Operations Excellence Manager
Wingstop Restaurants
Operations Excellence Manager
Wingstop Restaurants
Runs quick-service chicken wing restaurants
WHO WE ARE
We’re not in the wing business. We’re in the flavor business. It’s been our mission to Serve the World Flavor since we first opened in 1994, and we’re just getting started. 1997 saw the opening of our first brand partner operated Wingstop location, and by 2002 we had served the world one billion wings. It’s flavor that defines us and has made Wingstop one of the fastest growing brands in the restaurant industry.
Above all else – our success is largely due to our people and our core values, or what we call The Wingstop Way of being entrepreneurial, service-minded, fun, and authentic. We believe having a strong people foundation centered on these collective values creates a crave-worthy culture and talented team, as well as ensures our brand is poised for accelerated growth. We all win together.
WHAT WE’LL NEED
The Operations Excellence Manager (OEM) is a key field-based role within the Americas Operations team, supporting 200+ Brand Partner (Franchisee) restaurants across the region. The OEM partners with franchise operators and restaurant leaders to strengthen operational capability, improve restaurant performance, and ensure consistent execution of the Wingstop brand experience.
Serving as the region’s primary field trainer and operational coach, the OEM delivers, develops, and continuously improves training programs that drive operational excellence. The OEM also acts as the primary field resource for Brand Standard and Food Safety compliance across the Americas, helping protect the integrity of the Wingstop brand through coaching, assessment, and accountability.
This role requires frequent travel and a strong field presence. The OEM regularly visits restaurants to assess performance, identify opportunities, provide coaching and training, evaluate compliance, and partner with operators on action plans that drive sustainable improvement.
The ideal candidate is a hands-on restaurant operator with a passion for developing people and building capability. They are a confident facilitator and coach who can translate operational standards into practical execution while building trust, influencing behavior, and driving lasting results.
The role requires frequent travel. Spanish advantageous.
WHAT YOU’LL NEED
Experience
Solid hands-on QSR background with credible Front and Back of House experience and the ability to earn respect in a restaurant environment
Strong large-group training and facilitation experience; able to command a room across different audiences and markets
Proven ability to influence franchise operators without direct authority, building buy-in through credibility and results
Track record of driving behavior change in the field, delivering sustained improvement in standards and performance, not just training delivery
Experience conducting Food Safety and Brand Standard audits; able to balance coaching, accountability, and standards enforcement to drive sustained compliance
Highly organized and able to manage multiple market priorities simultaneously with consistent execution and follow-through
Restaurant leadership experience; comfortable setting expectations and holding operators accountable when standards are not being met
Key Responsibilities
Own the design, delivery, and continuous improvement of regional training programs, including Train-the-Trainer, New Market Entry training, certification frameworks, and training resources that build sustainable restaurant capability and operational consistency
Serve as the primary in-restaurant trainer for all New Market Entries (NMEs), supporting restaurants from pre-opening preparation through post-opening stabilization
Support the NME Manager in the setup and execution of best-in-class restaurant operations
Adapt and localize the global operations manual to support effective in-restaurant execution across markets
Own Food Safety and Brand Standard compliance across the region, leading audits, corrective actions, and follow-up processes to ensure standards are consistently executed and sustained
Execute a structured store visit program that assesses performance, coaches operators, reinforces standards, and drives improvement in restaurant execution, guest experience, and food safety
Partner with Brand Partners through regular business reviews and performance routines to identify gaps, drive accountability, and improve key operational metrics, including QSC and SMG
Collaborate cross-functionally with Development, Marketing, Training, Supply Chain, Finance, and Technology teams to ensure field insights inform business decisions and new restaurants are set up for success
Duties
WHO YOU ARE
You are restaurant-first. You know the real work happens in the restaurants, and everything you do is focused on helping operators and teams succeed. You stay humble, roll up your sleeves, and aren't afraid to do the work required to get results.
You are a confident trainer, coach, and communicator. You can command a room, facilitate learning, and build credibility quickly across different operators, cultures, and experience levels. You know that lasting behavior change comes from consistent coaching, reinforcement, and accountability.
You are a disciplined executor. Organized, reliable, and detail-oriented, you follow through on commitments and hold yourself and others accountable. You understand that standards only matter when they are consistently executed and sustained.
You are comfortable balancing support with accountability. You build trust quickly, but you are willing to have direct conversations when expectations are not being met. You influence through credibility, expertise, and results rather than authority.
You take ownership. Whether delivering training, conducting audits, documenting findings, or improving programs, you see things through to completion. You treat training content, operational standards, and corrective actions as living systems that require continuous improvement, not one-time deliverables.
Wingstop provides equal opportunities for everyone that works for us and everyone that applies to join our team, without regard to sex or gender, gender identity, gender expression, age, race, religious creed, color, national origin, ancestry, pregnancy, physical or mental disability, medical condition, genetic information, marital status, sexual orientation, any service, past, present, or future, in the uniformed services of the United States (military or veteran status), or any other consideration protected by federal, state, or local law.
Runs quick-service chicken wing restaurants
Wingstop operates and franchises quick-service restaurants for guests seeking cooked-to-order chicken meals. Its menu includes classic and boneless wings, tenders and chicken sandwiches, with signature sauces, fries, sides, ranch and bleu cheese dips. Guests order in person, for carryout or delivery; Wingstop provides franchise partners with restaurant technology and brand support. Most locations are franchisee-operated; Wingstop Inc. also runs a smaller group and earns revenue from royalties, franchise and development fees, advertising contributions and company-owned restaurant sales. Wingstop began with its first restaurant in Garland, Texas, in 1994 and is headquartered in Dallas, Texas.
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