General Manager II- Forney ll at Wingstop - FWS

Forney, Texas, United States -

Full Time

Start Date

Immediate

Expiry Date

09 Jul, 26

Salary

0.0

Posted On

10 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

People Leadership, Talent Development, P&L Management, Financial Analysis, Operational Excellence, Conflict Resolution, Coaching, Communication, Inventory Management, Labor Management, Food Safety, Strategic Planning, Performance Management, Training, Accountability, Emotional Intelligence

Industry

Restaurants

Description

GENERAL MANAGER II (GM II) High-Performance Restaurant Leader | Training Location PURPOSE OF THE ROLE The General Manager II (GM II) is a high-performing, advanced-level restaurant leader responsible for driving exceptional business results, developing future leaders, and serving as a model location for operational excellence and training. This role builds upon the General Manager foundation and expands into enterprise leadership impact, including supporting company-led initiatives, participating in hiring and training events, and operating a restaurant that serves as a benchmark for the brand. The GM II leads with a strong ownership mindset, delivering results through people development, operational discipline, and financial performance, while embodying the Wingstop mission to Serve the World Flavor. ESSENTIAL DUTIES AND RESPONSIBILITIES 1. People Leadership & Talent Development * Build, lead, and sustain a high-performing leadership team, including Assistant Managers and Shift Leaders * Serve as a designated trainer and/or operate a certified training restaurant for new leaders, team members, and company initiatives * Lead and support company hiring events, onboarding programs, and training sessions as needed * Ensure best-in-class execution of onboarding, orientation, and training programs * Develop and execute structured development plans for all levels of the team * Make all final hiring, promotion, and separation decisions in alignment with company standards * Foster a culture of accountability, recognition, and continuous improvement 2. Financial & Business Leadership * Own full restaurant P&L and deliver top-quartile performance in: * Sales growth * Labor management * Food cost control * Profitability * Execute a forward-looking business plan aligned with company goals * Analyze financial performance trends and implement data-driven action plans * Set and achieve aggressive performance targets across all key business metrics * Maintain strict control of cash, inventory, assets, and operational expenses 3. Operational Excellence & Brand Standards * Ensure consistent execution of brand standards across all shifts * Operate as a model restaurant for: * Speed of service * Guest experience * Food safety and quality * Cleanliness and facility standards * Lead execution of all company initiatives and new program rollouts * Maintain strong partnership with Facilities to ensure restaurant conditions meet or exceeds standards * Utilize company tools and systems to coach and develop team members 4. Training, Events & Enterprise Contribution * Serve as a training leader for the organization, supporting: * New restaurant openings * Leadership onboarding * Company-led operational initiatives * Participate in company hiring events, training events, and brand activations * Support cross-functional initiatives in partnership with the Restaurant Support Center * Represent the brand as a culture ambassador and operational expert 5. Scheduling, Attendance & Operational Discipline * Ensure consistent leadership presence in the restaurant through intentional and disciplined scheduling * Maintain a schedule aligned to business needs, including: * Peak dayparts * Weekends * Holidays * Key business-driving periods * Demonstrate strong personal accountability for attendance, punctuality, and visibility * Ensure leadership coverage across all shifts to support operational consistency * Work a minimum of 50–60 hours per week, with flexibility based on business demands ADDITIONAL REQUIREMENTS * High School Diploma or GED required * Bachelor’s Degree or equivalent experience preferred * Must be 18 years of age or older * Proficient in Microsoft Office (Word, Excel, Outlook) * Ability to quickly learn and adapt to new systems and technologies QUALIFICATIONS * 7+ years of restaurant, food service, or retail leadership experience * 3+ years in Leadership or equivalent multi-level leadership role preferred * Proven track record of delivering strong financial and operational results * Advanced proficiency in analyzing P&L statements and restaurant performance metrics * Demonstrated ability to: * Develop leaders * Build high-performing teams * Execute at a high level consistently * Strong understanding of labor laws and compliance * Excellent communication, coaching, and conflict resolution skills * High level of emotional intelligence and leadership maturity * Ability to manage multiple priorities in a fast-paced environment LEADERSHIP EXPECTATIONS * Leads with ownership and accountability * Demonstrates a results-driven mindset * Builds and develops strong teams and future leaders * Maintains a disciplined, high-standard operation * Acts as a brand ambassador and culture carrier * Embraces feedback and continuously improves WHAT SUCCESS LOOKS LIKE * Top-tier performance in sales, profitability, and operational metrics * Strong leadership bench and internal promotions * Consistent execution of brand standards across all shifts * Recognition as a training location and model restaurant * Active participation in company initiatives and events * High team engagement and low regrettable turnover * #LI-DNI

Responsibilities

The General Manager II is responsible for driving exceptional business results, managing the restaurant's P&L, and ensuring operational excellence. They also serve as a mentor and trainer, developing future leaders and maintaining high brand standards.