Buffalo Wild Wings - Manager

High 5 Hospitality LLC•Rehoboth Beach, DE

About The Position

The Manager is responsible for the overall operation of the restaurant, including managing staff, ensuring customer satisfaction, overseeing daily operations, and maintaining high standards of food quality, service, and cleanliness. The role contributes to profitability while delivering an exceptional dining experience for guests. The Manager oversees restaurant activities, coordinates kitchen and dining service, and monitors guest satisfaction. They hire, train, schedule, and supervise restaurant staff; manage inventory, ordering, budgets, and cost controls; ensure compliance with health, safety, sanitation, and licensing requirements; monitor food quality and presentation; and oversee revenue, sales analysis, cash flow, and financial reporting. The Manager also collaborates with marketing teams on promotional strategies, seasonal specials, and customer loyalty programs. The role requires 3–5 years of restaurant-industry experience, food-handler and alcohol-dispensing certifications, a valid driver’s license, and a satisfactory criminal history. The Manager should have general knowledge of labor laws, health codes, safe food handling and sanitation, responsible alcohol service, safety and security procedures, and computer operations. The position involves prolonged standing and walking, lifting items up to 25 pounds, manual dexterity, bending and reaching, and multitasking. Salary is based on an hourly wage for a 45-hour work week.

Requirements

3–5 years of experience in the restaurant industry.
Must possess proper food-handler 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.
Ability to read and comprehend written materials, write grammatically correct sentences, and perform basic to intermediate mathematical computations.
Ability to lead, inspire, and manage a team; strong interpersonal and communication skills.
Demonstrated ability to maintain customer satisfaction through service excellence, problem-solving, and conflict resolution.
Ability to manage multiple tasks, prioritize responsibilities, and ensure smooth operations.
Proficiency in budgeting, financial analysis, and cost control.
Ability to schedule staff, manage time-sensitive tasks, and handle multiple aspects of restaurant operations.
Ability to identify issues and find solutions under pressure.

Responsibilities

Oversee daily restaurant operations, including staff, kitchen and dining service, and guest satisfaction.
Address guest needs and resolve complaints to maintain a positive dining experience and high service standards.
Hire, train, schedule, and supervise restaurant employees, and foster a positive, motivated work environment.
Manage inventory, ordering, stock control, budgets, and food, labor, and operational cost controls.
Ensure compliance with health, safety, sanitation, food-handling, employee-safety, and licensing requirements.
Monitor food quality, presentation, portion sizes, preparation times, and consistency with restaurant standards.
Oversee revenue generation, analyze sales data, develop strategies to meet financial goals, manage cash flow, and report financial performance.
Collaborate with marketing teams on promotions, seasonal specials, and customer loyalty programs.