Manager, Global Store Design

Who We Are 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 in 1994, and we’re just getting started. 1997 saw the opening of our first brand partner operated Wingstop location, and by 2002 we had served the world one billion wings. It’s flavor that defines us and has made Wingstop one of the fastest growing brands in the restaurant industry. 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 in 1994, and we’re just getting started. 1997 saw the opening of our first brand partner operated Wingstop location, and by 2002 we had served the world one billion wings. It’s flavor that defines us and has made Wingstop one of the fastest growing brands in the restaurant industry. Above all else – our success is largely due to our people and our core values, or what we call The Wingstop Way of being entrepreneurial, service-minded, fun, and authentic. We believe having a strong people foundation centered on these collective values creates a crave-worthy culture and talented team, as well as ensures our brand is poised for accelerated growth. We all win together. What We’ll Need The Manager, Global Store Design will lead the design and coordination of Wingstop’s corporate restaurant portfolio while supporting the continued evolution of the domestic restaurant prototype and brand partner design solutions. This role will oversee corporate new restaurant openings, remodels, and other design initiatives ensuring projects remain aligned with brand standards, operational needs, project schedules, and business objectives. The position will serve as a key connection point between Design & Architecture, Corporate Operations, Facilities, Construction, Development, Supply Chain, and external partners. In addition to managing the corporate design pipeline, this role will use Wingstop’s corporate restaurant fleet as an environment to test and evaluate new equipment, finishes, furniture, technology, and other restaurant solutions. The Manager will help translate learnings from these initiatives into scalable solutions that strengthen the domestic prototype and support the broader Wingstop system. Key Responsibilities Corporate Restaurant Design & Project Management Lead design management for corporate new restaurant openings, remodels, reimages, and other capital projects from initial planning through design completion. Manage multiple corporate restaurant projects, ensuring design milestones, decisions, deliverables, and approvals remain aligned with overall development and construction schedules. Coordinate with architects, vendors, and internal partners to maintain design quality, brand consistency, operational functionality, and schedule. Review site‑specific design and construction documentation for alignment with Wingstop prototype standards, corporate operational requirements, and approved project scope. Identify design‑related risks, schedule impacts, or unresolved decisions and proactively coordinate solutions with the appropriate cross‑functional partners. Design & Construction Schedule Coordination Maintain visibility to the corporate design and construction pipeline, tracking key milestones and communicating project status to Corporate Operations and other stakeholders. Partner with Construction, Operations, and external project teams to ensure design deliverables are completed in support of project schedules. Provide regular updates on design progress, upcoming decisions, project risks, and key milestones so Operations teams are prepared for restaurant openings and remodel activity. Establish a clear transition from design into construction, ensuring project information, design intent, outstanding items, and critical decisions are communicated to the Facilities Manager and construction partners. Continue to provide design support during construction as needed to resolve field conditions, clarify design intent, and maintain consistency with approved standards. Corporate Fleet Innovation & Special Projects Manage design‑related innovation and special projects within the corporate restaurant fleet, using corporate locations as testing environments for new restaurant solutions. Support pilots involving equipment, finishes, materials, technology, furniture, fixtures, signage, operational solutions, and other FF&E initiatives. Partner with Operations, Facilities, Supply Chain, IT, Marketing, and other cross‑functional teams to coordinate implementation and minimize restaurant disruption. Track pilot performance, feedback, operational impact, durability, guest experience, cost, and other relevant success measures. Document findings and recommendations to determine whether tested solutions should be refined, discontinued, or considered for broader system rollout. Domestic Prototype & Design Standards Lead the ongoing maintenance and evolution of the domestic restaurant prototype, ensuring standards remain current, operationally relevant, scalable, and aligned with the Wingstop brand. Manage prototype updates resulting from operational learnings, innovation testing, equipment changes, new materials, code requirements, vendor changes, and broader business initiatives. Maintain clear documentation of approved prototype standards, design criteria, details, specifications, and implementation guidance. Partner with Operations, Development, Construction, Facilities, Supply Chain, Marketing, Technology, and other stakeholders to evaluate opportunities to improve restaurant design and performance. Ensure prototype updates are clearly communicated to internal teams, external design consultants, and brand partners. New Asset Types & Scalable Design Solutions Support the development of new restaurant asset types, formats, and design solutions that address evolving real estate, operational, and development needs. Coordinate design studies, test fits, prototypes, and pilot locations to evaluate new concepts before broader implementation. Translate successful corporate restaurant learnings into scalable design solutions that can be adopted by domestic brand partners. Evaluate design opportunities through the lens of guest experience, team member experience, operational efficiency, capital investment, constructability, maintainability, and brand consistency. Partner with cross‑functional teams to develop implementation tools and documentation needed to support successful system rollout. Cross-Functional Leadership & Partnership Serve as the primary Design & Architecture partner for Corporate Operations on restaurant design initiatives. Build strong working relationships with Corporate Operations, Facilities, Supply Chain, Technology, and other teams supporting the corporate restaurant fleet. Coordinate with the Facilities Manager to ensure an effective handoff as projects transition into construction and ongoing facility management. Manage external architects, consultants, vendors, and manufacturers as required to deliver corporate projects and innovation initiatives. Support brand partners and domestic development teams with prototype guidance, design clarification, and implementation of new design solutions. Create visibility and accountability across projects by maintaining accurate project information, documenting decisions, and communicating priorities and next steps. What You’ll Need Required Experience for the Manager, Global Store Design Professional Experience Minimum 7 years of experience in architecture, interior design, store design, or a related field, preferably within the restaurant, retail, or hospitality industry. Experience managing new restaurant openings, remodels, or capital projects through design and development. Demonstrated ability to manage multiple projects, consultants, schedules, and cross‑functional stakeholders. Experience reviewing architectural and construction documents and maintaining alignment with prototype and brand standards. Experience with prototype development, FF&E programs, innovation pilots, or multi‑unit design programs preferred. Technical Skills Strong understanding of architectural drawings, construction documents, specifications, FF&E, and the design and construction process. Proficiency in AutoCAD, SketchUp, Enscape, Adobe Creative Suite, and Microsoft Office. Strong project management skills with the ability to track schedules, milestones, risks, and multiple concurrent workstreams. Ability to develop and maintain prototype standards, design guidelines, and technical documentation. Leadership & Collaboration Strong communication and presentation skills with the ability to clearly communicate design intent, project status, and recommendations. Demonstrated ability to lead cross‑functional initiatives and influence outcomes across Operations, Facilities, Construction, Development, Procurement, and other partners. Comfortable directing consultants and vendors and holding project partners accountable for schedules and deliverables. Proactive, organized, and solutions‑oriented with strong judgment and decision‑making skills. Innovation & Problem Solving Ability to translate operational feedback and business needs into practical, scalable design solutions. Comfortable evaluating new equipment, finishes, technology, furniture, and other restaurant solutions through pilots and testing. Able to document learnings and develop recommendations for prototype updates or broader rollout. Education Bachelor’s degree in architecture, interior design, construction management, or a closely related discipline. Who You Are No job is too small. You recognize that the real work happens in the restaurants, and everything we do should support their success. You stay humble, roll up your sleeves, and always look for ways to help. You learn from others and contribute wherever you can. You care deeply about doing great work and driving results. You’re curious, ask questions, and seek out opportunities to improve. You don’t just point out problems—you bring solutions, ideas, and perspectives that move the team forward. You take full responsibility for your work and see things through to completion. You aren’t afraid to fail because you know that failure is a part of learning and growth. You take action, move fast, and keep pushing forward. You lead with empathy, respect, and emotional intelligence. You collaborate effectively, fostering a culture of trust and constructive feedback. You understand the importance of teamwork and ensure that your actions build others up rather than break them down. You push yourself and others to be better. You embrace healthy conflict, knowing that great ideas and strong teams emerge from honest, constructive conversations. You believe that leaders create leaders and are committed to fostering a culture of growth, challenge, and continuous improvement. Benefits

FLAVOR PERKS:

Unlimited paid time off for exempt employees One paid volunteer day of your choice Competitive bonus structure for eligible roles Team member stock purchase plan Health savings or flexible spending account options 401k – (dollar for dollar on the first 3% and then 50 cents on the dollar for the next 2% for team member contributions up to 5% of eligible compensation) Comprehensive medical, dental, and vision benefits Basic life and AD&D insurance provided Pet insurance Education Assistance Wellness reimbursement program Paid maternity and paternity leave Fun Is The Best Flavor Lunch provided every Tuesday and Thursday in office Discount on Wingstop gift cards Onsite game room Wingstop provides equal opportunities for everyone that works for us and everyone that applies to join our team, without regard to sex or gender, gender identity, gender expression, age, race, religious creed, color, national origin, ancestry, pregnancy, physical or mental disability, medical condition, genetic information, marital status, sexual orientation, any service, past, present, or future, in the uniformed services of the United States (military or veteran status), or any other consideration protected by federal, state, or local law. #J-18808-Ljbffr Wingstop Restaurants Inc.