If you enjoy workin

in a fun, high-energy environment and

ant to be

• rt of
• ildly successfu
• nd fast-growing
• taurant chain whe
• the game is alwa
• on, we invite
• u to bring yo
• enthusiasm and p

ssion to Buffalo

• ld Wings! Come join a

eam th

• is all about

ports, great food

• amily and friend
• The Restaurant Ma

ger supervises the opera

on of the restaurant on a shift-by-shift basis, with primary responsibility for the dining room area. Manages hospitality staff planning and staff development and maintains a safe environment. All managers share responsibility for the following while functioning as the Manager-on-Duty: GUEST * Models hospitality skills/behaviors, including regular interaction and engagement with guests. * Ensures guest satisfaction, inspires guest loyalty and ensures responsible alcohol service, through effective shift execution. * Effectively handles guest complaints during shifts, turning unsatisfied guests into satisfied guests. TEAM * Conducts interviews of walk-in candidates and supports orientations for new team members when necessary. * Ensures training programs are followed for team members in new positions, * Plans and leads shift meetings, builds camaraderie, and solicits feedback. * Participates in weekly manager meetings. * Handles shift-by-shift on-the-fly coaching of team members. * Handles shift-by-shift counseling of team members and seeks guidance from GM, AGM or Bar Manager for any termination decisions. * Keeps General Manager informed of any and all employee relations issues, especially potentially concerning discrimination or harassment. * Creates and executes plans for self-development, including but not limited to use of formal company training programs. QUALITY OPERATIONS * Utilizes all compliance systems, manager tools and procedures both in a timely manner, and with integrity (including but not limited to CSP/SOP’s, restroom checks, ticket tracker, line checks, guest check audits) to ensure proper shift execution. * Conducts administrative manager functions as needed (entering invoices, end of day procedures, etc). * Maintains high cleanliness standards, holds Team Members accountable for adherence to daily, weekly and monthly cleaning schedules. * Helps to ensure adherence to ServSafe Alcohol, Food and HACCP standards. * Assists in the rollout of new company programs, policies and procedures as requested. SALES AND PROFITS * Understands and executes all new product and marketing promotions. * Manages shifts to achieve sales and profit goals (including labor and food cost management, and controlling expenses). Restaurant Manager-specific Responsibilities Include: TEAM * Executes staff planning for department, conducts interviews and makes hiring recommendations to General Manager, AGM and Bar Manager. * Creates weekly schedules for direct reports (Server, Cashier and Greeter) within budgeted labor guidelines, balancing Team Member and business needs. * Develops direct reports by creating action/development plans when necessary. * Provides coaching and follow up to direct reports to ensure execution of service standards and guest experience. * Provides counseling and regular performance feedback for direct reports, and conducts timely performance reviews. * Communicates effectively to direct reports by holding departmental meetings on a timely basis to communicate successes, new procedures, and areas of opportunity. QUALITY OPERATIONS * Understands and analyzes pertinent sections of restaurant performance tools (GEM, QSCs, audits, P&L), creates and puts action plans in place to address issues when necessary. Follows up with direct reports to ensure completion of plans. SALES AND PROFITS * Assists the General Manager with the execution of the Local Restaurant Marketing program. * Keeps point of purchase and marketing materials up to date within the restaurant. * Creates, develops and implements sales building incentives contests. * Completes all other assigned duties or tasks. ADDITIONAL RESPONSIBILITIES – Three or four-person teams * Manages overall Audio-Visual Experience: equipment, Playportts, Buzztime consoles * Manages Vending Program Education/Training/Experience: * Education: High School or equivalent. Coursework in restaurant management preferred. * 1 plus years prior professional experience in restaurant/retail management desired. * Must possess proper food handlers and alcohol dispensing certifications (if required by law). * 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, computer operations. * Good people management skills, communication and listening skills. Must be flexible and adaptable to change. * Demonstrated time management and organizational skills. * Must be self-motivated and detail oriented and have a passion for teaching others. * Must be able to work a flexible schedule including days, nights, weekends and holidays. * Work as a contributing member of a team. * Must be able to read and comprehend written materials, write in grammatically correct sentences, and perform basic to intermediate mathematical computations. Physical Demands: The physical demands for this position are stands, walks, bends, lifts, and moves on an ongoing basis during working hours within a fast paced environment. These physical requirements can be accomplished with or without reasonable accommodations.' ' Work Remotely * No Job Type: Full-time Pay: $60,000.00 - $65,000.00 per year Benefits: * 401(k) * 401(k) matching * Dental insurance * Employee discount * Health insurance * Paid time off * Paid training * Vision insurance Restaurant type: * Fast casual restaurant Shift: * 10 hour shift Weekly day range: * Monday to Friday * Weekends as needed Work Location: In person