Summary of Position:
The General Manger must provide proper planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation through great operations. The General Manager must convey the Wing Stop culture to his/her crew and be a team player who is passionate about hard work, having fun and demonstrating a sincere dedication to the brand.
Duties & Responsibilities:
PERSONNEL MANAGEMENT
§ Responsible for staffing the restaurant properly and efficiently with consideration to guest satisfaction through a carefully selected team.
§ Facilitate orientation and proper onboarding process so all new employees are properly documented prior to beginning work.
§ Lead crew members in food that is consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
§ Implement and monitor shift leader development with performance plans written and executed. Make all hire and separation decisions and ensure proper procedures are followed regarding hiring, promotions and separations.
§ Have regular meetings w/ crewmembers and together review store performance.
§ Meet scheduling requirements for expected sales volume. Keep all team members accountable to time keeping requirements, taking meal periods and allowing breaks. Cover all shifts where needed to ensure guest service standards and efficient operations that maintain labor cost goals.
§ Create a culture in the restaurant through respect, recognition and reward.
OPERATIONS MANAGEMENT
§ Ensure restaurant environment is safe at all times for staff and guests
§ Maintain operational standards and requirements.
§ Identify and communicate maintenance problems. Maintain all facilities to company standards.
§ Ensure communication is passed across organization from District Manager to every team member. Use company tools coach, mentor and develop team members to create high performing team. Utilize support tools from WRI and Wing In Motion, Inc.
§ Maintain set objective for Cost of Goods through accuracy of orders, minimizing waste, proper prep levels and cash controls.
§ Inspect all products, to ensure that they have been received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures. Report any differences to Store Manager
§ Fully understand and comply with all, state, county and municipal regulations that pertain to health, and safety requirements of the restaurant, employees and guests.
FINANCIAL MANAGEMENT
§ Oversee cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures. Making sure daily deposits are made @ the bank daily.
§ Have complete understanding of budget and cost trends that impact operations.
§ Control cash, property, product and equipment.
§ Control labor and food costs through efficient scheduling and inventory management.
§ Set sales goals to drive business.
Qualifications:
- Be 21 years of age.
- Minimum of 3 years of restaurant supervisory experience customer service and food operations.
- Possess excellent basic math skills and have the ability to operate a cash register or POS system.
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- Be able to work in a standing position for long periods of time (up to 5 hours).
- Be able to reach, bend, stoop, twist and frequently lift up to 50 pounds.
- Must have the stamina to work 50-60 hours per week.
Job Types: Full-time, Part-time
Pay: From $25.00 per hour
Benefits:
- Employee discount
- Health insurance
- Paid training
Work Location: In person
