The Food and Beverage Duty Manager is responsible for overseeing the daily operations of all food and beverage outlets within the hotel. This role ensures the highest standards of service, quality and profitability across the department. The Food and Beverage Duty Manager will also be responsible for conference and banqueting management, ensuring that all events are executed flawlessly from start to finish.

Key Responsibilities:

Operational Management

• Supervise daily operations across all food and beverage outlets, including restaurants, bars, room service and banqueting services.
• Ensure all areas operate smoothly and efficiently, maintaining the highest service standards.
• Monitor and ensure compliance with health and safety regulations, hygiene standards and hotel policies.

Conference and Banqueting Management

• Manage and coordinate all aspects of conference and banqueting services, from initial client inquiries to event execution and post-event follow-up.
• Work closely with the Sales and Events team to understand client requirements and ensure all needs are met or exceeded.
• Oversee the setup and breakdown of event spaces, ensuring all client specifications are followed accurately.
• Manage staff during events, ensuring they are well-prepared and delivering exceptional service.
• Handle any issues or complaints during events, resolving them promptly and professionally.
• Monitor and manage inventory for banqueting and conference supplies and equipment.

Team Leadership

• Lead and motivate the food and beverage team, providing guidance, training, and development opportunities.
• Conduct regular performance reviews and provide feedback to staff, fostering a culture of continuous improvement.
• Schedule staff effectively, ensuring optimal coverage during peak times and events.

Guest Experience

• Maintain a strong presence on the floor, interacting with guests to ensure satisfaction and gather feedback.
• Address guest complaints or concerns promptly and effectively, ensuring a positive resolution.
• Implement initiatives to enhance the guest experience, such as special promotions or themed events.

Financial Management

• Assist in developing and managing the food and beverage budget, including controlling costs and maximizing revenue.
• Monitor sales and expenses regularly, implementing corrective actions as necessary to meet financial targets.
• Conduct regular inventory checks and manage stock levels, minimizing waste and ensuring efficient use of resources.

Quality Control

• Ensure all food and beverage offerings meet the hotel’s quality standards, including taste, presentation, and consistency.
• Conduct regular inspections of all outlets and event spaces to ensure cleanliness, functionality and adherence to brand standards.
• Collaborate with the culinary team to ensure menu items are executed to the highest standard and align with guest expectations.

Reporting and Administration

• Prepare and submit regular reports on food and beverage performance, including sales figures, guest feedback and staff performance.
• Manage administrative tasks such as scheduling, payroll, and inventory management.
• Ensure all financial transactions are processed accurately and in accordance with hotel policies.