F&B Duty Manager – Live-In Employment

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.