Department Manager (Zionsville, IN)

Wingmen V Llc; Zionsville (IN); On-site; USD 24,796 - 37,746; Full time

Benefits offered by this job

Competitive salary

Monthly bonuses

Comprehensive benefits including 401(k) matching

Job summary

Wingmen V Llc is looking for a Department Manager in Zionsville, IN, responsible for managing operations in the Heart of House and Bar departments. Key duties include staffing, training, and ensuring compliance with health and safety regulations. The ideal candidate will possess a minimum of 2 years of restaurant management experience, and be passionate about fostering a strong team culture.

Competitive salary range is $18.00 to $27.40 hourly, with benefits that include monthly bonuses and a comprehensive benefits program.

Qualifications

• Minimum 2 years of restaurant or hospitality management experience.
• Passion and commitment, thriving in a fast-paced environment.
• Open availability, including late nights and weekends.
• Proven track record of managing multiple priorities.

Responsibilities

• Manage staffing, recruiting, and training of Department Team Members.
• Create, develop, and implement incentive programs and contests.
• Oversee the restaurant operation on a shift-by-shift basis.
• Monitor all department equipment and report repair needs.

Skills

Restaurant management

Organizational skills

Strong communication

Mathematical computations

Team leadership

Education

High school education or equivalent

Completion of management certification program

Job description

Job Details

Job Location: 6537 Whitestown Parkway - Zionsville, IN 46077 Salary Range: $18.00 - $27.40 Hourly

Benefits

• Competitive salary
• Monthly bonuses
• Comprehensive benefits program including a guaranteed match to your 401(k) contribution

Department Manager Job Purpose

1. Heart of House Department Manager has primary responsibility for the Heart of House (HOH) area, is responsible for managing all food/product matters in the HOH area, HOH staff planning and HOH Team Member development. They must maintain a safe environment and improve bottom line profitability through appropriate revenue and labor management. The Heart of House Manager assists the General Manager with overseeing the operation of the entire restaurant and supervises the operation of the restaurant on a shift-by-shift basis.
2. Bar Department Manager supervises the operation of the restaurant on a shift-by-shift basis, with primary responsibility for the Bar Department. The Bar Department Manager manages all adult beverage matters in the Bar Department including ordering of beer, wine and liquor, inventory control and Responsible Alcohol Service (RAS) compliance. The Bar Department Manager is responsible for the planning, hiring, training, development and motivation of the Bartenders and Bar Servers and must maintain a safe environment while improving bottom line profitability through appropriate revenue management.
3. The Hospitality Manager supervises the operation of the restaurant on a shift-by-shift basis, with primary responsibility for the dining room service. The Hospitality Manager manages hospitality Team Member planning and development and maintains a safe environment.

Responsibilities

• Directly responsible for the staffing, succession planning, recruiting, interviewing, hiring, orientation, training and ongoing development of Department Team Members and does so to maintain 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 motivates Team Members to participate in all company promotions and incentives.
• Provides regular performance feedback, including timely performance appraisals and development of the 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 Guest.
• 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 and coaching 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.
• Facilitates and ensures adherence to new food product rollouts.
• Responsible for ensuring all Team Members meet or exceed standards for serving quality products, recipe adherence and portioning.
• Communicates with all food vendors and holds them accountable for delivering the highest quality product on a timely basis to 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 puts action plans in place to address issues, and follows up specifically with department's Team Members to ensure completion of plans.
• Conducts administrative manager functions (entering invoices, inventory, end of day procedures, etc.).
• Monitors all department equipment. Reports equipment repair needs through the facility management system and follows up to ensure repairs are completed timely.
• Operates the department in a manner consistent with 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 specifications.
• Ensures menu specs (recipes), and 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.
• Understands and analyzes pertinent sections of restaurant performance measurement tools (GEM, QSCs, audits, P&L) for the Bar Department, creates and puts action plans to address issues, and follows up with Bartenders & Bar Servers to ensure completion of plans.
• Conducts administrative manager functions as needed (entering invoices, end of day procedures, etc.).
• Ensures monitoring of all bar equipment to ensure all equipment is functioning and producing high quality products.
• 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.
• Mantains 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.
• Mantains 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 2 years of restaurant or hospitality management experience.
• Passion and commitment, thriving in a fast paced environment that includes wings, beer, and sports.
• Team focused, champions the team and ensures they have all tools needed to be successful.
• Creates a following of loyal, high performing Team Members who would walk through fire for you.
• Open availability, including late nights and weekends.
• Highly motivated, self‑directed and results driven with strong organizational skills, attention to detail and professional written and verbal communication skills.
• Skilled in basic mathematical computations.
• Proven track record of successfully managing multiple priorities in a fast paced work environment.
• Maintains confidential information, adheres to and enforces company policies, programs, and compliance issues.
• Qualified candidates bring a minimum of 2 years restaurant or retail management experience, and experience managing a restaurant with a full bar is preferred.
• Completion of Buffalo Wild Wings Management Certification program.
• High school education or equivalent.
• Valid driver's license to travel between units.
• Satisfactory background check.
• Ability to lift 50 pounds regularly.
• Completion of the role may include additional duties and responsibilities at the discretion of World Wide Wings, its managers or Franchisor. This description is intended to describe the general level of work being performed, not all-inclusive.