Duty Manager

Duty Managers will work closely together to ensure all aspects of the Potshot Hotel Resort are managed in an effective manner, focussing always on a very positive experience for all guests to the resort. These Managers are both operational and very “hands on” roles, working in the Bar and Restaurant each shift. They also provide backup for one another during peak busy periods or when either are absent from the resort for leave or on days off.

Duty Manager means an employee (however designated) who:

· under the direction of senior management is required to manage and co-ordinate the activities of a relevant area or areas of the hotel.

· directs staff to ensure they carry out their duties in the relevant area or areas of the hotel.

· implements policies, procedures and operating systems for the hotel.

Day to day duties and responsibilities:

The day-to-day duties of your role include, but are not limited to the following:

· Performing the tasks performed by a Food and Beverage Attendant Grade 3

· Open and close the Restaurant and Bar on a regular basis, including the balancing of point of sale, room charging and cash at hand.

· Liaise with approved suppliers and prepare orders for approval by the Venue Manager

· Understand, operate and trouble shoot the point of sale (POS) system – SWIFT POS and escalate issues to the Venue Manager (as required)

· Ensure the restaurant and storage areas are clean and tidy and well stocked (based on seasonal requirements)

Classification: Managerial staff (Hotels)

Department: Food and Beverage

Report to: Venue Manager, Operations Manager

Direct reports: Food and Beverage Attendants Grade 3 and Grade 2

· Comply with resort policies and procedures as well as Australian food hygiene and liquor laws.

· Assist the Venue Manager in the training of all F&B staff

· Assist with rostering, including the regular coverage of all shifts

· Act in the role of Venue Manager in their absence and provide direct assistance, on an as required basis (during peak / busy periods)

· Actively assist all Resort departments in the interest of consistent and excellent customer service and ensuring guest needs are met

· Encourage the positive values of the Resort and the Management Team at all times; and

Any other reasonable duties as directed by Venue Manager or Operations Manager.

Required qualifications:

The business expects you to hold the following qualifications:

· Approved Managers **

· Responsible Service of Alcohol (RSA) **

· TAB Compliance Certificate**

· Australian Hotels Association (AHA), Western Australia (WA) Hospitality Hygiene for Food Handler’s Course (mandatory qualification required from 8 December 2023). This qualification is required prior to commencing work at the resort. **

Pay: $80,000.00 – $84,925.94 per year

Work Location: In person