General Manager - Desoto 2.0

Wingstop•Desoto, 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, conveys the company culture, and promotes dedication to the restaurant and brand’s success. The General Manager oversees staffing, onboarding, team development, scheduling, performance, and workplace safety. They manage restaurant finances and business performance, including budgeting, financial analysis, cash and inventory controls, sales growth, labor and food costs, and operational targets. They also maintain company operational and facilities standards, communicate across the organization, develop the team using company tools, and ensure risk management requirements are followed.

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 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.
Problem-solving ability.
Ability to accept feedback and 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.

Nice To Haves

Some college education.

Responsibilities

Staff the restaurant efficiently with a carefully selected team.
Ensure a safe environment for team members and guests.
Oversee proper orientation and onboarding.
Write, implement, or monitor shift-leader development and performance plans.
Make final hiring and separation decisions and ensure proper procedures are followed for hiring, promotions, and separations.
Create team 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 restaurant operations, provide feedback, and develop solutions for improvement.
Understand budget and cost trends, create a business plan, and perform financial analysis.
Control cash, property, product, and equipment; build sales and control labor and food costs.
Meet targets set by Operations Leadership and set aggressive goals for 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 reaches 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 Wingstop’s culture and mission to Serve the World Flavor.