Manager in Training CA

Wingmen V Llc; Yuba City (CA); On-site; USD 26,174 - 39,096; Full time

Job summary

Wingmen Llc in Yuba City, CA is seeking a motivated Department Manager to oversee restaurant operations and provide leadership within the Heart of House and Bar Departments. The ideal candidate will have a minimum of 2 years of management experience, particularly in environments with bars. Strong organizational and communication skills are essential.

This role involves ensuring guest satisfaction through quality service and product management while developing team members effectively. A flexible schedule including nights and weekends is required.

Qualifications

• Minimum 2 years of restaurant or retail management experience, preferably managing a restaurant with a full bar.
• Ability to handle multiple priorities in a fast-paced environment.
• Must be highly motivated, self-directed, and results-driven.

Responsibilities

• Manage all food/product matters and staff planning in the Heart of House area.
• Supervise the operation of the restaurant with primary responsibility for the Bar Department.
• Oversee dining room service and Team Member development.

Skills

Strong organizational skills

Communication skills

Mathematical skills

Leadership skills

Education

High school education or equivalent

Job description

Job Location: 1090 Harter Parkway - Yuba City, CA 95993

Salary Range: $19.00 - $28.38 Hourly

Job description:

Overview

All World Wide Wings Manager Responsibilities: All managers, regardless of position, share responsibility of and are accountable for following the World Wide Wings Manager Description in conjunction with the following job description specific to this position in the company.

Department Manager Purpose

• Heart of House Department Manager has primary responsibility for the Heart of House (HOH) area, manages all food/product matters in the HOH area, HOH staff planning and HOH Team Member development. Maintains a safe environment and improves bottom line profitability through appropriate revenue and labor management. Assists the General Manager with overseeing the operation of the restaurant on a shift-by-shift basis.
• Bar Department Manager supervises the operation of the restaurant on a shift-by-shift basis, with primary responsibility for the Bar Department. Manages all adult beverage matters in the Bar Department including ordering of beer, wine and liquor, inventory control and Responsible Alcohol Service (RAS) compliance. Responsible for planning, hiring, training, development and motivation of the Bartenders and Bar Servers in the Bar Department. Maintains a safe environment and improves bottom line profitability through appropriate revenue management.
• Hospitality Manager supervises the operation of the restaurant on a shift-by-shift basis, with primary responsibility for the dining room service. Manages hospitality Team Member planning and Team Member development and maintains a safe environment.

Department Manager Responsibilities

• Team: Directly responsible for staffing, succession planning, recruiting, interviewing, hiring, orientation, training and ongoing development of Department Team Members and maintaining a department team at or above staffing guidelines determined at each Period Business Review.
• WCT training in the department and maintaining the department at training store certification.
• Develops direct reports by creating action/development plans; coordinates with other Department Managers on hiring decisions; creates weekly department schedules within budgeted labor guidelines.
• Creates, develops and implements incentive programs and contests; motivates Team Members to participate in company promotions.
• Provides regular performance feedback and development of department; administers semi-annual merit increase process.
• Assists General Manager with coaching other managers on effective performance management procedures; assists with ongoing performance management and development of Bar, Hospitality and Assistant Managers.
• Utilizes World Wide Wings support teams/subject matter experts as needed; provides coaching and follow up to direct reports to ensure execution of service standards and guest experience.
• Holds departmental meetings timely to communicate successes, new procedures, and opportunities; ensures all department Team Members have current state required training and permits.
• Acts to attract new guests; manages the restaurant's Guest Comment program; handles food quality guest complaints promptly with coaching to managers on methods for handling guest complaints; uses the Guest Experience Management (GEM) program to provide feedback and make necessary adjustments for guest satisfaction.

Quality Operations

• Heart of House Department Manager: facilitates adherence to new food product rollouts; ensures team members meet or exceed standards for serving quality, recipe adherence and portioning; communicates with food vendors and holds them accountable for delivering quality products on time; ensures menu specs and department systems are utilized; analyzes performance tools (GEM, QSCs, audits, P&L) and creates action plans; conducts administrative functions; monitors equipment and coordinates repairs; operates in line with Board of Health and food safety practices.
• Corrects BOH and Steritech issues; facilitates bar product/promotion rollouts; communicates with beer and alcohol vendors; ensures bar systems are used and adhered to; provides feedback to Bartenders and Bar Servers on opportunities.
• Bar Department Manager: analyzes restaurant performance tools; creates action plans and follows up with Bartenders & Bar Servers; conducts administrative functions; monitors bar equipment.

Sales and Profits

• Heart of House: responsible for overall food cost and HOH labor results within company variance and SPLH targets; orders food and paper products; maintains inventory levels; projects daily/weekly/monthly/quarterly metrics; understands P&L and creates action plans for problem areas.
• Bar Department Manager: manages bar costs, beer, liquor and beverage costs and bar labor results; maintains inventory; understands sales and profit goals; reduces waste, comps, voids, and discounts; creates bar sales-building incentive contests.
• Hospitality Manager: supports Local Restaurant Marketing execution; creates sales-building incentive contests; performs other duties as assigned.

Use of Equipment and Environment

Use of restaurant equipment (headsets, fryers, ovens, microwave, dishwasher, grills, broilers, Bunn hot water dispensers, cash registers, cleaning supplies, small prep utensils). Use of computer and peripheral equipment, register, monitor, calculator, fax, copy machine, telephone and credit card machine. Some maintenance includes upkeep tasks. Office supplies; reliable transportation and valid driver's license may be required for certain positions.

Environmental Factors: fast-paced environment inside the restaurant; may require outdoor inspection; hands frequently washed; some positions require gloves. Works irregular hours, nights, weekends, and holidays; may be on-call 24 hours and up to 50 hours per week.

Qualifications

• Highly motivated, self-directed, results-driven with strong organizational, detail, and communication skills.
• Ability to create a fun, engaging environment for guests and Team Members.
• Strong mathematical skills; ability to handle multiple priorities in a fast-paced environment.
• Maintain confidentiality and comply with company policies and regulations.
• Minimum 2 years of 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.
• The duties of this position may change; World Wide Wings reserves the right to modify duties and responsibilities.

Note: This job description is intended to describe the general level of work performed. It is not all-inclusive.