Wingstop Restaurant Supervisor (San Pedro Ave @ S.A.C.)

San Antonio Wings LLC•Seguin, TX

13h•$16 - $18

About The Position

The Restaurant Supervisor I supports the General Manager and Restaurant Supervisor II with the restaurant’s day-to-day operations and directs operations when they are not present. The role is responsible for maximizing the restaurant’s culture and guest experience during assigned shifts, enforcing company and government policies, and communicating policy changes to employees. The position’s general purpose is to satisfy every guest by delivering superior service in a clean restaurant with the highest-quality food possible. Supervisors work toward team and company goals, help in all positions as needed, maintain operational standards, train and engage Team Members, and support staffing and retention. They may work varying shifts from week to week and are limited to 40 hours per week unless overtime is approved by the Area Coach. Restaurant Supervisors are hired for a specific market, but their restaurant location may change based on business needs. Duties may change as business needs or company policies change.

Requirements

Ability to lift boxes weighing up to 50 pounds.
Work a maximum of 40 hours per week unless overtime is approved by the Area Coach.

Responsibilities

Work toward team and company goals and assist in all restaurant positions as needed.
Consistently meet customer-service and operational goals measured by the Ops Scorecard, including SMG, QSC, Flavor Lab, and SOS targets.
Address all SMG customer cases within 24 hours, particularly cases submitted during the supervisor’s shift.
Maintain a guest-first culture.
Work varying shifts from week to week.
Monitor hours worked and obtain Area Coach approval before working overtime.
Ensure Team Members comply with company standards, including the handbook, code of conduct, and uniform standards, while supporting engagement and retention.
Achieve operational excellence and ensure company procedures are followed.
Ensure Team Members are fully trained in their positions and train new Team Members.
Follow cash-management and cash-handling policies and ensure the team follows them; monitor paid-outs, voids, and refunds during the shift.
Drive sales and control labor and food costs during shifts.
Ensure employee meals are properly used and monitored each shift.
Help keep the restaurant fully staffed and minimize turnover by embodying company core values.
Delegate duties to Team Members through pre-shift huddles.
Complete Zenput tasks and forms fully and on time.
Maintain a safe restaurant for guests and employees, including food safety, personal safety, and cleanliness.
Complete Time and Temperature logs as needed and verify restaurant dates.
Ensure weekly and monthly restaurant cleaning is completed.
Maintain repair and equipment work orders through Upkeep and communicate them to the General Manager, including pest-control needs.
Remain professional on company property and when communicating with guests, Team Members, leadership, and office personnel.
Solve problems as they arise.
Expedite when working without another Supervisor and ensure a Supervisor or General Manager is always in the Pilot position.