Duty Manager
Job Title: Duty Manager
Responsible to: F&B Manager / Operations Manager

Purpose
Job purpose of Hospitality Duty Manager is to oversee and run the Hospitality department and assist the F&B manager with the daily running of said Department

Note: This is a working document and may be altered depending on the Company’s requirements

Scope of work
1.) Hosting the clients at Allee Bleue with the Allee Bleue Standards of Excellence
2.) Manage and maintain operational equipment.
3.) Assisting with Stock control and ensuring that all SOP’s are being followed.
4.) Manage staff, Rosters and Wages. Working according to a budget.
5.) Achieving service excellence though Teamwork and promoting growth of service staff.
6.) Ensure that company and statutory hygiene standards are maintained in all areas.
7.) Eventing, organizing, planning and running of events.
8.) Cash ups
As such the person filling this position needs to have

1.) Ability to manage a staff complement.
2.) Ability to deal with problems occurring on a day to day basis.
3.) Ability to deal with emergencies
4.) Knowledge of the operation.
5.) Excellent knowledge of food preparation and terminology.
6.) Excellent knowledge of beverages and wines.
7.) The ability to work as an individual and as a team
8.) The ability to communicate with clients.


Key Performance Areas Actions
Hosting Clients in line with Allee Bleue Standards of Excellence
1) Meeting and greeting of guests.
2) General interaction with clients during their visit and adding that personal touch.
3) Dealing with clients complaints.
4) Ensuring that all client’s needs are taken care of.
5) Making sure that clients feel the presence of management.

Manage and maintain Operational equipment
1) Keeping breakages to a minimum.
2) Ensuring regular cleaning and servicing of machinery takes place.
3) Keeping equipment locked away when not in use.
4) Work with suppliers when ordering OE stock and ensure stock get returned on time.
5) Control PO’s for OE equipment and ensure they get handed in for costing control.
6) Ensuring that staff use all equipment efficiently and correctly.
7) Control and manage stock by following the relevant SOP’s

Assisting with Stock control and ensuring that all SOP’s are being followed.
1) Assist with monthly F&B stock takes.
2) Doing orders and keeping par stock levels for Housekeeping
3) Monitoring stock usage and rotation.
4) Managing theft and wastage.
5) See that all stock items are secure and locked away and ensure that SOP’s are being followed.
6) No Staff member other that a Manager is to have access to the beverage store room at any given time.
7) Daily stock to be done at Bistro and Picnic (when open). As per SOP

Manage staff rosters and Wages.
1) Managing of staff roster according to occupancies.
2) Ensure that wages are being managed as operationally required.
3) Ensure that all staff get their lunch break – The timing should be managed as per the daily functions and communicated to the staff.

Achieving service excellence through teamwork and promote growth of service staff
1) Working together with Management of all departments to ensure guest satisfaction.
2) Attendance of staff and management meetings.
3) Communication and teamwork with all departments to ensure clients F&B needs are met.
4) Helping out in other departments outside of job description when needed.
5) Assist with staff training and motivate staff.

Ensure that Company and statutory hygiene standards are maintained in all areas

1) Ensuring that the highest levels of cleanliness and hygiene are maintained in the restaurant and kitchen.
2) Overseeing general cleaning of all function areas.
3) Insuring that all needed training and equipment is available to adhere to standards required.

Eventing
1) Do Purchase orders and follow up with delivery of items
2) Ensure Purchase orders gets sign off and handed in for payment
3) Book staff for functions. (working with a budget)
4) Communicate with team to ensure everything gets covered