What key skills should I include in a Restaurant Duty Manager job description?

Date modified: 22nd September 2025 | This FAQ page has been written by Pilla Founder, Liam Jones, click to email Liam directly, he reads every email.

Restaurant Duty Manager Job Description Template

This job description template provides a full working exmaple using our six step approach. Open the template in the Pilla app and customise each section to make it specific to your role and business.

We operate a successful restaurant serving 180+ covers daily with emphasis on operational excellence, team leadership, and exceptional guest experiences. Our duty manager oversees daily operations during designated shifts, ensuring smooth service delivery and staff coordination. This role combines operational management with hands-on support, leading teams while maintaining service standards and handling escalated situations. You'll work in a fast-paced environment managing both front-of-house and back-of-house coordination during busy service periods. The position offers excellent progression opportunities including general manager and multi-site management roles, with involvement in staff development, operational improvements, and business growth within our restaurant group.
• Oversee daily restaurant operations during assigned shifts including service coordination and quality control • Manage and motivate front-of-house and back-of-house teams ensuring efficient collaboration and communication • Handle escalated guest complaints and service issues with professionalism and effective resolution strategies • Monitor service standards and food quality, implementing corrective actions when necessary • Manage staff scheduling, break coverage, and shift assignments to optimize operational efficiency • Oversee opening and closing procedures including cash handling, security protocols, and facility checks • Ensure compliance with health and safety regulations, food safety protocols, and licensing requirements • Coordinate with kitchen management on service flow, special requirements, and timing optimization • Handle administrative duties including sales reporting, inventory management, and incident documentation • Implement company policies and procedures while maintaining positive team morale and performance • Manage cash handling procedures, till reconciliation, and financial accountability during shifts • Support staff training, performance management, and development initiatives
Essential Skills: Proven management experience with ability to lead diverse teams under pressure; comprehensive understanding of restaurant operations including service, kitchen, and administrative functions; strong problem-solving abilities for handling operational challenges and guest complaints; excellent communication skills for staff management and guest relations; financial awareness including cash handling, cost control, and basic P&L understanding; knowledge of health and safety, food safety, and employment regulations. Preferred Qualifications: 3+ years restaurant management or supervisory experience; hospitality management qualification or equivalent professional training; experience with POS systems, scheduling software, and operational technology; wine and beverage knowledge for comprehensive service oversight; additional language skills for diverse teams and guest demographics; conflict resolution and performance management training.
We're looking for experienced restaurant professionals with at least 3 years in management or senior supervisory roles, demonstrating ability to lead teams and manage operations effectively. You should have solid understanding of restaurant operations, natural leadership skills, and proven track record in hospitality management. While formal management qualifications are valuable, we care more about your practical experience, problem-solving ability, and commitment to operational excellence. We provide ongoing management development including advanced leadership training and operational skills enhancement. Career advancement opportunities include general manager, area manager, and regional management positions within our expanding restaurant group. We support professional growth through management training programs, mentoring relationships, and cross-functional experience opportunities.
We're looking for someone who combines strong operational knowledge with inspirational leadership qualities, motivating teams while maintaining exacting standards for service quality and operational efficiency. You should be decisive under pressure, able to prioritize multiple demands, and skilled at developing team capabilities. The ideal candidate will have excellent interpersonal skills, emotional intelligence for staff management, and commitment to creating positive workplace culture. You should be organized, analytical, and able to balance business objectives with team development and guest satisfaction. We value collaborative leadership, continuous improvement mindset, and results-oriented approach, seeking someone who drives operational success while fostering team growth and maintaining our service standards.
Competitive management salary of £28,000-£34,000 annually based on experience and operational capabilities, with quarterly performance reviews and merit-based advancement opportunities. Comprehensive management benefits package includes: performance bonus structure tied to operational KPIs and guest satisfaction metrics; nutritious staff meals during all shifts; 28 days paid annual leave plus bank holidays and professional development time. Leadership development opportunities including management training programs, operational certifications, and potential advancement to senior management roles. Health and wellness benefits, flexible working arrangements where possible, and management recognition programs celebrating operational excellence and team development achievements.

When writing a job description for a Restaurant Duty Manager, include skills that match the daily responsibilities they will handle. Essential skills often include leadership and team management, customer service excellence, effective communication, time management, and knowledge of safety and hygiene regulations. These skills ensure the Duty Manager can effectively oversee restaurant operations and lead the team.

Common misunderstanding: All managerial skills are the same, regardless of the industry.

Restaurant Duty Managers need specific skills related to the hospitality industry, such as understanding of food safety and customer service, which might not be as emphasized in other industries.

Common misunderstanding: Technical skills are not as important as leadership skills for Duty Managers.

While leadership is crucial, Duty Managers also need technical skills like scheduling, hygiene regulation knowledge, and sometimes even basic culinary or beverage knowledge, depending on the restaurant's focus.

How do I differentiate between must-have and nice-to-have skills for a Duty Manager role?

Must-have skills are essential for the Duty Manager to perform effectively from day one. These include core competencies like team leadership, customer complaint resolution, and operational management. Nice-to-have skills, on the other hand, are additional qualifications that can enhance performance or add value but are not critical for basic job functions. These might include skills like wine pairing knowledge or experience organizing special events, which could be developed over time.

Common misunderstanding: Nice-to-have skills are unnecessary.

Nice-to-have skills are not essential for the role but can significantly contribute to a Duty Manager's success and adaptability in the role, offering long-term benefits to the restaurant.

Common misunderstanding: Must-have skills are the only criteria for hiring.

While must-have skills are critical, considering candidates with nice-to-have skills can provide additional benefits and growth potential within the role, enhancing team dynamics and service quality.

What skills are specific to high-end dining environments for Duty Managers?

In high-end dining environments, Duty Managers need particular skills like an advanced understanding of fine dining service, extensive knowledge of wine and food pairings, and the ability to manage a sophisticated dining atmosphere. These skills ensure the Duty Manager can uphold the high standards expected in luxury dining settings and provide exceptional guest experiences.

Common misunderstanding: Basic customer service skills are enough for high-end environments.

While basic skills are fundamental, high-end dining requires a deeper level of sophistication and attention to detail in customer service, often demanding a more personalized and proactive approach.

Common misunderstanding: Operational management skills are less important in high-end dining.

Operational skills are equally crucial in high-end dining to ensure that the luxury service is delivered smoothly and efficiently, maintaining the high standards expected by guests.