F&B Duty Manager

F&B Duty Manager Job Purpose F&B Duty Manager is responsible for overseeing day‑to‑day operations of the food and beverage outlets during assigned shifts. The role ensures exceptional guest service, supports staff on the floor, and ensures compliance with company standards, health regulations and service protocols. Duty Manager acts as the point of contact in the absence of restaurant HOD, ensuring smooth operations and swift issue resolution. F&B duty manager is responsible for F&B administrative duties tasked by F&B manager, including managing PM accounts, clearing cash discrepancies and managing comms planner deadlines. Assist with planning and managing COE events, manage OE par levels vs stock ordering in tandem with outlet managers, hold quarterly counts and report OE variances, update Micros and menus. Key Performance Objectives Actively living our company mission and values and striving to deliver on our promise of “No Request too Large; No Detail too Small” at all times. Own and practice our “Top 12” Service Standards every day in every interpersonal encounter, whether with guests, colleagues or suppliers. Ensure you are familiar with and adhere to the Hotel’s code of conduct as set out in the Employee handbook. Creatively seek opportunities to surprise and delight guests by actively listening to them and building positive relationships and emotional connections. Work together with your manager and team to be effective and productive, accepting constructive feedback and embracing training and development opportunities. Be aware of the emergency evacuation, security and fire procedures of the hotel, and be constantly vigilant of health, safety and security aspects; report any risks to the Health & Safety Chairperson and and / or Security Manager . Actively seize opportunities to minimise our carbon footprint by reducing wastage without compromising guest service standards . Be happy in your work environment, make constructive observations to improve working conditions and maintain a culture of teamwork and guest orientated service . Operational Oversight Manage F&B outlets (restaurant, bar, in‑room dining, etc.) during operational hours, ensuring service delivery is consistent and meets brand standards. Coordinate shift briefings and delegate tasks to supervisors and line staff. Monitor cleanliness, setup and readiness of all outlets. Guest Service Management Be visible on the floor to engage with guests and handle complaints or service issues promptly and professionally. Ensure all guest concerns are logged, followed up and resolved effectively. Promote a guest‑focused culture within the team. Staff Supervision & Support Supervise service staff and provide real‑time coaching and support. Monitor staff attendance, grooming and conduct. Assist with training and onboarding of new team members. Financial & Administrative Duties Perform daily cash reconciliation, close‑out reports and shift handover logs as required. Ensure proper billing, discounts, voids and tips handling through the POS system. Resolve all cash discrepancies as required. Manage all F&B PM accounts (weekly Thursday meeting), comms planner deadlines and monthly focus sheets and SST; ensure outlet managers submit them. Assist with planning and managing COE events; follow up with reservations department on COE booking numbers and create incentives to increase booking numbers. Manage OE par levels vs stock ordering in tandem with outlet managers; hold monthly counts and report OE variances; assist in managing stock levels and reporting low stock to management. Ensure interdepartmental transfers are complete and reported accordingly; assist with month‑end stock count variances. Micros updates as required. Manage menu updates and share with relevant departments. Manage F&B related website posts, update COE events, menu updates, specials updates etc. Manage all dineplan complaints or requests and communicate accordingly. Health, Safety & Compliance Ensure hygiene and food safety standards are met across all outlets. Conduct regular floor checks, including back‑of‑house areas. Enforce all licensing laws and company policies regarding alcohol service, safety and guest behaviour. Communication & Coordination Maintain effective communication between departments: kitchen, bar, front office, housekeeping. Relay feedback or operational issues to senior management promptly. Attend management briefings and contribute insights on shift performance. Crisis and Incident Management Respond to and document any guest incidents, accidents or emergencies. Ensure appropriate escalation and follow‑up when necessary. Equal Employment Opportunity Statement The Twelve Apostles Hotel and Spa is committed to achieving an inclusive and diverse workforce that reflects the demographics of South Africa. In line with our Employment Equity objectives, preference will be given to candidates from designated groups as defined by the South African Employment Equity Act. We encourage applications from all individuals who meet the job requirements and share our dedication to exceptional hospitality. #J-18808-Ljbffr