Duty Manager

Roles & Responsibilities

JOB DESCRIPTION AND REQUIREMENTS

• Oversee and manage all areas of the restaurant and assist restaurant manager in making decisions on matters of importance to customer service.
• Ability to motivate employees to work as a team to ensure that food and service meet SOP.
• Adhere to company standards and service levels to increase sales and minimise costs, including food, beverage, supply, utility and labor costs.
• Responsible for ensuring that all financial (invoices, reporting) and personnel / payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
• Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
• Investigate and resolve complaints concerning food quality and service.
• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
• Responsible for employees development by providing ongoing feedback, establishing performance expectations and by conducting performance reviews when necessary.
• Maintain an accurate and up-to-date plan of restaurant staffing needs.
• Prepare schedules and ensure that the restaurant is staffed for all shifts.
• Performs all functions at restaurant level, including events when needed.
• Performs other duties and responsibilities as required or requested

Tell employers what skills you have

Leadership

Restaurants

Customer Experience

Food Quality

Inventory

Purchasing

Restaurant Management

Compliance

Customer Service

Scheduling

Food Service

Hospitality