Key Hourly Manager

Duffy s Management•Tampa, FL

15h

About The Position

In the absence of the salaried Manager, the Key Hourly Manager ensures adherence to Duffy’s brand standards, employment policies, health and safety standards, and financial performance. The role monitors restaurant operations and conditions to maintain the quality of products and guest services, including employee performance, food and labor costs, equipment operation, food and beverage preparation and service, and cash transactions. The manager may also perform the duties of a server, expediter, bartender, line cook, dishwasher, busser, or food runner as needed. The position requires a positive and professional approach to coworkers and customers and strong knowledge of the MVP Program.

Requirements

Strong MVP Program knowledge.
Reliability, responsibility, and dependability in fulfilling obligations.
Willingness to take on responsibilities and challenges.
Openness to change and considerable variety in the workplace.
Ability to accept criticism and remain calm and effective in high-stress situations.
Attention to detail and thoroughness in completing work tasks.
Ability to maintain composure and control emotions, including in difficult situations.
Honesty and ethical conduct.
A pleasant, cooperative attitude and sensitivity to others’ needs and feelings.
Preference and ability to work well with others.
Ability to stand or walk for long periods.
Ability to handle, control, grasp, move, assemble, or feel objects, tools, or controls using both hands and all fingers; repeat movements; and keep the hand and arm steady while moving.
Ability to see near and distant details and distinguish colors, shades, and brightness.
Ability to understand speech, speak clearly, focus on one sound while ignoring others, and distinguish sounds.
Ability to support the body for long periods, coordinate limbs and body movements, bend, stretch, twist, reach, and remain physically active without tiring or becoming out of breath.
Ability to lift, push, pull, or carry heavy objects and use muscles for extended periods.
Ability to determine distances, react quickly using hands, fingers, or feet, and perform basic arithmetic quickly and correctly.
Ability to multitask and shift attention between different work activities.
Ability to lift up to 40 pounds.
Availability to work days, nights, weekends, and holidays.

Responsibilities

Monitor restaurant operations and conditions to ensure the quality of products and guest services.
Monitor employee job performance, food and labor costs, restaurant equipment, food and beverage preparation, storage, presentation and service, cash transactions, comps or voids, and cash drawer amounts.
Analyze data to make operational decisions or determine activities.
Direct organizational operations, projects, or services.
Direct sales, marketing, or customer service activities.
Prepare staff floor plans or work assignments.
Monitor staff performance.
Provide basic information to guests.
Document events in the manager’s log.
Operate a computer and associated software, including MS Office and the internet, and a computerized cash register.
Perform duties of a server, expediter, bartender, line cook, dishwasher, busser, or food runner when needed.
Maintain a positive and professional approach to coworkers and customers.
Ensure adherence to brand standards, employment policies, health and safety standards, and financial performance in the absence of the salaried Manager.