Duty Manager

Key Duties and Responsibilities

• Oversee the daily operations of the restaurant during the assigned shift, coordinating front-of-house and kitchen activities to ensure efficient service and smooth workflow.

• Supervise, allocate, and coordinate staff duties, ensuring adequate coverage across service areas and that employees perform their responsibilities to the required standards.

• Monitor staff performance, provide on-the-job guidance and training, and assist with staff induction and the implementation of workplace procedures.

• Ensure food and beverage services meet established quality, presentation, hygiene, and customer service standards.

• Monitor customer satisfaction, respond to enquiries and complaints, resolve service issues, and take appropriate corrective action when required.

• Coordinate opening and closing procedures, shift handovers, cash handling, point-of-sale operations, and the preparation of daily operational records.

• Monitor stock levels of food, beverages, and operating supplies, coordinate replenishment, minimise wastage, and report purchasing requirements to management.

• Check deliveries and storage practices to ensure stock is handled appropriately and maintained in accordance with food safety requirements.

• Ensure the restaurant complies with applicable food safety, hygiene, employment, workplace health and safety, and relevant licensing requirements.

• Monitor the cleanliness, presentation, and general condition of dining areas, kitchen facilities, service counters, and other restaurant areas.

• Identify operational issues, equipment faults, staffing shortages, and service disruptions, taking appropriate action and escalating matters requiring management approval.

• Maintain records relating to staff attendance, stock usage, cash reconciliation, customer complaints, incidents, and other operational matters.

• Implement management instructions, operating procedures, and service standards, and provide feedback to the business owner on operational performance and areas for improvement.

• Exercise appropriate judgement in day-to-day operational decisions to maintain service continuity, control operating costs, and ensure the restaurant operates efficiently.

Required Skills and Experience

• Relevant experience in restaurant or hospitality operations, including staff supervision and service coordination. A relevant queslification may substitute the work experience requirements for this role

• Ability to manage competing operational demands and resolve customer service issues.

• Knowledge of food safety, hygiene, workplace safety, and restaurant operating procedures.

• Strong communication, organisational, problem-solving, and leadership skills.

• Ability to maintain accurate operational records, monitor stock, and handle cash and point-of-sale transactions.

• Ability to work independently and exercise sound judgement in managing daily restaurant operations.