Manager in Training CA

Location: 19252 Soledad Canyon Rd, Santa Clarita, CA 91351 Salary Range: $19.00 - $28.38 per hour All World Wide Wings Manager Responsibilities All managers, regardless of position, share responsibility and are accountable for following the World Wide Wings Manager description in conjunction with the specific job duties outlined in this description. Department Manager Job Purpose Heart of House Department Manager : Primary responsibility for the Heart of House (HOH) area; manage all food/product matters; oversee staff planning, training, and development; maintain a safe environment and improve profitability; assist the General Manager in overseeing the entire restaurant; supervise shift‑by‑shift operations. Bar Department Manager : Primary responsibility for the Bar Department; manage adult beverage matters, including ordering, inventory control, and Responsible Alcohol Service compliance; plan, hire, train, develop, and motivate bartenders and bar servers; maintain a safe environment and improve profitability through effective revenue management; supervise shift‑by‑shift operations. Hospitality Manager : Primary responsibility for dining‑room service; manage hospitality team planning and development; maintain a safe environment. Department Manager Responsibilities Team Management Staff directly, including succession planning, recruiting, interviewing, hiring, orientation, training, and ongoing development to meet or exceed staffing guidelines. Provide WCT training and maintain department training certification. Develop direct reports with action/development plans when necessary. Coordinate hiring decisions with other department managers to create growth opportunities. Create weekly schedules within budgeted labor guidelines, balancing member needs and business needs. Develop incentive programs and contests to motivate team members. Deliver regular performance feedback, including timely appraisals and developmental actions. Administer semi‑annual merit increases. Assist the General Manager in coaching other managers on performance management. Utilize support teams when necessary. Coach and follow up with direct reports to ensure execution of service standards and guest experience. Hold departmental meetings to communicate successes, new procedures, and opportunities. Ensure all team members have current state‑required training and permits. Seek techniques to attract new guests and manage the guest comment program. Utilize the Guest Experience Management program for feedback and improvement. Quality Operations Ensure adherence to new food product rollouts and maintain quality, recipe, and portioning standards. Communicate with food vendors and hold them accountable for quality and timeliness. Enforce menu specifications, wall charts, and system usage. Communicate opportunities for improvement to the department and management. Support the General Manager in coaching on quality, service, cleanliness, and inventory standards. Analyze performance metrics (GEM, QSCs, audits, P&L) and create action plans to resolve issues. Perform administrative tasks such as invoice entry, inventory, and day‑end procedures. Monitor equipment, report repairs, and ensure timely completion. Adhere to health and safety practices. Address BOH and Steritech issues immediately. Sales and Profits Control overall food cost and operate within company‑defined variance. Manage HOH labor results and meet SPLH targets. Order food and paper products, maintain inventory, and validate inventory accuracy. Establish daily, weekly, monthly, and quarterly projections. Interpret the P&L and create action plans for problem areas. Complete other assigned duties as required. Manage bar costs, labor results, and inventory for beverages. Maintain waste, comps, voids, and discounts control for the bar. Create incentive contests to build bar sales. Assist the GM with local restaurant marketing programs. Create incentive contests for sales building. Equipment Use Use restaurant equipment such as fryers, ovens, microwave, dishwasher, grills, Bunn hot water dispensers, headsets, cash registers, and safety equipment. Maintain and troubleshoot some mechanical functions, perform basic office supply tasks, and ensure reliable transportation and valid driver’s license where required. Environmental Factors Fast‑paced environment inside the restaurant; frequent exposure to heat and cold. Intermittent outdoor work for property inspection or deliveries. Requires irregular hours, nights, weekends, holidays, on‑call 24/7, and up to 50 hours per week. Qualifications / Requirements Highly motivated, self‑directed, results‑driven with strong organizational and detail orientation. Excellent written and verbal communication skills. Strong basic mathematical proficiency. Proven track record of managing multiple priorities in a fast‑paced environment. Maintain confidentiality and enforce company policies and compliance. Minimum of 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 and acceptable driving record for positions that require travel. Satisfactory background check. Ability to lift 50 pounds regularly. 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 and is not all-inclusive. #J-18808-Ljbffr Anchor Point Management Group