Manager

The Restaurant Manager is responsible for shift management and the operational excellence their assigned department of a single Buffalo Wild Wing’s restaurant. The Restaurant Manager will work as a member of the management team maintaining the restaurant’s revenue, profitability and quality goals. You will ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards. RESPONSIBILITIES Model hospitality skills/behaviors by conducting 100% table visits of guests in the restaurant. Effectively handle guest complaints. Build positive, professional relationships with members of the community. Manage department staffing needs to ensure proper staffing levels are maintained; review applications, interview candidates, and training. Lead shift meetings, and solicit feedback from team members. Handles shift-by-shift coaching and performance counseling and feedback of team members on as needed basis. Responsible for the proper submission and documentation of all guest and team member related injuries and/or incidents. Manage shifts to achieve sales and profit goals Conduct administrative manager functions and transactions. Ensure adherence to SERV Safe Alcohol, Food and HACCP standards. Ensure PCI compliance for all credit card transaction documents. Conduct time punch audit daily and make corrections accordingly. Assist with rollouts of new company programs, policies, and procedures. Unload trucks, pallets, and cases of food and beverage Rotate and restock inventory Ensure team meets or exceeds cost of sales actual vs legitimate target. Unloading vendor trucks/pallets, ensures inventory is properly received and rotated. Other duties as assigned. SKILLS/QUALIFICATIONS Must be at least 21 years of age. Minimum two years restaurant management experience preferred. College degree preferred or equivalent in experience. Strong written and verbal communication skills. Ability to work independently with minimal supervision. Energetic and flexible. Maintains a calm, tactful demeanor when dealing with difficult situations. Well organized and detail oriented. Forms strong working relationships within team. Identifies additional tasks to be completed and willingly assists others. Follows direction with focused attention. Must possess proper food handler and alcohol dispensing certifications. SUPERVISORY RESPONSIBILITIES Supervision over hourly employees during each shift Physical Requirements NP Not Present O Occasional (Up to 25% of time) F Frequent (26%-74% of time) C Constant (75% or more of time) Requirements Standing/Walking: Remaining on one’s feet in an upright position at a workstation or moving about in a work area.(C) Sitting: Remaining in a normal seated position. (O) Carrying: Moving an object usually by holding it in hands or arms, or on shoulders. (C) Lifting: Raising an object from one level to another with hands or arms and/or shoulders, back and legs. Must be able to lift items up to 25 pounds. (C) Pushing/Pulling: Exerting force upon an object so that object moves away from/towards the force. (F) Travel: Requires traveling outside geographic area. (O) Stooping; Bending body downward and forward by bending spine at waist. (F) Bending: Bending knees to come to rest on knees or knee. (F) Reaching; Extending hands or arms in any direction. (C) Handling; Seizing, holding, grasping, turning or otherwise performing precision work with hands. (C) Bending/Twisting; Continual intermittent twisting of the spine. (F) Talking; Expressing or exchanging ideas by means of the spoken work. (C) Hearing; Receiving detailed information through oral communication. (C) Vision; Clarity of vision at near or far distances. (C) Computer usage or other special equipment operated. (C) #J-18808-Ljbffr