District Manager

Job description

Title: DISTRICT MANAGER

Reports to: Owner / Director of Operations

Summary of Position:

Wingstop is looking for a results-driven, hands-on District Manager who

provides leadership, oversees the staff, and is assistance to their General

Managers to achieve short and long-term company objectives. This position is

critical to Wingstop. The District Manager must 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.

Commitment to SERVING THE WORLD FLAVOR:

Frankly - this role is for someone who enjoys the hustle of being very

hands-on. A person who LOVES and has a passion for TRAINING. There is no office

or desk for this position because our District Managers are often shoulder to

shoulder with our staff ensuring success in all aspects of the business.

Please consider this before applying.

Prerequisites: 1-2 Years of Multi – Unit Operations Experience

Education: High School Diploma or equivalent.

Qualifications:

• Minimum of 3 years of Restaurant Management OR 1 year of District Management

experience is required.

• Excellent service skills.
• Capable of maintaining an Organized store in terms of structure,

administratively and products.

• Be 21 years of age.
• Be able to communicate and understand the predominant language(s) of the

restaurant’s trading area.

• Individual who can help create structure within the organization through

training, motivating and hiring.

• Possess excellent basic math skills and have the ability to operate a cash

register or POS system.

• Be able to work in a standing position for long periods of time (up to 5

hours).

• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Able to determine appropriate disciplinary action per company policies and

procedures.

• Able to work up to 8-10 hour shifts.
• Open Availability is required (Hours of Operation are 11am-Midnight Every day).
• Must have the stamina to work 50 to 60 hours per week.
• Self-motivated, does not need to be micro-managed.
• NEEDS TO BE Hands-on (able to handle all basic restaurant tasks like cooking,

cashiering, cleaning).

• Knowledge of Inventory and Labor Control.

Duties & Responsibilities Including but Not Limited to:

• Understand completely all policies, procedures, standards, specifications,

guidelines and training programs. – COMPLETELY READ OPS MANUAL.

• Ensure that all guests feel welcome and are given responsive, friendly and

courteous service at all times.

• Ensure that all food and products are consistently prepared and served

according to the restaurant’s recipes, portioning, cooking and serving

standards.

• Achieve company objectives in sales, service, quality, appearance of facility

and sanitation and cleanliness through training of employees and creating a

positive, productive working environment.

• Control cash and other receipts by adhering to cash handling and

reconciliation procedures in accordance with restaurant policies and

procedures.

• Make employment and termination decisions.
• Fill in where needed to ensure guest service standards and efficient

operations.

• Continually strive to develop your staff in all areas of managerial and

professional development.

• Prepare all required paperwork, including forms, reports and schedules in an

organized and timely manner.

• Ensure that all equipment is kept clean and kept in excellent working

condition through personal inspection and by following the restaurant’s

preventative maintenance programs.

• Ensure that all products are received in correct unit count and condition and

deliveries are performed in accordance with the restaurant’s receiving policies

and procedures.

• Oversee and ensure that restaurant policies on employee performance

appraisals are followed and completed on a timely basis.

• Schedule labor as required by anticipated business activity while ensuring

that all positions are staffed when and as needed and labor cost objectives are

met.

• Review, edit and approve all weekly schedules prior to publishing.
• Be knowledgeable of restaurant policies regarding personnel and administer

prompt, fair and consistent corrective action for any and all violations of

company policies, rules and procedures.

• Fully understand and comply with all federal, state, county and municipal

regulations that pertain to health, safety and labor requirements of the

restaurant, employees and guests.

• Develop, plan and carry out restaurant marketing, advertising and promotional

activities and campaigns.

• Communicate thoroughly and effectively on ALL ISSUES with Owner/Director of

Ops.

• Conduct weekly QSC Inspections at responsible locations.
• Ensure all managers are trained on Workflow procedures and weekly inventory

counts.

Job Type: Full-time

Salary:

$61k-$75k base depending on hours worked plus up to $10k Bonus Potential, plus

paid vacation time.

Administrative Duties:

• Setting and meeting goals for service, operations, and financial results
• Maintaining excellent customer service standards
• Maintaining property and equipment
• Inspecting and adhering to safety and sanitation guidelines
• Performing front-line customer service
• Weekly Performance Zoom Calls with management teams.

This Company Describes Its Culture as:

• Detail-oriented - quality and precision-focused
• Outcome-oriented - results-focused with strong performance culture
• Stable - traditional, stable, strong processes
• People-oriented - supportive and fairness-focused
• Team-oriented - cooperative and collaboratively

COVID-19 Precaution(s):

• Personal protective equipment provided or required
• Plastic shield at work stations
• Temperature screenings
• Social distancing guidelines in place
• Sanitizing, disinfecting, or cleaning procedures in place

Work Location:

• Multiple locations
• Must be willing to travel between multiple locations within a 50-mile radius.

This Job Is:

• A “Fair Chance” job (you or the employer follow Fair Chance hiring practices

when performing background checks)

• A job for which all ages, including older job seekers, are encouraged to

apply

• Open to applicants who do not have a college diploma

Work Remotely

• No: Must be willing to travel between multiple locations within a 50-mile

radius

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 frozen 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.

Pay: $61000.00 - $75000.00 / year

Pay:

• Other
• Bonus pay

Benefits:

• Other
• Employee discount

Job Type: fulltime

Education: High school degree

Work location: On-site