General Manager - Float
About The Position
The General Manager is responsible for the overall performance of the Wingstop restaurant, including operations, financial results, team leadership, and guest experience. This role leads daily operations, ensures consistent execution of brand standards, and drives business performance. The General Manager leads and develops team members, supports front- and back-of-house operations, manages staffing and scheduling, and maintains food quality, service, safety, sanitation, and cleanliness standards. The position also oversees financial performance, inventory, ordering, cash handling, reporting, and compliance with company policies and applicable laws. General Managers are expected to maintain a consistent leadership presence during key business hours and work at least 45 hours per week based on business needs. A typical weekly schedule includes two opening shifts, two closing shifts, and one mid-day shift, though scheduling may fluctuate. The role requires working the busiest days based on projected sales and operational needs, preparing and communicating team schedules, and maintaining appropriate staffing. The position is hourly and full-time, with a stated pay range of $16 to $25 per hour. It is based in a restaurant environment with exposure to heat, noise, and kitchen equipment. Employees must follow safety procedures and use appropriate protective equipment.
Requirements
- Proven restaurant management experience.
- Strong leadership, communication, and organizational skills.
- Financial acumen and ability to manage costs and budgets.
- Ability to work in a fast-paced, high-volume environment.
- Strong problem-solving and decision-making skills.
- Reliable, accountable, and results-driven.
- Flexible availability, including nights, weekends, and holidays.
- Ability to stand and walk for extended periods.
- Ability to lift and carry up to 50 pounds.
- Ability to bend, reach, stoop, and kneel frequently.
- Ability to perform repetitive motions, including hand and wrist movements.
- Ability to work in a fast-paced, high-temperature restaurant environment.
Responsibilities
- Lead, develop, and manage restaurant team members, including hiring, training, coaching, and performance management.
- Oversee daily operations, including staffing, scheduling, food quality, and service execution.
- Actively support front-of-house and back-of-house operations as needed.
- Ensure an exceptional guest experience and resolve guest concerns promptly and professionally.
- Manage financial performance, including sales, labor, and food cost control.
- Analyze operational and financial data to support decision-making and improve performance.
- Perform or oversee opening and closing procedures, including cash handling and reporting.
- Ensure compliance with company policies and applicable federal, state, and local laws.
- Maintain high standards of food safety, sanitation, and cleanliness.
- Oversee inventory management, ordering, and cost control processes.
- Maintain an active leadership presence and foster a positive, accountable, high-performing team culture.
- Work a minimum of 45 hours per week based on business needs and operational demands.
- Work the busiest days of the week based on projected sales and operational needs.
- Ensure team schedules are prepared and communicated in a timely manner.
- Maintain proper staffing levels to support business demands.
Benefits
- Medical insurance
- Dental insurance
- Vision insurance
- 401(k) retirement plan
- Paid time off, including vacation and holidays, subject to company policy and applicable law
- Short-term disability
- Long-term disability
- Life insurance
- Professional Development Program
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
