Functions Manager/Duty Manager

Summary about this job

Detail information about job Functions Manager/Duty Manager. Terms and conditions vacancy

For this position to filled, we would prefer the successful applicant to of had at least 3 years' experience in the industry, done the LCQ training and holds a current General Managers Certificate. The successful applicant will have an understanding of dealing with functions and the applicant will also need experience in Food Hygiene and a background in casual dining. The Position is ideal for someone who has great ideas and really wants to stand out from the crowd.

Functions Manager/Floor Manager Role:

• Running the Front of House staff on a day to day basis
• Taking Functions/Bookings and organizing the functions on the day
• Follow up functions, repeat service
• Assisting with the rosters for Front of House
• Making sure staffing is kept at a level where we aren't over or understaffed
• Training of new staff to maintain the standards set by The Conservatory
• Maintaining cleaning rosters and the cleanliness of the venue
• Keeping a level of tidy appearance not only personal but also to focus on the staff
• Making sure levels of service are kept at a high standard
• Deal with customers on a daily basis of any complaints or queries
• Follow the rules outlined for disciplinary action and inform the operations manager immediately after the incident
• Maintaining constant communication between the Front of House and the Kitchen to insure a high level of food and service
• Aid with Recruiting, training and motivating staff
• performance manage staff
• delegate duties and tasks to staff to meet objectives and maximize resources
• ensure adherence to cash management procedures
• plan and implement systems to maximize sales and revenue
• oversee accurate cash-up procedures and ensure necessary paperwork is complete
• oversee the bar display to maximize functionality and attractiveness
• organize promotional activities

Duty Manager Position

·         set objectives and targets for beverage unit/bar

·         determine staff needs and recruit staff

·         performance manage staff

·         assess development needs and train and coach staff

·         delegate duties and tasks to staff to meet objectives and maximize resources

·         set and monitor quality and service standards for staff

·         communicate company policy, standards and procedures to staff

·         direct and manage staff members to meet standards and objectives

·         ensure staff operate within company policies

·         oversee the preparation and presentation of beverages to meet set standards

·         resolve customer complaints promptly

·         monitor cleanliness and hygiene of bar area

·         promote and practice compliance with fire, health, safety and hygiene standards and regulations

·         oversee accurate cash-up procedures and ensure necessary paperwork is complete

·         ensure adherence to cash management procedures

·         ensure adherence to stock control procedures

·         monitor and order supplies

·         liaise with suppliers and sales representatives

·         confirm that procurement of supplies is on the best possible terms

·         make certain all deliveries are checked in correctly and documentation is correct

·         check stock is correctly rotated and stored to reduce wastage

·         oversee the bar display to maximize functionality and attractiveness

·         set, monitor and control budget for the beverage unit/bar

·         plan and implement cost control measures

·         plan and implement systems to maximize sales and revenue

·         organize promotional activities

·         generate and present financial reports

·         implement improvements for products and service

·         maintain regular communication with staff and management through meetings and discussions

·         stay current with relevant legislation regarding service of alcohol, sale of tobacco and licensing

Skills and Experience

·         High School Diploma

·         tertiary qualification preferred

·         experience in the management of a bar or beverage service operation

·         complete working knowledge of alcoholic and non-alcoholic beverages

·         knowledge of business management principles and practices

·         knowledge of basic accounting procedures

·         knowledge of cost control procedures

·         knowledge of human resource management practices

·         knowledge of administrative procedures

·         knowledge of relevant computer applications

Key Competencies

·         judgment

·         decision-making

·         problem-solving

·         organizing and planning

·         resource allocation and management

·         delegation

·         communication

·         attention to detail

·         coaching

·         stress tolerance

·         team member