General Manager

PURPOSE OF

THE ROLE:

The General Manager 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. The General Manager must hire, train and develop team members that share the Wingstopmission to Serve the World Flavor. The General Manager must convey the Wingstop culture to his/hercrew 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.

Pay: $50 - $55k plus bonus

ESSENTIAL DUTIES AND RESPONSIBILITIES:

People Management:
Responsible for staffing the restaurant timely and efficiently with carefully selected team. Ensure the restaurant environment is safe at all times for both team members and guests; overseethe 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 andensure proper procedures are followed in regards to hiring, promotions and separations. Create team member schedules to ensure proper staffing levels for expected sale volumes, while taking team member availability, payroll and overtime costs into consideration; own the performance of the entire team; createthe 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 abusiness 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’scompany standards; ensure communication is passed across organization from the District Manager toevery 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 are in compliance 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

QUALIFICATIONS:

Minimum of 5 plus years of previous food service, retail or restaurant supervisory experience

Proficiency in analyzing profit and loss statements and overall financial performance of 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 ishighly engaged

Passionate about hospitality and serving the guest

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 attractive culture within the restaurant

Ambassador and representative of the culture of the brand and the mission to Serve the World of Flavor