General Manager

Wingstop - Sizzling Platter • Oceanside, CA

18d • Onsite

About The Position

The General Manager is responsible for the overall performance of the 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 team members, manages staffing and schedules, supports front- and back-of-house operations, and maintains a positive, accountable, high-performing team culture. They maintain a leadership presence during key business hours and are expected to work at least 45 hours per week based on business needs, including the busiest days. A typical schedule includes two opening shifts, two closing shifts, and one mid-day shift, but may vary based on location, approval, or business needs. The role is based in a restaurant environment with exposure to heat, noise, and kitchen equipment, and requires adherence to safety procedures and use of appropriate protective equipment.

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; lift and carry up to 50 pounds; bend, reach, stoop, and kneel frequently; and perform repetitive hand and wrist movements.

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.
• Provide an exceptional guest experience and promptly and professionally resolve guest concerns.
• 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, including the busiest days of the week.
• Prepare and communicate team schedules in a timely manner and maintain appropriate staffing levels.

Benefits

• Medical, dental, and vision insurance, subject to plan terms and eligibility requirements.
• 401(k) retirement plan, subject to plan terms and eligibility requirements.
• Paid time off, including vacation and holidays, in accordance with company policy and applicable law.
• Short-term disability insurance.
• Long-term disability insurance.
• Life insurance.
• Professional development program.

What This Job Offers

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