The Duty Manager will oversee the daily operations of the restaurant, ensuring smooth
service delivery and staff management. The ideal candidate will lead by
example, support the team during peak service hours, and maintain a high standard of
guest satisfaction. Key responsibilities include managing staff rosters,
tracking hours, and assisting with floor service
when needed. The Duty Manager will ensure head waiters and the wider waitstaff
consistently meet performance standards while maintaining a positive dining experience for all guests.

Key Responsibilities:

Staff Management & Leadership:
Supervise and support restaurant staff, ensuring high levels of performance and
morale.
Work closely with head waiters to ensure they manage their teams
effectively.
Provide guidance and support to waitstaff, ensuring they fulfil their duties to
the highest standards.
Conduct regular team meetings and training to ensure continuous
improvement in service.
Rostering & Time Management:
Create and manage staff rosters, ensuring adequate coverage during
peak and off-peak periods.
Track and manage employee working hours, ensuring accurate reporting for
payroll.
Adjust staff schedules to meet the operational needs of the
restaurant.
Guest Experience:
Act as a point of contact for guest inquiries, complaints, and
special requests.
Ensure all guests receive exceptional service, intervening when
necessary to resolve issues.
Assist with table service during busy times to maintain high service
levels.
Monitor the overall atmosphere and guest satisfaction in the
restaurant.
Operational Duties:
Ensure head waiters complete their daily and weekly tasks,
including table settings, cleanliness, and preparation for service.
Oversee the waitstaff’s performance, ensuring they are attentive
and efficient in delivering orders.
Assist in managing stock levels of restaurant supplies, ensuring
all necessary items are available.
Maintain compliance with health and safety regulations.
Administrative Responsibilities:
Complete necessary reports regarding staff performance, guest feedback, and service efficiency.
Ensure accurate documentation of
staff hours and attendance records.
Collaborate with management on operational improvements and staff
development initiatives.

Qualifications & Skills:

Proven experience in a supervisory or management role within a restaurant or hospitality environment.
Strong leadership and team management skills.
Excellent communication and interpersonal abilities.
Ability to work under pressure in a fast-paced environment.
Strong attention to detail and problem-solving skills.
Flexible availability, including evenings, weekends, and holidays.
Knowledge of rostering and time management software is an advantage.

Job Type: Full-time

Pay: R12000,00 - R15000,00 per month

Experience:

Restaurant management: 3 years (Required)

Application Deadline: 2024/11/30

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Laborie Wine Estate

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