Manager On Duty

Job description

Job Purpose:

A Restaurant Manager on Duty (MOD) is responsible for the day-to-day operations, staff supervision, and customer satisfaction during their shift. Key duties include managing daily tasks, overseeing staff, handling customer issues, ensuring food and service quality, monitoring inventory, and ensuring compliance with safety and health regulations.

Core responsibilities

• Daily Operations:

o Oversee the daily flow of both front-of-house and back-of-house operations.

o Open and close the restaurant, including procedures for cash handling and closing reports.

o Manage the day-to-day budget and control costs during the shift.

• Staff Management:

o Delegate tasks and provide direction to staff.

o Create daily or weekly work schedules and handle any staffing conflicts.

o Provide on-the-spot training and coaching to staff.

o Motivate the team and ensure a positive and productive work environment.

• Customer Service:

o Ensure a high level of customer satisfaction by monitoring the dining experience.

o Handle and resolve customer complaints professionally and efficiently. o Engage with guests to build loyalty and address any concerns.

• Quality Control:

o Monitor the quality of food and beverages being served.

o Ensure all staff are adhering to standard operating procedures and service standards.

• Compliance and Safety:

o Ensure compliance with all health, safety, and sanitation regulations.

o Conduct regular inspections for cleanliness and readiness.

• Inventory and Supplies:

o Monitor inventory levels and assist with ordering supplies.

o Track usage of ingredients to control waste.

Qualifications and skills

• Proven experience in a similar role within the restaurant industry.

• Strong leadership, communication, and interpersonal skills.

• Ability to work effectively in a fast-paced, high-pressure environment. • Strong organizational and problem-solving skills.

• Knowledge of health and safety regulations, and food hygiene standards.

• Familiarity with restaurant management software and POS systems

Training & Development:

• On-the-Job Training:

o Participate in food and beverage service training, learning the restaurant's menu, service standards, and operational procedures.

o Work closely with ARGM and RGM to gain experience and improve service skills.

• Growth Potential:

o Opportunity to advance to a ARGM role and potentially move into leadership positions such as ARGM as skills and experience develop.