Restaurant - Duty Manager

Position:                        Duty / Restaurant Manager

General Purpose of the Position:

Assist the General Manager as well as the Hotel Manager, manage the activities within all areas of Tall Timbers Tasmania and be responsible on their absence.

To manage the service within the property and ensure that customers are served promptly & courteously, in accordance with Standard Operating Procedures. Ensure that all customers who visit or contact the hotel or use the facilities have their expectations met and exceeded; that of a 4 Star standard of the hotel is consistently achieved and maintained, motivate & lead the departments to achieve this; to work as part of the wider management team to promote a positive image of the Hotel at all times.

Essential Skills:

Sound knowledge of a multi facet property practices and experience in controlling of staff. Must be prepared to wear the appropriate clothing and meet with all safety and health requirements. 

Must possess a current driver’s licence.

Responsible to:             General Manager & Hotel Manager

Responsible for:           

1. Ensuring there is sufficient liquor stock to operate all bars and restaurant efficiently.

2. Ensuring all stock is in a saleable condition, rotated, required level 

    and of the highest standards.

3. Manage and control staff movements in allocated areas.

4. Ensuring all work areas are of the highest cleanliness standards.

5. Ensuring that standards set out by Management are met.

6. Represent the Licensee/General Manager in his absence as directed.

7. Ensure security of premises and its goods on designated shifts.

8. Reporting and liaise with other management team member on 

   department performance and/or issues that arise. 

9. Develop and maintain professional relationships with internal and             

     external customers

Main Duties:                                              

1. Storage of goods including stock control and stock rotation.
2. Care and maintenance of equipment.
3. Security of stocks.
4. Correction of faults and reporting of maintenance problems to the appropriate department.
5. Ensuring staff are given the appropriate direction to ensure efficiency and ensure work standards are maintained.
6. Ensure that all Health Regulations and standards are met.
7. Reporting of any staff or patron problems to Management.
8. Maintaining all areas of a high standard for our 4 Star property.
9. Ensuring staff members end their shifts at the appropriate times to maintain cost effectiveness.
10. Ensure all business promotions are run according to guidelines.
11. Control of Restaurant service and reception as required.
12. Control of Function/Banquet work as directed.
13. Assist in the developing strategies to maintain and improve business. 
14. Develop and maintain professional relationships with internal and external customers
15. Pro-active in problem solving and work on own initiative to deal with problems and opportunities
16. To promote a positive attitude and team ethos, including ‘lead by example’, for the department, setting the pace and standards and encouraging mutual respect
17. Train and develop the team to ensure food & beverage service is to specification, and self and staff cooperate with chefs and other staff and managers to ensure customers’ expectations are exceeded by ensuring service is as smooth and as continuous as possible
18. Inspire & motivate the team to achieve 4 Star standards through our Standard Operating Procedures and therefore achieve sales and profits
19. Undertake other duties as allocated or delegated by Management.

Awards:                         Individual Salary Agreement.

                                        Hospitality Industry General Award HIGA 2020