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Company Introduction:
We’re not in the wing business. We’re in the flavor business. It’s been our mission to serve the world flavor since we first opened shop in ’94, and we’re just getting started.
1997 saw the opening of our first franchised Wingstop location, and by 2002 we had served the world one billion wings. It’s a flavor that defines us and has made Wingstop one of the fastest-growing brands in the restaurant industry.
Wingstop is the destination when you crave fresh never faked wings, hand-cut seasoned fries, and any of our famous sides. For people who demand flavor in everything they do, there’s only Wingstop – because it’s more than a meal, it’s a flavor experience.
We’re not in the wing business. We’re in the flavor business. It’s been our mission to serve the world flavor since we first opened shop in ’94, and we’re just getting started.
1997 saw the opening of our first franchised Wingstop location, and by 2002 we had served the world one billion wings. It’s a flavor that defines us and has made Wingstop one of the fastest-growing brands in the restaurant industry.
Wingstop is the destination when you crave fresh never faked wings, hand-cut seasoned fries, and any of our famous sides. For people who demand flavor in everything they do, there’s only Wingstop – because it’s more than a meal, it’s a flavor experience.
Overview:
The District Manager provides leadership, oversees the staff, and assistance to General Manager in order to achieve short and long-term company objectives. This position is critical to Wingstop Restaurants; the District Manager has to ensure all the restaurants in their region comply with local, state and federal regulations and OSHA guidelines. The District Manager contributes to the success of Wingstop through the direction and control of restaurant operations to ensure a positive guest experience and company profitability, direct the operation of the restaurant, attain sales and profit objectives, maintain the highest standards of food quality, service, cleanliness, safety and sanitation by directing and supervising managers and team members.
Benefits:
- Two weeks of paid vacation after 12 months of completion. Will be able to borrow days in the first year as sick or family emergency days.
- Paid Birthday Off.
- Company laptop will be provided for business use.
- Bi-weekly cellphone reimbursement
- Mileage reimbursement for work activities.
- Co-Pay Health Insurance Coverage
- 401(K) Retirement Plan with employer contribution
Physical Requirements::
Standing/Walking: Remaining on one’s feet in an upright position at a workstation or moving about in a work area.
Carrying: Moving an object usually by holding it in hands or arms, or on shoulders.
Lifting: Raising an object from one level to another with hands or arms and/or shoulders, back and legs
Pushing/Pulling: Exerting force upon an object so that object moves away from/towards the force.
Stooping; Bending body downward and forward by bending spine at waist.
Bending: Bending knees to come to rest on knees or knee.
Reaching; Extending hands or arms in any direction.
Handling; Seizing, holding, grasping, turning or otherwise performing precision work with hands.
Bending/Twisting; Continual intermittent twisting of the spine.
Talking; Expressing or exchanging ideas by means of the spoken work.
Hearing; Receiving detailed information through oral communication.
Vision; Clarity of vision at near or far distances.
Computer usage or other special equipment operated.
Essential Skills::
Guest service mentality; has a genuine desire to serve the customer
Maintains a calm, tactful demeanor when dealing with difficult situations
Manages multiple projects and timelines with a sense of urgency and follow through
Well organized and detail oriented
Ongoing learner; exhibits insatiable curiosity and an interest in self improvement
Has an outgoing personality
Strong work ethic
Has restaurant industry experience
Maintains regular and predictable attendance
Must have a valid U.S. Driver’s license
Must be 18+ years old
Other duties as assigned
Team Focus::
Brings problems to the attention of the supervisor; is willing to ask for help.
Identifies and introduces new ideas and solutions to create efficiency in the operation.
Represents the brand and department in a professional and polished manner at all times.
Essential Duties and Responsibilities::
Partners with General Managers and staff to run an excellent operation, showing leadership, be a team player, maintain a professional demeanor and help crew members meet the standards for quality customer service
Provide the necessary counsel and assistance to ensure managers’ establish business plans to help keep restaurants profitable
Ensure the company is making a profit by following guidelines for sales growth, food prices and employee wages
Responsible for undergoing further training as well as training the staff. Training covers not just the scope of the restaurant’s operations but also personal development
Coaches store managers how to handle progressive discipline, termination issues and employee development opportunities in both one on one and group training sessions
Ensure appropriate cleanliness, sanitation, safety and staffing standards are maintained
Continually evaluate and react to performance issues and actively recruit restaurant staff candidates
Ensures that all restaurants maintain a Theoretical to Actual COGS variance of less than 2%
Ensures that labor standards are followed in all restaurants and scheduled to actual labor stays within 2% variance
Familiar with Aloha and NBO
Any other responsibilities as assigned by the Director of Operations
