Job Description

F&B Duty Manager

Job Purpose

The F&B Duty Manager is responsible for overseeing the day-to-day operations of the food and beverage outlets during assigned shifts. This role ensures exceptional guest service, supports staff on the floor, and ensures compliance with company standards, health regulations, and service protocols. The 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. This includes managing PM accounts, clearing cash discrepancies. 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 in tandem with outlet managers. Micros updates and menu updates.

Key Performance Objectives

To be a Red Carnation Hotel Ambassador by:

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

owning and practicing our "Top 12" Service Standards every day in every interpersonal encounter whether with guests, colleagues or suppliers

ensuring that you are familiar with, and adhere to, the Hotel's code of conduct as set out in the Employee handbook

creatively seeking opportunities to surprise and delight our guests by actively listening to them and building positive relationships and emotional connections

working together with your manager and team to be as effective and productive as possible by accepting constructive feedback and embracing all training and development opportunities made available to you

being aware of the emergency evacuation, security and fire procedures of the Hotel and to be constantly vigilant of the health, safety and security aspects; and reporting any risks to the Health and Safety Chairperson and/or Security Manager

to actively seize opportunities to minimise our carbon footprint by reducing wastage as much as possible without compromising on guest service standards

to be happy in your work environment, to 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. Ensure 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 any 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) Manage comms planner deadlines

Ensure that all outlets managers submit monthly focus sheets and SST

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 in tandem with outlet managers.
Assist in managing stock levels and reporting low stock to management.

Ensure that all 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 request 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 behavior.

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.
The advert has minimum requirements listed. Management reserves the right to use additional / relevant information as criteria for short-listing.

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.




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