Assistant Manager Roebuck
Wingstop Roebuck
Job Description
Job Description
Buscamos candidatos excelentes para el puesto de subgerente, quienes supervisarán y coordinarán con el gerente de la tienda la planificación, organización, capacitación y el liderazgo necesarios para alcanzar los objetivos establecidos en ventas, costos, retención de empleados, servicio y satisfacción del cliente, calidad de los alimentos, limpieza y sanidad. Responsabilidades *¡Ser bilingüe (inglés/español) es una gran ventaja! • Este gerente debe mantener las operaciones e impulsar los resultados en su restaurante, a través del desarrollo del personal y el crecimiento de las ventas y las ganancias. • Debe contratar, capacitar y desarrollar a los miembros del equipo que compartan la misión de Wingstop: "Servir sabor al mundo" (*Serve the World Flavor*). • Transmitir la cultura de Wingstop a su equipo de trabajo y ser un colaborador creativo, apasionado por el trabajo arduo, por divertirse y por demostrar una dedicación sincera al éxito de la marca. • Gestión de personal: Responsable de dotar al restaurante del personal necesario, de manera oportuna y eficiente, con un equipo cuidadosamente seleccionado. • Asegurar que el entorno del restaurante sea seguro en todo momento, tanto para los miembros del equipo como para los clientes; supervisar la correcta ejecución del proceso de orientación e incorporación (*onboarding*) y garantizar que se realice adecuadamente; elaborar e implementar (o supervisar) planes de desarrollo y desempeño para los líderes de turno; asegurar que los planes de desempeño se redacten y ejecuten según sea necesario; tomar todas las decisiones finales de contratación y separación de personal para el restaurante, y asegurar que se sigan los procedimientos adecuados en lo referente a contrataciones, ascensos y separaciones. Requisitos • Tener 18 años de edad o más. • Dominio de Microsoft Office (Word, Excel, Outlook) y capacidad para adaptarse rápidamente a nuevos sistemas. • Mínimo de 2 años o más de experiencia previa en supervisión dentro del sector de servicios de alimentos, ventas minoristas o restaurantes. • Competencia en el análisis de estados de pérdidas y ganancias, así como del desempeño financiero general del restaurante. • Capacidad demostrada para reclutar y seleccionar miembros del equipo. • Conocimiento de las leyes laborales. • Sólidas habilidades de comunicación, tanto escrita como verbal. • Iniciativa y asertividad. • Sólidas habilidades interpersonales y capacidad para la resolución de conflictos. • Sólidas habilidades de liderazgo y capacidad para gestionar, capacitar, desarrollar y motivar a un equipo diverso y altamente comprometido. • Pasión por la hospitalidad y por servir al cliente. • Capacidad/flexibilidad para trabajar 40 horas semanales, incluyendo mañanas, tardes, fines de semana y/o días festivos. • Capacidad para resolver problemas. • Capacidad para aceptar retroalimentación y disposición para mejorar. • Capacidad para establecer metas, crear planes de acción e implementar dichos planes. • Capacidad para medir el desempeño, tanto de manera subjetiva como objetiva.
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