Wingstop Dyer

Job description

A Shift Leader has the overall responsibility for directing the daily operations of a restaurant in the General Manager’s absence. This position is critical to Wingstop Restaurants; ensuring compliance with company standards in all areas of operation, including product preparation, customer relations, inventory management, financial accountability, also ensures that the highest quality products and services are delivered to each customer and other duties as required or assigned by the General Manager.

Qualifications

• Must be 18 years of age or older

• Proficient in Microsoft Office (Word, Excel, Outlook) and able to adapt to new systems quickly

• Minimum of 2 plus years of previous food service, retail or restaurant supervisory experience

• Proficiency in analyzing profit and loss statements and overall financial performance of restaurant

• Demonstrated ability in recruiting and selecting team members

• Knowledge of Labor Laws

• Strong written and verbal communication skills

• Initiative and assertiveness

• Strong interpersonal skills and conflict resolution skills

Essential Duties and Responsibilities:

• Ensure that each Guest receives outstanding Guest Service by providing a Guest friendly environment which includes greeting and acknowledging every Guest, maintaining outstanding standards, solid product knowledge and all other components of Guest Service.

• Control shrinkage, waste, expenses, and payroll.

• Ensure appropriate cleanliness, sanitation, safety and staffing standards are maintained.

• Review restaurant trends and recommend and initiate changes for maximizing goals and objectives.

• Ensure compliance with all Company policies and procedures through regular restaurant management and staff meetings, walk-through and audits, etc.

• Open and/or close the Restaurant • Assemble and package orders according to the Wingstop standard

• Assist all other positions when necessary • Receive, inspect, and sign/pay for deliveries in the GM’s absence

• Place orders with vendors when necessary • Maintain a current Operations Manual, and follow all procedures • Conduct a daily walk through and taste test of products at opening

• Make sure the time and temps are done every two hours • Ensure that all products are fresh and prepared correctly

• Keep the flow of orders moving on time

• Keep the restaurant safe and clean for both the crewmember and the guest

• Handle guest issues in the GM’s absence

• Assist in keeping kitchen clean throughout the shift

• Ensure that all crewmembers are health safety conscious at all times

• Promote the Wingstop Brand and uphold the mandatory operating requirements

• Ability to thoroughly understand and follow instructions in how to use chemical cleaning products

• Any other responsibilities as assigned by General Manager.