Key Hourly Manager

Duffy s Management Inc•Palm Springs, FL

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, including product and guest-service quality, employee performance, food and labor costs, equipment, food and beverage preparation and service, and cash transactions. The position may also perform the duties of a server, expediter, bartender, line cook, dishwasher, busser, or food runner when needed.

Requirements

Dependability and fulfillment of obligations.
Initiative and willingness to take on responsibilities and challenges.
Adaptability and flexibility in a varied workplace.
Ability to accept criticism and deal calmly and effectively with high-stress situations.
Attention to detail and thoroughness in completing work tasks.
Self-control and composure, including in difficult situations.
Honesty and ethical conduct.
Cooperation and a pleasant, good-natured attitude toward others.
Sensitivity to others’ needs and feelings, and a helpful approach.
Preference and ability to work well with others.
Ability to stand or walk for long periods and remain physically active without tiring or becoming out of breath.
Ability to use both hands and all fingers to handle, control, grasp, move, assemble, or feel objects, tools, or controls; repeat movements; keep the hand and arm steady; and react quickly using hands, fingers, or feet.
Ability to see near and distant details, distinguish colors, shades, and brightness, and determine distances between objects.
Ability to understand speech, speak clearly, focus on one sound source, and distinguish sounds.
Ability to support the body with stomach and lower-back muscles for extended periods; bend, stretch, twist, reach, coordinate multiple limbs, and use muscles for extended periods.
Ability to lift, push, pull, or carry heavy objects, including lifting up to 40 lbs.
Ability to add, subtract, multiply, or divide quickly and correctly, multitask, and shift attention between activities.
Availability to work days, nights, weekends, and holidays.

Responsibilities

Monitor restaurant operations and conditions to ensure product quality and guest-service standards.
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 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 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.
Apply strong knowledge of the MVP Program.