About the Role:

The Wingstop Restaurant Supervisor I plays a critical role in ensuring the smooth and efficient operation of the restaurant located in Bryan, FM 2154. This position is responsible for overseeing daily activities, managing staff performance, and maintaining high standards of customer service and food quality. The supervisor will work closely with the management team to implement company policies, drive sales, and foster a positive work environment. They will also handle scheduling, inventory control, and resolve any customer or employee issues promptly and professionally. Ultimately, the role aims to deliver an exceptional dining experience that aligns with Wingstop's brand values and operational goals.

Minimum Qualifications:

• High school diploma or equivalent.
• Previous experience in a supervisory or leadership role within the restaurant or food service industry.
• Basic knowledge of food safety and sanitation standards.
• Strong communication and interpersonal skills.
• Ability to work flexible hours including evenings, weekends, and holidays.

Preferred Qualifications:

• Experience working with Wingstop or similar quick-service restaurant brands.
• Certification in food safety or management (e.g., ServSafe).
• Proficiency with point-of-sale (POS) systems and inventory management software.
• Demonstrated ability to lead and develop a team in a fast-paced environment.
• Customer service excellence and conflict resolution skills.

Responsibilities:

• Supervise and support restaurant team members to ensure excellent customer service and operational efficiency.
• Manage daily restaurant operations including opening and closing procedures, cash handling, and inventory management.
• Train, mentor, and evaluate staff performance to promote a motivated and skilled workforce.
• Ensure compliance with health, safety, and sanitation standards in accordance with company policies and local regulations.
• Address and resolve customer complaints or concerns in a timely and professional manner.
• Assist in scheduling shifts and managing labor costs to optimize productivity.
• Collaborate with management to implement marketing initiatives and drive sales growth.
• Maintain accurate records of sales, inventory, and employee performance.

Skills:

The required skills such as communication and leadership are essential for effectively managing the restaurant team and ensuring smooth daily operations. Supervisory skills are used to train and motivate staff, while problem-solving abilities help in addressing customer issues and operational challenges promptly. Knowledge of food safety and sanitation is applied daily to maintain compliance and protect customer health. Preferred skills like proficiency with POS systems and inventory software streamline order processing and stock management, enhancing operational efficiency. Additionally, customer service and conflict resolution skills contribute to creating a positive dining experience and fostering customer loyalty.