KEY PERFORMANCE INDICATORS

Front of house staff training, performance and customer service
Bar Gross Income (GI).
Customer satisfaction through surveys, 5-star reviews, and direct customer feedback.
Compliance with health and safety regulations, alcohol licensing laws, and company
policies.

PURPOSE

The purpose of the duty manager is to oversee the daily operations of the venue during
their assigned shift. This role involves managing staff, addressing customer enquiries
and complaints, handling any emergencies that may arise as well as ensuring that
company policies and procedures are adhered to. Duty managers act as the main point
of contact for both employees and customers when higher management is not present,
ensuring high standards of service and operational continuity. They are crucial to
maintaining a positive environment, solving problems promptly, and supporting the
overall success of the wedding/event taking place.

DUTIES

Responsibilities include, but are not limited to:
1. Reporting to the operations manager, the direct senior, and the general manager
in their absence.
2. Ensuring that one is fully trained and efficient in all duty manager functions and
has a comprehensive understanding of all company policies applicable to their
role.
3. Becoming fully trained and experienced in the core functions of front of house
staff to ensure management and coordination of this team.
4. Being able to jump in and cover a front of house staff member in their absence.
5. Assisting the operations manager with front of house recruitment and sitting in
on interviews as needed.
6. Conducting applicable front of house staff training under the supervision of the
operations manager.
7. As required, assisting the operations manager with bar prediction for ordering
bar stock.
8. As required, assisting the operations manager to conduct bar stocktake, bar
stocking, and set up.
9. Managing the till system and reports. Recording bar gross income on company
software.
10. Ensuring smooth and coordinated handovers from wedding coordinator at the
end of their event shift and the duty manager end of shift report and handover to
operations manager.
11. Managing all food and beverage service aspects on shift.
12. Ensuring correct and swift communication takes place between the food and
beverage team and other venue departments.
13. Adhering to all licenses, insurance policies and alcohol laws.
14. Maintaining all Food Hygiene and Health and Safety policies when overseeing
food and beverage service.
15. Managing the bar setup and cleaning before, during and after service.
16. Overseeing and assisting with event setups and breakdowns to ensure venue
spaces are prepared smoothy, professionally, and on time.
17. Managing and adhering to venue sound volumes. Overseeing and conducting
regular event decibels (dB) readings and ensuring readings are recorded.
18. Event supplier liaison and coordination.
19. Overseeing night venue security and safety.
20.Managing the storage and upkeep of bar equipment, event linen, tables and
chairs.
21. Maintaining accurate and orderly bar administration and any other
administration required as part of this role.
22.Evening duty management shifts, as required.
23.Reporting accurate Head of Department (HOD) Statistics and forecasting on
time.
24.As required, attending daily and weekly HOD meetings and coordinating any
information with relevant staff.
25.As required, covering functions for junior positions in their absence and taking
the necessary steps to ensure junior positions are filled.