Buffalo Wild Wings - Manager

High 5 Hospitality•Newark, DE

About The Position

We are looking for team members who want to be a part of a growing hospitality group! Made up of 5 award-winning brands (Buffalo Wild Wings, Jersey Mike’s Subs, Buffalo Wild Wings GO, Limestone BBQ and Bourbon, and Eggspectation) we offer many opportunities for growth across franchise and independent brands. Position Overview The Manager is responsible for the overall operation of the restaurant, including managing the staff, ensuring customer satisfaction, overseeing daily operations, and maintaining high standards of food quality, service, and cleanliness. This individual plays a critical role in maximizing profitability while delivering an exceptional dining experience for guests.

Requirements

Leadership and Communication: Ability to lead, inspire, and manage a team. Strong interpersonal and communication skills to effectively interact with staff, customers, and vendors.
Customer Service Excellence: Demonstrated ability to maintain high levels of customer satisfaction through service excellence, problem-solving, and conflict resolution.
Organizational Skills: Ability to manage multiple tasks simultaneously, prioritize responsibilities, and ensure smooth operations.
Financial Acumen: Proficient in budgeting, financial analysis, and cost control measures to ensure profitability.
Time Management: Efficient in scheduling staff, managing time-sensitive tasks, and handling multiple aspects of restaurant operations.
Problem-Solving: Ability to identify issues quickly and find solutions under pressure, whether related to staff, customers, or operational challenges.
Knowledge of Health and Safety: Understanding of local food safety and hygiene regulations to ensure the restaurant complies with all health standards.
3-5 years of experience in the restaurant industry
Must possess proper food handlers and alcohol dispensing certifications
Valid driver’s license
Satisfactory criminal history
General knowledge of labor laws, health codes, safe food handling and sanitation, responsible alcohol service, safety and security systems and procedures, and computer operations
Must be able to read and comprehend written materials, write in grammatically correct sentences, and perform basic to intermediate mathematical computations
Standing and Walking: Managers often spend long hours on their feet, walking around the restaurant to oversee operations, interact with staff, and engage with customers.
Lifting: May need to lift boxes of supplies, equipment, or inventory, typically weighing up to 25 pounds
Manual Dexterity: Required for tasks such as handling cash, operating a computer or point-of-sale system, and performing various administrative duties.
Bending and Reaching: Often necessary to access storage areas, restock supplies, or clean various areas of the restaurant.
Multitasking: The ability to manage multiple tasks simultaneously is essential, often requiring quick movements and decision-making.

Responsibilities

Oversee Daily Operations: Supervise all restaurant activities to ensure smooth operation, including managing staff, coordinating kitchen and dining service, and monitoring guest satisfaction.
Customer Service: Ensure that all guests have a positive dining experience by addressing their needs, resolving complaints, and ensuring high standards of service.
Staff Management: Hire, train, schedule, and supervise restaurant staff, including servers, chefs, kitchen staff, and cleaning personnel. Foster a positive work environment and motivate the team to meet performance standards.
Inventory and Budget Management: Oversee inventory levels, manage ordering and stock control, and ensure cost control measures are followed. Maintain a balanced budget for food, labor, and operational expenses.
Compliance and Safety: Ensure that the restaurant adheres to all health, safety, and sanitation regulations, including food handling, kitchen cleanliness, and employee safety. Maintain necessary licenses (e.g., liquor license, food safety certifications).
Quality Control: Monitor food quality and presentation, ensuring consistency and adherence to restaurant standards. Ensure that portion sizes and preparation times are maintained.
Financial Management: Oversee revenue generation, analyze sales data, and create strategies to meet financial goals. Manage cash flow, report on daily, weekly, and monthly financial performance.
Marketing and Promotion: Collaborate with marketing teams to create and implement promotional strategies, seasonal specials, and customer loyalty programs.