Manager in Training CA

Anchor Point Management Group; Burbank (CA); On-site; USD 40,000 - 59,000; Full time

Job summary

World Wide Wings is seeking a Restaurant/Hospitality Manager to oversee Heart of House, bar operations, and dining room service in a fast-paced environment. You will plan staffing, manage labor and costs, and ensure quality through training and performance development.

Responsibilities include scheduling, incentive programs, and maintaining compliance with safety and monetary controls while driving guest satisfaction and profitability.

Qualifications

• Minimum 2 years of restaurant or retail management experience.
• Completion of Buffalo Wild Wings Management Certification program.
• Valid driver’s license and satisfactory background check.
• Ability to lift 50 pounds regularly.
• Experience managing a full-bar restaurant preferred.

Responsibilities

• Oversee HOH (Heart of House) department matters, staff planning and development; assist GM.
• Supervise bar operations; manage inventory and RAS compliance.
• Supervise dining room service and hospitality staffing.
• Recruit, interview, hire, orient, and develop department teams.
• Create weekly department schedules within labor budgets.
• Develop incentive programs and coaching for guest experience and promotions.

Skills

Organizational skills

Communication

Team leadership

Multi-priority planning

Confidential information handling

Education

High school diploma

Buffalo Wild Wings Management Certification

Job description

Job Details

Job Location: 127 East Palm Ave - Burbank, CA 91502
Salary Range: $19.00 - $28.38 Hourly

Responsibilities

• Heart of House Department Manager: oversee all food/product matters in the HOH area, staff planning and development, and maintain a safe, profitable environment through revenue and labor management. Assist the General Manager and supervise shift operations.
• Bar Department Manager: supervise the bar operation shift‑by‑shift, manage adult beverage matters, order beer, wine, liquor, control inventory, and ensure Responsible Alcohol Service (RAS) compliance. Plan, hire, train, develop, and motivate bartenders and bar servers and maintain a safe environment while improving profitability.
• Hospitality Manager: supervise dining room service, plan hospitality staff, and develop team members while maintaining a safe environment.
• Staffing and Development: recruit, interview, hire, orient, train, and develop department team members; maintain staffing levels; provide performance feedback, merit increases, and development plans.
• Scheduling: create weekly department schedules within budgeted labor guidelines and balance team member needs with business needs.
• Motivation and Incentives: develop and implement incentive programs and contests; motivate team members to participate in company promotions and incentives.
• Training: provide WCT training and maintain store certification; ensure all team members have current state required training and permits.
• Guest Experience: handle the restaurant’s Guest Comment program; address food quality complaints and provide coaching on guest complaint handling.
• Quality Operations: ensure adherence to new product rollouts, quality standards, recipe adherence, portioning, and vendor accountability; analyze performance tools (GEM, QSCs, audits, P&L) and implement action plans; conduct administrative tasks such as invoices and inventory; monitor and report equipment needs.
• Sales and Profits: manage food cost, labor results, inventory levels, projections, and P&L for the HOH and bar departments; aggressively manage waste, comps, voids, and discounts; create incentive contests and marketing initiatives.
• Use of Equipment: operate and maintain all restaurant equipment (headsets, fryers, ovens, microwave, dishwasher, grills, Bunn, cash registers, cleaning supplies, etc.) and some office supplies.
• Environmental Factors: perform fast‑paced work in a primarily indoor restaurant environment; occasional outdoor tasks; ability to work irregular hours, nights, weekends, holidays, on‑call 24 hours, and 50 hours per week.

Qualifications

• 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 guests and team members.
• Skilled with basic mathematical computations.
• Proven track record of successfully managing multiple priorities in a fast‑paced environment.
• Maintain confidential information and enforce company policies, programs, and compliance issues.
• Minimum 2 years of restaurant or retail management experience; experience managing a full‑bar restaurant preferred.
• High school education or equivalent, valid driver’s license, satisfactory background check, and ability to lift 50 pounds regularly.
• Completion of Buffalo Wild Wings Management Certification program.

Physical Demands & Work Environment

• Frequent immersion of hands in water to wash and rinse food and small wares.
• Occasional use of gloves; outdoor cleaning and maintenance tasks in variable weather conditions.
• Requires reliable transportation, a valid driver’s license, acceptable driving record, and insurance for positions that require driving.
• Work includes irregular hours, nights, weekends, holidays, 24‑hour on‑call, and a 50‑hour per week schedule.

The duties of this position may change from time to time. World Wide Wings reserves the right to add or delete duties and responsibilities at its discretion.