Duty Manager

Hospitality

 JOB TITLE

• Duty Manager

PLACE OF WORK

• Food & Beverage Department

SCOPE AND GENERAL PURPOSE

• Responsible for assisting the Food & Beverage Manager with the efficient management of the Food & Beverage Department to the standards required by the company.

RESPONSIBLE TO

• Food & Beverage Manager

LIMITS OF AUTHORITY

• May not employ or terminate staff without prior discussion with the F&B Manager
• May not authorize salary and wage adjustments
• May not authorize purchases other than beverage orders
• May not change menus, wine lists, beverage prices or F&B concepts without prior discussion with the F&B Manager
• In the absence of the F&B Manager may perform any of the above constraints after consulting the General Manager
• May issue verbal and written warnings to subordinate staff
• May authorize store issues within the F&B Department
• May authorize in liaison with the F&B Manager, leave within the F&B Department

MAIN DUTIES

Areas of responsibility for the Food & Beverage department;

• Bars
• Restaurants
• Room Service
• Parking
• Vending
• Cashiers
• Standard Stock
• Staff Dining Room
• Cleaning
• Responsible for the effective and efficient operation of all departments assigned to his/her supervision.
• Duty Management as laid down by the Food & Beverage Manager
• Deputize for the F&B Manager in his/her absence
• To circulate throughout all restaurants and bars maintaining a high profile with guests and staff.
• Responsible for monitoring the standards produced by the above outlets and ensure that they comply with guest requirements.
• Responsible for monitoring all duty rosters and time books for the above outlets.
• Responsible for control of all standard stock equipment in the outlets under his control.
• To ensure regular stocktakes are conducted in all bars
• Maintain a good liaison with the F& B Controller with regard to the monitoring of control systems in the departments under his/her control
• Assist the F&B Manager in controlling expenses related to the F&B Department.
• Ensure that reports and administration requirements are timeously submitted.
• Must be aware of the F&B Departments current financial situation in order to guide subordinates accordingly.
• Liaises with the Banqueting Manager concerning all functions and assist him/her wherever s/he can.
• Liaises with the Chef on duty concerning all aspect of the food operation.
• Ensure a high standard of hygiene and cleanliness within the F&B Department including back of house areas is maintained
• Ensure the back of house areas run effectively and efficiently.
• To attend meetings as required.
• To carry out or ensure that regular on-job-training is carried out to agreed standards.
• To ensure fair discipline is effected.
• To maintain a high degree of interest in self development displaying this by making suggestions for realistic improvements.