Job Description

The Regional Operations Manager is responsible for providing exceptional leadership and support to restaurant teams in order to achieve both short-term and long-term company goals. This vital role at Wingstop Restaurants ensures that restaurants adhere to relevant regulations and guidelines while fostering a positive guest experience and driving profitability.

Physical Requirements:

• Standing/Walking: Ability to remain on one's feet or move around the work area.
• Carrying: Ability to carry objects using hands or arms.
• Lifting: Ability to lift objects from one level to another.
• Pushing/Pulling: Ability to exert force on objects.
• Stooping/Bending: Ability to bend downward at the waist.
• Reaching: Ability to extend hands or arms.
• Handling: Ability to perform precision work with hands.
• Talking: Ability to express or exchange ideas verbally.
• Hearing: Ability to receive detailed information through oral communication.
• Vision: Ability to see clearly at various distances.

Essential Skills:

• Guest service mentality with a genuine desire to serve.
• Maintains composure and tact in challenging situations.
• Effectively manages multiple projects with urgency.
• Well-organized and detail-oriented.
• An ongoing learner with a strong interest in self-improvement.
• Outgoing personality and strong work ethic.
• Experience in the restaurant industry.
• Regular and predictable attendance is vital.
• Must possess a valid U.S. Driver's license and be 18+ years old.

Team Focus:

• Proactively brings problems to the supervisor's attention.
• Introduces new ideas and solutions for operational efficiency.
• Represents the brand professionally at all times.

Essential Duties and Responsibilities:

• Collaborates with managers and staff to maintain high operational standards.
• Advises managers on creating effective business plans to enhance restaurant profitability.
• Monitors profit margins by following sales growth, food pricing, and wage guidelines.
• Engages in continuous training, focusing on operations and personal development.
• Coaches managers on employee relations and development tactics through group or individual training.
• Ensures restaurants maintain cleanliness, safety, and proper staffing.
• Actively evaluates performance issues and recruits restaurant staff.
• Maintains a Theoretical to Actual COGS variance of less than 2%.
• Ensures labor standards are adhered to, keeping scheduling variance within 2%.
• Familiarity with Aloha and NBO software is preferred.
• Performs additional responsibilities as necessary, as assigned by the Director of Operations.

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