Duty Manager - Fine Dining Restaurant

1. Training and supervising staff
2. Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines
3. Promoting and marketing the business
4. Overseeing stock levels
5. Producing staff rotas
6. Handling customer enquiries and complaints
7. Taking reservations
8. Greeting and advising customers
9. Problem solving
10. Preparing and presenting staffing/sales reports
11. Assessing and improving profitability
12. Handling administration and paperwork
13. Liaising with customers, employees, suppliers, licensing authorities and sales representatives
14. Making improvements to the running of the business and developing the restaurant.