General Manager

Wingstop - FWS•Signal Hill, CA

13d•$26 - $30

About The Position

The General Manager leads all aspects of restaurant operations at Far West Restaurant Group, building a high-performing team and delivering an exceptional guest experience. The role is responsible for creating a culture of accountability, developing future leaders, driving sales and profitability, and ensuring guests receive the Wingstop experience. This key leadership position contributes to the success and future development of the restaurant and company. The General Manager leads daily operations; recruits, hires, trains, coaches, and develops team members; and maintains a positive, respectful, and accountable workplace. The role oversees guest service, food safety, cleanliness, safety procedures, company policies, operational standards, and brand standards. It also manages sales, labor, food costs, inventory, and controllable expenses; reviews business results and develops improvement plans; and completes administrative, financial, and compliance responsibilities. The General Manager partners with the District Manager to achieve restaurant and company goals. The position includes required training and certifications, ongoing leadership development, and developing Assistant Managers and Shift Leaders. It involves working in a fast-paced restaurant environment, standing and walking for extended periods, handling physical tasks, and safely operating restaurant equipment.

Requirements

Previous restaurant management experience.
High school diploma or equivalent.
Food Handler Certification.
Positive attitude and servant leadership mindset.
Strong leadership, communication, and decision-making skills.
Proven ability to coach, develop, and retain high-performing teams.
Strong organizational, financial, and problem-solving skills.
Reliable attendance.
Flexible availability.

Responsibilities

Lead all daily restaurant operations.
Recruit, hire, train, coach, and develop a high-performing team.
Provide ongoing coaching, feedback, and development to build future leaders.
Create a positive, respectful, and accountable team culture.
Deliver exceptional guest service and resolve guest concerns professionally.
Maintain food safety, cleanliness, operational standards, and safety procedures.
Manage sales, labor, food costs, inventory, and controllable expenses.
Analyze business results and develop action plans to improve performance.
Ensure company policies, procedures, and brand standards are consistently followed.
Maintain a safe environment for guests and team members.
Complete administrative, financial, and compliance responsibilities accurately and on time.
Partner with the District Manager to achieve restaurant and company goals.
Complete required training and certifications and participate in ongoing leadership development.
Develop Assistant Managers and Shift Leaders for future growth.