Restaurant Duty Manager: Lead Service & Team

Bistrot Pierre; Plymouth; Hybrid; GBP 22,000 - 25,000; Full time

Benefits offered by this job

50% food discount for friends and more

Wagestream earnings access

Hotel discounts

Discounted on-shift dishes and wines

Employee assistance program (24/7)

Staff nights out and incentives

Annual holiday vouchers

Future Leaders course

Length of service awards

Job summary

Bistrot Pierre is inviting applications for a Duty Manager in Plymouth. The role requires a minimum of supervisory experience in a restaurant setting and involves working an average of 40 hours per week, including regular weekends and evenings.

The package includes an hourly wage averaging £16-£18, with a service charge on top. The successful candidate will lead the team to deliver excellent guest experiences, manage shifts, and maintain strong communication with kitchen and front-of-house

Qualifications

• Minimum of supervisory experience in a similar restaurant environment.
• Willing to work an average of 40 hours per week including weekends and evenings.
• Excellent customer service and leadership skills.

Responsibilities

• Ensuring staffing levels are adequate for the shift.
• Anticipating client needs wherever possible and reacting to enhance customer satisfaction.
• Flexibility to assist within other areas of the restaurant.
• Briefing the front of house team to ensure clear targets on customer satisfaction and upselling.
• Maintaining clear communication with the kitchen team to ensure readiness for service and product availability.

Skills

Supervisory experience

Customer service orientation

Upselling

Job description

Bistrot Pierre is inviting applications for a Duty Manager in Plymouth. The role requires a minimum of supervisory experience in a restaurant setting and involves working an average of 40 hours per week, including regular weekends and evenings.

The package includes an hourly wage averaging £16-£18, with a service charge on top. The successful candidate will lead the team to deliver excellent guest experiences, manage shifts, and maintain strong communication with kitchen and front-of-house