Manager

JOB DESCRIPTION SUMMARY:

The Restaurant Manager is responsible for shift management and the operational excellence their assigned department of a single Buffalo Wild Wings restaurant. The Restaurant Manager will work as a member of the management team maintaining the restaurants 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.
• Strong computer skills
• 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 ones 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)