Job Description Position overview The Food & Beverage Duty Manager is responsible for the smooth, efficient and guest‑focused operation of all food and beverage outlets during their shift, including Cliveden Bar & Dining, in‑room dining and banqueting. The role leads the floor team, upholds Pullman and Accor brand standards, and acts as the primary contact point for service recovery and on‑the‑day operational decisions in F&B, Key responsibilities Lead day‑to‑day F&B outlet operations during rostered shifts, ensuring seamless service across restaurant, bar and events spaces in line with Pullman brand standards. Be a visible, hands‑on presence on the floor, setting the pace of service, supporting peak periods and resolving operational issues in real time. Deliver warm, anticipatory service, proactively manage guest feedback and complaints, and take ownership of service recovery. Supervise, coach and motivate F&B team members, including allocating sections, monitoring performance during service and providing on‑the‑job training and briefings. Champion a safe, inclusive and respectful workplace aligned with Accor values, supporting engagement, recognition and team communication. Support onboarding of new team members and ensure all staff adhere to grooming, attendance and conduct standards. Ensure compliance with OH&S, food safety, and responsible service of alcohol (RSA) requirements, including incident reporting and escalation. Maintain high standards of cleanliness, mise‑en‑place, room and event set‑ups, and outlet presentation, including daily walk‑throughs and checklists. Oversee cash handling, end‑of‑shift reconciliation, POS accuracy, and basic stock control (voids, transfers, wastage, mini stocktakes as delegated). Partner with the Kitchen and Events teams to ensure accurate ordering, timing of courses, dietary management and seamless delivery of conferences and events. Actively support achievement of revenue targets through upselling, menu knowledge and driving average check and covers, while managing wage cost during shifts. When designated, act as the hotel Duty Manager for F&B‑related matters, ensuring guest and team safety and building/security protocols are followed.
