2 Duty Managers

3 months ago

Bay of Plenty, New Zealand Swagger Inn Pub Co Limited Full time

Swagger Inn Pub Co Limited (Mount Mellick)

We are an established local business looking for 2 Duty Managers to join our team in the Bay of Plenty.

These are full-time permanent roles. Working a minimum of 30 hours each week and up to 50 hours each week.

You will be rostered between 8am to 4am Monday to Sunday.
The role will pay $28.20 per hour.

You will be expected to:

- Develop and maintain a professional and cooperative relationship with kitchen and liquor dispensing staff to ensure the overall business operates smoothly
- Look for opportunities to improve procedures, and make improvements where appropriate
- Ensure the venue has a sufficient level of staffing and staff rosters are prepared or adjusted in a timely manner
- Ensure staff are trained in the correct procedure for taking reservations
- Ensure venue staff can confidently describe wine list and food menu items, and can make recommendations when asked to do so
- Ensure staff are aware of food specials, new beverage items and out of stock food and beverage
- Maintain a high level of morale and team cooperation, this is critical the team morale is paramount. Leadership happens from the front
- Answer phones quickly and ensure staff do the same
- Follow up on customer complaints/comments quickly
- Ensure that all venue staff are aware of their obligations pursuant to the Sale and Supply of Alcohol Act 2012 and the company’s liquor licence is not jeopardised as a direct consequence of their actions. Thisincludes patron conduct and intoxication
- Comply with the terms and conditions of the premises liquor and gaming licence/s
- Ensure the bar area and behind the bar are kept clean and tidy at all times and in accordance to specified standards
- Ensure all funds and proceeds belonging to the business are accounted for, secured and locked in the safe before leaving the premises
- Ensure the security alarm is activated and functioning before leaving the premises
- Ensure the premises is a safe environment for all patrons and staff, and complies with OSH requirements at all times
- Maintain and complete the premises incident record book
- Complete cash-up, noting any differences between actual and till total
- Ensure that all staff who answer customer queries regarding functions are aware of what the policies are
- Update systems for taking function bookings and ensure staff, food and beverages are organised
- Confirm all group bookings
- Ensure the cleaner is carrying out his/her duties to the required standard and let him/her know if there is anything extra that needs to be done, or if anything is not being done to the agreed standard
- Ensure an adequate supply of all items needed by the venue, including: napkins, cutlery, glassware, docket books, menus, wine lists, printer and eftpos paper, staff uniforms, etc
- Ensure venue equipment is maintained to reduce the likelihood of breakdowns
- Participate as a constructive member of the management team with the view to maximising business sales volumes and profitability
- In consultation with the owner/GM, chef and staff prepare and introduce an ongoing calendar of cost effective promotional initiatives, which are focused on maximising sales volumes
- Manage staff in a fair, nurturing and equitable manner, take appropriate disciplinary action when required (consulting with owner/GM first) and comply with best practice and establishment regulations
- Ensure office is left in a tidy state
- Complete such other general and clerical duties as the owner/GM or nominee may require to assist with the smooth operation of the business
- Planning specials in consultation with Chefs
- Planning and organising special functions
- Arranging the purchasing and pricing of goods according to budget
- Maintaining records of stock levels and financial transactions
- Ensuring facilities comply with health regulations are clean, functional and of suitable appearance
- Conferring with customers to assess their satisfaction with meals and service
- Selecting, training and supervising waiting, bar and kitchen staff
- Take reservations, greet guests and assist in taking orders

To be successful, you will need the following skills/experience:
1) Be forward thinking.
2) At least 2 years of hospitality experience.
3) Current Manager’s Certificate in accordance with the Sale and Supply of Alcohol Act 2012.
4) Cocktail knowledge.
5) Wine knowledge.
6) Excellent communication skills

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