General Manager

Wingstop - Sizzling Platter • Culpeper, VA

8d • $50,000 - $55,000

About The Position

The General Manager is responsible for the overall performance of a Wingstop restaurant, including operations, financial results, team leadership, and guest experience. The role leads daily operations, ensures consistent execution of brand standards, and drives business performance. The General Manager leads and develops restaurant team members, manages staffing and scheduling, supports front- and back-of-house operations, and maintains food safety, sanitation, and cleanliness standards. The position also oversees financial performance, inventory, ordering, cost control, opening and closing procedures, and compliance with company policies and applicable laws.

General Managers are expected to maintain a 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 schedules may vary. They are expected to work the busiest days as needed, prepare and communicate team schedules promptly, and maintain appropriate staffing levels. Scheduling must comply with applicable labor laws.

The role takes place in a restaurant environment with exposure to heat, noise, and kitchen equipment. The General Manager must follow safety procedures and use appropriate protective equipment. With or without reasonable accommodation, the position requires standing and walking for extended periods, lifting and carrying up to 50 pounds, frequent bending, reaching, stooping, and kneeling, and repetitive hand and wrist movements.

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.

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.
• Support front-of-house and back-of-house operations as needed.
• Deliver 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 decisions 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 food safety, sanitation, and cleanliness standards.
• 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 as determined by projected sales and operational needs.
• Prepare and communicate team schedules in a timely manner and maintain appropriate staffing levels.

Benefits

• Medical, dental, and 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.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed