District Manager

Job Title DISTRICT MANAGER Reports To Owner / Director of Operations Summary Wingstop is looking for a results‑driven, hands‑on District Manager who provides leadership, oversees staff, and assists General Managers to achieve short and long‑term company objectives. The District Manager ensures all restaurants in the region comply with local, state and federal regulations and OSHA guidelines, contributes to Wingstop’s success through direction and control of restaurant operations, and maintains the highest standards of food quality, service, cleanliness, safety and sanitation. Commitment to SERVING THE WORLD FLAVOR This role is for someone who enjoys the hustle of being very hands‑on, has a passion for training, and is willing to shoulder‑to‑shoulder with staff to ensure business success. Prerequisites 1–2 years of Multi‑Unit Operations Experience Education High School Diploma or equivalent. Qualifications Minimum of 3 years of Restaurant Management or 1 year of District Management experience. Excellent service skills. Capable of maintaining an organized store (structure, administration, products). 21 years of age or older. Able to communicate in the predominant language(s) of the restaurant’s trading area. Ability to create structure within the organization through training, motivating and hiring. Excellent basic math skills and ability to operate a cash register or POS system. Able to work in a standing position for long periods (up to 5 hours). Able to reach, bend, stoop, and frequently lift up to 50 pounds. Determine appropriate disciplinary action per company policies and procedures. Work up to 8–10 hour shifts and be available for 11 am–midnight, everyday. Must work 50–60 hours per week. Self‑motivated; does not need micro‑management. Hands‑on: able to handle food preparation, cashiering, cleaning. Knowledge of inventory and labor control. Duties & Responsibilities Understand all policies, procedures, standards, specifications, guidelines and training programs – read the Ops Manual. Ensure guests receive responsive, friendly and courteous service at all times. Ensure all food and products are consistently prepared and served according to recipes, portioning, cooking and serving standards. Achieve company objectives in sales, service, quality, appearance, sanitation and cleanliness through staff training and a positive work environment. Control cash and other receipts by adhering to cash handling and reconciliation procedures. Make employment and termination decisions. Fill in where needed to maintain guest service standards and efficient operations. Develop staff in managerial and professional areas. Prepare all required paperwork, reports and schedules in an organized and timely manner. Maintain equipment cleanliness and working condition through inspection and preventative maintenance. Ensure products are received in correct unit count and condition; conduct deliveries per receiving policies. Follow employee performance appraisal policies and complete appraisals on time. Schedule labor to meet business activity while ensuring all positions are staffed and labor cost objectives are met. Review, edit and approve weekly schedules before publishing. Administer fair and consistent corrective action for any violations of company policies. Comply with federal, state, county and municipal health, safety and labor regulations. Develop, plan and execute restaurant marketing, advertising and promotional activities and campaigns. Communicate thoroughly and effectively on all issues with Owner/Director of Ops. Conduct weekly QSC inspections at responsible locations. Ensure managers are trained on workflow procedures and weekly inventory counts. Administrative Duties Setting and meeting goals for service, operations, and financial results. Maintaining excellent customer service standards. Maintaining property and equipment. Inspecting and adhering to safety and sanitation guidelines. Performing front‑line customer service. Weekly performance Zoom calls with management teams. Job Type Full‑time Salary $75k–$85k base depending on hours worked plus up to $10k bonus potential, plus paid vacation time. Work Location Multiple locations within a 50‑mile radius. Must be willing to travel between sites. Remote Work No remote work; must travel between multiple locations within a 50‑mile radius. Fair Chance Employment A “Fair Chance” job. All ages, including older job seekers, are encouraged to apply. Open to applicants without a college diploma. COVID‑19 Precautions Personal protective equipment provided or required. Plastic shield at work stations. Temperature screenings. Social distancing guidelines in place. Sanitizing, disinfecting, or cleaning procedures in place. Company Overview We're not in the wing business. We're in the flavor business. It's been our mission to serve the world flavor since we first opened shop in '94, and we're just getting started. 1997 saw the opening of our first franchised Wingstop location, and by 2002 we had served the world one billion wings. It's a flavor that defines us and has made Wingstop one of the fastest‑growing brands in the restaurant industry. Wingstop is the destination when you crave fresh never frozen wings, hand‑cut seasoned fries, and any of our famous sides. For people who demand flavor in everything they do, there's only Wingstop – because it's more than a meal, it's a flavor experience. #J-18808-Ljbffr