Manager in Training CA

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

Job summary

Anchor Point Management Group seeks an experienced Department Manager to lead HOH, Bar, and Hospitality operations with a focus on staff development and guest satisfaction.

You will plan, hire, train, and motivate teams, manage beverage inventory, and maintain safety and compliance while optimizing profitability. A strong background in restaurant management and a Buffalo Wild Wings certification is preferred.

Qualifications

• Minimum of 2 years restaurant or retail management experience.
• High school education or equivalent; valid driver's license; background check.
• Completion of Buffalo Wild Wings Management Certification program.
• Ability to work irregular hours, nights, weekends and holidays.

Responsibilities

• Oversee HOH, Bar, and Hospitality operations and staff development.
• Plan, hire, train, and motivate bartenders and bar servers; manage beverage inventory and compliance.
• Create weekly schedules within budgeted labor guidelines.
• Ensure food quality, service standards, and guest satisfaction; monitor P&L and implement improvements.
• Coordinate with other department managers on hiring decisions.

Skills

Leadership

Communication

Staff development

Operations management

Budgeting & cost control

Safety & compliance

Education

High School diploma or equivalent

Buffalo Wild Wings Management Certification

Job description

Job Details

Location: 401 Kenilworth Drive Suite 810, Petaluma, CA 94952

Salary Range: $19.00 - $28.38 per hour

Job Description

All managers, regardless of position, share responsibility and accountability for following the World Wide Wings Manager Description in conjunction with the specific job responsibilities outlined below.

Department Manager Responsibilities

• Heart of House (HOH) Department Manager
  • Primary responsibility for the HOH area, managing all food/product matters, HOH staff planning, and HOH team member development.
  • Maintain a safe environment and improve bottom line profitability through appropriate revenue and labor management.
  • Assist the General Manager in overseeing the operation of the entire restaurant and supervise shift-by-shift.
• Bar Department Manager
  • Supervise shift-by-shift operation of the Bar Department.
  • Manage adult beverage matters, ordering beer, wine, liquor, inventory control, and RAS compliance.
  • Plan, hire, train, develop, and motivate bartenders and bar servers.
  • Maintain a safe environment and improve bottom line profitability through revenue management.
• Hospitality Manager
  • Supervise shift-by-shift operation of the dining room service.
  • Manage hospitality team member planning and development, maintaining a safe environment.

Core Department Manager Responsibilities

• Responsible for staffing, succession planning, recruiting, interviewing, hiring, orientation, training and ongoing development of team members, maintaining staffing guidelines.
• Responsible for WCT training and maintaining certification.
• Develop direct reports by creating action/development plans when necessary.
• Coordinate with other department managers on hiring decisions.
• Create weekly schedules within budgeted labor guidelines, balancing team and business needs.
• Implement incentive programs and contests for the department, motivating participation in company promotions.
• Provide regular performance feedback, conduct appraisals and develop the department.
• Administer semi-annual merit increase process.
• Assist the GM with coaching other managers on effective performance management procedures.
• Utilize World Wide Wings support teams/subject matter experts when necessary.
• Coach and follow up with direct reports to ensure execution of service standards and guest experience.
• Communicate effectively through departmental meetings.
• Ensure all team members have current state-required training and permits.
• Identify techniques to attract new guests.
• Responsible for the restaurant's Guest Comment program and handle food quality complaints.
• Use GEM program for feedback and adjust to ensure guest satisfaction.

Quality Operations

• Facilitate and ensure adherence to new food product rollouts.
• Ensure all team members meet service quality standards, recipe adherence, and portioning.
• Communicate with food vendors to hold them accountable for high quality product delivery.
• Maintain menu specs, wall charts, and department systems.
• Identify areas of opportunity and communicate to department and management.
• Teach, coach, and direct staff on quality, service, cleanliness, and inventory standards.
• Analyze performance tools (GEM, QSCs, audits, P&L), troubleshoot, and create action plans.
• Conduct administrative manager functions (invoices, inventory, end-of-day procedures).
• Monitor department equipment and report repair needs.
• Operate consistently with Board of Health and food safety practices.
• Correct BOH and Steritech issues immediately.
• Ensure compliance with bar product/promotion rollouts and bar vendor accountability.
• Maintain bar systems such as alcohol incident log and bar line check.

Sales and Profits

• Responsible for overall food cost and operating within company-defined variance.
• Responsible for overall HOH labor results and operating within company standard SPLH targets.
• Order all food and paper products from produce vendors and distributors.
• Maintain proper inventory levels on all food and paper products.
• Establish daily, weekly, monthly and quarterly projections.
• Understand P&L statement and create action plans for problem areas.
• Complete all other assigned duties or tasks.
• Ensure bar cost tools are effectively utilized.
• 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 and troubleshoot problem departments.
• Manage waste, comps, voids and discounts with responsibility for the Bar Department.
• Create incentive contests for bar sales building.
• Assist the GM with local restaurant marketing.
• Create incentive contests for sales building with the Hospitality Manager.

Equipment and Physical Demands

• Use of all restaurant equipment including headsets, fryers, ovens, microwave, dishwasher, grills, broilers, Bunn hot water dispensers, cash registers, cleaning supplies, small food prep utensils, computer, peripheral machines, etc.
• Maintenance tasks such as unclogging toilets and relighting water heaters.
• Use of office supplies like notepads, pencils, pens, and delivery maps.
• Reliable transportation, valid driver's license, acceptable driving record and insurance for positions that require driving.
• Fast‑paced work environment primarily inside the restaurant around cooking equipment.
• May need to be outside for property inspections or outdoor maintenance.
• Requires frequent immersion of hands in water for washing.
• Some positions require gloves.
• Work may involve outdoor elements such as rain, snow, sleet, hail, sun, hot and cold.
• Ability to work irregular hours, nights, weekends and holidays.
• Ability to be on‑call 24hours a day and work up to 50 hours per week.

Qualifications

• Highly motivated, self‑directed and 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 and enforce company policies, programs and compliance issues.
• Minimum of 2 years restaurant or retail management experience; experience managing a restaurant with a full bar preferred.
• High school education or equivalent, valid driver's license, satisfactory background check, ability to lift 50 pounds regularly.
• Completion of Buffalo Wild Wings Management Certification program.

Additional Information

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 the discretion of the company, its managers or franchisor. This job description is intended to describe the general level of work being performed and is not intended to be all-inclusive.