What are the responsibilities and job description for the Wingstop Restaurant Supervisor II position at Wingstop?
About the Role:
The Wingstop Restaurant Supervisor II plays a critical role in ensuring the smooth and efficient operation of the restaurant located in College Station. This position is responsible for overseeing daily activities, managing staff performance, and maintaining high standards of customer service and food quality. The supervisor will lead by example, fostering a positive work environment that motivates team members to deliver exceptional guest experiences. Additionally, this role involves monitoring inventory, ensuring compliance with health and safety regulations, and supporting the implementation of company policies and procedures. Ultimately, the supervisor contributes to the restaurant’s success by driving operational excellence and achieving business goals.
Minimum Qualifications:
- High school diploma or equivalent.
- Previous experience in a supervisory role within the restaurant or food service industry.
- Strong understanding of food safety and sanitation standards.
- Excellent communication and interpersonal skills.
- Ability to work flexible hours, including evenings, weekends, and holidays.
Preferred Qualifications:
- Associate degree or higher in Hospitality Management or related field.
- Experience with Wingstop operations or similar quick-service restaurant chains.
- Proficiency in inventory management and point-of-sale (POS) systems.
- Leadership training or certification.
- Bilingual abilities, especially in English and Spanish.
Responsibilities:
- Supervise and coordinate daily restaurant operations to ensure efficient service and customer satisfaction.
- Lead, train, and motivate team members to maintain high performance and adherence to company standards.
- Monitor food preparation and presentation to guarantee quality and consistency.
- Manage inventory levels, order supplies, and minimize waste to control costs.
- Ensure compliance with health, safety, and sanitation regulations at all times.
- Handle customer inquiries, feedback, and resolve any issues promptly and professionally.
- Assist in scheduling staff shifts and managing labor costs effectively.
- Support management in implementing promotional activities and achieving sales targets.
Skills:
The required skills such as leadership, communication, and knowledge of food safety are essential for managing daily restaurant operations and ensuring a positive customer experience. Supervisory skills enable the candidate to effectively train and motivate staff, fostering teamwork and productivity. Problem-solving and conflict resolution skills are used to address customer concerns and operational challenges promptly. Familiarity with inventory management and POS systems helps in maintaining cost control and accurate record-keeping. Preferred skills like bilingual communication and hospitality management knowledge enhance the ability to serve a diverse customer base and contribute to strategic operational improvements.
