Duty Manager
Permanent (Summer) and Weekends only (Autumn/Winter)
ROLE AND RESPONSIBILITIES
Job Summary: Reporting to the Regional Operations Manager monitoring & supervising day to day operations including all on site staff with a focus on customer satisfaction to meet client expectations & business objectives. Acting as the senior person on duty in the absence of the ROM responsible for making decisions and controlling the onsite operations.
KEY RESPONSIBILITIES
Food
1. Monitoring of all Food and Beverage orders into outlets including Staff Canteen, Corn Barn, Tea Rooms, O’Regans and Kelly’s Corner as well as banquets in Bunratty and Knappogue.
2. Monitoring the catering for events and in line with company and client requirements.
People
3. Foster a positive and inclusive team environment, promoting dignity, respect, and open communication among team members.
4. Communicating effectively with Manager(s), colleagues, and other relevant stakeholders including clients.
5. Provide guidance to catering staff as required, ensuring food is presented to a consistently high standard in line with company and client requirements.
6. Recruiting, managing, establishing, and ensuring that online staff training is completed to maximise productivity.
Health and Safety
7. Achieve and maintain the highest standards of food hygiene and quality in line with legislation &company HACCP procedures.
8. Work in compliance with the Health, Welfare, and Safety at Work Act 1989, prioritizing a safety-firstculture.
9. Maintain compliance with IMS and ISO standards, upholding the highest quality and operationalexcellence in the kitchen.
10. Attend Health & safety meetings and HACCP team meetings as required.
Budgets / Finance
11. Monitoring costs by ensuring internal systems for ordering & invoicing are updated on an ongoing basis.
12. Assisting with stock takes as required.
13. Monitoring of cash management, till reconciliation & security of cash as per company procedure.
Training
14. Attend training & team meetings, as required.
Policies and Procedure
15. Comply with and monitor compliance of all policies and procedures introduced by Corporate Catering Services Ltd and as agreed with our client, ensuring adherence to established guidelines and protocols.
16. Representing the company on a day-to-day basis to the best of your ability.
PERSON SPECIFICATION
QUALIFICATIONS AND EDUCATION REQUIREMENTS
1. Experience: 2 years minimum previous supervisory experience
ESSENTIAL SKILLS
2. Leadership: ability to lead teams effectively and communicate & manage required standards.
3. Food Safety Knowledge: Understanding of food safety regulations and HACCP best practices.
4. Flexibility: Ability to adapt to varying working hours.
5. Team focused; Ability to work as part of a team.
6. IT – Proficiency in Microsoft Office Suite.
SKILLS:
7. Health and Safety Awareness: Training and awareness of health and safety protocols.
8. Attention to detail: Ability to accurately monitor systems and processes.
9. HACCP Certification: Food Safety 1 & 2
The above list is not an exhaustive one, nor is it intended to be. Additional duties will be determined by the Manager and may vary.
For further information, please contact Michele Hill, Regional Operations Manager >> mhill@ccsl.ie
