Department Manager IN

Job Details Location: 2514 Lake Circle Drive - Indianapolis, IN 46268 Salary Range: $18.00 - $27.40 hourly Department Manager Purpose 1.) Heart of House Department Manager has primary responsibility for the 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. 2.) 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 compliance. The Bar Department Manager is responsible for the planning, hiring, training, development and motivation of the Bartenders and Bar Servers. Must maintain a safe environment and improve bottom line profitability through appropriate revenue management. 3.) 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 Directly responsible for the staffing, succession planning, recruiting, interviewing, hiring, orientation, training, and ongoing development of Department Team Members. Maintain a department team at or above staffing guidelines determined at each Period Business Review. Responsible for WCT training in the department and maintaining the department at 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 exist for Team Members. Creates weekly department schedules within budgeted labor guidelines, balancing team member needs and business needs. Creates, develops and implements incentive programs and contests for the department. Actively motivates Team Members to participate in all company promotions and incentives. Responsible for providing regular performance feedback, including timely performance appraisals and department development. Administers the semi-annual merit increase process. Assists General Manager with coaching other managers on effective performance management procedures. Oversees MIT training during training weeks. Ensures WCTs are correctly scheduled to conduct the training of the department modules. Assists General Manager with the 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 by holding departmental meetings to discuss successes, new procedures, and areas of opportunity. 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 guest complaints are addressed in a timely manner and provides coaching to managers on handling such complaints. Utilizes Guest Experience Management (GEM) program to provide feedback and make adjustments necessary to ensure overall guest satisfaction. Quality Operations – Heart of House Facilitates and ensures adherence to new food product rollouts. Ensures all Team Members meet or exceed standards for serving quality products, recipe adherence, and portioning. Communicates with food vendors and holds them accountable for delivering the highest quality product on a timely basis. Ensures menu specs, wall charts, and department‑specific systems are utilized and adhered to. Communicates areas of opportunity to the department and management team. Supports the General Manager in coaching and directing managers and Team Members on quality, service, cleanliness standards, and inventory levels. Analyzes restaurant performance measurement tools (GEM, QSCs, audits, P&L) and troubleshoots problems. Creates action plans and follows up with Department Team Members to ensure completion. Conducts administrative manager functions (entering invoices, inventory, end‑of‑day procedures, etc.). Monitors equipment and reports repair needs through the facility management system, ensuring timely repairs. Operates the department in accordance with all applicable Board of Health and food safety practices. Corrects BOH and Steritech issues immediately. Facilitates adherence to new bar product/promotion rollouts. Communicates with beer and alcohol vendors to hold them accountable for quality and timeliness. Ensures menu specs and bar systems (alcohol incident log, bar line check, prep lists) are utilized and adhered to. Communicates areas of opportunity to Bartenders, Bar Servers, and management team. Quality Operations – Bar Department Analyzes performance measurement tools, troubleshoots problems, creates action plans, and follows up with Bartenders & Bar Servers. Conducts administrative manager functions (entering invoices, end‑of‑day procedures, etc.). Monitors all bar equipment to ensure proper functioning and quality output. Sales and Profits – Heart of House Responsible for overall food cost and operating within company-defined variance. Responsible for overall HOH labor results and meeting SPLH targets. Orders all food and paper products from vendors and the distributor. Maintains proper inventory levels on all food and paper products and ensures accurate validations. Establishes daily, weekly, monthly, and quarterly projections. Analyzes the P&L statement and creates action plans for problem areas. Completes all other assigned duties or tasks. Sales and Profits – Bar Department Ensures bar cost tools are effectively utilized by Bartenders, Bar Servers, and other Managers. Responsible for overall beer, liquor, beverage costs and bar labor results. Maintains proper inventory levels on all alcohol products. Understands sales and profit goals and troubleshoots problem areas. Manages waste, comps, voids, and discounts aggressively, especially for the Bar Department. Creates, develops, and implements bar sales‑building incentive contests. Hospitality Manager Assists the General Manager with executing the Local Restaurant Marketing program. Creates, develops, and implements sales‑building incentive contests. Completes all other assigned duties or tasks. Qualifications Minimum 2 years of restaurant or hospitality management experience. Passion and commitment, thriving in a fast‑paced environment. Team‑focused; champions the team and provides necessary tools. Creates a loyal, high‑performing Team Member culture. Open availability, including late nights and weekends. Highly motivated, self‑directed, results-driven with strong organizational skills, attention to detail, and professional written and verbal communication. Skilled with basic mathematical computations. Proven track record managing multiple priorities in a fast‑paced environment. Maintains confidentiality and enforces company policies, programs, and compliance. Preferred: experience managing a restaurant with a full bar. Minimum education: high school diploma or equivalent; valid driver’s license; satisfactory background check; ability to lift 50 pounds regularly. Completion of Buffalo Wild Wings Management Certification program. World Wide Wings reserves the right to add or delete duties and responsibilities at its discretion. #J-18808-Ljbffr