Senior Restaurant Leader — Growth, People & Profit

PURPOSE OF THE ROLE:

Find your Flavor! Wingstop has great management opportunities and is looking to add leaders who are entrepreneurial and goal-oriented achievers. We offer great bonuses, benefits, growth opportunities, and career development paths. The ideal leader holds the role of Assistant General Manager and 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. Must hire, train, and develop team members that share the Wingstop mission to Serve the World Flavor. 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 comply with 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

ESSENTIAL SKILLS:

Guest service mentality: has a genuine desire to serve the guests 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 Has an outgoing personality Strong work ethic Other duties as assigned

QUALIFICATIONS:

Minimum of 2 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

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