Job Role
Duty Manager
Department
Food and Beverage Department
Reports to
Venue Manager or Company nominee
Primary Objectives
Oversee daily operations, ensuring employee productivity, monitoring efficiency of all processes and creating a positive work environment for employees.
You will also meet regularly with upper management to stay up to date with organizational changes, issues, and improvements.
Responsibilities
Daily tasks
Conduct in a professional, courteous and friendly manner at all times
To have a clear understanding of the primary objectives and goals of the Hotel
Follow up on any concerns, comments and compliments from the previous day
Review roster and staffing levels in line with weather conditions, functions, events and other known factors
Cash handling- ensure; safe, float and petty cash reconciled
Check Duty Manager email and action items that are urgent
Check with the Financial Controller regarding the Daily Takings Summary and Eftpos settlements.
Action yesterday's Duty Manager handover tasks and mark as completed and who actioned the task
Determine the number of tills required for the day's trade
Monitor staff presentation per grooming policy
New team members- welcome to the team and unsure sufficient training
Function set up, service and breakdown standards are followed during shift
Adherence to timings for functions
Morning venue set up
Count tills and place in bars
On the whiteboard write:
intended break times
briefing notes on the whiteboard
individual team goals
Allocated cleaning duties to each staff member
Review any out-of-stock items
Bank kegs to ensure enough beer for service
Ensure music is at correct levels and appropriate playlists
Final check of:
Furniture
Open signs
Toilet door posters
Marketing material and posters in venue
Food requirements
Buckets
Stations
Clearing stations
Cutlery
Glassware
Bars set and ready to open
Venue set up as per floor plan
Staff are all in place
Toilets checked
Umbrellas are up
Doors are open
Tables have been wiped
Chairs are clean
Functions are set and ready to go
All floors are clear of Quokka and Peacock faeces
Closing Procedures
Leave umbrellas up until venue is closed
Perimeter walk- from front door to marquee.
Accommodation area final check
All doors are closed
Courtyard is clean
No glass or crockery outside
No rubbish
Straighten and tidy furniture
Secure all doors
Ensure all furniture is in place
Lights off in areas not in use
Inside function areas broken down
Service
During the course of the shift efficiently moderate staff positions to accommodate guest demands
Flex the opening plan to accommodate guest needs and in line with payroll expectations
To jump in to expedite service delivery in peak demand times
To remain a constant presence during service
Customer focused
Providing on demand assistance in the bar and food running
Monitor customer and staff interactions
Make mental notes for debrief
Staff management- constant communication regarding their performance
Monitoring standard pour measures
Monitoring portion control in food and beverage
Monitoring consistency of product offering
Liaise with Executive and Sous Chefs regarding consistency of food offering
Monitoring responsible service of alcohol requirements and liquor act compliance.
Ensuring the venue is clean
Managing venue clearing plan- clearing to stations or kitchen
Providing direction to supervisors
Monitoring general wellbeing of guests
Identifying any occupational health and safety concerns
Monitoring portable heaters
Monitoring music levels
Monitoring weather conditions
Protection of furniture and shade as required; pull down umbrellas
Identifying upselling opportunities
Identifying cross promotion opportunities; function enquiries, room sales
Distribute business cards- carry cards on person
Distribute function packs
Promotion of key events
Be able to utilise motivational skills to provide the best customer and team results.
Mentor- provide technics to further improve on staff and guest interactions
Watching staff hydration
Ensure maximum staff hours in shift are engaged in the service of product, not polishing of cutlery in service
Identify efficiencies and inefficiencies to provide maximum service to guests.
Staff Wage Management
To ensure team members finish at rostered times or earlier as demands of the business
A decision to keep a team member on after allocated time or bring in another team member above rostered amount must be considered within budget allocation.
Staff utilising wages opportunity;
Preparation
Cleaning
Set up events
Extended breaks
Utilising staff; current and known demand factors are being accommodated which may Include;
Shortening of shift
Extended break
Reallocation of department
Should not extend shift except in extraordinary circumstance
Security
Ensure venue is secured prior to opening and at closing
Ensure cash office and safes are secured at all times
Competent use of the alarm system
Perimeter walks every morning and evening
Workplace Health and Safety
Ensure full awareness of locations of first aid equipment
Ensure fully awareness of locations of fire equipment
Competent use of the fire panel
Emergency protocols; in case of major and minor injury
Able to render first aid
Effective management of venue layout to mitigate trip hazards
Effective management of venue layout to have access to emergency equipment
Fully aware of O, H&S relation to lifting, storage and climbing
Effective management of staff in compliance of lifting, storage and climbing
Glass handling
Slip hazards
Effective management to attend to slip and glass hazards
Administration
Write rosters
Update point of sale; daily, weekly, monthly
Process noncritical emails
Setting up of new Eftpos terminals
Sending off broken Eftpos terminals
Attend weekly Management meetings
To process and code relevant invoices and enter all stock arrivals on the Goods received Report.
To be submitted on a weekly basis.
Leadership
Overseeing the smooth running of the Food and Beverage departments day to day operations and being available at all times to effectively resolve any complications which arise in a calm and professional manner which sets the standard for all team members to follow
Providing your team with guidance and direction on both a daily and strategic level, including providing regular performance reviews and feedback
Acknowledging that all employees are valued and important members of the hotel team and ensuring their contributions to the success of the business are recognised and rewarded
Always using factual and current information in order to make informed and ethical business decisions
Gaining and maintaining leadership credibility in your area of operations by exhibiting consistently high standards of personal ethics and behaviour and providing a credible and mature role model to guide your Team.
Communication
Actively communicating Samphire Rottnest and Hotel Rottnest's business goals, as well as the Food and Beverage Departments specific goals, to your staff.
Encouraging and supporting staff initiatives which may assist those goals
Ensuring effective communication with employees at all levels, through methods such as daily departmental briefings and weekly Department Head meetings.
Using the Duty Managers logbook to ensure all relevant outlet information and events are communicated and are also recorded for future reference
Ensuring the flow of information regarding product development and updates to all relevant personnel within the front Office and Housekeeping and the Hotel.
Other Relevant Duties
Regular staff training in the areas of service skills and product knowledge, incorporating RSA to ensure exceptional service.
Provide training for all employees on all aspects of the departmental operating procedures.
In conjunction with Venue Manager conduct and document formal coaching, counselling and disciplinary action as required as well as employee performance development reviews
Comply and abide by all Hotel policies, initiatives and procedures.
Abide by all Workplace Health, Safety and Hygiene regulations at all times.
Abide by the guidelines set out in the Samphire Rottnest and Hotel Rottnest Employee Handbook.
Keep updated on product knowledge of Hotel and related activities.
Maintain excellent grooming and hygiene standards.
Carrying out any other reasonable duties as directed by the General Manager
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