Food & Beverage Duty Manager

Duties:

Supervise and coordinate the day-to-day operations of all food and beverage outlets.
Ensure consistent delivery of exceptional guest service across all F&B areas.
Support and lead service teams, providing guidance, motivation, and training.
Handle guest feedback and resolve issues promptly and professionally.
Monitor and maintain operational standards, cleanliness, and presentation in all outlets.
Manage staff scheduling, attendance, and performance in collaboration with department heads.
Assist in controlling costs, monitoring inventory, and ensuring adherence to budgetary goals.
Ensure compliance with health, safety, and hygiene standards at all times.
Communicate effectively with the kitchen, front office, and management teams to ensure smooth operations.
Contribute to the implementation of promotional activities and events to drive sales and enhance guest experience.
Act as the Manager on Duty when required, overseeing overall hotel operations and guest relations

Requirements:

Grade 12
Diploma or degree in Hospitality Management or related field
Proven experience in a supervisory or managerial role within food and beverage operations.
Strong leadership and team management skills.
Excellent communication, interpersonal, and problem-solving abilities.
In-depth knowledge of F&B service standards and operations.
Ability to work under pressure and handle multiple priorities effectively.
Strong financial awareness and understanding of cost control.
Flexibility to work shifts, weekends, and public holidays.
Passion for delivering outstanding guest service and driving operational excellence.