General Manager - Desoto 2.0

Wingstop•Desoto, TX

About The Position

The General Manager provides strategic and tactical leadership for the 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 Wingstop culture to the crew. The General Manager is expected to be a creative team player who is passionate about hard work, having fun, and contributing to the success of the brand. The position oversees people management, financial performance, and restaurant operations. It is responsible for staffing and developing the team, maintaining a safe restaurant environment, managing schedules and performance, analyzing and controlling costs, building sales, and meeting operational targets. The General Manager also maintains company standards, addresses facility issues, communicates information across the organization, and uses company tools and support to develop a high-performing team and manage risk.

Requirements

High school diploma or GED.
At least 18 years of age.
Proficiency in Microsoft Office, including Word, Excel, and Outlook, and ability to adapt quickly to new systems.
At least 5 years of food service, retail, or restaurant supervisory experience.
Proficiency in analyzing 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 solve problems, accept feedback, and demonstrate willingness to improve.
Ability to set goals, create action plans, and implement them.
Ability to measure performance subjectively and objectively.
Ability to cultivate an attractive restaurant culture and represent the brand’s culture and mission to Serve the World Flavor.

Nice To Haves

Some college.

Responsibilities

Staff the restaurant efficiently with a carefully selected team.
Ensure the restaurant environment is safe for team members and guests.
Oversee the orientation and onboarding process and ensure it is carried out properly.
Write, implement, or monitor shift leader development and performance plans.
Make final hiring and separation decisions and follow proper procedures for hiring, promotions, and separations.
Create team schedules that meet expected sales volumes while considering availability, payroll, and overtime costs.
Own the performance of the entire team and build restaurant culture through respect, recognition, and reward.
Audit all facets of operations, provide feedback, and develop solutions for improvement.
Understand budget and cost trends that affect restaurant operations.
Create a business plan and perform financial analysis.
Control cash, property, products, and equipment.
Build sales and control labor and food costs.
Meet targets set by Operations Leadership and establish aggressive goals to improve business metrics.
Maintain restaurant operational standards and requirements.
Identify and communicate maintenance problems to the Facilities Department and maintain facilities to company standards.
Ensure communication from the District Manager is passed to every restaurant team member.
Use company-provided tools to coach, mentor, and develop team members.
Leverage support from the Restaurant Support Center and ensure risk management issues follow company standards.