Duty Manager - Food Section (225-929)

The Duty Manager - Food Section is a pivotal role within the hospitality or retail sector, ensuring the smooth operation of the food section while guaranteeing excellent customer service and high standards of quality and presentation. This professional oversees the daily activities and personnel within the food section, ensuring that all safety standards, financial targets, and customer satisfaction goals are met. The ideal candidate should be adept at managing a team, with strong problem-solving skills, keen attention to detail, and the ability to adapt to changes swiftly. Their primary aim is to maximize sales opportunities, enhance the customer experience, and effectively manage resources.

Responsibilities

• Oversee the daily operations of the food section to ensure seamless service.
• Manage and motivate team members to achieve sales and service objectives.
• Ensure all health and safety regulations are strictly followed throughout the section.
• Coordinate with supply chain management to guarantee stock levels meet demand.
• Handle customer inquiries, feedback, and complaints in a professional manner.
• Implement merchandising standards for the food section to enhance customer engagement.
• Utilize sales reports and data analytics to drive performance improvements.
• Train and develop staff on new policies, procedures, and systems regularly.
• Ensure all food products meet quality and presentation standards set by the organization.
• Plan and execute promotional activities to increase footfall and sales revenue.
• Conduct regular audits to ensure compliance with organizational and industry standards.
• Monitor financial performance and make recommendations for budget improvements.

Requirements

• Proven experience in a similar managerial role within the food industry is essential.
• Strong leadership and team management skills are necessary for success.
• Excellent communication skills, both verbal and written, are required.
• Ability to handle high-pressure situations with professionalism and ease.
• Good understanding of food safety regulations and compliance requirements.
• Proficiency in using inventory management and budgeting software tools.
• A degree in Hospitality Management or a related field is preferred.