Wingstop Restaurant Supervisor II-High-Impact Leader

Wingstop Restaurant Supervisor II-High-Impact Leader

WINGSTOP

• 3.2 Mission, KS Job Details Full-time $19
• $20 an hour 23 hours ago Qualifications Cost management Food safety management Quality assurance within food and beverage industry Guest relations Operations management Inventory management Customer service Employee retention Shift management Mid-level Hiring Kitchen cost control Team management Recruiting Cash management Interviewing Food ordering Training & development Employee engagement Delegation Staffing management Overseeing training Food service management Full Job Description The role of the Restaurant Supervisor II is to support the General Manager in all day-to-day operations of the restaurant and to direct operations when the General Manager is not present in the store.

The Restaurant Supervisor II must maximize the culture of the restaurant and the overall guest experience while running their shift. The Restaurant Supervisor II will be required to enforce all company and government policies and communicate any policy changes to their employees on their shift. General Purpose To satisfy each and every guest that comes to our restaurant by delivering superior service in a clean restaurant with the highest quality food possible. Main Job Tasks and Responsibilities Responsible for working towards accomplishing team and company goals, including being willing to assist in all positions when needed. Responsible for assisting the General Manager of the restaurant with tasks as needed, including when the General Manager is not working or on vacation. Ensure excellent customer service and operational goals are consistently above standard via the "Ops Scorecard" (SMG, QSC, and WingYou).

Maintain Ops Scorecard goals:

Dissatisfaction

• 5%, Accuracy
• 4%, WingYOU
• 95%, QSC
• 5 Star.

Ensure all SMG customer cases are addressed within 24 hours, including following up on any outstanding cases. Must maintain a "guest-first" culture in the restaurant. Work varying shifts from week to week. Be aware of hours worked. Do not use overtime unless approved by Area Coach. Ensure all Team Members are compliant with company standards while driving positive team member engagement and retention (Including handbook, code of conduct, uniform standards, etc.). Achieve and maintain operational excellence while ensuring all company procedures are being followed. Ensure all Team Members are trained fully in their positions, including providing training to new Team Members. Maintain 5-Star QSC status by ensuring any Corporate QSC issues are corrected immediately and that the CAP is completed on time. Must conduct 1 QSC Self-Evaluation weekly, discuss results with the management team, and correct all issues. Maintain office supplies to par levels on a monthly basis. Assist in completing monthly inventory counts. Follow all cash management and cash handling policies during their shift, including ensuring the team follows policies and procedures. Monitor all paid outs, voids and refunds on your shift. Drive operational excellence by controlling food costs for the restaurant. Responsible for properly managing product ordering (2-3 times per week and should not run out of product), submitting QA tickets, and accurately completing inventory counts. Ensure employee meals are appropriately utilized and monitored each shift. Assist in keeping your restaurant fully staffed and minimize turnover by embodying our core values. Including assisting in interviewing potential employees. Delegate appropriate work duties to Team Members by conducting pre-shift huddles. Complete Zenput tasks/forms fully and at the appropriate times. Ensure the restaurant is always safe for both customers and employees, including food safety, personal safety, and cleanliness. Including completing the Time and Temperature log as needed and verifying all dates in the restaurant. Must always remain professional when on company property and when communicating with guests, team members, leadership, and office personnel. Be a problem solver. Must expedite when working without another Supervisor. A Supervisor or the GM must always be in Pilot position. Must be able to lift up to 50-pound boxes. Works a maximum of 40 hours per week, unless approved by Area Coach. All Restaurant Supervisors are hired for a specific market; restaurant location is subject to change based on business needs . All these items are subject to change as business calls for it or as changes happen in the company.