Wingstop Restaurant Supervisor I- Guadalupe $18.50-$19

San Antonio Wings LLC•Austin, TX

23h•$19 - $19•Onsite

About The Position

The role of the Restaurant Supervisor I is to support the General Manager and Restaurant Supervisor II in all day-to-day operations of the restaurant and to direct operations when the General Manager and Restaurant Supervisor II are not present in the store. The Restaurant Supervisor I must maximize the culture of the restaurant and the overall guest experience while running their shift. The Restaurant Supervisor I will be required to enforce all company and government policies and communicate any policy changes to their employees on their shift. The General Purpose of this role is to satisfy each and every guest that comes to our restaurant by delivering superior service in a clean restaurant with the highest quality food possible.

Requirements

Must be able to lift up to 50-pound boxes.
Works a maximum of 40 hours per week, unless approved by Area Coach.
Must always remain professional when on company property and when communicating with guests, team members, leadership, and office personnel.
Be a problem solver.
Must expedite when working without another Supervisor. A Supervisor or the GM must always be in Pilot position.

Responsibilities

Working towards accomplishing team and company goals, including being willing to assist in all positions when needed.
Ensuring excellent customer service and operational goals are consistently above standard via the “Ops Scorecard” (SMG, QSC, and WingYou).
Maintaining Ops Scorecard goals: Dissatisfaction – 5%, Accuracy – 4%, WingYOU – 95%, QSC - 5 Star.
Ensuring all SMG customer cases are addressed within 24 hours, specifically those that are submitted on your shift.
Maintaining a “guest-first” culture in the restaurant.
Working varying shifts from week to week.
Being aware of hours worked and not using overtime unless approved by Area Coach.
Ensuring all Team Members are compliant with company standards while driving positive team member engagement and retention (Including handbook, code of conduct, uniform standards, etc.).
Achieving and maintaining operational excellence while ensuring all company procedures are being followed.
Ensuring all Team Members are trained fully in their positions, including providing training to new Team Members.
Following all cash management and cash handling policies during their shift, including ensuring the team follows policies and procedures.
Monitoring all paid outs, voids and refunds on your shift.
Driving operational excellence by driving sales and controlling labor and food costs during shifts.
Ensuring employee meals are appropriately utilized and monitored each shift.
Assisting in keeping your restaurant fully staffed and minimizing turnover by embodying our core values.
Delegating appropriate work duties to Team Members by conducting pre-shift huddles.
Completing Zenput tasks/forms fully and at the appropriate times.
Ensuring the restaurant is always safe for both guests and employees, including food safety, personal safety, and cleanliness.
Completing Time and Temperature log as needed and verifying all dates in the restaurant.
Ensuring that weekly and monthly cleaning in the restaurant is completed.
Maintaining all work orders for repairs and equipment for the restaurant via Upkeep and communicating to General Manager.
Managing all needs related to pest control.
Remaining professional when on company property and when communicating with guests, team members, leadership, and office personnel.
Being a problem solver.
Expediting when working without another Supervisor. A Supervisor or the GM must always be in Pilot position.
Lifting up to 50-pound boxes.
Working a maximum of 40 hours per week, unless approved by Area Coach.
Restaurant location is subject to change based on business needs.