District Manager

District ManagerWingstop is looking for a results-driven, hands-on District Manager who provides leadership, oversees the staff, and assists their General Managers in order to achieve short and long-term company objectives. This position is critical to Wingstop. The District Manager has to ensure all the 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, direct the operation of the restaurant, attain sales and profit objectives, maintain the highest standards of food quality, service, cleanliness, safety and sanitation by directing and supervising managers and team members.Commitment to SERVING THE WORLD FLAVOR: Frankly - this role is for someone who enjoys the hustle of being very hands-on. A person who LOVES and has a passion for TRAINING. There is no office or desk for this position because our District Managers are often shoulder to shoulder with our staff ensuring success in all aspects of the business. Please consider this before applying.Prerequisites:Education: High School Diploma or equivalent.Minimum of 3 years of Restaurant Management OR 1 year of District Management experience is required.Excellent service skills.Capable of maintaining an organized store in terms of structure, administratively and products.Be 21 years of age.Be able to communicate and understand the predominant language(s) of the restaurant's trading area.Individual who can help create structure within the organization through training, motivating and hiring.Possess excellent basic math skills and have the ability to operate a cash register or POS system.Be able to work in a standing position for long periods of time (up to 5 hours).Be able to reach, bend, stoop and frequently lift up to 50 pounds.Able to determine appropriate disciplinary action per company policies and procedures.Able to work up to 8-10 hour shifts.Open availability is required (Hours of Operation are 11am-Midnight Everyday).Must have the stamina to work 50 to 60 hours per week.Self-motivated, does not need to be micro-managed.NEEDS TO BE Hands-on (able to handle all basic restaurant tasks like cooking, cashiering, cleaning).Knowledge of Inventory and Labor Control.Duties & Responsibilities Including but Not Limited to:Understand completely all policies, procedures, standards, specifications, guidelines and training programs. – COMPLETELY READ OPS MANUAL.Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards.Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.Make employment and termination decisions.Fill in where needed to ensure guest service standards and efficient operations.Continually strive to develop your staff in all areas of managerial and professional development.Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures.Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.Review, edit and approve all weekly schedules prior to publishing.Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.Develop, plan and carry out 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 all managers are trained on Workflow procedures and weekly inventory counts.Job Type: Full-time Salary: $61k-$75k base depending on hours worked plus up to $10k Bonus Potential, plus paid vacation time.Administrative Duties:Setting and meeting goals for service, operations, and financial resultsMaintaining excellent customer service standardsMaintaining property and equipmentInspecting and adhering to safety and sanitation guidelinesPerforming front-line customer serviceWeekly Performance Zoom Calls with management teams.This Company Describes Its Culture as:Detail-oriented -- quality and precision-focusedOutcome-oriented -- results-focused with strong performance cultureStable -- traditional, stable, strong processesPeople-oriented -- supportive and fairness-focusedTeam-oriented -- cooperative and collaborativeCOVID-19 Precaution(s): 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.Work Location: Multiple locations. Must be willing to travel between multiple locations within a 50-mile radius.