑one and group training sessions. Ensures appropriate cleanliness, sanitation, safety and staffing standards are maintained. Continually evaluates and reacts to performance issues and actively recruits restaurant staff candidates. Ensures all restaurants maintain a Theoretical to Actual COGS variance of less than 2%. Ensures labor standards are followed in all restaurants and scheduled to actual labor stays within a 2% variance. Familiar with Aloha and NBO. Any other responsibilities as assigned by the Director of Operations. Team Focus Brings problems to the attention of the supervisor; is willing to ask for help. Identifies and introduces new ideas and solutions to create efficiency in the operation. Represents the brand and department in a professional and polished manner at all times. Essential Skills Guest service mentality; genuine desire to serve the customer. Maintains a calm, tactful demeanor when dealing with difficult situations. Manages multiple projects and timelines with a sense of urgency and follow‑through. Well organized and detail oriented. Ongoing learner; exhibits insatiable curiosity and an interest in self‑improvement. Outgoing personality. Strong work ethic. Has restaurant industry experience. Maintains regular and predictable attendance. Must have a valid U.S. Driver’s license. Must be 18+ years old. Other duties as assigned. Physical Requirements Standing/Walking: Remaining on one’s feet in an upright position at a workstation or moving about in a work area. Carrying: Moving an object usually by holding it in hands or arms or on shoulders. Lifting: Raising an object from one level to another with hands or arms and/or shoulders, back and legs. Pushing/Pulling: Exerting force upon an object so that it moves away from or towards the force. Stooping: Bending body downward and forward by bending spine at waist. Bending: Bending knees to come to rest on knees or knee. Reaching: Extending hands or arms in any direction. Handling: Seizing, holding, grasping, turning or otherwise performing precision work with hands. Bending/Twisting: Continual intermittent twisting of the spine. Talking: Expressing or exchanging ideas by means of spoken work. Hearing: Receiving detailed information through oral communication. Vision: Clarity of vision at near or far distances. Computer usage or other special equipment operated. #J-18808-Ljbffr Workstream