General Manager II - Lancaster

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