Purpose of the role:
F&B Duty Manager
Department: Food & Beverage Duty Manager
Contract: Full-time, permanent
Hours: 40 Hours
Role Purpose
Lead F&B operations to brand standards—delivering exceptional guest service, safe and efficient shifts, and strong commercial results. This role blends hands-on floor leadership with business administration responsibilities (cost control, reporting, and process improvement), ideally suited to a candidate with a Business Administration degree who enjoys applying analytical skills in a dynamic hospitality environment.
Key Outcomes
Consistently high guest satisfaction across bars, restaurant, room service, and events in evening trade.
Controlled labour, waste, and COGS with accurate end-of-shift admin and timely reporting.
Responsibilities
1) Operations Leadership
Lead pre-service briefings; set sections and upsell focus; ensure menus/allergen info are current.
Oversee floor, bar, and room-service delivery; support meeting & event service as required.
Ensure opening or closing procedures (cash, stock, security, cleanliness) are completed and signed off.
2) People & Service
Coach, motivate and performance-manage evening teams; ensure breaks and rota compliance.
Conduct on-shift training (service steps, allergen awareness, wine/spirits, suggestive selling).
3) Compliance & Safety
Enforce licensing laws, challenge-25/ID checks, and responsible service of alcohol.
Adhere to company policies including tips & gratuities, payment of wages, and data protection.
4) Finance & Administration (Business Administration Focus)
Daily P&L inputs: complete cash-up, voids/discounts rationale, revenue splits, and bankings.
Labour management: optimise evening schedules vs. forecast; track labour % daily/weekly; propose productivity improvements.
COGS control: approve transfers, spot-check yields, wastage and portioning; collaborate with stores on ordering and par levels.
Reporting & analysis: build concise dashboards (e.g., sales mix, RevPASH, average check, promo ROI) and present weekly insights with actions.
Menu engineering: analyse sales mix and contribution margins; recommend pricing, bundling, or product changes.
Process improvement: map key workflows (closing, cash control, stock), identify bottlenecks, and run small kaizen projects with measurable outcomes.
Vendor & cost reviews: support supplier comparisons, SLA tracking, and invoice query resolution.
Projects: assist F&B Manager with business cases (e.g., equipment upgrades); track benefits realisation.
5) Guest & Commercial
Drive upselling programs and conversion on specials/pairings; track results and coach behaviours.
Coordinate with Sales/Events on function sheets; ensure accurate execution and post-event feedback.
Partner with Marketing on evening activations (e.g., live sports, themed nights) and evaluate ROI.
Essential Experience required:
- 1+ years’ F&B experience in hotel or high-volume venue.
- Business Administration degree or equivalent—able to apply financial/operational analysis to daily decisions.
- Strong guest-recovery skills and calm, visible leadership on busy evening shifts.
- Working knowledge of HACCP, allergens, licensing, cash handling, and staff rostering.
- Tech-comfortable: POS, PMS, rota/time-and-attendance; solid Excel/Sheets skills.
- Excellent English; Spanish and Portuguese an advantage (useful with international guests and suppliers).
Desirable Experience:
- Experience with menu engineering, costings, or stock systems (Procure Wizard)
Pay: €37,550.00 per year
Benefits:
Work Location: In person
