General Manager - Tampa, United States - Wings Ross Plaza LLC

Description

Position Overview:
We are seeking an experienced and motivated WingStop General Manager (WSGM) to lead the operations of our restaurant. As the WSGM, you will be responsible for driving profitability, ensuring exceptional guest experiences, and managing a dedicated team.

Reporting to the WingStop District Manager, you will play a pivotal role in upholding brand standards and achieving financial objectives.

Summary of Responsibilities:

Profitability**:

• Take ownership of the restaurant's Profit & Loss, driving productivity and revenue generation.
• Utilize Key Performance Indicators (KPIs) and the 10s List to enhance profitability.
• Monitor cash flow, labor, and food costs, reporting to the District Manager weekly.
• Manage cash flow, payouts, repair costs, and inventory purchases.
• Attend weekly accountability meetings with the WingStop District Manager.

Operations:

• Ensure compliance with government regulations, employment laws, and company policies.
• Optimize staff scheduling and manage labor efficiently.
• Uphold Food and Health Safety protocols at all times.
• Maintain operational and brand standards, including proper shift changes, opening, and closing procedures.
• Fulfill duties of Assistant General Manager, Assistant Store Manager, and Hourly Shift Leader when necessary.

Quality Control:

• Ensure the restaurant consistently delivers quality products and maintains product presentation.
• Monitor freshness and adherence to preparation guidelines.
• Uphold cleanliness and enforce the cleaning schedule in alignment with QSC regulations.
• Maintain the restaurant and premises in a clean and well-maintained condition.
• Achieve 95% or better accuracy in Quality Standards Inspections.

Guest Experience:

• Motivate and lead the team to provide accurate orders, friendly, and fast service in a clean environment.
• Address guest issues promptly and proactively manage the guest experience.
• Develop strategies to engage guests, conduct customer service surveys, and execute local marketing initiatives.

Team Leadership:

• Lead the recruitment and selection process to build an efficient and professional team.
• Provide training and ensure completion of food safety training for new team members.
• Keep the staff up to date on all training procedures.
• Offer coaching and feedback to raise team capabilities and improve restaurant performance.
• Implement recognition and retention programs, including Employee Performance and Employee of the Quarter.

Qualifications and Skills:

• Minimum age of 18 years old.
• High School Diploma or GED required, 2 years of college preferred.
• Previous restaurant management experience of 1-2 years.
• Strong understanding of P&L management and restaurant profitability drivers.
• Excellent time management and prioritization skills.
• Demonstrated leadership abilities and guest service principles understanding.
• Flexibility to work evenings, weekends, and holidays for proper restaurant functioning.

Work Hours:

• 8-12 hour shifts
• Administrative hours
• Holidays
• Weekends