Manager - Wingit Cibolo

WingIT is looking for great people to join our growing team. Our ideal candidate is attentive, ambitious, engaged, and has strong customer service skills and work ethic. We are looking for positive-minded team players who want to be part of a great organization. WingIT is locally owned and offers rotating shifts, a positive team culture, and an employee recognition program which make this organization a great place to work. Digital onboarding allows for a next-day start in most cases. Multiple locations with various positions available. Wages range from $11 - $17 an hour plus tips for cashiers, line cooks, shift leaders, and assistant managers. Management salaries range from $40,000 to $45,000.

Salary of $38,000 to $40,000 plus tipsThe WingIT General Manager is ambitious and assumes responsibility for store operations. The GM knows the restaurant business and anticipates changes in the industry before they occur. They are responsible for hiring staff, training new recruits, updating the menu, ordering supplies and ingredients, budgeting expenses, managing customer service, and maintaining cleanliness and sanitation policies. The duties of the General Manager include but are not limited to the following: Ensure that customers feel welcome and are given responsive, friendly, and courteous service at all times while handling complaints with kindness and appropriate procedures. Maintain excellent quality assurance and customer service standards. Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and the restaurant’s preventative maintenance programs. Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. Collaborate with Assistant Manager regarding inventory. Continually strive to develop staff in all areas of managerial and professional development. Oversee and execute restaurant policies regarding employee performance appraisals. Understand and enforce all policies, procedures, standards, specifications, guidelines, and training programs. Administer prompt, fair, and consistent corrective action for violations of company policies, rules, and procedures and lead by example. Make employment and termination decisions. Control cash and other receipts by adhering to restaurant policies and procedures. Ensure change safe is replenished and registers have proper change at all times. Have reliable transportation that enables sourcing, procuring, and picking up supplies and inventory from various outside vendors as needed. Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner. Close restaurant at least two nights per week, to include a Friday or Saturday. Schedule labor as required by anticipated business activity ensuring all positions are staffed as needed while meeting labor cost objectives. Schedules are to be completed by Saturday of the previous work week. Ensure all products are received in correct unit count and condition, and deliveries are performed in accordance with the restaurant’s receiving policies and procedures. Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests. Develop, plan, and carry out restaurant marketing, advertising and promotional activities and campaigns. Delegate responsibilities and tasks to the Assistant General Manager, kitchen manager, and other employees as needed Fill in where needed to ensure guest service standards and efficient operations Other duties as assigned Skills and Qualifications: Must have three years’ of foodservice experience, including front-of-the-house operations and/or assistant manager position. Ability to evaluate, troubleshoot and find solutions. Ability to work in a fast-paced, sometimes stressful environment. Ability to coach, train, and motivate employees. Ability to communicate and understand the predominant language(s) of the restaurant’s trading area. Ability to operate a cash register and POS system. Possess advanced understanding of restaurant operations. Ability to stand for long periods of time. Ability to reach, bend, stoop and frequently lift up to 50 pounds. Ability to work 40 - 45 hours per week. Possess excellent basic math skills. Must be at least 18 years old. Possess or obtain Manager’s Food Handler Certification. Possess or obtain TABC Certification.

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