Key Hourly Manager

Duffy s Management•Miami, FL

3d•Onsite

About The Position

In the absence of the salaried Manager, the Key Hourly ensures adherence to Duffy’s brand standards, employment policies, health and safety standards and financial performance. This role monitors all restaurant operations and conditions to ensure the quality of the product and guest services. This includes employee job performance; food and labor costs, operation of restaurant equipment; food and beverage preparation, storage, and presentation; food and beverage service; cash transactions, comps, or voids, and amounts of cash in drawers. The Key Hourly Manager analyzes data to make operational decisions or activities, directs organizational operations, projects, or services, and directs sales, marketing, or customer service activities. They prepare staff floor plans or work assignments, monitor staff performance, and provide basic information to guests. This role also documents events in the manager’s log and operates a computer and associated software (MS Office, internet) and computerized cash register. When needed, they may perform the duties of a server, expediter, bartender, line cook, dishwasher, busser, or food runner. A positive and professional approach to coworkers and customers is essential, along with strong MVP Program knowledge.

Requirements

Dependability — Job requires being reliable, responsible, and dependable, and fulfilling obligations.
Initiative — Job requires a willingness to take on responsibilities and challenges.
Adaptability/Flexibility — Job requires being open to change (positive or negative) and to considerable variety in the workplace.
Stress Tolerance — Job requires accepting criticism and dealing calmly and effectively with high-stress situations.
Attention to Detail — Job requires being careful about detail and thorough in completing work tasks.
Self-Control — Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.
Integrity — Job requires being honest and ethical.
Cooperation — Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.
Concern for Others — Job requires being sensitive to others' needs and feelings and being understanding and helpful on the job.
Social Orientation — Job requires preferring to work well with others rather than alone.
Stand for long periods of time.
Use both hands and all fingers to handle, control, grasp, move, assemble or feel objects, tools, or controls.
Repeat the same movements.
Walk or stand for long periods of time.
See details of objects that are less than a few feet away.
See details of objects that are more than a few feet away.
See differences between colors, shades, and brightness.
Understand the speech of another person.
Speak clearly so listeners can understand.
Use stomach and lower back muscles to support the body for long periods without getting tired.
Keep your hand and arm steady while moving.
Move two or more limbs together (for example, two arms, two legs, or one leg and one arm).
Bend, stretch, twist, or reach out their body.
Be physically active for long periods without getting tired or out of breath.
Focus on one source of sound and ignore others.
Hear sounds and recognize the difference between them.
Use muscles to lift, push, pull, or carry heavy objects.
Use muscles for extended periods without getting tired.
Determine the distance between objects.
Coordinate movement of several parts of the body, such as arms and legs, while the body is moving.
React quickly using hands, fingers, or feet.
Add, subtract, multiply, or divide quickly and correctly.
Multitasking different work activities and shifting attention from one task to another.
Heavy lifting up to 40 lbs.
Available to work days, nights, weekends, and holidays.

Responsibilities

Monitors all restaurant operations and conditions to ensure the quality of the product and guest services.
Monitors employee job performance; food and labor costs, operation of restaurant equipment; food and beverage preparation, storage, and presentation; food and beverage service; cash transactions, comps, or voids, and amounts of cash in drawers.
Analyze data to make operational decisions or activities.
Direct organizational operations, projects, or services.
Direct sales, marketing, or customer service activities.
Prepare staff floor plan or work assignments.
Monitor performance of staff.
Provide basic information to guests.
Document events in the manager’s log.
Operates a computer and associated software (MS Office, internet) and computerized cash register.
When needed, may perform the duties of a server, expediter, bartender, line cook, dishwasher busser, or food runner.
Maintain a positive and professional approach to coworkers and customers.
Strong MVP Program knowledge.