PRIMARY OBJECTIVE OF POSITION Under the general guidance of the General Manager 1.
Assess, evaluate and ensure that long-term and short-term goals of all Food & Beverage operations are met.
2.
Direct and manage all food & Beverage activities to maximise revenue, profitability and quality goals by developing and executing marketing strategies, up-selling strategies, controlling costs, and by providing quality service and products to guests.
3.
Conduct all assignments in line with the hotels guidelines and business plan.
About The Role TASKS, DUTIES AND RESPONSIBILITIES In conjunction with the General Manager, develop, implement and evaluate the hotels Food & Beverage business plan, to ensure optimum guest satisfaction and to maximise sales and profitability.
Monitor present and future trends, practices and systems in the Food & Beverage industry to ensure that the hotels Food & Beverage operations are competitive in the market place Arrange supervise and conduct stock takes and calculate results.
Supervise and review all staff rosters to ensure that adequate resources are available to meet the business needs and that wage costs are controlled and kept within budget.
Conduct weekly inspections of the Food & Beverage areas to ensure the property is kept in the best condition, recommend preventive maintenance to the Maintenance Department where necessary and ensure that all Food & Beverage areas are clean and maintained to the highest possible standard.
Participate in the development and implementation of recognition programmes for staff.
Check the Food & Beverage outlets reservation lists, hotel arrival list, conference guest list, and VIP list to ensure that staff are aware of requirements.
Challenge employees within the department to achieve optimum service and profitability, analyse data and take action to control negative deviations.
Monitors Food & Beverage sales regarding discounts and complimentary meals and drinks.
Audit Food & Beverage services and quality controls on a regular basis and develop and implement strategies to improve results.
Plan and co-ordinate in-house activities and package plans with Head Chef and Sales and Marketing Department.
Analyse food and beverage sales reports to determine best and least sellers.
Required Criteria 4+ years in a high-volume restaurant/bar environment Strong knowledge of HACCP and Health & Safety regulations Skills Needed Bar Skills, Banqueting Skills, Building Teams About The Company The Louis Fitzgerald Group offers all of our customers a warming welcome, quality service, and superb accommodation.
The Louis Fitzgerald Group is one of Irelands largest privately-owned hospitality groups.
Oozing with Irish culture the group has over 19 pubs, restaurants, and hotels located in the heart of Dublin and its surrounds.
This includes some of Irelands most famous landmark premises such as An Poitin Stil, a memorabilia pub, where you will find many of Irelands most prized artifacts.
The multi-award-winning Stags Head, and Kehoes Pub, are a haven for locals and tourists.
In short, we pride ourselves on our reputable name within the hospitality industry.
Company Culture With over 19 pubs, restaurants and 2 hotels the Fitzgerald Group prides itself on its great reputation within the hospitality industry in offering all of our customers a warming welcome, quality service and superb accommodation.
Our current vacancies can open a window of many opportunities within the group to the right candidate.
All employees will be helped and encouraged to develop to their full potential and the talents and resources of the workforce will be fully utilised to maximise the efficiency that will mark The Fitzgerald Group as a place to return to.
Company Benefits Salary Not disclosed Skills: Bar Skills Banqueting Skills Building Teams
