JOB SUMMARY

We are seeking a dedicated and experienced Duty Manager to oversee daily operations within our establishment. The ideal candidate will possess strong leadership skills and a solid background in hospitality, ensuring that both staff and guests experience exceptional service. This role requires a hands-on approach to managing food preparation, culinary tasks, and team dynamics within a busy environment.

REQUIREMENTS

• Proven experience in a supervisory role within the hospitality industry, preferably in a restaurant or hotel setting.
• Strong culinary skills with experience in food preparation, cooking, and food safety practices.
• Excellent leadership abilities with a focus on team management and development.
• Familiarity with serving protocols and barista experience is advantageous.
• Ability to work efficiently under pressure while maintaining attention to detail.
• Strong communication skills to effectively interact with staff and guests alike.
• Previous experience in kitchen operations or food production is highly desirable. Join our team as a Duty Manager where your expertise will contribute to creating memorable experiences for our guests while fostering a positive work environment for our staff.
  Job Type: Full-time
  Pay: £13.70 per hour
  Expected hours: 40 per week

Benefits:

• Employee discount

Work Location: In perso

• Supervise daily operations of the restaurant, ensuring high standards of service and hospitality are maintained.
• Oversee food preparation and production processes, ensuring compliance with food safety regulations.
• Manage kitchen staff, providing guidance and support to enhance team performance and morale.
• Coordinate with chefs and kitchen personnel to ensure timely food service and quality control.
• Assist in training new employees on food preparation techniques, service standards, and health regulations.
• Handle customer inquiries and complaints professionally, striving for resolution that enhances guest satisfaction.
• Maintain cleanliness and organisation of the kitchen and dining areas in accordance with health standards.
• Monitor inventory levels of food supplies and kitchen equipment, placing orders as necessary.