Duty Manager

The Duty Manager is responsible for overseeing restaurant operations during assigned shifts, supervising staff, and ensuring an excellent dining experience for every guest. This role involves coordinating front-of-house and kitchen activities, maintaining food and service quality, resolving customer concerns, and ensuring smooth, efficient operations while upholding the restaurant's hospitality and safety standards.

Key Responsibilities:

• Oversee daily restaurant operations during assigned shifts.
• Supervise front-of-house, kitchen, and service staff.
• Coordinate staff duties, shift assignments, and break schedules.
• Support employee training and development.
• Ensure guests receive friendly, professional, and attentive service.
• Handle customer questions, feedback, and complaints effectively.
• Monitor food quality, presentation, and order accuracy.
• Coordinate with kitchen staff to ensure timely food preparation and delivery.
• Maintain cleanliness and organization throughout dining and service areas.
• Ensure compliance with food-safety, sanitation, and workplace-safety standards.
• Assist with inventory checks, stock replenishment, and waste reduction.
• Monitor POS transactions, payment processing, and cash handling.
• Oversee opening, closing, and shift handover procedures.
• Monitor employee performance and provide constructive feedback.
• Resolve staffing and operational issues promptly.
• Ensure employees follow company policies and service procedures.
• Support promotions, special events, and initiatives to improve guest satisfaction.
• Maintain effective communication between kitchen, service, and management teams.
• Prepare shift reports and communicate important updates to senior management.
• Make operational decisions during assigned shifts and escalate significant concerns when necessary.

Qualifications & Skills:

• Previous experience in restaurant or hospitality operations.
• Supervisory or duty-management experience preferred.
• Strong leadership and team-coordination skills.
• Excellent communication and customer-service abilities.
• Knowledge of restaurant operations and service standards.
• Familiarity with POS systems and cash-handling procedures.
• Understanding of food safety, sanitation, and hygiene practices.
• Strong organizational and time-management skills.
• Excellent problem-solving and decision-making abilities.
• Ability to manage multiple priorities in a fast-paced environment.
• Professional attitude, reliability, and attention to detail.
• Ability to motivate employees and maintain service standards.
• Strong teamwork and conflict-resolution skills.
• Flexibility to work evenings, weekends, and holidays as required.

What We Offer:

• Competitive compensation based on experience.
• Opportunities for professional development and career advancement.
• A collaborative and supportive restaurant team.
• Opportunities to strengthen leadership and operational-management skills.
• Potential employee benefits or performance-based incentives, depending on company policy.

Pay: $24.00 - $28.00 per hour

Expected hours: 32.0 per week

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Flexible spending account
• Health insurance
• On-the-job training
• Opportunities for advancement
• Paid time off
• Paid training
• Professional development assistance
• Referral program
• Tuition reimbursement
• Vision insurance

Work Location: In person