MI-Royal Oak-Buffalo Wild Wings

Compensation

Full Description

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)