Food & Beverage Duty Manager

Camden Court Hotel; Dublin; On-site; EUR 42,000 - 56,000; Full time

Job summary

Camden Court Hotel in Dublin is seeking a Food & Beverage Duty Manager to lead evening shifts and uphold brand standards across bars, restaurant, and events.

The role blends hands-on floor leadership with business administration tasks such as cost control, reporting, and process improvement, with emphasis on guest service and safe operations.

Candidates should have 1+ year F&B hotel experience and a Level 7/Business Admin degree, with HACCP knowledge and rostering experience.

Qualifications

• 1+ years F&B experience in hotel or Duty Manager role.
• Business Administration degree or equivalent.
• Strong guest-recovery skills and calm leadership on busy evenings.

Responsibilities

• Lead pre-service briefings; oversee floor, bar, and room-service delivery.
• Coach and manage evening teams; conduct on-shift training.
• Daily P&L inputs, labour optimisation, COGS control, and reporting.

Skills

Food & Beverage

Duty Manager

Leadership

Finance

Education

Level 7 Diploma/Ordinary Bachelor Degree

Business Administration degree

Tools

Procure Wizard

Job description

Map Share/Print

Application Details

In order to work in Ireland a non-EEA National, unless they are exempted, must hold a valid employment permit. Please review the Eligibility and requirements for an employment permit if you are unsure of your eligibility to apply for this vacancy.

Job Description

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 PurposeLead Duty shifts within 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.

Desirable Experience

• Experience with menu engineering, costings, or stock systems (Procure Wizard).

Sector

• accommodation and food service activities

Career Level

• Experienced [Non-Managerial]

Candidate Requirements

Essential

• Minimum Experienced Required (Years): 1
• Minimum Qualification: Level 7 (incl Diploma & Ordinary Bachelor Degree)OR Business Administration, Hospitality,
• Additional Skills: HACCP , Manual Handling
• Specialising In: food beverage experience and, duty management, supervisory

Desirable

• Ability Skills: Administration, Hospitality
• Competency Skills: Leadership, Teamwork, Working on own Initiative
• Driving Licence: None
• Languages: English C2-Master (Fluent)