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About the Role
The Manager on Duty oversees daily operations, ensures a seamless guest experience, and provides leadership to the front-of-house team across three restaurant locations. This role offers the opportunity to work across different hospitality environments and gain experience with various teams.
Responsibilities
- Accurately complete accounting and cash sheets, troubleshoot discrepancies, and ensure financial accuracy.
- Manage daily ordering.
- Be responsible for employee schedules.
- Record spillage, enter invoices, and submit food invoices using Wisk and other invoice systems.
- Manage facility maintenance, report issues, use Evernote for documentation, set up AV equipment, and troubleshoot printers/scanners.
- Maintain detailed daily reports and act as the primary contact for large bookings and special events.
- Properly file incident reports and utilize PER for staff evaluations and performance tracking.
- Manage daily schedules and follow on-call procedures using 7shifts.
- Conduct interviews, lead new hire orientations, and train new team members effectively.
- Actively coach, mentor, and motivate staff to maintain high performance and morale.
- Ensure exceptional guest experiences by performing table touches and addressing customer concerns promptly.
- Organize and execute events efficiently, including platter setup and coordinating staff rosters to meet event demands.
- Assist with expediting food during peak service times.
- Provide hands-on support to front-of-house staff throughout shifts.
- Answer phones promptly and ensure FOH staff effectively manage calls during service.
- Demonstrate strong bartending skills, including knowledge of all drink recipes, and provide bar support when needed.
Requirements
- 3–4 years of management and bartending experience.
- Full availability and willingness to work late nights and weekends.
- Strong operational expertise.
- People management skills.
- A commitment to service excellence.
- Strong bartending skills, including knowledge of all drink recipes.
Skills
- Bartending
- Operations Management
- People Management
- Customer Service
- Financial Accuracy
- Scheduling
- Event Management
- Staff Training
- Communication
Location
- Hemingway’s
- The Pilot
- Bar Wellington
Work Type
- Full-time
Experience Level
- Management
- Bartending
Salary/Compensations
- $25/hr plus tips
Benefits
- RRSP Program
- Group Benefits
- Employee & Family assistance program
- Staff discount program across One Duck Hospitality Restaurants
- Growth & development opportunities
About the Company
- One Duck Hospitality is a growing hospitality group with multiple restaurant locations.
Equal Opportunity
- One Duck Hospitality is dedicated to facilitating an accessible and inclusive recruitment and selection process in accordance with the Accessibility for Ontarians with Disabilities Act (AODA). We invite and encourage candidates with disabilities to apply for employment opportunities with us. Please be aware that accommodations during the recruitment process are readily available upon request.