Management- General Manager

General Manager

BILINGUAL a Plus***Spanish

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.

BILINGUAL a Plus***Spanish

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

Minimum of 3 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 45 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

Willingness to work together with District Managers, Directors of Operations and Administrative staff

Responsibilities

The General Manager provides strategic and tactical leadership for their restaurant

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This leader must maintain operations and drive results in his/her restaurant through people development, positive Guest experience, cost control, and sales/profit growth

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