Restaurant Duty Manager

Job Advert Summary

The F&B Duty Manager's core function is to oversee and manage restaurant events, and conferencing ensuring that every event is planned, coordinated and executed efficiently while delivering exceptional guest service. The role also supports the broader F&B operation by providing operational leadership during assigned shifts.

Minimum Requirements

• 2–3 years' experience in events, banqueting, hospitality or F&B operations, preferably within a busy environment.
• Strong events coordination and operational management skills.
• Excellent organisation, planning, multitasking and time-management abilities.
• Strong leadership and communication skills.
• Excellent attention to detail and problem-solving abilities.
• Highly guest-focused with a commitment to service excellence.
• Professional, presentable and well-spoken.
• Reliable, responsible and able to work effectively under pressure.
• Strong team player with the ability to lead and motivate staff.
• Flexible to work shifts, weekends and public holidays.
• Must act in good faith and in the best interests of the company at all times.

Duties and Responsibilities

• Coordinate and oversee the planning and execution of conferences, banquets and events from enquiry through to completion.
• Manage event logistics, including venue set-up, staffing, timelines, menus, service requirements and departmental coordination.
• Manage event bookings, conference and banqueting diaries, Dineplan reservations and group restaurant bookings.
• Convert event enquiries into confirmed bookings and ensure all client requirements are accurately communicated and executed.
• Prepare event information sheets and ensure all relevant departments receive the required information timeously.
• Ensure venues are prepared and presented to the required company standards before each event.
• Monitor event budgets, costs, payment arrangements and adherence to company credit policies.
• Be present and actively manage events to ensure smooth service delivery and resolve operational issues promptly.
• Maintain strong relationships with clients and guests and ensure requests or complaints are handled professionally and efficiently.
• Conduct post-event evaluations, gather feedback and identify opportunities for improvement.

F&B Operations & Duty Management

• Supervise and support F&B staff during assigned shifts, ensuring efficient service and adherence to company standards.
• Conduct staff briefings and ensure effective communication between the kitchen, restaurant, events and other departments.
• Ensure service, hygiene, grooming and presentation standards are consistently maintained.
• Assist with stock control, stocktakes, beverage control, cash-ups, voids and F&B cost management.
• Ensure accurate billing and correct payment procedures.
• Monitor guest satisfaction and resolve service-related issues promptly.
• Report maintenance defects and operational concerns to the relevant departments.
• Assist with staff training and identify operational training requirements.
• Attend relevant meetings and communicate key information to the F&B team.
• Perform any other duties required to support the successful operation of the department.