Position Purpose The Duty Manager is responsible for overseeing the day-to-day operations of The Lodge Wadjemup, ensuring exceptional guest experiences, efficient service delivery, and compliance with operational, safety and hospitality standards.

The role requires a hands-on leader who can effectively manage team members, respond to operational challenges, maintain service standards and support the Venue Manager in achieving business objectives.

The Duty Manager plays a key role in creating a positive workplace culture while ensuring the smooth running of Food & Beverage operations, including Sunsets and Pelican.

Key Responsibilities

1. Operational Management

- Oversee daily Food & Beverage operations across allocated outlets.

- Ensure smooth opening, closing and shift handover procedures.

- Monitor service standards, operational efficiency and guest satisfaction.

- Coordinate with Kitchen, Front Office, Housekeeping and Maintenance teams to ensure seamless guest experiences.

- Ensure all operational checklists and procedures are completed accurately.

- Identify operational challenges and implement appropriate solutions.

- Support the Venue Manager with daily operational requirements and business priorities.

2. Team Leadership and Supervision

- Lead, motivate and supervise Food & Beverage team members during allocated shifts.

- Allocate daily duties and ensure appropriate staffing levels.

- Conduct pre-shift briefings and communicate operational priorities.

- Provide coaching, training and constructive feedback to team members.

- Monitor team performance, presentation, punctuality and adherence to workplace standards.

- Address workplace concerns professionally and escalate significant matters to the Venue Manager or People & Culture Manager.

- Foster a positive, inclusive and respectful workplace culture.

3. Guest Experience and Customer Service

- Deliver exceptional guest service across all operational areas.

- Respond promptly and professionally to guest complaints,



enquiries and feedback.

- Resolve guest concerns within delegated authority and escalate complex matters where necessary.

- Maintain a visible presence throughout the venue during service.

- Ensure all team members consistently deliver the Lodge's hospitality standards.

- Support the management of VIP guests, special requests and functions.

4. Food & Beverage Operations

- Oversee restaurant and bar operations, ensuring efficient and consistent service delivery.

- Monitor food presentation, beverage quality and service standards.

- Ensure compliance with Responsible Service of Alcohol (RSA) requirements and applicable liquor licence conditions.

- Monitor stock levels, wastage and operational costs.

- Assist with inventory management, stocktakes and ordering as required.

- Ensure appropriate cash handling, payment processing and end-of-day reconciliation procedures.

- Work collaboratively with the Kitchen team to maintain service efficiency.

5. Work Health and Safety

- Promote a safe working environment for employees, guests and contractors.

- Ensure compliance with Work Health and Safety legislation and internal policies.

- Identify hazards and ensure appropriate corrective actions are taken.

- Report workplace incidents, injuries, near misses and hazards in accordance with company procedures.

- Ensure emergency procedures, evacuation protocols and fire safety requirements are understood and followed.

- Monitor food safety, hygiene and cleaning standards.

- Ensure team members use appropriate personal protective equipment where required.

6. Financial and Administrative Responsibilities





- Assist with achieving departmental revenue targets and controlling operational expenditure.

- Monitor labour costs and support efficient rostering practices.

- Complete daily shift reports, incident reports and operational handovers.

- Ensure accurate cash reconciliation and financial reporting.

- Support stock control and loss prevention initiatives.

- Maintain accurate operational records and documentation.

7. Compliance and Company Standards

- Ensure compliance with relevant hospitality legislation, liquor licensing requirements and food safety standards.

- Uphold company policies, procedures and service standards.

- Ensure employees follow workplace conduct and presentation requirements.

- Maintain confidentiality when handling employee and guest information.

- Escalate serious misconduct, safety concerns and operational risks to the appropriate manager.

Skills, Experience and Qualifications

Essential

- Previous experience in a Duty Manager, Food & Beverage Supervisor or similar hospitality leadership position.

- Strong knowledge of restaurant, bar and hospitality operations.

- Demonstrated ability to lead and motivate a diverse team.

- Excellent communication, interpersonal and problem-solving skills.

- Ability to work effectively in a fast-paced hospitality setting.

- Strong customer service and conflict-resolution skills.

- Current Western Australian RSA certification.

- Ability to work flexible hours, including weekends, evenings and public holidays.

Desirable

- Previous experience within a hotel, resort or multi-outlet hospitality environment.

- Approved Manager accreditation in Western Australia, where required for the role.

- Experience with POS systems, rostering software and inventory management.

- Knowledge of labour cost management and operational budgeting.

- Previous experience working in a remote or island hospitality environment

📌 Duty Manager (Rottnest Island)
🏢 The Lodge Wadjemup
📍 Rottnest Island