General Manager

Wingstop - Sizzling Platter • Fontana, CA

1d

About The Position

The General Manager is responsible for the restaurant’s overall performance, 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 team members, oversees restaurant operations, supports front- and back-of-house activities, and maintains food safety, sanitation, cleanliness, and compliance standards. The role also manages financial performance, inventory, ordering, and cost controls, and fosters a positive, accountable, high-performing team culture.

General Managers are expected to maintain a consistent leadership presence during key business hours and work at least 45 hours per week, based on business needs and operational demands. A typical weekly schedule includes two opening shifts, two closing shifts, and one mid-day shift; schedules may fluctuate based on location, leadership approval, or business needs. The position requires working the busiest days of the week according to projected sales and operational needs. The role is hourly and full-time, with compensation listed at $25.00 per hour.

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.
• Ability to stand and walk for extended periods.
• Ability to lift and carry up to 50 pounds.
• Ability to bend, reach, stoop, and kneel frequently.
• Ability to perform repetitive motions, including hand and wrist movements.
• Ability to work in a fast-paced, high-temperature restaurant environment.

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.
• Ensure 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 decision-making 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 high standards of food safety, sanitation, and cleanliness.
• Oversee inventory management, ordering, and cost control processes.
• Maintain an active leadership presence and foster a positive, accountable, and 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 based on projected sales and operational needs.
• Ensure team schedules are prepared and communicated in a timely manner.
• Maintain proper staffing levels to support business demands.

Benefits

• Medical, dental, and vision insurance.
• 401(k) retirement plan.
• Paid time off, including vacation and holidays, in accordance with 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