General Manager

Brownsville, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $40,200.00 - $60,100.00

Work Schedule

Flexible

Weekend Shifts

Benefits

Health Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Career development opportunities

performance bonuses

Job Description

Wingstop is a rapidly expanding fast-casual restaurant brand known for its flavorful wings and commitment to providing an exceptional dining experience. The company focuses on delivering high-quality food with bold flavors while fostering a culture that emphasizes hard work, fun, and genuine dedication to success. Wingstop has garnered a loyal customer base by consistently serving delicious, expertly prepared wings and sides, making it a popular choice in the food service industry. With a commitment to growth and employee development, Wingstop provides an engaging workplace environment where team members are encouraged to thrive and contribute meaningfully to the brand's mission.

The General Manager role at Wingstop is pivotal in driving the restaurant's strategic and day-to-day success. This role requires a dynamic leader who can manage all aspects of restaurant operations, from staffing and team development to financial oversight and customer service excellence. The General Manager is responsible for hiring, training, and developing a motivated team that embraces the Wingstop culture and mission to Serve the World Flavor. This position demands a leader who is passionate about hospitality, team building, and operational excellence. With accountability for sales growth, profit maximization, and maintaining the highest standards of safety and cleanliness, the General Manager plays a crucial role in sustaining Wingstop's reputation as a leader in the fast-casual dining sector. This is a full-time position that involves working 50 to 60 hours per week, including mornings, evenings, weekends, and holidays, reflecting the role's demanding yet rewarding nature.

Job 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

Job 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 is highly engaged
passionate about hospitality and serving the guest
ability/flexibility to work 50 to 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 mission to Serve the World Flavor

Job Duties

Staff the restaurant timely and efficiently with carefully selected team
ensure the restaurant environment is safe at all times for both team members and guests
oversee the correct facilitation of the orientation and onboarding process
write and implement or monitor shift leader development and performance plans
make all final hire and separation decisions for restaurant and ensure proper procedures are followed
create team member schedules considering availability, payroll, and overtime costs
own the performance of the entire team
create the culture in the restaurant through respect, recognition and reward
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 a business plan
perform financial analysis
control cash, property, product and equipment
build sales, control labor and food costs
meet all targets set by Operations Leadership
set aggressive goals to drive business metrics
maintain operational standards and requirements in the restaurant
identify and communicate maintenance problems
maintain all facilities to company standards
ensure communication is passed from the District Manager to every team member
use company tools to coach, mentor and develop team members
leverage support of the Restaurant Support Center
ensure all risk management issues are compliant with company standards