Manager in Training IL

Job Location:

2808 North Dirksen Parkway - Springfield, IL 62702

Salary Range: $18.00 - $27.40 Hourly

All World Wide Wings Manager Responsibilities:

• The Heart of House Department Manager oversees the HOH area, manages food/product matters, staff planning, and team member development. Responsibilities include maintaining a safe environment, improving profitability through revenue and labor management, and assisting the General Manager with overall restaurant operation.
• The Bar Department Manager supervises the Bar Department, manages adult beverage matters (ordering beer, wine, liquor), inventory control, and RAS compliance. Responsibilities include hiring, training, and motivating bartenders and bar servers, maintaining a safe environment, and managing revenue.
• The Hospitality Manager supervises dining room service, manages hospitality team planning and development, and maintains a safe environment.

• Staffing, succession planning, recruiting, interviewing, hiring, orientation, training, and ongoing development of department team members to maintain staffing guidelines.
• WCT training and maintaining store certification.
• Developing direct reports through action/development plans.
• Coordinating with other department managers on hiring decisions.
• Creating weekly department schedules within budgeted labor guidelines.
• Implementing incentive programs and contests to motivate team members.
• Providing regular performance feedback, including appraisals.
• Administering the semi‑annual merit increase process.
• Coaching other managers on performance management procedures.
• Using World Wide Wings support teams and subject matter experts as needed.
• Coaching direct reports to ensure service standards and guest experience execution.
• Holding departmental meetings to communicate successes, new procedures, and opportunity areas.
• Ensuring all department team members have current state‑required training and permits.
• Identifying techniques to attract new guests.
• Managing the Guest Comment program and handling food quality complaints accurately.
• Using the Guest Experience Management program to provide feedback and make necessary adjustments for guest satisfaction.

• Facilitates and ensures adherence to new food product rollouts.
• Ensures team members meet or exceed standards for serving quality products, recipe adherence, and portioning.
• Communicates with food vendors and holds them accountable for product quality on a timely basis.
• Uses menu specs, wall charts, and department systems to maintain consistency.
• Communicates areas of opportunity to the department and management team.
• Coaches managers and team members on quality, service, cleanliness, and inventory levels.
• Analyzes performance tools (GEM, QSCs, audits, P&L) and troubleshoots problems, creating action plans and following up with team members.
• Conducts administrative manager functions (e.g., entering invoices, inventory, end‑of‑day procedures).
• Monitors department equipment and reports repair needs, ensuring timely completion.
• Operates the department in accordance with health board and food safety standards.
• Corrects BOH and Steritech issues immediately.
• Facilitates new bar product/promotion rollouts, communicates with alcohol vendors, and ensures bar systems are used.
• Coaches bartenders, bar servers, and management on opportunities.

• Analyzes performance tools and troubleshoots problems, creating and following up on action plans with bartenders and bar servers.
• Conducts administrative manager functions as needed.
• Monitors all bar equipment to ensure quality production.

• Manages overall food cost and operates within company‑defined variance.
• Manages overall labor results using company standard SPLH targets.
• Orders food and paper products from approved vendors and maintains proper inventory levels.
• Establishes daily, weekly, monthly, and quarterly projections.
• Utilizes P&L statements to create action plans for problem areas.
• Completes all other assigned duties or tasks.

• Ens…