Role: Food and Beverage Leadership Positions - Food & Beverage Duty Manager, Restaurant Manager & Food and Beverage Manager Salary: $76,515 - $95,000 annually Location: Far North Queensland Contract: Permanent Full-Time Employer: Accor Australia and New Zealand Pty Ltd Date Posted: 21 January 2026 Applications Close: 20 February 2026 As our next Food & Beverage Duty Manager, you will: Lead the front-of-house team during peak service hours, ensuring smooth operations and setting the pace for exceptional service. Motivate your team to consistently deliver service excellence, fostering a collaborative and high-performance atmosphere. Contribute to scheduling and team development, ensuring optimal staffing and performance levels across the department. Create a welcoming environment where every guest interaction becomes a memorable experience. Transform challenges into opportunities for growth, proactively finding solutions to improve service and guest satisfaction. Enhance your product knowledge and lead the team to share insights that elevate the dining experience for guests. As our next Restaurant Manager, you will: Oversee daily restaurant operations, ensuring smooth service during peak hours while leading by example. Recruit, train, and supervise staff to maintain high performance and customer satisfaction. Manage budgets, rostering, and cost control, ensuring that revenue targets are met through strategic pricing and inventory management. Stay up-to-date with industry trends to implement best practices in food, beverage, and hospitality service. Collaborate with the Head/Executive Chef in designing menus, wine lists, and new beverage offerings. Foster a positive working environment where team members are motivated to deliver exceptional service. As our next Food & Beverage Manager, you will: Oversee all aspects of Food & Beverage operations, developing innovative strategies to optimise guest experience and drive revenue growth. Guide, mentor, and inspire your team to consistently deliver exceptional and memorable service moments. Collaborate closely with the Executive Chef to curate and execute menus, wine lists, and beverage offerings. Manage administrative tasks such as scheduling, reporting, recruitment, personnel management, and inventory control. Develop and implement promotions, packages, and pricing strategies to maximise revenue and guest satisfaction. Ensure all health, safety, and food safety standards are met, maintaining a clean and compliant work environment. Qualifications & Experience (Applicable to All Roles) Proven experience in a Food & Beverage management role within a high-quality hotel or resort environment. Strong leadership skills with the ability to motivate, train, and manage a diverse team effectively. Excellent communication and interpersonal skills, capable of fostering positive relationships with guests, team members, and other departments. Sound knowledge of Food & Beverage operations, including cost control, inventory management, and budgeting. Demonstrated ability to develop and implement strategies that enhance guest experience and drive revenue growth. Knowledge of food safety and hygiene standards, with a commitment to maintaining a safe and clean environment. Flexibility to work varied shifts, including nights, weekends, and public holidays, as required.
