General Manager II - Lancaster

Wingstop•Lancaster, TX

17h

About The Position

The General Manager II is an advanced-level restaurant leader responsible for delivering strong business results, developing future leaders, and operating a model restaurant for operational excellence and training. Building on the General Manager foundation, the role has broader enterprise impact through support for company initiatives, hiring and training events, and operation of a benchmark location. The GM II leads through people development, operational discipline, and financial performance while embodying Wingstop’s mission to Serve the World Flavor. The position owns the restaurant’s full P&L and is accountable for performance in sales growth, labor management, food cost control, and profitability. The GM II develops business plans, analyzes performance trends, sets targets, and maintains control of cash, inventory, assets, and expenses. The role also ensures brand standards, service, guest experience, food safety, food quality, cleanliness, and facility standards are consistently met. As an organizational training leader, the GM II may support new restaurant openings, leadership onboarding, company initiatives, hiring events, training events, and brand activations, and may partner with the Restaurant Support Center on cross-functional work. The role requires disciplined scheduling and leadership presence, including coverage during peak periods, weekends, holidays, and other business-driving periods. The expected schedule is 50–60 hours per week, with flexibility based on business demands.

Requirements

High school diploma or GED.
At least 18 years of age.
Proficiency in Microsoft Office, including Word, Excel, and Outlook.
Ability to learn and adapt quickly to new systems and technologies.
At least 7 years of restaurant, food service, or retail leadership experience.
Proven record of delivering strong financial and operational results.
Advanced proficiency in analyzing P&L statements and restaurant performance metrics.
Demonstrated ability to develop leaders, build high-performing teams, and execute consistently at a high level.
Strong understanding of labor laws and compliance.
Excellent communication, coaching, and conflict-resolution skills.
High emotional intelligence and leadership maturity.
Ability to manage multiple priorities in a fast-paced environment.

Nice To Haves

Bachelor’s degree or equivalent experience.
At least 3 years in a leadership or equivalent multi-level leadership role.

Responsibilities

Build and sustain a high-performing leadership team, including Assistant Managers and Shift Leaders.
Serve as a designated trainer and/or operate a certified training restaurant for new leaders, team members, and company initiatives.
Support company hiring events, onboarding programs, and training sessions as needed.
Ensure effective execution of onboarding, orientation, and training programs.
Develop and execute development plans for team members at all levels.
Make final hiring, promotion, and separation decisions in alignment with company standards.
Foster accountability, recognition, and continuous improvement.
Own the restaurant’s full P&L and deliver strong sales growth, labor management, food cost control, and profitability.
Execute a forward-looking business plan aligned with company goals.
Analyze financial performance trends and implement data-driven action plans.
Set and achieve performance targets across key business metrics.
Control cash, inventory, assets, and operating expenses.
Ensure consistent execution of brand standards across all shifts.
Operate the restaurant as a model for speed of service, guest experience, food safety and quality, cleanliness, and facility standards.
Lead execution of company initiatives and new program rollouts.
Partner with Facilities to ensure restaurant conditions meet or exceed standards.
Use company tools and systems to coach and develop team members.
Support new restaurant openings, leadership onboarding, and company-led operational initiatives as a training leader.
Participate in company hiring events, training events, and brand activations.
Support cross-functional initiatives in partnership with the Restaurant Support Center.
Represent the brand as a culture ambassador and operational expert.
Schedule intentionally to maintain leadership presence and coverage across shifts, including peak dayparts, weekends, holidays, and key business periods.
Demonstrate accountability for attendance, punctuality, and visibility.
Work a minimum of 50–60 hours per week, with flexibility based on business demands.