Department Manager (Springfield, IL)

Wingmen V Llc; Springfield (IL); On-site; USD 24,796 - 37,195; Full time

Benefits offered by this job

Competitive pay

Same-day pay options

Manager bonus potential

Flexible scheduling

Team Member discounts

Opportunities for growth

Job summary

Wingmen V Llc in Springfield, IL is seeking a passionate leader to manage restaurant operations and inspire team members to deliver exceptional service. Responsibilities include staffing, training, and ensuring compliance with food safety standards.

Candidates should possess a high school diploma and have a team-first mindset. The role offers competitive pay and opportunities for growth in a fun, team-oriented atmosphere. Join us to create unforgettable fan experiences!

Qualifications

• Previous experience in restaurant or leadership roles preferred.
• Ability to lead and inspire team members effectively.

Responsibilities

• Lead and inspire team to deliver exceptional service.
• Oversee staffing, training, and development of team members.
• Manage restaurant operations and ensure compliance with health standards.
• Coordinate with department managers for hiring decisions.

Skills

Leadership

Team building

Food safety

Customer service

Operational management

Education

High school diploma or equivalent

Job description

Job Details

Job Location: 2808 North Dirksen Parkway - Springfield, IL 62702
Salary Range: $18.00 - $27.40 hourly

Responsibilities

• Lead and inspire Team Members to deliver top‑tier service and unforgettable fan experiences.
• Coach, train, and develop your team—building an all‑star lineup every day.
• Own execution across operations, from guest engagement to 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.
• Directly responsible for staffing, succession planning, recruiting, interviewing, hiring, orientation, training, and ongoing development of Department Team Members.
• Maintain the department at or above staffing guidelines determined at each Period Business Review.
• Develop and implement action plans and development plans for direct reports.
• Coordinate with other Department Managers on hiring decisions to ensure growth opportunities for Team Members.
• Create weekly department schedules within budgeted labor guidelines, balancing team member needs and business needs.
• Develop and implement incentive programs and contests for the department; actively motivate Team Members to participate in company promotions and incentives.
• Provide regular performance feedback, including timely performance appraisals and merit increases; administer semi‑annual merit increase process.
• Assist the General Manager with coaching other managers on effective performance management procedures.
• Oversee and facilitate training during training weeks; ensure WCTs are correctly scheduled to conduct department modules.
• Help General Manager with ongoing performance management and development of Bar, Hospitality and Assistant Managers.
• Utilize World Wide Wings support teams/subject matter experts when necessary or required.
• Provide coaching and follow‑up to direct reports to ensure execution of service standards and guest experience.
• Communicate effectively through departmental meetings to share successes, new procedures, and areas of opportunity.
• Ensure all department Team Members have current state required training and permits; actively look for and identify techniques to attract new guests.
• Manage the restaurant's Guest Comment program; ensure all food‑quality complaints are handled timely and provide coaching on handling guest complaints concerning food quality.
• Utilize the Guest Experience Management (GEM) program to provide feedback to Team Members and adjust accordingly to ensure overall guest satisfaction.
• Facilitate and ensure adherence to new food and bar product rollouts.
• Ensure all Team Members meet or exceed standards for serving quality products, recipe adherence, and portioning.
• Communicate with food vendors to meet delivery and quality specifications; monitor and report on equipment repair needs.
• Operate the department in compliance with Board of Health and standard food safety practices.
• Monitor food cost and labor results; establish daily, weekly, monthly, and quarterly projections; understand P&L and create action plans for problem areas.
• Maintain proper inventory levels for all food, paper products, and alcohol products; use inventory tools and audit accuracy.
• Manage waste, comps, voids, and discounts; create incentive contests to drive sales and cost control.
• Assist the General Manager with local restaurant marketing program and execution of fan‑engagement initiatives.

Requirements

• High school diploma (or equivalent) required; restaurant and/or leadership experience preferred.
• Solid understanding of restaurant operations, food safety, and responsible alcohol service.
• Team‑first mindset; passionate about developing people, building culture, and leading by example.
• High energy, motivation, and enthusiasm for a fast‑paced environment.
• Ability to maintain a safe and compliant environment across all areas.

Benefits

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