Position Overview:
The Duty Manager supports the overall operations of the restaurant, ensuring a high standard of service, efficient management of resources, and a positive dining experience for guests. This role requires strong leadership, organizational skills, and a passion for hospitality.
Key Responsibilities:
- Staff Management:
- – Assist in recruiting, training, and supervising restaurant staff.
- – Schedule and manage staff shifts to ensure optimal coverage.
- – Conduct performance evaluations and provide constructive feedback.
- Inventory Management:
- – Monitor stock levels and assist in ordering supplies as needed.
- – Conduct regular inventory checks to minimize waste and loss.
- – Collaborate with suppliers to ensure quality and timely delivery of products.
- Financial Management
- – Assist in budgeting and forecasting for food and beverage operations.
- – Monitor daily sales and revenue reports, identifying areas for improvement.
- – Ensure accurate cash handling and financial reporting.
- Customer/Concierge Service:
- – Uphold high standards of customer service and guest satisfaction.
- – Handle customer inquiries, feedback, and complaints professionally.
- – Foster relationships with regular customers to enhance loyalty.
- Quality Control:
- – Ensure food quality, presentation, and service standards are met consistently.
- – Conduct regular inspections of dining areas, kitchens, and equipment.
- – Address and resolve any quality issues promptly.
- Health and Safety:
- – Enforce health and safety regulations and standards within the restaurant.
- – Conduct training sessions on food safety and sanitation practices.
- – Maintain compliance with local health codes and regulations.
- Operations Management:
- – Assist in overseeing daily restaurant operations and workflow.
- – Identify and implement operational improvements for efficiency.
- – Ensure the restaurant is clean, organized, and welcoming at all times.
- Communication:
- – Foster open communication among staff and management.
- – Collaborate with kitchen and front-of-house teams to ensure smooth operations.
- – Provide updates and reports to the Restaurant Manager as needed.
- Function Coordination:
- – Assist in planning and coordinating special events and private functions.
- – Work with clients to ensure their needs and expectations are met.
- – Manage logistics for events, including staffing, setup, and service.
Requirements:
- Formal qualification in the hospitality industry
- – Minimum of 2 years of experience in food and beverage management or a similar role.
- – Strong leadership and interpersonal skills.
- – Excellent organizational and time management abilities.
- – Knowledge of inventory management software and financial reporting.
- – Understanding of health and safety regulations in the food industry.
- – Exceptional communication skills, both verbal and written.
- – Ability to work flexible hours, including evenings and weekends.
The Duty Manager plays a crucial role in enhancing the guest experience and supporting the restaurant’s success. A passion for food and hospitality, along with strong management skills, will ensure a thriving and enjoyable environment for both staff and customers.