Manager in Training IL

Primary responsibility for the Heart of House (HOH) area, manages all food/product matters, HOH staff planning and development. Maintains a safe environment and improves profitability through revenue and labor management. Assists the General Manager with overarching restaurant operation on a shift‑by‑shift basis.

• Directly responsible for staffing, recruitment, orientation, training, and ongoing development of department team members.
• Responsible for WCT training and maintaining department at training store certification.
• Develops direct reports through action/development plans.
• Coordinates with other Department Managers on hiring decisions.
• Creates weekly department schedules within budgeted labor guidelines.
• Creates and implements incentive programs and contests for the department.
• Provides performance feedback, appraisals, and administrative merit increase process.
• Assists General Manager with coaching other managers on performance management procedures.
• Utilizes World Wide Wings support teams/subject matter experts when necessary.
• Provides coaching to direct reports to ensure execution of service standards and guest experience.
• Communicates effective departmental meetings.
• Ensures all team members have current state required training and permits for guests.
• Actively seeks techniques to attract new guests.
• Responsible for the restaurant's Guest Comment program and guest quality complaints handling.
• Utilizes Guest Experience Management (GEM) program to provide feedback to team members.

Supervises the Bar Department, manages adult beverage matters, orders beer, wine, liquor, inventory control, and RAS compliance. Responsible for planning, hiring, training, motivation of bartenders and bar servers.

• Responsible for training and development of bar team.
• Assists in hiring decisions and employee development.
• Creates weekly schedules, incentive programs, performance feedback, merit increases, coaching.
• Utilizes support teams when necessary.
• Ensures guests have current training and permits.
• Manages bar cost tools, beer, liquor, beverage costs, bar labor results.
• Maintains inventory levels, aggressively manages waste, comps, voids, discounts.
• Creates and implements bar sales incentive contests.

Supervises dining room service, manages hospitality team planning and development, maintains safe environment.

• Assists General Manager with local restaurant marketing program.
• Creates and implements sales incentive contests.
• Completes all other assigned duties or tasks.