General Manager - Camp Bowie

Wingstop•Fort Worth, TX

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 Wingstop culture to the restaurant 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 General Manager oversees staffing, onboarding, team member and shift leader development, performance plans, hiring and separation decisions, and scheduling. They create a respectful restaurant culture through recognition and reward, and ensure a safe environment for team members and guests. The role manages financial performance by auditing operations, understanding budgets and cost trends, creating business plans, conducting financial analysis, controlling cash and restaurant assets, growing sales, controlling labor and food costs, meeting operational targets, and setting goals for business metrics. The General Manager maintains restaurant operating standards and facilities, communicates maintenance issues to the Facilities Department, ensures information is shared across the organization, and uses company tools and support resources to coach and develop the team. They also ensure risk management issues comply with company standards.

Requirements

High school diploma or GED required.
Must be 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 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 cultivate an attractive restaurant culture.

Nice To Haves

Some college preferred.

Responsibilities

Staff the restaurant efficiently with a carefully selected team.
Ensure a safe restaurant environment 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 team performance plans are carried out as needed.
Make final hiring and separation decisions and follow proper procedures for hiring, promotions, and separations.
Create team member 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 operations, provide feedback, and develop solutions for improvement.
Understand budgets and cost trends, create business plans, and perform financial analysis.
Control cash, property, products, and equipment.
Build sales, control labor and food costs, meet targets set by Operations Leadership, and set goals to drive business metrics.
Maintain restaurant operational standards and requirements.
Identify maintenance problems and communicate them to the Facilities Department; maintain facilities to company standards.
Ensure communication from the District Manager is passed to every team member in the restaurant.
Use company-provided tools to coach, mentor, and develop team members.
Leverage Restaurant Support Center resources and ensure risk management issues follow company standards.
Represent the brand’s culture and mission to serve the World Flavor.