Manager in Training CA

Job Details Job Location: 2548 East Workman Ave - West Covina, CA 91791 Salary Range: $19.00 - $28.38 Hourly Department Manager Job Purpose Heart of House Department Manager – primary responsibility for the Heart of House (HOH) area, managing all food/product matters, supply planning, staff development and improving profitability. Bar Department Manager – supervises the Bar Department, handles beverage ordering, inventory control and Responsible Alcohol Service (RAS) compliance, and manages bartenders and bar servers. Hospitality Manager – supervises the dining‐room service, handles hospitality team planning and development, and maintains a safe environment. Department Manager Responsibilities (Team) Directly responsible for staffing, succession planning, recruiting, interviewing, hiring, orientation, training and ongoing development of Department Team Members and maintaining staffing guidelines. Responsible for WCT training and maintaining training store certification. Develop direct reports by creating action/development plans. Coordinate with other Department Managers on hiring decisions to create growth opportunities for Team Members. Create weekly department schedules within labor guidelines, balancing business and team needs. Develop and implement incentive programs and contests for the department. Provide regular performance feedback, including appraisals and development. Administer semi‑annual merit increase process. Assist General Manager in coaching other managers on performance management. Utilize World Wide Wings support teams when necessary. Coach and follow up with direct reports to ensure execution of service standards and guest experience. Hold departmental meetings timely to share successes and new procedures. Ensure all department Team Members have current state training and permits. Look for techniques to attract new guests. Handle restaurant Guest Comment program and food‑quality complaints promptly. Utilize Guest Experience Management (GEM) program for feedback and adjustments. Quality Operations Heart of House Department Manager Facilitate new food product rollouts. Ensure team members meet quality, recipe adherence and portioning standards. Communicate with food vendors regarding quality and delivery. Maintain menu specifications and departmental systems. Identify opportunities for improvement and coach staff on quality, service, and cleanliness. Analyze performance tools (GEM, QSCs, audits, P&L) and create action plans. Enter invoices, inventory, end‑of‑day procedures. Monitor equipment and report repair needs. Operate consistently with health and safety standards. Address BOH and Steritech issues immediately. Bar Department Manager Facilitate new bar product/promotion rollouts. Communicate with beer and alcohol vendors for quality and delivery. Maintain ingredients, bar systems and logs. Analyze performance tools and create action plans. Enter invoices, inventory, end‑of‑day procedures. Monitor bar equipment to ensure proper functioning. Sales and Profits Heart of House Department Manager Responsible for overall food cost and operating within variance limits. Operate within company labor targets. Place orders for food and paper products from vendors. Maintain accurate inventory levels and validation. Establish daily, weekly, monthly and quarterly projections. Understand P&L, create action plans for problems. Complete other assigned duties. Bar Department Manager Use cost tools effectively. Manage beer, liquor and beverage costs and labor results. Maintain proper inventory levels of alcohol products. Understand sales and profit goals and troubleshoot issues. Manage waste, comps, voids and discounts. Develop bar sales incentive contests. Hospitality Manager Assist General Manager with Local Restaurant Marketing. Create and implement sales incentive contests. Complete other assigned duties. Use of All Restaurant Equipment Use of restaurant equipment including headsets, fryers, ovens, microwave, dishwasher, grills, broilers, Bunn hot water dispensers, cash registers, cleaning supplies, small food prep utensils, and computer peripheral equipment. Environmental Factors Fast‑paced work environment inside the restaurant around food prep and cooking equipment, occasional outdoor tasks, exposure to elements, wet surfaces, irregular hours, nights, weekends and holidays. Work with the public, may be on‑call 24 hours a day and work up to 50 hours per week. Qualifications Highly motivated, self‑directed, results‑driven with strong organizational skills and attention to detail. Excellent written and verbal communication. Skilled in basic mathematical computations. Track record of managing multiple priorities in a fast‑paced environment. Ability to maintain confidential information and enforce company policies. Minimum of 2 years restaurant or retail management experience, full bar preferred. High school diploma or equivalent, valid driver’s license, satisfactory background check, ability to lift 50 pounds. 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. #J-18808-Ljbffr