General Manager - Camp Bowie

Wingstop•Fort Worth, TX

21h

About The Position

The General Manager provides strategic and tactical leadership for a Wingstop restaurant, maintaining operations and driving results through people development, sales, and profit growth. The role hires, trains, and develops team members who share Wingstop’s mission to Serve the World Flavor, and conveys the company culture through a creative, collaborative, and hardworking approach. The General Manager oversees staffing, onboarding, schedules, team performance, and the restaurant’s culture. They manage financial performance by analyzing costs and results, building sales, controlling labor and food costs, and meeting targets. They also maintain operational and facilities standards, communicate across the organization, coach and develop team members, use Restaurant Support Center resources, and ensure risk management practices follow company standards.

Requirements

High school diploma or GED.
At least 18 years of age.
At least 5 years of food service, retail, or restaurant supervisory experience.
Proficiency in Microsoft Office, including Word, Excel, and Outlook, and ability to adapt quickly to new systems.
Ability to analyze profit and loss statements and overall restaurant financial performance.
Demonstrated ability to recruit and select team members.
Knowledge of labor laws.
Strong written and verbal communication skills.
Initiative and assertiveness.
Strong interpersonal and conflict-resolution skills.
Strong leadership skills and ability to manage, train, develop, and motivate a diverse, highly engaged crew.
Passion for hospitality and serving guests.
Ability and flexibility to work 50–60 hours per week, including mornings, evenings, weekends, and/or holidays.
Ability to problem-solve, accept feedback, and improve.
Ability to set goals, create action plans, and implement them.
Ability to measure performance subjectively and objectively.
Ability to represent the brand’s culture and mission.

Nice To Haves

Some college preferred.

Responsibilities

Staff the restaurant efficiently with a carefully selected team.
Ensure the restaurant is safe for team members and guests.
Oversee and ensure proper execution of orientation and onboarding.
Write, implement, or monitor shift leader development and performance plans; ensure performance plans are executed as needed.
Make final hiring and separation decisions and ensure proper procedures are followed for hiring, promotions, and separations.
Create team schedules that account for expected sales, availability, payroll, and overtime costs.
Own the performance of the entire team and foster a culture of respect, recognition, and reward.
Audit restaurant operations, provide feedback, and develop solutions for improvement.
Understand budgets and cost trends, create a business plan, and perform financial analysis.
Control cash, property, product, and equipment.
Build sales, control labor and food costs, meet targets set by Operations Leadership, and set goals to improve business metrics.
Maintain restaurant operational standards and requirements.
Identify and communicate maintenance issues to the Facilities Department and maintain facilities to company standards.
Communicate information from the District Manager across the organization to every restaurant team member.
Use company-provided tools to coach, mentor, and develop team members.
Leverage support from the Restaurant Support Center.
Ensure risk management issues are handled according to company standards.
Cultivate an attractive restaurant culture and represent the brand and its mission to Serve the World Flavor.