MAIN PURPOSE OF THE JOB: Assist the Kitchen Management Team with the operation of the kitchen(s), including food preparation and quality, and inventory functions, to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled. Attend or read the handover briefing at the beginning of your shift to ensure that you are aware of any special requirements for the day. Assist in the documentation of all quality standards and the adherence to these standards. Maintain all assigned areas to the highest standards of cleanliness and tidiness Maintain exceptional standards of personal grooming and appearance Ensure that all menu items are prepared and presented according to established recipes and standards. Exceptional attention to detail and commitment to the highest standards of service and customer care within the food service department. Deliver efficiently and to a high standard all guest requests. Full adherence to all training requirements for self and team. Assist with training delivery for new recruits including departmental induction. Recognise and celebrate success within the team. Ensure that all kitchen equipment and storerooms are in proper operational condition and are cleaned on a regular basis. Adhere to governmental regulations as well as brand standards and hotel or company policies and procedures. Conduct proper food inventory procedures. Determine minimum and maximum stocks for all food, material, and equipment. Ensure the security and proper storage of food products (HACCP), inventory and equipment, and replenish supplies in a timely and efficient manner while minimising waste and pilferage. Skills: Culinary Skills Food Prep Strong Organisational Skills Excellent knowledge of HACCP system Teamwork Benefits: On site Car Park Meals on duty Uniform Discounted Gym Membership Staff rates in sister hotels Employee Assistance Programme Additional Annual Leave with service
Main Function: To sell and execute hotel events and weddings. Ensure a seamless turnover from M&E to Operations, and from M&E back to Sales. To provide these events with a consistent, high level of service throughout the event process. Through coordination with the customer, the sales team, and the hotel departments, the M&E Executive takes total responsibility for the successful production of the events assigned to her/him. Document preparation and communication meets customer (internal and external) requirements for the event. Recognizes opportunities to upsell the customer and suggestively sells enhancements to create a better overall event. Main Responsibilities: Plans and manages events and weddings and integrates team-based service to achieve a successful event. Coordinates and communicates verbally and in writing with the customer and hotel operations the details of the event. Attains and provides post-event feedback. Maintains the customer relationship from the initial turnover from sales through the post event phase to the return to sales for reconciliation. Is accountable for his/her customers experiences from file turnover through the post event phase until turnover back to sales. Makes presence known to customer during the entire event process. Is available to solve problems and/or suggest alternatives to previous arrangements. Greets customer during the event phase and hands off to operations for the execution of details. Effectively upsells throughout the pre-event and event phases. Works with hotel staff in solving operational challenges. Involved with customer site inspections. Can or may lead pre-event and post-event meetings for assigned groups. Adheres to all standards, policies, and procedures (Standards, SOPs, LSOPs, etc.). Manages group room blocks and meeting space of assigned groups. Has the ability to accurately forecast group sleeping rooms and event revenue (catering and audio visual) for his/her groups. III.Technical Skills: Ability to forecast group rooms and catering in a timely fashion. Ability to manage group room blocks and meeting space. Knowledge in menu planning, food presentation, and banquet/event service standards Ability to effectively utilize hotel rooms and space inventories. Understanding of facility management as it relates to sanitation, maintenance, and operations. Technical aptitude in the Fidelio Opera environments along with Microsoft Office and Micros. Ability to manage customer budgets. Familiarity and knowledge of all departments within the hotel. Effective communication and meeting skills. Presents ideas, expectations and information in a concise, timely, well-organized manner. Manages conflict situations effectively. Manages time well, strong organisational skills, strong team player and the ability to work in a fast-paced environment. Excellent communication skills with strong attention to detail Understanding of audio visual products, sales, and services Operational knowledge understands operational challenges. Ability to design, upsell and execute outstanding catered events. Knowledge of and experience in providing world class customer service both to the group and local clients. Understands the hotel revenue strategy and business plan. Skills: Microsoft Office Time Management Organisational Skills Good communicator Detail Orientated Team Player Benefits: Parking Meal Allowance / Canteen Paid Holidays Gym Additional Annual Leave Employee Assistance Programme Education Assistance Programme
About the Company The Limerick Strand Hotel is a multi-award winning 4* property located in the heart of the city. We are looking for a proactive and passionate Duty Manager to oversee daily operations, ensure guest satisfaction and support our front of house teams. About the Role Oversee daily hotel operations during assigned shifts Act as the main point of contact for guests and the team Ensure high standards of guest service and satisfaction Handle guest complaints, issues and special requests Support and coordinate with departments (e.g. Front Office, Housekeeping, F&B) Ensure compliance with hotel policies, procedures and safety regulations Complete shift reports and handovers effectively Respond to emergencies and manage incident resolution A full job description is available on request What we\'re looking for Experience in hospitality or hotel management Strong leadership and problem-solving skills Bike to work scheme Employee assistance program Discounted Gym membership On-site parking Wellness program Seniority level Mid-Senior level Employment type Full-time Job function Customer Service, General Business, and Management Industries Hotels and Motels, Hospitality, and Restaurants #J-18808-Ljbffr
Main Responsibilities of the role: To support the Outlets Manager, in ensuring the smooth operations of the River Bar & Restaurant & Banqueting Bars, together with managing the Food & Beverage team effectively. To promote and ensure the highest levels of Customer Care and attention to detail. Operations & Guest Experience Supervise daily operations of the River Bar & Restaurant outlets, ensuring service excellence and consistency. Monitor guest satisfaction and handle complaints efficiently, turning challenges into opportunities for positive guest experiences. Ensure outlets are well-presented, clean, and compliant with health, safety, and hygiene regulations. Support menu planning, promotions, and special events in collaboration with the culinary and marketing teams. Oversee banqueting bars in preparation for events in advance and also at time of event. Team Leadership & Development Assist in training, coaching, and developing food & beverage staff to deliver high standards of hospitality. Lead pre-shift briefings and ensure team members are knowledgeable about menus, promotions, and hotel services. Support scheduling, labor management, and allocation of staff to ensure optimal service coverage. Promote teamwork, motivation, and a positive work culture within the department. Financial & Administrative Assist in monitoring budgets, revenue targets, and cost controls for outlets. Support inventory management, ordering, and stock control in line with business needs. Prepare shift reports, assist with payroll inputs, and ensure proper documentation of outlet operations. Contribute to maximizing upselling and cross-selling opportunities to drive revenue. Standards & Compliance Ensure compliance with hotel brand standards, health and safety regulations, and licensing laws. Regularly inspect outlets and back-of-house areas for cleanliness, functionality, and compliance. Assist in implementing and maintaining standard operating procedures (SOPs). Skills: Food & Beverage Service Food & Beverage Product Knowledge Drinks stock taking Micros Alkimii Strong Organisational Skills Benefits: Parking Meal Allowance / Canteen Mobile Phone Discounted rates in our sister hotels Development Training Programmes Uniform Employee Assistance Programme
MAIN PURPOSE OF THE JOB: Manage food and beverage operations to ensure quality service and standards while delivering a guest experience that is unique. Proactive in driving strategies to effect product enhancements and operating efficiencies achieving optimum financial returns, whilst ensuring highest levels of employee and guest satisfaction. MAIN DUTIES & RESPONSIBILITIES: Participate in the preparation of the annual departmental operating budget and financial plans. Monitor budget and control expenses with a focus on food, beverage, and labour costs. Provide a clear business plan for Food & Beverage in conjunction with Outlet Managers for Yearly Revenue and Marketing Plan. Communicate all revenue targets to all leaders and support all employees to reach the collective goals. Create action plans in response to revenue results to improve on target areas as indicated by the results. Adjust Payroll and other expenses according to business mix anticipated Adjust operations according to business mix, without loss of quality or established standards Analyse daily and monthly results and implement strategies to improve Average Checks, Covers and profitability In partnership with the Events team, identify additional sales opportunities to enhance revenue. Drive promotions that deliver great dining experiences for guests at a good value. Manage local food and beverage marketing programmes for the hotel; participate in and maintain system-wide food and beverage marketing programmes and promotions. Monitor local competitors and industry trends. Ensure all credit and financial transactions are handled in a secure manner. Work closely with key suppliers, ensuring the best quality products and favourable pricing. Manage day-to-day staffing requirements, plan and assign work, and establish performance and development goals for team members. Provide mentoring, coaching and regular feedback to help manage conflict and improve team member performance. Educate and train all team members in compliance with local laws and safety regulations. Particpate and lead training sessions and act as an example for performance standards. Ensure employees are properly trained on quality and service standards, has the necessary tools and equipment, and is empowered to carry out job duties. Conduct quarterly appraisals with direct reports, providing guidance towards personal competency & technical training & development opportunities Conduct performance or disciplinary related reviews with direct reports as necessary on a timely basis In conjunction with HR Manager and Group Training Manager, develop and implement Training programme for F&B Department Active participation in all parts of the recruitment process screening applications, interviewing and contract offer. Value the significant benefits of employee retention and support all programmes that focus on this area. Ensure all food and beverage equipment are in proper operational condition and are cleaned on a regular basis. Ensure that all food and beverage facilities space are cleaned, vacuumed and properly stocked according to anticipated business volume. Notify engineering immediately of any maintenance and repair needs. Establish and achieve quality and guest satisfaction goals. Respond in a courteous and prompt manner to all guest questions, complaints and/or requests to ensure a high level of guest satisfaction. Review and approve menu design and concepts with Executive Chef. Conduct proper food and beverage inventory procedures. Determine minimum and maximum stocks for all food, beverage, material, and equipment. Ensure the security and proper storage of food and beverage products, inventory and equipment, and replenish supplies in a timely and efficient manner while minimising waste. Create action plans in response to Guest Service /Employee Satisfaction Surveys to maintain and improve on topics as indicated by the results. Perform other duties as assigned. May also serve as manager on duty. Skills: In-dept knowledge of Food & Beverage products. Excellent knowledge of F&B Services People Management Strong Organisational Skills Benefits: Complimentary on-site parking Meals on Duty Educational Assistance Programme Employee Assistance Programme Discounted Hotel Rates Health & Wellbeing Benefit Additional Annual Leave with service
Overview Be among the first 25 applicants. Direct message the job poster from Limerick Strand Hotel. To support the Outlets Manager, in ensuring the smooth operations of the River Bar & Restaurant & Banqueting Bars, together with managing the Food & Beverage team effectively. To promote and ensure the highest levels of Customer Care and attention to detail. Location: Adare, County Limerick, Ireland Responsibilities Supervise daily operations of the River Bar & Restaurant outlets, ensuring service excellence and consistency. Monitor guest satisfaction and handle complaints efficiently, turning challenges into opportunities for positive guest experiences. Ensure outlets are well-presented, clean, and compliant with health, safety, and hygiene regulations. Support menu planning, promotions, and special events in collaboration with the culinary and marketing teams. Oversee banqueting bars in preparation for events in advance and also at time of event. Assist in training, coaching, and developing food & beverage staff to deliver high standards of hospitality. Lead pre-shift briefings and ensure team members are knowledgeable about menus, promotions, and hotel services. Support scheduling, labor management, and allocation of staff to ensure optimal service coverage. Promote teamwork, motivation, and a positive work culture within the department. Assist in monitoring budgets, revenue targets, and cost controls for outlets. Support inventory management, ordering, and stock control in line with business needs. Prepare shift reports, assist with payroll inputs, and ensure proper documentation of outlet operations. Contribute to maximizing upselling and cross-selling opportunities to drive revenue. Standards & Compliance Ensure compliance with hotel brand standards, health and safety regulations, and licensing laws. Regularly inspect outlets and back-of-house areas for cleanliness, functionality, and compliance. Assist in implementing and maintaining standard operating procedures (SOPs). Skills Food & Beverage Service Food & Beverage Product Knowledge Drinks stock taking Micros Alkimii Strong Organisational Skills Parking Meal Allowance / Canteen Discounted rates in our sister hotels (Limerick Strand Hotel is part of the MHL Hotel Collection) Development Training Programmes Uniform Employee Assistance Programme Seniority level Mid-Senior level Employment type Full-time Job function Customer Service and Management Industries Hospitality, Restaurants, and Hotels and Motels #J-18808-Ljbffr
Specific requirements: To liaise with all HODs on a daily basis to ensure sufficient staffing levels. To ensure that the operation in all areas is running as is the agreed standard and follow up any discrepancies with the relevant HODs. To be operationally responsible for the service delivery and standards throughout the entire building when on Duty. To ensure that all signage throughout the building is up to date, in the correct standard and professionally displayed. To patrol the building at regular intervals paying particular attention to cleanliness, both inside and outside the building. To patrol the building ensuring that all fire exits are free from obstruction and in proper working order. To take control and lead the team in the event of a fire alarm or pre alarm scenario. To be present around the building at all times during the day. In particular, the Duty Manager must maintain a lobby presence between the peak check in/out times, during lunchtime in around the lobby and restaurant and around the banqueting area during the peak tea/coffee times. Ensure that the back of house areas are in clean and proper condition. To attend the daily 11am/4pm team briefing ensuring that all the days business is covered and any feedback is followed up. Ensure that a comprehensive handover system is put in place to inform the Manager on Duty of all the VIPs, Complaints, Special Requests, Function Business and AOB. To look after requisitions outside of store hours ensuring that all documentation is completed. To deal with the situation in the event of a Salto Wristband loss in conjunction with the General Manager. To spot check guest bedrooms on a daily basis. To ensure that all public areas within the Hotel are maintained in accordance with the agreed standards. To handle all complaints in a calm, organised and discreet manner ensuring complete service recovery every time. To get involved in and carry out training in the hotel. To ensure that all necessary Duty Management documentation is compiled, recorded and stored. To conduct show arounds as required. To help with booking out guests to Hotels when needed. A full job description can be obtained on request. Skills: Hospitality Management Hotel Operations Hotel service Guest relations Micros Microsoft Word Benefits: Parking Meal Allowance / Canteen Employee Assistance Programme Health & Wellbeing Week Discounted Rates at Sister Hotels
