F&b Duty Manager Live-in Employment RMV Recruitment Solutions
full-time
The Opportunity
An exciting opportunity is available for a professional, guest-focused and hands-on Food and Beverage Duty Manager to support the daily operation of the lodge's restaurant, bar and guest dining services.
The successful candidate will be responsible for supervising food and beverage service, coordinating front-of-house employees, maintaining service standards and ensuring that guests receive a memorable dining experience.
This role requires someone who is confident interacting with guests, managing service periods, supporting employees and resolving operational concerns promptly and professionally.
Key Responsibilities
Food and Beverage Operations
Supervise the daily operation of the restaurant, bar and guest dining areas.
Ensure that all food and beverage services are delivered according to the lodge's standards.
Coordinate breakfast, lunch, dinner, high tea, bar and special dining services.
Assist with planning and managing bush dinners, private dining experiences and special guest occasions.
Ensure that all dining areas are clean, correctly set and prepared before each service.
Monitor the presentation, timing and quality of food and beverage service.
Liaise closely with the kitchen team to ensure effective communication and smooth service delivery.
Ensure that guest dietary requirements, allergies and special requests are communicated accurately.
Assist operationally during busy service periods when required.
Guest Relations
Welcome guests and maintain a visible presence during food and beverage services.
Engage professionally with guests and ensure that their dining experience meets or exceeds expectations.
Respond promptly to guest requests, concerns and complaints.
Resolve service-related issues professionally and escalate serious concerns to senior management.
Record and communicate guest preferences to the relevant lodge departments.
Assist with special occasions, celebrations, VIP arrangements and personalised dining experiences.
Staff Supervision
Supervise waiters, bartenders and other front-of-house employees.
Conduct daily briefings before meal and beverage services.
Allocate duties and service sections to team members.
Ensure that employees are correctly dressed, professionally presented and ready for duty.
Monitor employee attendance, punctuality, performance and conduct.
Assist with preparing staff rosters and coordinating shifts.
Provide ongoing coaching, guidance and service training.
Promote teamwork, accountability and professional conduct.
Report performance, disciplinary or employee-relations concerns to senior management.
Stock and Cost Control
Assist with food, beverage and operating-equipment stock control.
Participate in daily, weekly and monthly stock counts.
Monitor beverage usage, breakages, wastage and stock variances.
Ensure that stock is stored securely and according to health and safety requirements.
Assist with placing orders and monitoring stock levels.
Receive and verify food and beverage deliveries where required.
Ensure that bar and restaurant stock is issued and recorded correctly.
Support management in achieving food and beverage cost-control targets.
Bar and Beverage Service
Supervise bar operations and maintain appropriate beverage-service standards.
Ensure that beverages are served correctly and professionally.
Monitor bar stock, requisitions and daily controls.
Assist with maintaining wine, beverage and cocktail service standards.
Ensure that employees understand the lodge's beverage menu and product offering.
Promote responsible alcohol service.
Ensure compliance with applicable liquor and operating requirements.
Administration and Reporting
Complete daily handovers and food and beverage reports.
Assist with cash-ups, point-of-sale reconciliations and guest-account queries.
Record breakages, wastage, complimentary items and stock movements.
Assist with maintaining menus, beverage lists and service documentation.
Report maintenance, equipment and operational concerns promptly.
Attend management and departmental meetings when required.
Support senior management with general lodge duties and administration.
Health, Safety and Hygiene
Ensure that restaurant, bar and service areas meet the required cleanliness and hygiene standards.
Monitor food-handling and beverage-service procedures.
Ensure compliance with health, safety, fire and emergency procedures.
Report hazards, damaged equipment and maintenance concerns immediately.
Ensure that employees use equipment safely and correctly.
Support environmentally responsible lodge practices, including waste reduction and responsible resource usage.
Requirements
Minimum Requirements
Matric or Grade 12.
A certificate, diploma or qualification in Hospitality Management, Food and Beverage Management or a related field would be advantageous.
At least two to three years' food and beverage experience within a lodge, hotel, resort, restaurant or similar hospitality environment.
Previous experience as an F&B Supervisor, Restaurant Supervisor, Duty Manager, Head Waiter or similar position.
Experience within a luxury safari lodge or remote hospitality environment would be advantageous.
Previous experience supervising front-of-house employees.
Sound understanding of restaurant, bar and guest-service operations.
Experience with food and beverage stock control, stock counts and cost management.
Experience using a point-of-sale system.
Basic computer literacy, including Microsoft Office.
Strong guest-relations and complaint-resolution skills.
Good written and verbal English communication skills.
A valid South African driver's license would be advantageous.
Willingness to live on-site and work according to the lodge's operational roster.
Ability to work shifts, weekends, public holidays, early mornings and evenings.
Skills and Competencies
Strong food and beverage service knowledge.
Guest-focused and service orientated.
Confident supervisory and leadership ability.
Excellent communication and interpersonal skills.
Strong attention to detail.
Effective planning and organisational ability.
Stock-control and cost-awareness skills.
Ability to remain calm under pressure.
Professional appearance and conduct.
Hands-on and solution-focused approach.
Ability to manage multiple priorities during busy service periods.
Strong teamwork and employee-development skills.
Integrity, accountability and reliability.
Cultural awareness and emotional intelligence.
Ideal Candidate Profile
The ideal candidate will be an energetic, professional and hands-on food and beverage specialist who enjoys working directly with guests and employees.
They must be able to lead service periods confidently, maintain high standards and support the team during busy operational periods. The successful candidate should be comfortable working within a remote lodge environment and willing to assist outside their immediate area of responsibility when operationally required.