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F&B Duty Manager
Job Location:
Job Location:
Modimolle - South Africa
Salary:
Not provided by the employer
Salary:
Experience Required:
1-3years
Experience Required:
Posted:
24 May 2026 (30+ days ago)
Posted:
Application Deadline:
21 August 2026
Application Deadline:
Vacancies:
1 Vacancy
Vacancies:
Job Summary
We are seeking a versatile and proactive F&B Duty Manager to join our lodge team. This is a unique "all-rounder" role designed for someone who can seamlessly transition between lodge management and kitchen oversight. You will be the primary point of contact during managements absence ensuring high standards in both guest service and culinary operations.
Key Responsibilities
Operational Management: Act as the Manager on Duty when senior management is off-site overseeing nightly operations and maintaining a strong presence across the property.
Kitchen & Food Oversight: Maintain kitchen systems and hygiene protocols in the absence of the Head Chef. You must have a strong knowledge of food to ensure quality control and manage inventory/ordering.
Guest Services: Handle guest check-ins and check-outs manage billing/accounts and process card payments with high attention to detail.
Quality Control: Conduct regular "walk-abouts" to monitor lodge standards reporting any issues or maintenance needs immediately.
Team Support: Support the kitchen team as a "second-in-command" for operational flow ensuring the kitchen remains productive and efficient even if you arent personally cooking.
Requirements
Requirements
Food Orientation: Deep knowledge of food and kitchen operations is essential.
Management Experience: Proven ability to manage teams and handle administrative tasks like invoicing and stock control.
Personal Attributes: A "fine eye for detail" strong problem-solving skills and a professional guest-centric attitude.
Adaptability: Comfortable working as an all-rounder in a remote lodge environment.
Benefits
Remuneration & Benefits
Salary: R12000 R14000 per month (depending on experience).
Benefits: On-site accommodation duty meals and Provident Fund contribution.
Work Cycle: 3-week cycle with 7 days off (flexible scheduling).
Required Skills:
MUST HAVE FOOD and Kitchen Knowledge
Required Education:
M
