Duty Manager

ABOUT THE ROLE:

This position is Full-time, permanent, a minimum of 30 guaranteed hours per week

Located in Methven, Mount Hutt village, Mid Canterbury, The Dubliner Irish Pub & Restaurant is seeking a Duty Manager to work alongside and support the General Manager in leading a team. This role is a hybrid position where the Duty Manager is expected to manage the social media for the restaurant.

Due to the venues rural location, you will need to have reliable transport to ensure you can get to and from work.

REPORTING TO: General Manager

Your primary function will be to oversee the operation in the absence of the General Manager, to ensure operating efficiency in all areas and that the quality of food and beverages served meet both the customers and the establishments standards. To supervise and manage the team in the absence of the General Manager. To assist the Owner of the business with the creation and content of social media and other online marketing.

DUTIES AND RESPONSIBILITIES :      

▪    Assist the General Manager to impart knowledge, skills and training to all front of house staff to ensure high standards.

▪    Assist the owner to maintain a high level of presence online assisting with ideas and creating content to market the venue online.

▪    Help identify, develop and maintain establishment policies and procedures.

▪    Receive and confirm reservations and ensure staff adherence to customer reservation details

▪    Ensure the restaurant and bar is correctly set up and clean before the operation opens for customers.

▪    Check with the Head Chef to ensure the kitchen is set up, ready and prepared for service.

▪    Ensure the venue is correctly cleaned and re-set, as required, at the end of the day.

▪    Meet and greet customers and inform on food and beverage options.

▪    Liaise with kitchen staff to find out about specials and menu changes.

▪    In the absence of the General Manager you will supervise and coordinate activities of front of house staff during a shift.

▪    Set procedures to ensure a high standard of customer service and customer satisfaction (in conjunction with the General Manager).

▪    Assist to manage staff rosters/staff records.

▪    Assist to undertake staff appraisals, performance management and disciplinary action when required.

▪    Have extensive knowledge of local and international food and beverage trends.                   

▪    Help the General Manager to ensure set policies and standards for health & safety at work in all venue service areas are maintained.

▪    Ensure all equipment and work environments in the front of house area are operational.

▪    Report any maintenance issues to the General Manager

▪    Order and maintain (non-food) inventory to ensure efficient operations, when required.

▪    Ensure compliance with cash management procedures.

▪    Ensure compliance with venue security procedures.

▪    Ensure compliance with the establishment’s host responsibility practices and adherence to sale and supply of alcohol regulations.

▪    Ensure customer enquiry and complaints procedures are maintained and ensure all enquiries and complaints are handled promptly and efficiently.

▪    Inspect restrooms for cleanliness and availability of supplies and clean restrooms when necessary.

▪    Uphold morale in the restaurant.

▪    Ensure relationship between front of house and kitchen staff is of a high standard.

▪    Assist with management of front of house meetings.

▪    Any other duties the employer or General Manager may reasonably require.

INTERPERSONAL & PERSONAL SKILLS :

▪     Motivational and leadership skills

▪     Ability to delegate and give instructions

▪     Positive attitude, outgoing, friendly personality

▪     Energetic attitude

▪     Extensive alcohol and beverage knowledge

▪     Ability to work competently under pressure

▪     Ability to multi-task

▪     Organisational ability

▪     Customer service orientation

▪     Good communication skills (oral)

▪     Committed to team, establishment and excellence

▪     Reliable and flexible to change

MINIMUM REQUIRMENTS:

·       Due to the hybrid style of this position, a bachelor’s degree is required in either Hospitality, Management or Marketing.

• In addition to this will need to have at least one year of hospitality including, experience with opening and closing a hospitality premises, having taken some responsibility for daily cash up including till and EFTPOS reconciliation.

·       Hold an LCQ to work within a licenced premises (or be in the final stages of gaining this).

ADDITIONAL REQUIRMENTS:

·       Due to the venues rural location, you will need to have reliable transport to ensure you can get to and from work.

·       Must be available to work on a rostered basis between 7am and 12am

·       Experience and proven ability to independently manage, coordinate and take responsibility for a full Restaurant Service. Coordinating walk-ins and bookings while supporting the team in running their different sections. To ensure the successful delivery of food & drinks and the smooth running of the host and till stations.

• Experience with managing the Kitchen Pass. To be able to manage the flow of food and the quality of food coming through the pass from the kitchen. Communicating with the Front of House Team and the Head Chef and Kitchen team to ensure a smooth service and the highest levels of customer satisfaction.
• Experience delivering the highest standards of drink service both to the table and at the bar. Able to open and pour wine at the table. Carrying drinks on trays. A broad understanding of different wine with experience making cocktails from scratch to recipes and working with Artisan Coffee.
• Experience working to daily budgets, managing stock inventory and assisting with ordering

Only available to New Zealand citizens or residents 

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