Department Manager
Job DescriptionAll World Wide Wings Manager
Responsibilities:
nnAll 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.
nnDepartment Manager Job Purpose:
nn1.
) Heart of House Department Manager has primary responsibility for the Heart of House (HOH) area, is responsible for managing all food/product matters in the HOH area, HOH staff planning and HOH Team Member development.
They must maintain a safe environment and improve bottom line profitability through appropriate revenue and labor management.
The Heart of House Manager assists the General Manager with overseeing the operation of the entire restaurant.
In addition to supervising the operation of the restaurant on a shift-by-shift basis.
nn2.
) Bar Department Manager supervises the operation of the restaurant on a shift-by-shift basis, with primary responsibility for the Bar Department.
The Bar Department Manager manages all adult beverage matters in the Bar Department including ordering of beer, wine and liquor, inventory control and Responsible Alcohol Service (RAS) compliance.
The Bar Department Manager is responsible for the planning, hiring, training, development and motivation of the Bartenders and Bar Servers in the Bar Department.
Must maintain a safe environment and improve bottom line profitability through appropriate revenue management.
nn3.
) The 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.
nnDepartment Manager Responsibilities Include:
nnTeamnnDirectly responsible for the staffing, succession planning, recruiting, interviewing, hiring, orientation, training and ongoing development of Department Team Members and does so to maintain a department team at or above staffing guidelines determined at each Period Business Review.
nResponsible for WCT training in the department and maintaining the department at training store certification.
nDevelops direct reports by creating action/development plans when necessary.
nCoordinates with other Department Managers on hiring decisions to ensure growth opportunities exist for Team Members.
nCreates weekly department schedules within budgeted labor guidelines, balancing team member needs and business needs.
nCreates, develops and implements incentive programs and contests for department.
Actively motivates Team Members to participate in all company promotions and incentives.
nResponsible for providing regular performance feedback, including timely performance appraisals and development of department.
nAdministers semi-annual merit increase processnAssists General Manager with coaching other managers on effective performance management procedures.
nOversees MIT training during training weeks.
Ensures WCTs are correctly scheduled to conduct the training of the department modules.
nAssists General Manager with the on-going performance management and development of Bar, Hospitality and Assistant Managers.
nUtilizes World Wide Wings support teams/subject matter experts when necessary or required.
nProvides coaching and follow up to direct reports to ensure execution of service standards and guest experience.
nCommunicates effectively to direct reports by holding departmental meetings on a timely basis to communicate successes, new procedures, and areas of opportunity.
nEnsures all department Team Members have current state required training and permits GuestnActively looks for and identifies techniques to attract new guests.
nResponsible for the restaurant's Guest Comment program.
Ensures all food quality guest complaints are appropriately handled on a timely basis.
Provides feedback and coaching to managers on methods for handling guest complaints concerning food quality.
nUtilizes Guest Experience Management (GEM) program to provide feedback to Team Members and makes the adjustments necessary to ensure overall guest satisfaction.
nnQuality OperationsnHeart of House Department Manager:
nnFacilitates and ensures adherence to new food product rollouts.
nResponsible for ensuring all Team Members meet or exceed our standards for serving quality products, recipe adherence and portioning.
nCommunicates with all food vendors and holds food vendors accountable for delivering the highest quality product on a timely basis to our specifications.
nEnsures menu specs (recipes), wall charts, and department specific systems are being utilized and are adhered to.
nCommunicates areas of opportunity to the department and management team.
nHelps general manager teach, coach and direct managers and Team Members on quality, service and cleanliness standards and proper inventory levels.
nUnderstands and analyzes pertinent sections of restaurant performance measurement tools (GEM, QSCs, audits, P&L) and trouble-shoots problems areas.
Creates and puts action plans in place to address issues.
Follows up specifically with department's Team Members to ensure completion of plans.
nConducts administrative manager functions (entering invoices, inventory, end of day procedures, etc.
).
nMonitors all department equipment.
Reports equipment repair needs through the facility management system.
Follows up to ensure repairs are completed timely.
nOperates the department in a manner consistent with all applicable Board of Health and standard food safety practices.
nCorrects BOH and Steritech issues immediatelynFacilitates and ensures adherence to new bar product/promotion rollouts.
nCommunicates with all beer and alcohol vendors and holds them accountable for delivering the highest quality product on a timely basis to our specifications.
nEnsures menu specs (recipes), and Bar systems (alcohol incident log, bar line check, prep lists) are being utilized and adhered to.
Communicates areas of opportunity to Bartenders, Bar Servers and management team.
Bar Department Manager:
nUnderstands and analyzes pertinent sections of restaurant performance measurement tools (GEM, QSCs, audits, P&L) and trouble-shoots problems areas.
Creates and puts action plans in place to address issues.
Follows up specifically withnBartenders & Bar Servers to ensure completion of plans.
nConducts administrative manager functions as needed (entering invoices, end of day procedures, etc.
).
nEnsures monitoring of all bar equipment to ensure all equipment is functioning and producing high quality productsnnSales and ProfitsnHeart of House Department Manager:
nnnResponsible for overall food cost.
Operates department within company defined variance to legit food cost variancenResponsible for overall HOH labor results.
Operates department within company standard SPLH targetsnOrders all food and paper products from produce vendors and food distributornMaintains proper inventory levels on all food and paper products.
Inventories are accurate and independently validated.
nEstablishes daily, weekly, monthly and quarterly projections.
nUnderstands the P&L statement, creates action plans for problem areas.
nCompletes all other assigned duties or tasks.
Bar Department Manager:
nEnsures Bar cost tools are being effectively utilized by Bartenders, Bar Servers and other Managers.
nResponsible for overall beer, liquor and beverage costs and bar labor results.
nMaintains proper inventory levels on all alcohol products.
nUnderstands sales and profit goals and troubleshoots problem departments.
nAggressively manages waste, comps, voids and discounts, with specific responsibility for the Bar Department.
nCreates, develops and implements bar sales building incentive contests.
Hospitality Manager:
nAssists the General Manager with the execution of the Local Restaurant Marketing program.
Creates, develops and implements sales building incentives contests.
nCompletes all other assigned duties or tasks.
nnRequirements:
nnnCandidates must be highly motivated, self-directed, and results driven with strong organizational skills, attention to detail and professional written and verbal communication skills.
nPossess ability and desire to create a fun, exciting environment for both guests and Team Members alike.
nSkilled with basic mathematical computations.
nProven track record of successfully managing multiple priorities in a fast paced work environment.
nMaintain confidential information, adhere to and enforce company policies, programs, and compliance issues.
nQualified candidates bring a minimum of 2 years restaurant or retail management experience, and experience managing a restaurant with a full bar is preferred.
nThis role requires the completion of a high school education or equivalent, a valid driver's license to travel between units, a satisfactory background check, and the ability to lift 50 pounds regularly.
(See additional physical demands below)nCompletion of Buffalo Wild Wings Management Certification programnThe 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 World Wide Wings, its managers or Franchisor.
This job description is intended to describe the general level of work being performed.
It is not intended to be all-inclusive.
nnnPHYSICAL DEMANDS A.
Overall Strength Demands (Check One):
nSEDENTARY:
nLIGHT:
nMEDIUM:
XnHEAVY:
nVERY HEAVY:
nExerting up to 10lbs.
occasionally or negligible weights frequently; sitting most of the timenExerting up to 20 lbs.
occasionally, 10lbs.
frequently, or negligible amounts constantly OR requires walking or standing to a significant degreenExerting 20-50 lbs.
occasionally, 10-25 lbs.
frequently, or up to 10 lbs.
constantlynExerting 50-100 lbs.
occasionally, 25-50 lbs.
frequently, or up to 10-20 lbs.
constantlynExerting over 100 lbs.
occasionally, 50-100lbs.
frequently, or up to 20-50 lbs.
constantlynnB.
Identify the Frequency of each physical demand listed below using the following codes:
nC=CONTINUOUSLYn2/3 or more of the timenF=FREQUENTLYnFrom 1/3 to 2/3 of the timenO=OCCASIONALLYnUp to 1/3 of the timenR=RARELYnLess than 1 hour per weeknN=NEVERnNever occursnnThese are descriptions of the way this job is currently physically being performed; it does not address the potential for accommodations if needed.
nnPHYSICAL DEMANDSnCODEnDESCRIPTIONnStandingnCnRequires long periods of standing to review operationsnSittingnOnDoing reports, some paperwork, talking to team members and guestsnWalkingnCnMoving throughout the restaurantnLiftingnFnAbility to lift a maximum of 50 lbs.
with or without assistancenCarryingnOnAbility to carry a maximum of 50 lbs.
with or without assistancenPushing/PullingnOnAbility to push or pull a maximum of 50 lbs.
with or without assistancenReachingnFnReaching for items in restaurantnHandlingnFnFiles, storage boxes, small equipmentnFinger DexteritynCnComputer keyboard, cell phone, calculator, measuring, holding some tools, suppliesnKneelingnRnInspecting, setting up restaurant and cleaningnCrouchingnRnMoving items in restaurant and cleaningnCrawlingnRnFor some inspections and cleaningnBendingnFnPicking up items from floor, inspecting areas and cleaningnTwistingnFnMoving, inspecting, setting up restaurantnClimbingnOnPossible for inspecting, changing lights, accessing projectors and TVs and cleaning etc.
nBalancingnCnStanding and reaching/pushing/pulling itemsnVisionnCnViewing, inspecting building areas; ensuring work is done appropriately; giving orders, reading maps, monitors and registers.
nHearingnCnReceive and interpret information from others-face to face or by phonenTalkingnCnGive information and direction to others in discussion.
nFoot ControlsnRnAnchor materials with footnOther (specify)nnnC.
Machines, Tools, Equipment and Work Aids:
(list equipment used in the performance of this job such as PC and peripheral equipment, calculator, office equipment, telephone, copy machine, computer scanner, modem, fax machines, etc.
).
nUse of all restaurant equipment including but not limited to:
headsets, fryers, ovens, microwave, dishwasher, grills and broilers, Bunn hot water dispensers, cash registers, cleaning supplies (mops & brooms), small food prep utensils.
Use of some computer and peripheral equipment, register, monitor, calculator, fax machine, copy machine, telephone and credit card machine.
Some maintenance includes unclogging toilet, relighting water heater, etc.
Office supplies such as notepads, pencils, pens, maps for deliveries etc.
Reliable transportation, valid driver's license, acceptable driving record and insurance for positions that require driving:
District Manager, General Manager, Department Manager, Assistant Manager, Restaurant Support Manager and Manager in Training.
nnD.
Environmental Factors:
(state the climate in which work is performed, i.
e.
, climate-controlled office, outdoors in various times of seasons, retail environment, etc)nFast paced work environment.
Primarily inside restaurant around food prep and cooking equipment (hot & cold).
May need to be outside for inspection of property.
Requires frequent immersing of hands in water to wash hands, wash and rinse food and small wares.
Some positions require gloves.
Delivery, some cleaning/maintenance responsibilities are performed outdoors in the elements like rain, snow, Recommended Skills Administration Attention To Detail Auditing Business Requirements Coaching And Mentoring Communication Apply to this job.
Think you're the perfect candidate? Apply on company site Estimated Salary: $20 to $28 per hour based on qualifications.
Responsibilities:
nnAll 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.
nnDepartment Manager Job Purpose:
nn1.
) Heart of House Department Manager has primary responsibility for the Heart of House (HOH) area, is responsible for managing all food/product matters in the HOH area, HOH staff planning and HOH Team Member development.
They must maintain a safe environment and improve bottom line profitability through appropriate revenue and labor management.
The Heart of House Manager assists the General Manager with overseeing the operation of the entire restaurant.
In addition to supervising the operation of the restaurant on a shift-by-shift basis.
nn2.
) Bar Department Manager supervises the operation of the restaurant on a shift-by-shift basis, with primary responsibility for the Bar Department.
The Bar Department Manager manages all adult beverage matters in the Bar Department including ordering of beer, wine and liquor, inventory control and Responsible Alcohol Service (RAS) compliance.
The Bar Department Manager is responsible for the planning, hiring, training, development and motivation of the Bartenders and Bar Servers in the Bar Department.
Must maintain a safe environment and improve bottom line profitability through appropriate revenue management.
nn3.
) The 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.
nnDepartment Manager Responsibilities Include:
nnTeamnnDirectly responsible for the staffing, succession planning, recruiting, interviewing, hiring, orientation, training and ongoing development of Department Team Members and does so to maintain a department team at or above staffing guidelines determined at each Period Business Review.
nResponsible for WCT training in the department and maintaining the department at training store certification.
nDevelops direct reports by creating action/development plans when necessary.
nCoordinates with other Department Managers on hiring decisions to ensure growth opportunities exist for Team Members.
nCreates weekly department schedules within budgeted labor guidelines, balancing team member needs and business needs.
nCreates, develops and implements incentive programs and contests for department.
Actively motivates Team Members to participate in all company promotions and incentives.
nResponsible for providing regular performance feedback, including timely performance appraisals and development of department.
nAdministers semi-annual merit increase processnAssists General Manager with coaching other managers on effective performance management procedures.
nOversees MIT training during training weeks.
Ensures WCTs are correctly scheduled to conduct the training of the department modules.
nAssists General Manager with the on-going performance management and development of Bar, Hospitality and Assistant Managers.
nUtilizes World Wide Wings support teams/subject matter experts when necessary or required.
nProvides coaching and follow up to direct reports to ensure execution of service standards and guest experience.
nCommunicates effectively to direct reports by holding departmental meetings on a timely basis to communicate successes, new procedures, and areas of opportunity.
nEnsures all department Team Members have current state required training and permits GuestnActively looks for and identifies techniques to attract new guests.
nResponsible for the restaurant's Guest Comment program.
Ensures all food quality guest complaints are appropriately handled on a timely basis.
Provides feedback and coaching to managers on methods for handling guest complaints concerning food quality.
nUtilizes Guest Experience Management (GEM) program to provide feedback to Team Members and makes the adjustments necessary to ensure overall guest satisfaction.
nnQuality OperationsnHeart of House Department Manager:
nnFacilitates and ensures adherence to new food product rollouts.
nResponsible for ensuring all Team Members meet or exceed our standards for serving quality products, recipe adherence and portioning.
nCommunicates with all food vendors and holds food vendors accountable for delivering the highest quality product on a timely basis to our specifications.
nEnsures menu specs (recipes), wall charts, and department specific systems are being utilized and are adhered to.
nCommunicates areas of opportunity to the department and management team.
nHelps general manager teach, coach and direct managers and Team Members on quality, service and cleanliness standards and proper inventory levels.
nUnderstands and analyzes pertinent sections of restaurant performance measurement tools (GEM, QSCs, audits, P&L) and trouble-shoots problems areas.
Creates and puts action plans in place to address issues.
Follows up specifically with department's Team Members to ensure completion of plans.
nConducts administrative manager functions (entering invoices, inventory, end of day procedures, etc.
).
nMonitors all department equipment.
Reports equipment repair needs through the facility management system.
Follows up to ensure repairs are completed timely.
nOperates the department in a manner consistent with all applicable Board of Health and standard food safety practices.
nCorrects BOH and Steritech issues immediatelynFacilitates and ensures adherence to new bar product/promotion rollouts.
nCommunicates with all beer and alcohol vendors and holds them accountable for delivering the highest quality product on a timely basis to our specifications.
nEnsures menu specs (recipes), and Bar systems (alcohol incident log, bar line check, prep lists) are being utilized and adhered to.
Communicates areas of opportunity to Bartenders, Bar Servers and management team.
Bar Department Manager:
nUnderstands and analyzes pertinent sections of restaurant performance measurement tools (GEM, QSCs, audits, P&L) and trouble-shoots problems areas.
Creates and puts action plans in place to address issues.
Follows up specifically withnBartenders & Bar Servers to ensure completion of plans.
nConducts administrative manager functions as needed (entering invoices, end of day procedures, etc.
).
nEnsures monitoring of all bar equipment to ensure all equipment is functioning and producing high quality productsnnSales and ProfitsnHeart of House Department Manager:
nnnResponsible for overall food cost.
Operates department within company defined variance to legit food cost variancenResponsible for overall HOH labor results.
Operates department within company standard SPLH targetsnOrders all food and paper products from produce vendors and food distributornMaintains proper inventory levels on all food and paper products.
Inventories are accurate and independently validated.
nEstablishes daily, weekly, monthly and quarterly projections.
nUnderstands the P&L statement, creates action plans for problem areas.
nCompletes all other assigned duties or tasks.
Bar Department Manager:
nEnsures Bar cost tools are being effectively utilized by Bartenders, Bar Servers and other Managers.
nResponsible for overall beer, liquor and beverage costs and bar labor results.
nMaintains proper inventory levels on all alcohol products.
nUnderstands sales and profit goals and troubleshoots problem departments.
nAggressively manages waste, comps, voids and discounts, with specific responsibility for the Bar Department.
nCreates, develops and implements bar sales building incentive contests.
Hospitality Manager:
nAssists the General Manager with the execution of the Local Restaurant Marketing program.
Creates, develops and implements sales building incentives contests.
nCompletes all other assigned duties or tasks.
nnRequirements:
nnnCandidates must be highly motivated, self-directed, and results driven with strong organizational skills, attention to detail and professional written and verbal communication skills.
nPossess ability and desire to create a fun, exciting environment for both guests and Team Members alike.
nSkilled with basic mathematical computations.
nProven track record of successfully managing multiple priorities in a fast paced work environment.
nMaintain confidential information, adhere to and enforce company policies, programs, and compliance issues.
nQualified candidates bring a minimum of 2 years restaurant or retail management experience, and experience managing a restaurant with a full bar is preferred.
nThis role requires the completion of a high school education or equivalent, a valid driver's license to travel between units, a satisfactory background check, and the ability to lift 50 pounds regularly.
(See additional physical demands below)nCompletion of Buffalo Wild Wings Management Certification programnThe 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 World Wide Wings, its managers or Franchisor.
This job description is intended to describe the general level of work being performed.
It is not intended to be all-inclusive.
nnnPHYSICAL DEMANDS A.
Overall Strength Demands (Check One):
nSEDENTARY:
nLIGHT:
nMEDIUM:
XnHEAVY:
nVERY HEAVY:
nExerting up to 10lbs.
occasionally or negligible weights frequently; sitting most of the timenExerting up to 20 lbs.
occasionally, 10lbs.
frequently, or negligible amounts constantly OR requires walking or standing to a significant degreenExerting 20-50 lbs.
occasionally, 10-25 lbs.
frequently, or up to 10 lbs.
constantlynExerting 50-100 lbs.
occasionally, 25-50 lbs.
frequently, or up to 10-20 lbs.
constantlynExerting over 100 lbs.
occasionally, 50-100lbs.
frequently, or up to 20-50 lbs.
constantlynnB.
Identify the Frequency of each physical demand listed below using the following codes:
nC=CONTINUOUSLYn2/3 or more of the timenF=FREQUENTLYnFrom 1/3 to 2/3 of the timenO=OCCASIONALLYnUp to 1/3 of the timenR=RARELYnLess than 1 hour per weeknN=NEVERnNever occursnnThese are descriptions of the way this job is currently physically being performed; it does not address the potential for accommodations if needed.
nnPHYSICAL DEMANDSnCODEnDESCRIPTIONnStandingnCnRequires long periods of standing to review operationsnSittingnOnDoing reports, some paperwork, talking to team members and guestsnWalkingnCnMoving throughout the restaurantnLiftingnFnAbility to lift a maximum of 50 lbs.
with or without assistancenCarryingnOnAbility to carry a maximum of 50 lbs.
with or without assistancenPushing/PullingnOnAbility to push or pull a maximum of 50 lbs.
with or without assistancenReachingnFnReaching for items in restaurantnHandlingnFnFiles, storage boxes, small equipmentnFinger DexteritynCnComputer keyboard, cell phone, calculator, measuring, holding some tools, suppliesnKneelingnRnInspecting, setting up restaurant and cleaningnCrouchingnRnMoving items in restaurant and cleaningnCrawlingnRnFor some inspections and cleaningnBendingnFnPicking up items from floor, inspecting areas and cleaningnTwistingnFnMoving, inspecting, setting up restaurantnClimbingnOnPossible for inspecting, changing lights, accessing projectors and TVs and cleaning etc.
nBalancingnCnStanding and reaching/pushing/pulling itemsnVisionnCnViewing, inspecting building areas; ensuring work is done appropriately; giving orders, reading maps, monitors and registers.
nHearingnCnReceive and interpret information from others-face to face or by phonenTalkingnCnGive information and direction to others in discussion.
nFoot ControlsnRnAnchor materials with footnOther (specify)nnnC.
Machines, Tools, Equipment and Work Aids:
(list equipment used in the performance of this job such as PC and peripheral equipment, calculator, office equipment, telephone, copy machine, computer scanner, modem, fax machines, etc.
).
nUse of all restaurant equipment including but not limited to:
headsets, fryers, ovens, microwave, dishwasher, grills and broilers, Bunn hot water dispensers, cash registers, cleaning supplies (mops & brooms), small food prep utensils.
Use of some computer and peripheral equipment, register, monitor, calculator, fax machine, copy machine, telephone and credit card machine.
Some maintenance includes unclogging toilet, relighting water heater, etc.
Office supplies such as notepads, pencils, pens, maps for deliveries etc.
Reliable transportation, valid driver's license, acceptable driving record and insurance for positions that require driving:
District Manager, General Manager, Department Manager, Assistant Manager, Restaurant Support Manager and Manager in Training.
nnD.
Environmental Factors:
(state the climate in which work is performed, i.
e.
, climate-controlled office, outdoors in various times of seasons, retail environment, etc)nFast paced work environment.
Primarily inside restaurant around food prep and cooking equipment (hot & cold).
May need to be outside for inspection of property.
Requires frequent immersing of hands in water to wash hands, wash and rinse food and small wares.
Some positions require gloves.
Delivery, some cleaning/maintenance responsibilities are performed outdoors in the elements like rain, snow, Recommended Skills Administration Attention To Detail Auditing Business Requirements Coaching And Mentoring Communication Apply to this job.
Think you're the perfect candidate? Apply on company site Estimated Salary: $20 to $28 per hour based on qualifications.
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