Department Manager (Burbank, CA)

Anchor Point Management Group; Burbank (CA); On-site; USD 30,444 - 35,473; Full time

Benefits offered by this job

25% employee discount on food and alcohol when not working

Monthly bonuses

Full benefits program including guaranteed 401(k) match

Job summary

Anchor Point Management Group is seeking a Department Manager for their location in Burbank, CA. The role requires 2+ years of restaurant or hospitality management experience, where you'll oversee staffing and operations while ensuring adherence to quality standards.

You will be responsible for recruiting, training, and developing team members and managing schedules. A valid driver’s license and a strong skill set in organizational management and communication are essential.

Qualifications

• Minimum 2 years of restaurant or hospitality management experience.
• Experience managing a restaurant with a full bar is preferred.
• Valid driver’s license for travel between units.

Responsibilities

• Responsible for staffing and development of department team members.
• Creates weekly department schedules within budgeted labor guidelines.
• Analyzes performance metrics and troubleshoots problems.

Skills

Organizational skills

Professional communication

Motivating teams

Multitasking

Education

High school education or equivalent

Job description

Job Details

Job Title: Department Manager

Location: 127 East Palm Ave - Burbank, CA 91502

Salary: $22.10 - $25.75 hourly

Occupational Benefits: 25% employee discount on food and alcohol when not working, monthly bonuses, full benefits program including a guaranteed match to 401(k) contributions.

General Department Manager Responsibilities

• Responsible for staffing, succession planning, recruiting, interviewing, hiring, orientation, training, and ongoing development of department team members, ensuring staffing guidelines are met.
• Responsible for WCT training within the department and maintaining training store certification.
• Creates action/development plans for direct reports as needed.
• Coordinates with other department managers for hiring decisions to provide growth opportunities for team members.
• Creates weekly department schedules within budgeted labor guidelines, balancing team member needs and business needs.
• Develops and implements incentive programs and contests for the department, motivating team members to participate in company promotions and incentives.
• Provides regular performance feedback, including timely performance appraisals and development of the department.
• Administers the semi-annual merit increase process.
• Assists the General Manager with coaching other managers on effective performance‑management procedures.
• Oversees training during training weeks, ensuring WCTs are correctly scheduled to conduct the training of department modules.
• Utilizes support teams and subject‑matter experts when necessary.
• Provides coaching and follow‑up to direct reports to ensure execution of service standards and guest experience.
• Conducts departmental meetings to communicate successes, new procedures, and areas of opportunity.
• Ensures all department team members have current state‑required training and permits.
• Actively looks for and implements techniques to attract new guests.
• Manages the restaurant's Guest Comment program, handling food‑quality concerns promptly.
• Utilizes Guest Experience Management (GEM) program to provide feedback to team members and make adjustments to ensure overall guest satisfaction.

Heart of House Department Manager Responsibilities

• Facilitates and ensures adherence to new food product rollouts.
• Ensures all team members meet or exceed standards for serving quality products, recipe adherence, and portioning.
• Communicates with food vendors, holding them accountable for timely delivery of high‑quality products.
• Ensures menu specifications, wall charts, and department‑specific systems are utilized and adhered to.
• Communicates areas of opportunity to the department and management team.
• Assists the General Manager in coaching and directing managers and team members on quality, service, and cleanliness standards.
• Analyzes performance metrics (GEM, QSCs, audits, P&L) and troubleshoots problems, creating and following action plans.
• Conducts administrative manager functions (entering invoices, inventory, end‑of‑day procedures).
• Monitors all department equipment, reporting repair needs and following up to ensure timely repairs.
• Operates the department in accordance with Board of Health and food safety practices.
• Corrects BOH and Steritech issues immediately.

Bar Department Manager Responsibilities

• Ensures adherence to new bar product and promotion rollouts.
• Communicates with beer and alcohol vendors, holding them accountable for timely delivery of high‑quality products.
• Ensures bar systems (alcohol incident log, bar line check, prep lists) are utilized and adhered to.
• Communicates areas of opportunity to bartenders, bar servers, and the management team.
• Analyzes performance metrics (GEM, QSCs, audits, P&L) and troubleshoots problems, creating and following action plans.
• Conducts administrative manager functions as needed.
• Monitors all bar equipment to ensure proper functioning and high‑quality product production.
• Manages bar cost tools, overall beer, liquor, and beverage costs, and bar labor results.
• Aggressively manages waste, comps, voids, and discounts.
• Creates and implements bar sales‑building incentive contests.

Hospitality Manager Responsibilities

• Assists the General Manager with the execution of the local restaurant marketing program.
• Creates and implements sales‑building incentive contests.
• Completes all other assigned duties or tasks.

Quality Operations

• Ensures adherence to quality standards for food and service across all departments.
• Conducts audits and implements corrective actions to maintain high service levels.
• Provides feedback to managers on handling food‑quality guest complaints.

Sales and Profits

• Responsible for overall food cost and operating within defined cost variance.
• Responsible for overall labor results, operating within standard SPLH targets.
• Orders food, paper products, and maintains proper inventory levels.
• Establishes daily, weekly, monthly, and quarterly projections and creates action plans for problem areas.
• Maintains proper inventory levels for all alcohol products in the bar.

Qualifications

• Minimum 2 years of restaurant or hospitality management experience.
• Experience managing a restaurant with a full bar is preferred.
• High school education or equivalent required.
• Valid driver’s license for travel between units.
• Successful completion of a satisfactory background check.
• Ability to lift 50 pounds regularly.
• Strong organizational skills, attention to detail, and professional written and verbal communication skills.
• Ability and desire to create a fun, exciting environment for guests and team members.
• Proficient with basic mathematical computations.
• Self‑directed, results‑driven, and capable of managing multiple priorities in a fast‑paced environment.
• Proven track record of motivating and developing high‑performing teams.
• Completion of Buffalo Wild Wings Management Certification program.
• Ability to adhere to and enforce company policies, programs, and compliance issues.
• Qualified candidates bring a minimum of 2 years restaurant or retail management experience.