Wingstop Restaurant Hiring for Restaurant Manager Job at Dixon, IL Full Time

TITLE Restaurant General Manager

DEPARTMENT Operations

ROLE REPORTS TO General Manager

CLASSIFICATION Exempt

PURPOSE OF THE ROLE:

The General Manager provides strategic and tactical leadership for their restaurant. This manager must maintain operations and drive results in his/her restaurant, through people development, sales and profit growth. The General Manager must hire, train and develop team members that share the Wingstop mission to Serve the World Flavor. The General Manager must convey the Wingstop culture to his/her crew and be a creative team player who is passionate about hard work, about having fun, and demonstrating sincere dedication to the success of the brand.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

People Management: Responsible for staffing the restaurant timely and efficiently with carefully selected team. Ensure the restaurant environment is safe at all times for both team members and guests; oversee the correct facilitation of the orientation and onboarding process and ensure it is being executed properly; write and implement or monitor shift leader development and performance plans; ensure performance plans are written and executed as needed; make all final hire and separation decisions for restaurant and ensure proper procedures are followed in regards to hiring, promotions and separations. Create team member schedules to ensure proper staffing levels for expected sale volumes, while taking team member availability, payroll and overtime costs into consideration; own the performance of the entire team; create the culture in the restaurant through respect, recognition and reward.

Financial Management: Audit all facets of operations, deliver feedback and develop solutions to facilitate improvements; have complete understanding of budget and cost trends that impact operations; create a business plan; perform financial analysis; control cash, property, product and equipment; builds sales, control labor and food costs; meets all targets set by Operations Leadership; set aggressive goals to drive business metrics

Operations Management: Maintain operational standards and requirements in the restaurant; identify and communicate maintenance problems to the Facilities Department; maintain all facilities to Wingstop’s company standards; ensure communication is passed across organization from the District Manager to every team member in the restaurant. Use Company provided tools to coach, mentor and develop team members to ensure a high performing restaurant team; leverage the support of the Restaurant Support
Center; ensure all risk management issues are in compliance with company standards

ADDITIONAL REQUIREMENTS:

• Minimum of High School Diploma or GED required, some College preferred
• Must be 18 years of age or older
• Proficient in Microsoft Office (Word, Excel, Outlook) and able to adapt to new systems quickly

QUALIFICATIONS:

• Minimum of 5 plus years of previous food service, retail or restaurant supervisory experience
• Proficiency in analyzing profit and loss statements and overall financial performance of restaurant
• Demonstrated ability in recruiting and selecting team members
• Knowledge of Labor Laws
• Strong written and verbal communication skills
• Initiative and assertiveness
• Strong interpersonal skills and conflict resolution skills
• Strong leadership skills and ability to manage, train, develop and motivate a diverse crew that is highly engaged
• Passionate about hospitality and serving the guest
• Ability/flexibility to work 50 – 60 hours per week including mornings, evenings, weekends and/or holidays
• Ability to problem solve
• Ability to accept feedback and willingness to improve
• Ability to set goals, create action plans, and implement those plans
• Ability to measure performance, subjectively and objectively
• Cultivate attractive culture within the restaurant
• Ambassador and representative of the culture of the brand and the mission to Serve the World

Flavor

P* HYSICAL REQUIREMENTS: *

NP Not Present

O Occasional (Up to 25% of time)

F Frequent (26%-74% of time)

C Constant (75% or more of time)

Check All That Apply References

Requirements NP O F C

Standing/Walking: Remaining on one’s feet in an upright position at a workstation or moving x about in a work area.

Sitting: Remaining in a normal seated position. x

Carrying: Moving an object usually by holding it
X in hands or arms, or on shoulders.

Lifting: Raising an object from one level to another with hands or arms and/or shoulders, X back and legs

Pushing/Pulling: Exerting force upon an object so that object moves away from/towards the X force.

Travel: Requires traveling outside geographic x X area.

Stooping; Bending body downward and forward
X by bending spine at waist.

Bending: Bending knees to come to rest on
X knees or knee.

Reaching; Extending hands or arms in any x direction.

Handling; Seizing, holding, grasping, turning or otherwise performing precision work with x hands.

Bending/Twisting; Continual intermittent x twisting of the spine.

Talking; Expressing or exchanging ideas by x means of the spoken work.

Hearing; Receiving detailed information through x oral communication.

Vision; Clarity of vision at near or far distances. x

Computer usage or other special equipment x operated.

Job Types: Full-time, Part-time

Pay: $14.50 – $22.16 per hour

Benefits:

• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Experience level:

• 1 year
• 2 years

Restaurant type:

• Fast casual restaurant
• Quick service & fast food restaurant

Shift:

• Day shift
• Evening shift
• Morning shift

Weekly day range:

• Monday to Friday
• Weekend availability

Ability to commute/relocate:

• Dixon, IL 61021: Reliably commute or planning to relocate before starting work (Required)

License/Certification:

• Driver’s License (Preferred)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)
• Overnight Shift (Preferred)

Work Location: One location