Manager in Training OR

Wingmen V Llc; Wood Village (OR); On-site; USD 54,443,000 - 81,320,000; Full time

Job summary

World Wide Wings is seeking a Department Manager to lead Heart of House, Bar, and Hospitality teams at our Wood Village, OR location. This role drives staffing, training, scheduling, and performance coaching to ensure exceptional guest experiences and safe, compliant operations.

You will oversee food quality, cost control, and labor efficiency while guiding managers and front-line staff to meet brand standards and guest expectations.

Qualifications

• Experience leading restaurant teams and managing staff.
• Strong communication and interpersonal skills.
• Proven ability to plan and schedule labor efficiently.
• Knowledge of food safety and compliance requirements.

Responsibilities

• Staffing, recruiting, hiring, and ongoing development of department team members.
• Coach and train managers on performance, service standards, and guest experience.
• Create department schedules within labor budgets and manage incentives.
• Oversee Heart of House, Bar, and Hospitality operations and safety.
• Monitor food quality, inventory, and vendor relations; manage P&L impact.
• Ensure compliance with health, safety, and alcohol service regulations.
• Lead initiatives to attract guests and improve guest satisfaction.

Skills

Leadership

Communication

Organizational skills

People management

Education

High school diploma or equivalent

Buffalo Wild Wings Management Certification

Job description

Job Location: 22849 NE Glisan St - Wood Village, OR 97060
Salary Range: $19.00 - $28.38 hourly

Job Description

All World Wide Wings managers, regardless of position, share responsibility 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 Job Purpose

1. Heart of House Department Manager - primary responsibility for the Heart of House (HOH) area, manages all food/product matters, staff planning and development, maintains a safe environment, improves profitability through revenue and labor management. Assists the General Manager with overseeing the entire restaurant and supervises operation shift‑by‑shift.
2. Bar Department Manager - supervises shift‑by‑shift operation of the Bar Department, manages all adult beverage matters including ordering, inventory control, Responsible Alcohol Service compliance. In charge of hiring, training and motivating bartenders and bar servers. Maintains safety and revenue management.
3. Hospitality Manager - supervises shift‑by‑shift operation of the dining room service, manages hospitality team planning and development, and maintains a safe environment.

Department Manager Responsibilities

• Directly responsible for staffing, succession planning, recruiting, interviewing, hiring, orientation, training and ongoing development of department team members to meet staffing guidelines.
• Responsible for WCT training and maintaining department training store certification.
• Develops direct reports by creating action/development plans when necessary.
• Coordinates with other Department Managers on hiring decisions to ensure growth opportunities for team members.
• Creates weekly department schedules within budgeted labor guidelines, balancing team member and business needs.
• Creates and implements incentive programs and contests; actively motivates team members to participate in company promotions and incentives.
• Provides regular performance feedback, including timely performance appraisals and development of department.
• Administers the semi‑annual merit increase process.
• Assists General Manager with coaching other managers on effective performance management procedures.
• Assists General Manager with ongoing performance management and development of Bar, Hospitality and Assistant Managers.
• Utilizes World Wide Wings support teams/subject matter experts when necessary.
• Provides coaching and follow‑up to direct reports to ensure execution of service standards and guest experience.
• Communicates effectively to direct reports by holding departmental meetings to discuss successes, new procedures, and opportunities.
• Ensures all department team members have current state‑required training and permits.
• Actively looks for and identifies techniques to attract new guests.
• Responsible for the restaurant’s Guest Comment program; ensures food‑quality complaints are handled promptly.
• Provides feedback and coaching to managers on handling guest complaints concerning food quality.
• Utilizes Guest Experience Management (GEM) program to provide feedback to team members and make necessary adjustments to ensure overall guest satisfaction.

Quality Operations

• Heart of House Department Manager
  • Facilitates and ensures adherence to new food product rollouts.
  • Ensures team members meet or exceed standards for serving quality products, recipe adherence, and portioning.
  • Communicates with food vendors and holds them accountable for delivery quality and timeliness.
  • Ensures menu specs, wall charts, and department systems are utilized and adhered to.
  • Identifies areas of opportunity, communicates them to the department and management team.
  • Helps general manager teach, coach, and direct managers on quality, service, cleanliness, and inventory standards.
  • Analyzes performance measurement tools (GEM, QSCs, audits, P&L) and troubleshoots problem areas, creating action plans.
  • Conducts administrative manager functions (entering invoices, inventory, end‑of‑day procedures).
  • Monitors all department equipment; reports repair needs and follows up to ensure timely repairs.
  • Operates the department consistently with Board of Health and food safety practices.
  • Corrects BOH and Steritech issues immediately.
  • Facilitates and ensures adherence to new bar product/promotion rollouts.
  • Communicates with beer and alcohol vendors to hold them accountable for quality and timeliness.
  • Ensures bar systems (alcohol incident log, bar line check, prep lists) are used and adhered to.
• Bar Department Manager
  • Analyzes performance measurement tools and creates action plans to address issues; follows up with bartenders and bar servers.
  • Conducts administrative manager functions as needed.
  • Monitors bar equipment to ensure proper functioning and high‑quality product.

Sales and Profits

• Heart of House Department Manager
  • Responsible for overall food cost; operates within company variance.
  • Responsible for overall HOH labor results; operates within SPLH targets.
  • Orders all food and paper products from produce vendors and distributors.
  • Maintains proper inventory levels; inventories are accurate and validated.
  • Establishes daily, weekly, monthly, and quarterly projections.
  • Understands the P&L statement, creates action plans for problem areas.
  • Completes all other assigned duties.
• Bar Department Manager
  • Ensures bar cost tools are effectively utilized.
  • Responsible for overall beer, liquor and beverage costs and bar labor results.
  • Maintains proper inventory levels of alcohol products.
  • Understands sales and profit goals and troubleshoots problems.
  • Aggressively manages waste, comps, voids and discounts.
  • Creates, develops and implements bar sales building incentive contests.
• Hospitality Manager
  • Assists General Manager with execution of the Local Restaurant Marketing program.
  • Creates, develops and implements sales building incentive contests.
  • Completes all other assigned duties.

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 alike.
• Skilled with basic mathematical computations.
• Proven track record of successfully managing multiple priorities in a fast‑paced work environment.
• Maintains confidential information, adheres to and enforces company policies, programs, and compliance issues.
• 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 to travel between units; satisfactory background check; ability to lift 50 pounds regularly. (See additional physical demands below)
• Completion of Buffalo Wild Wings Management Certification program.

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. This job description is intended to describe the general level of work being performed; it is not intended to be all‑inclusive.