Department Manager (E Peoria, IL)

Anchor Point Management Group; East Peoria (IL); On-site; USD 25,000 - 37,000; Full time

Benefits offered by this job

Competitive pay

Same-day pay options

Manager bonus potential

Flexible scheduling

Team member discounts

Fun, team-oriented atmosphere

Opportunities for growth and developm

Job summary

Buffalo Wild Wings is seeking a Department Manager in East Peoria, IL to oversee restaurant operations across the bar, kitchen, dining room, and takeout while driving guest satisfaction and a positive culture.

You will lead a high-energy team, coach and develop staff, and manage execution across guest engagement, quality, speed, and accuracy in a fast-paced environment.

Qualifications

• High school diploma or equivalent; leadership experience preferred.
• Solid understanding of restaurant operations, food safety and responsible alcohol service.
• Strong team-first mindset; passion for developing people, building culture and leading by example.
• High energy; thrives in a fast-paced environment; motivated and enthusiastic on every shift.

Responsibilities

• Lead and inspire team members to deliver top-tier service and fan experiences.
• Coach, train and develop staff to build a high-performing team.
• Own execution across operations: guest engagement, quality, speed, and accuracy.
• Oversee staffing, recruitment, scheduling within labor budgets, and development of department team members.
• Ensure a clean, safe and compliant environment across all areas.
• Drive local promotions, guest engagement, and fan initiatives.

Skills

Leadership

Team development

Customer service

Energy

Education

High school diploma or equivalent

Job description

Job Location

833 West Camp Street – East Peoria, IL 61611

Salary

$18.00 – $27.40 hourly

Job Summary

Department Manager at Buffalo Wild Wings responsible for overseeing all operational aspects of the restaurant – including the bar, kitchen, dining room and takeout – while driving operational excellence, fostering a positive culture, and ensuring guest satisfaction.

Key Responsibilities

• Lead and inspire team members to deliver top‑tier service and unforgettable fan experiences.
• Coach, train and develop staff, building a high‑performing team.
• Own execution across operations: guest engagement, quality, speed, and accuracy.
• Champion a clean, safe, and compliant environment across all areas.
• Bring energy to in‑house promotions, local marketing, and fan engagement initiatives.

Department Manager Responsibilities

• Directly responsible for staffing, succession planning, recruiting, interviewing, hiring, orientation, training and ongoing development of department team members, maintaining staffing levels above guidelines.
• Responsible for WCT training and maintaining department certification.
• Develop direct reports by creating action/development plans when necessary.
• Coordinate with other department managers on hiring decisions to provide growth opportunities.
• Create weekly department schedules within budgeted labor guidelines, balancing team member and business needs.
• Create, develop and implement incentive programs and contests for the department; motivate participation in all company promotions.
• Provide regular performance feedback, including timely performance appraisals and development plans.
• Administer the semi‑annual merit increase process.
• Assist the General Manager with coaching other managers on effective performance management procedures.
• Oversee MIT training during training weeks, ensuring correct scheduling of WCTs.
• Utilize support teams or subject matter experts when necessary.
• Provide coaching and follow‑up to direct reports to ensure execution of service standards and guest experience.
• Communicate effectively to direct reports by holding departmental meetings in a timely manner.
• Ensure all department team members have current state‑required training and permits.
• Actively look for and identify techniques to attract new guests.
• Responsible for the restaurant's Guest Comment program; ensure timely handling of food‑quality complaints.
• Use the Guest Experience Management (GEM) program to provide feedback and adjust as needed.

Quality Operations – Heart of House Department Manager

• Facilitate and ensure adherence to new food product rollouts.
• Ensure all team members meet or exceed standards for serving quality products, recipe adherence and portioning.
• Communicate with food vendors, hold them accountable for quality and timely delivery.
• Ensure menu specs, wall charts and department‑specific systems are utilized and adhered to.
• Communicate areas of opportunity to the department and management team.
• Help the General Manager teach, coach and direct managers and team members on quality, service and cleanliness standards and inventory levels.
• Analyze restaurant performance tools (GEM, QSCs, audits, P&L) to identify problems and create action plans.
• Conduct administrative functions such as entering invoices, inventory, end‑of‑day procedures.
• Monitor all department equipment, report repair needs, and follow up to ensure timely completion.
• Operate the department consistently with all applicable Board of Health and standard food‑safety practices.
• Correct BOH and Steritech issues immediately.

Quality Operations – Bar Department Manager

• Analyze performance tools to identify problems and create action plans; follow up with bartenders and bar servers.
• Conduct administrative functions such as entering invoices and end‑of‑day procedures.
• Ensure monitoring of all bar equipment for proper functionality and high‑quality product production.

Quality Operations – Hospitality Manager

• Assist the General Manager with the execution of the Local Restaurant Marketing program.
• Create, develop and implement sales‑building incentive contests.
• Complete all other assigned duties or tasks.

Sales and Profits – Heart of House Department Manager

• Responsible for overall food cost; operate within company‑defined variance.
• Responsible for overall HOH labor results; operate within company standard SPLH targets.
• Order all food and paper products from produce vendors and food distributor.
• Maintain proper inventory levels on all food and paper products; accurate independent validation of inventories.
• Establish daily, weekly, monthly and quarterly projections.
• Understand the P&L statement; create action plans for problem areas.
• Complete all other assigned duties or tasks.

Sales and Profits – Bar Department Manager

• Ensure bar cost tools are effectively utilized by bartenders, bar servers and other managers.
• Responsible for overall beer, liquor and beverage costs and bar labor results.
• Maintain proper inventory levels on all alcohol products.
• Understand sales and profit goals, troubleshoot problem departments.
• Aggressively manage waste, comps, voids and discounts for the Bar Department.
• Create, develop and implement bar sales‑building incentive contests.

Health and Safety

• Ensure compliance with responsible alcohol service, food safety and health regulations.
• Maintain a safe environment and improve bottom‑line profitability through revenue and labor management.
• Utilize mitigation tools like GEM to address complaints and improve service standards.

Qualifications

• High school diploma or equivalent required; restaurant and/or leadership experience preferred.
• Solid understanding of restaurant operations, food safety and responsible alcohol service.
• Strong team‑first mindset; passion for developing people, building culture and leading by example.
• High energy; thrive in a fast‑paced environment; motivated and enthusiastic on every shift.

Benefits and Perks

• Competitive pay
• Same‑day pay options
• Manager bonus potential
• Flexible scheduling
• Team member discounts
• Fun, team‑oriented atmosphere
• Opportunities for growth and development

EEO Statement

Buffalo Wild Wings is an equal opportunity employer; we celebrate diversity and do not discriminate based on race, color, religion, sex, sexual orientation, gender identity, national origin, disability or veteran status.