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Food & Beverage Duty Manager

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  • Image for Employer
    Camden Court Hotel
  • Image for Job Ref
    Ref: #JOB-2468373
  • Image for Location
    Camden Court Hotel, 25-32 Camden Street Upper, Dublin, Dublin 2, D02 W086
  • Image Position
    No of positions: 1
  • Image Part Time
    Paid Position
  • Image Hours per week
    40 hours per week
  • Image for Euro
    37550.00 Euro Annually
  • Image for Published
    Published On: 24 Sep 2026
  • Image for Closing
    Closing On: 22 Oct 2026

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Food & Beverage Duty Manager
Contract: Full-time, permanent 40 hours per week
Hours: as rostered 5 in 7 days rotating 2 days off together when possible

Role Purpose
Lead Duty shifts withing the hotel focusing on F&B operations to brand standards—delivering exceptional guest service, safe and efficient shifts,  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) Duty Manager 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 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) Finance & Administration (Business Administration Focus)
•	Daily P&L inputs: complete cash-up, voids/discounts rationale, revenue splits, and banking's.
•	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.
Essential Experience required: 
•	1+ years’ F&B experience in hotel or  Duty Manager e
•	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.
•	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).
  • Sector:

Career Level

  • Experienced [Non-Managerial]

Candidate Requirements

Essential Desirable

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