About the Role:

The Wingstop Restaurant Supervisor II plays a critical leadership role in ensuring the smooth and efficient operation of the restaurant located in College Station, FM 2154. This position is responsible for overseeing daily restaurant activities, maintaining high standards of food quality, customer service, and cleanliness. The supervisor will lead, motivate, and develop team members to deliver an exceptional dining experience while adhering to company policies and safety regulations. They will also manage inventory, control costs, and support the implementation of marketing initiatives to drive sales growth. Ultimately, the role aims to foster a positive work environment that promotes teamwork, operational excellence, and customer satisfaction.

Minimum Qualifications:

• High school diploma or equivalent.
• Minimum of 2 years experience in a supervisory role within the restaurant or food service industry.
• Strong knowledge of food safety and sanitation standards.
• Ability to work flexible hours including evenings, weekends, and holidays.
• Basic computer skills for inventory management and reporting.

Preferred Qualifications:

• Associate degree or higher in Hospitality Management or related field.
• Experience with Wingstop brand standards and operational procedures.
• Proven track record of leading a team in a fast-paced restaurant environment.
• Certification in food safety (e.g., ServSafe).
• Familiarity with point-of-sale (POS) systems and scheduling software.

Responsibilities:

• Supervise and coordinate daily restaurant operations to ensure efficient service and quality standards.
• Lead, train, and mentor restaurant staff to enhance performance and professional development.
• Monitor inventory levels, place orders, and manage waste to optimize cost control.
• Ensure compliance with health, safety, and sanitation regulations to maintain a safe environment.
• Handle customer inquiries and resolve issues promptly to maintain high customer satisfaction.
• Assist in scheduling staff shifts and managing labor costs effectively.
• Support marketing and promotional activities to increase restaurant traffic and sales.
• Prepare and submit operational reports to senior management as required.

Skills:

The required skills such as leadership, communication, and organizational abilities are essential for managing daily restaurant operations and guiding the team effectively. Strong problem-solving skills help address customer concerns and operational challenges promptly. Knowledge of food safety and sanitation ensures compliance with health regulations, maintaining a safe environment for both staff and customers. Proficiency in inventory management and basic computer applications supports cost control and accurate reporting. Preferred skills like familiarity with Wingstop procedures and POS systems enhance efficiency and contribute to a seamless customer experience.