Department Manager (Greenwood II, IN)

Wingmen V Llc; Greenwood (IN); On-site; USD 25,000 - 78,512,000; Full time

Job summary

Wingmen V Llc in Greenwood, IN is seeking experienced restaurant operations managers to lead Heart of House, Bar and Hospitality teams. You will supervise staffing, training, and development while upholding safety and quality standards.

Responsibilities include creating schedules within labor budgets, coaching managers, managing costs, and ensuring guest satisfaction through strong leadership and communication.

Qualifications

• Minimum of 2 years of restaurant or hospitality management experience.
• Open availability, including late nights and weekends.
• Completion of Buffalo Wild Wings Management Certification program.
• Strong organizational skills and professional written and verbal communication.

Responsibilities

• Direct staffing, recruitment, training and development of department team members.
• Create weekly department schedules within budgeted labor guidelines.
• Develops action/development plans for direct reports.
• Coordinate with other Department Managers on hiring decisions to create growth opportunities.
• Coach and mentor department staff; ensure performance standards are met.
• Oversee department training and ensure store certification.
• Assist General Manager with performance management and development of Bar, Hospitality and Assistant Managers.
• Communicate with vendors and manage inventory and costs.
• Ensure guest satisfaction and handle guest feedback through GEM program.

Skills

Restaurant management

Team leadership

Staff development

Communication

Financial acumen

Education

High school diploma or equivalent

Buffalo Wild Wings Management Certification

Job description

Job Details

Location: 1077 N Emerson - Greenwood, IN 46143

Salary Range: $18.00 - $27.40 hourly

Department Manager Responsibilities

• Heart of House Department Manager: responsible for the Heart of House (HOH) area, managing all food/product matters in the HOH area, HOH staff planning and HOH team member development; maintain a safe environment and improve bottom line profitability through revenue and labor management; assist the General Manager with overseeing the operation of the entire restaurant; supervise the operation of the restaurant on a shift‑by‑shift basis.
• Bar Department Manager: supervise the operation of the restaurant on a shift‑by‑shift basis with primary responsibility for the Bar Department; manage all adult beverage matters in the Bar Department including ordering beer, wine and liquor, inventory control and Responsible Alcohol Service (RAS) compliance; responsible for the planning, hiring, training, development and motivation of the bartenders and bar servers; maintain a safe environment and improve bottom line profitability through revenue management.
• Hospitality Manager: supervise the operation of the restaurant on a shift‑by‑shift basis with primary responsibility for the dining room service; manage hospitality team member planning and team member development; maintain a safe environment.

Key Duties

Team

• Directly responsible for the staffing, succession planning, recruiting, interviewing, hiring, orientation, training and ongoing development of department team members, maintaining a department team at or above staffing guidelines determined at each Period Business Review.
• Responsible for WCT training in the department and maintaining the department at training store certification.
• Develops direct reports by creating action/development plans when necessary.
• Coordinates with other Department Managers on hiring decisions to ensure growth opportunities exist for Team Members.
• Creates weekly department schedules within budgeted labor guidelines, balancing team member needs and business needs.
• Creates, develops and implements incentive programs and contests for the department, actively motivating Team Members to participate in all company promotions and incentives.
• Provides regular performance feedback, including timely performance appraisals and development of department.
• Administers semi‑annual merit increase process.
• Assists General Manager with coaching other managers on effective performance management procedures.
• Oversees MIT training during training weeks; ensures WCTs are correctly scheduled to conduct the training of the department modules.
• Assists General Manager with ongoing performance management and development of Bar, Hospitality and Assistant Managers.
• Utilizes World Wide Wings support teams/subject‑matter experts when necessary or required.
• Provides coaching and follow up to direct reports to ensure execution of service standards and guest experience.
• Communicates effectively to direct reports by holding departmental meetings on a timely basis 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 identifies techniques to attract new guests.
• Responsible for the restaurant's Guest Comment program; ensures all food quality guest complaints are appropriately handled on a timely basis; provides feedback to managers on methods for handling guest complaints concerning food quality.
• Utilizes Guest Experience Management (GEM) program to provide feedback to Team Members and makes the adjustments necessary to ensure overall guest satisfaction.

Quality Operations

• Facilitates and ensures adherence to new food product rollouts.
• Ensures all Team Members meet or exceed our standards for serving quality products, recipe adherence and portioning.
• Communicates with all food vendors and holds vendors accountable for delivering the highest quality product on a timely basis to our specifications.
• Ensures menu specs (recipes), wall charts, and department specific systems are being utilized and adhered to.
• Communicates areas of opportunity to the department and management team.
• Helps general manager teach, coach and direct managers and Team Members on quality, service and cleanliness standards and proper inventory levels.
• Understands and analyzes pertinent sections of restaurant performance measurement tools (GEM, QSCs, audits, P&L) and trouble shoots problems areas; creates and implements action plans; follows up with department's Team Members to ensure completion.
• Conducts administrative manager functions (entering invoices, inventory, end of day procedures, etc.).
• Monitors all department equipment; reports equipment repair needs; follows up to ensure repairs are completed timely.
• Operates the department in a manner consistent with all applicable Board of Health and standard food safety practices.
• Corrects BOH and Steritech issues immediately.
• Facilitates and ensures adherence to new bar product/promotion rollouts.
• Communicates with all beer and alcohol vendors and holds them accountable for delivering the highest quality product on a timely basis to our specifications.
• Ensures bar systems (alcohol incident log, bar line check, prep lists) are being utilized and adhered to.
• Communicates areas of opportunity to bartenders, bar servers and management team.

Sales and Profits

• Responsible for overall food cost; operates department within company defined variance to legit food cost variance.
• Responsible for overall HOH labor results; operates department within company standard SPLH targets.
• Orders all food and paper products from produce vendors and food distributor.
• Maintains proper inventory levels on all food and paper products; inventories are accurate and independently validated.
• Establishes daily, weekly, monthly and quarterly projections.Understands the P&L statement; creates action plans for problem areas.
• Completes all other assigned duties or tasks.
• Ensures bar cost tools are being effectively utilized by bartenders, bar servers and other managers.
• Responsible for overall beer, liquor and beverage costs and bar labor results.
• Maintains proper inventory levels on all alcohol products.
• Understands sales and profit goals and troubleshoots problem departments.
• Aggressively manages waste, comps, voids and discounts, with specific responsibility for the Bar Department.
• Creates, develops and implements bar sales building incentive contests.
• Assists the General Manager with the execution of the Local Restaurant Marketing program.
• Creates, develops and implements sales building incentives contests.
• Completes all other assigned duties or tasks.

Qualifications

• Minimum of 2 years of restaurant or hospitality management experience.
• Passion and commitment; thrive in a fast paced environment, especially one that includes wings, beer and sports.
• Team focused; champion team and ensure they have all tools to be successful.
• Create a following of loyal, high performing Team Members.
• Open availability, including late nights and weekends.
• Highly motivated, self‑directed, results driven with strong organizational skills, attention to detail and professional written and verbal communication skills.
• Ability and desire to create a fun, exciting environment for both guests and team members.
• Skilled with basic mathematical computations.
• Proven track record of successfully managing multiple priorities in a fast paced work environment.
• Maintain confidential information; adhere to and enforce company policies, programs and compliance issues.
• Qualified candidates bring a minimum of 2 years restaurant or retail management experience; experience managing a restaurant with a full bar is preferred.
• Completion of high school education or equivalent; valid driver's license to travel between units; satisfactory background check; ability to lift 50 pounds regularly.
• Completion of Buffalo Wild Wings Management Certification program.