Manager in Training IL

Anchor Point Management Group; Quincy (IL); On-site; USD 13,252 - 165,573; Full time

Job summary

Anchor Point Management Group is looking for a Department Manager in Quincy, IL to manage various restaurant departments including Heart of House, Bar, and Hospitality. Responsibilities include staff management, training initiatives, and maintaining high standards of service.

The ideal candidate has at least 2 years of management experience, a high school diploma, and strong communication skills. The role requires a focus on sales and profitability, ensuring compliance with safety regulations and guest satisfaction.

Qualifications

• Minimum of 2 years of restaurant or retail management experience.
• Valid driver’s license to travel between units.
• Ability to lift 50 pounds regularly.

Responsibilities

• Recruiting, interviewing, and hiring department team members.
• Provide WCT training and maintain department certification.
• Create weekly schedules within labor guidelines.
• Develop and implement incentive programs.
• Conduct appraisals and assist with performance management.
• Monitor and adjust service standards.
• Manage Guest Comment program for feedback.
• Implement food and bar product rollouts.
• Control food and bar costs and maintain inventory levels.
• Conduct end-of-day procedures and manage invoices.
• Operate consistently with health regulations.

Skills

Highly motivated

Strong organization

Attention to detail

Professional communication

Basic mathematical skills

Ability to manage multiple priorities

Education

High school diploma or equivalent

Job description

Job Details

Location: 6120 Broadway - Quincy, IL 62305

Salary Range: $9.62 - $120.19 Hourly

Department Manager Job Purpose

1. Heart of House Department Manager: responsible for the HOH area, managing food/product matters, staff planning, and team development. Maintains a safe environment and improves profitability through revenue and labor management. Assists the General Manager with overall restaurant operations on a shift‑by‑shift basis.
2. Bar Department Manager: supervises the Bar Department, overseeing adult beverage matters, inventory control, RAS compliance, and staff development. Maintains a safe environment and seeks profitability through revenue management.
3. Hospitality Manager: supervises dining room service, staff planning, and development while ensuring a safe environment.

Department Manager Responsibilities

• Staffing: recruiting, interviewing, hiring, orientation, training, and ongoing development of department team members; maintain staffing guidelines.
• Training: provide WCT training, maintain department certification, create action plans, and coordinate hiring with other managers.
• Scheduling: create weekly schedules within labor guidelines through the business review.
• Incentives: develop and implement incentive programs and contests to motivate teams.
• Performance: give regular feedback, conduct appraisals, administer merit increases, and assist the General Manager with performance management of other managers.
• Service Standards: coach and provide follow‑up to ensure execution of service standards and guest experience; communicate through departmental meetings.
• Training & Permits: ensure all staff have current state training and permits.
• Guest Experience: manage the Guest Comment program and use the GEM program to gather feedback and adjust service.
• Quality Operations: implement food and bar product rollouts, communicate with vendors, monitor menu specs, and handle equipment and inventory issues promptly.
• Sales & Profits: control food and bar costs, maintain inventory levels, understand P&L, set projections, and implement incentive contests.
• Physical & Administrative: conduct end‑of‑day procedures, manage invoices, and ensure equipment repairs are completed on time.
• Safety & Compliance: operate consistently with health regulations and safety practices.

Sales and Profitability Details

• Heart of House: manage food cost, labor results, vendor orders, inventory, projections, and P&L analysis.
• Bar: control beverage costs and labor, maintain inventory, manage waste and discounts, and develop bar sales incentives.
• Hospitality: support marketing initiatives and sales incentives.

Qualifications and Requirements

• Highly motivated, self‑directed, results‑driven with strong organization, attention to detail, and professional communication.
• Capacity to create an engaging environment for guests and staff.
• Basic mathematical skills.
• Track record of managing multiple priorities in a fast‑paced environment.
• Maintains confidentiality and enforces policies and compliance.
• Minimum of 2 years of restaurant or retail management experience, preferably with a full bar.
• High school diploma or equivalent.
• Valid driver’s license to travel between units.
• Success in a background check.
• Ability to lift 50 pounds regularly.
• Completion of Buffalo Wild Wings Management Certification program.

This job description may change over time. World Wide Wings reserves the right to add or delete duties at its discretion. The description is intended to describe the general level of work and is not all‑inclusive.