Assistant General Manager - Brandon

Wingstop•Brandon, FL

8d•Onsite

About The Position

Wingstop is seeking leaders with entrepreneurial spirit and a drive for achievement to fill General Manager and Assistant General Manager roles. These positions provide strategic and tactical leadership for their assigned restaurant, focusing on maintaining operations, developing people, and driving sales and profit growth. The ideal candidate will uphold the Wingstop mission to 'Serve the World Flavor' by hiring, training, and developing a team that embodies the company culture. This role requires a creative team player who is passionate about hard work, fun, and brand success.

Requirements

Minimum of High School Diploma or GED required.
Must be 18 years of age or older.
Proficient in Microsoft Office (Word, Excel, Outlook) and able to adapt to new systems quickly.
Minimum of 2 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 – 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 Flavor.

Nice To Haves

Some College preferred.

Responsibilities

Staffing the restaurant timely and efficiently with carefully selected team members.
Ensuring a safe restaurant environment for both team members and guests.
Overseeing the correct facilitation of the orientation and onboarding process.
Writing and implementing or monitoring shift leader development and performance plans.
Making final hire and separation decisions for the restaurant, ensuring proper procedures are followed.
Creating team member schedules to ensure proper staffing levels while considering availability, payroll, and overtime costs.
Owning the performance of the entire team and creating a positive culture through respect, recognition, and reward.
Auditing all facets of operations, providing feedback, and developing solutions for improvement.
Maintaining a complete understanding of budget and cost trends impacting operations.
Creating business plans and performing financial analysis.
Controlling cash, property, product, and equipment.
Building sales, controlling labor and food costs, and meeting all targets set by Operations Leadership.
Setting aggressive goals to drive business metrics.
Maintaining operational standards and requirements in the restaurant.
Identifying and communicating maintenance problems to the Facilities Department.
Maintaining all facilities to Wingstop’s company standards.
Ensuring communication is passed across the organization from the District Manager to every team member.
Using Company-provided tools to coach, mentor, and develop team members.
Leveraging the support of the Restaurant Support Center.
Ensuring all risk management issues are in compliance with company standards.