F&B Duty Manager
The Role:
As a Food & Beverage Duty Manager, the primary responsibility is to oversee and manage the daily operations of the food and beverage department during service hours. While ensuring a seamless and enjoyable dining experience for guests, maintaining high standards of service, and maximizing revenue opportunities.
Reporting to:
As a Food & Beverage Duty Manager you will report directly to the Deputy/Operations Manager, while liaising with General Manager (or such person as designated by management) to ensure that the required standards are delivered and maintained at all times.
Responsible for:
Food & Beverage services throughout the Hotel.
Key Responsibilities
- Assists in Managing the Food and Beverage department.
- Assist in oversees all culinary, restaurant, beverage and room service operations.
- Assist in supervises and managing employees.
- Understands employee positions well enough to perform duties in employees’ absence.
- Ensure a high standard of customer service is maintained, and guests have a positive experience.
- Lead, motivate, and train staff to provide exceptional service.
- Oversee the setup and breakdown of dining areas, ensuring cleanliness and organisation.
- Monitor and manage inventory levels of food and beverages to prevent shortages or wastage.
- Collaborate with kitchen and bar staff to streamline communication and optimise efficiency.
- Schedule and allocate responsibilities to ensure adequate staffing levels during peak hours.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service.
- Responds quickly and proactively to customer complaints
- Foster effective communication between front-of-house and back-of-house teams.
- Liaise with other departments to ensure a coordinated and cohesive guest experience.
- Provides a learning atmosphere with a focus on continuous improvement.
- Provides proactive coaching and counselling to team members.
- Monitors and maintains the productivity level of employees.
- Develops specific goals and plans to prioritize, organise, and accomplish work.
Service Standards
- The quality of the services we provide are central to the future success of the Company and vital to earning a loyal client base.
- Give a good first impression to the customer by reporting for duty on time and ensuring that you wear the required clean uniform (including name badge) and that you maintain the highest level of personal and work cleanliness and hygiene.
- All team members must be well-versed in-service techniques to ensure that high standards of customer care are delivered at all times in order to delight and exceed customer expectations.
- The presentation of our facilities and employees must be of the highest standard at all times and must be reflective of the level of care that we will give to our guests.
- Listen carefully to any customer complaints and resolve them efficiently in a professional manner using the Service Recovery Model (impact on the customer, extent of your responsibility and impact on the business).
- Where complaints are serious or outside your level of authorization, liaise with a more senior Manager where necessary.
- Ensure that all customer feedback (negative, positive, constructive) is communicated to the relevant person immediately to allow appropriate action to be taken.
- Deal with lost property in accordance with Company procedures.
- To ensure that customer feedback results are reflected in future service and training.
- Ensure that repeat and regular customers are identified and acknowledged in an appropriate manner.
- Ensure that the public areas are appropriately atmospheric at all times.
Health & Safety
- Ensure that reasonable care is taken for the health and safety of yourself, your colleagues, customers and any third party service providers on the premises at all times.
- Participate in fire drills and any other health and safety training as required by the company and / or the law.
- Adhere to all regulations in respect of health and safety, hygiene, customer safety, fire regulations, emergency procedures, licensing laws, weights and measures, byelaws etc.
- Report any defects, damage, theft, breakages or hazards to ensure that equipment is functioning and well maintained.
- Secure the company’s stock and property, and ensure all keys are included in the property key system.
- Ensure that any cleaning and maintenance issues are reported to the appropriate person in accordance with Company procedures.
- Ensure that any incidents or accidents are reported to the relevant Manager and recorded in accordance with Company Accident Reporting Procedures.
- Be aware of trained First Aid Team and the location of First Aid equipment.
General
- Reflect and enhance the Company’s mission statement and objectives in all activities.
- Have a thorough knowledge of Company Policy and Procedures as outlined in the Team Member Handbook and your department Standard Operating Procedures.
- Ensure the upkeep and maintenance of your area of responsibility (eg. equipment, furniture, fittings etc..) and ensure a preventative maintenance system and schedule is in operation.
- Ensure the highest level of hygiene throughout the food and beverage function at all times.
- Carry out duty management shifts as required and to provide support as required in other areas of the property.
- Provide assistance at other Group Companies as required.
- Carry out any other duties as requested by management.
For further information or to apply for this role, please contact >> Cillian Dore , Human Resource Department,
