Duty Manager

Reporting To

• Operations Manager

• Full-time and part-time staff

• Owner
• Operations Manager
• Head Chef
• Administration/Financial Personnel
• Team

• To maintain the efficient daily operation of the Cafe in conjunction

• Co-ordinate with Ops Manager and owner the on-going training and development of all cafe staff
• Ensure that all customers expectations are either met or exceeded
• Maintain and improve the profitability of the business
• To develop and maintain an outlet Selling System, in conjunction with Ops Manager

• Ensure that all company property is handled with care and maintained correctly
• Assist in the planning and implementation of menu changes in conjunction with the Head Chef and Ops Manager
• Have a full working knowledge of the general resources and Point of Sale system
• Continually review standard operational procedures to ensure that these are in line with operating practices
• Continually review and refine induction and training methods to ensure they reflect actual job specifications

• Ensure that all administrative, accounting and control procedures are adhered to correctly with regards to ordering and receiving stock, cashier accuracy and training, cash ups.

• To ensure that you have a complete understanding and operate in accordance with the outlets policies and procedures in relation to Fire and Emergency, hygiene, grooming and Occupational Health and Safety.

• Attend to all guest needs courteously and efficiently
• Ensure your staff are trained in accordance with procedures to deliver service levels that will exceed customers expectations

• Monitor staff performance throughout shifts and deliver feedback to ensure productivity and standards of service are maintained for all tasks

• At close of shift check that all security procedures are carried out, the cafe is cleaned and tidied, all lights, air-conditioning and heating are switched off
• Monitor breakage and loss within the department to minimize replacement costs
• Assist in monthly beverage stock take, maintain ordering and par levels on an on-going basis to ensure that liquor cost is controlled to budgetary expectation

• Hand-over to following shift and communicate effectively on a daily basis with other Duty Managers, Chefs and Ops manager
• Attend all relevant meetings and training sessions as directed by the Ops Manager and owner
• Maintain close working relationships with all departments and liaise closely with key suppliers to maximize opportunities for all parties
• Fully brief all staff prior to them starting their shift about expected levels of business and any other relevant information

• Perform any other reasonable duty as requested by the management team

• Liaise with Ops Manager and other Duty Managers in relation to promotions and events

• Should have at least 3 years restaurant/cafe experience at a supervisory level
• Should have proven track record in regard to cost control and rostering
• The person should be courteous, self-disciplined with excellent logistic and

• Should have demonstrated an ability to lead and motivate teams and have an understanding of team dynamics
• Must be a team player with high communication skills and an eye for detail and standards