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
We are currently recruiting for the role of Back Of House Manager to oversee the smooth operations of the back of house areas of the hotel, together with all purchasing activities. MAIN DUTIES AND RESPONSIBILITIES Purchasing Role Details: To place all orders through Procure Wizard and manage the purchasing journey within the Procure Wizard system To ensure adequate supplies of all beverage stocks To ensure adequate supplies of consumables To ensure all deliveries are checked and accounted for on a daily basis. To ensure all beverage stock is issued to the necessary departments in a professional and timely manner on a daily basis. To manage the return/credit process for all unwanted/ defective items. To ensure all bars are adequately stocked on a daily basis. To ensure all empty bottles are sorted for all bars. To ensure back of house areas are clean and tidy at all times. To ensure all store rooms are well maintained. To ensure all stock is rotated using FIFO system To check expiry dates on deliveries to ensure we are getting the best possible shelf life. To source and price ad hoc orders in line with MHL preferred suppliers Perform stocktakes as required (month end and ad hoc during the year) To manage stores personnel To investigate variances in stock levels and put controls in place where necessary to mitigate any losses To set par levels on consumables and review as necessary Back of House Management Oversee the delivery and receiving area, ensuring all goods are properly checked, documented, and stored according to hotel policy and food safety standards. Supervise all storerooms (dry goods, keg rooms, spirits & bar stores, chemical, and equipment storage) to maintain accurate inventory, cleanliness, and accessibility. Maintain high standards of hygiene and organization in all BOH areas in accordance with HACCP and local health regulations. Oversee waste management, recycling programs, and energy efficiency initiatives in BOH operations. Project Management Leading one-off projects as they arise Create training plan for all employees on how to carry forward this knowledge & message. Educate the team on all aspects of sustainability within their roles Occasional Duties: To attend all training courses/meetings as notified to you. To ensure that all reasonable care is taken for the health and safety of yourself, other employees, guests and other persons on the premises. People Management: Supervise the Stores Person and provide guidance, training, feedback, and performance support Ensure clear direction and instruction is available for them Ensure a clean and organized stores environment is maintained Skills: Purchasing Knowledge Excel Hospitality Experience Benefits: Complimentary Parking on-site Discounted Leisure Centre membership rate Employee Assistant Programme Bike To Work Scheme Health & Wellbeing Contribution Discounted Hotel rates at our Sister Hotels Additional Leave with Service
Our prestigious Limerick Strand Hotel, a member of the MHL Collection, is seeking a Back of House Manager to join our team. The MHL Hotel Collection has a renowned portfolio of well-known, high-profile Hotels throughout Ireland. Our core business rotates around our exceptional people. We provide a comprehensive on-boarding, upskilling and professional development process. The benefits you will enjoy: Attractive Salary Meals on Duty Free Car Parking on site Educational Assistance Programme Bike to Work Scheme Staff/Family & Friends Discount in all hotel Properties Reduced Membership Cost at our onsite Leisure Centre Employee Assistance Programme Pension Scheme Additional Annual Leave Days Health & Wellbeing Contribution About the Role To manage the smooth operations of the back of house areas of the hotel, to include any & all purchasing activities. Responsibilities Purchasing – Role Details: To place all orders through Procure Wizard and manage the purchasing journey within the Procure Wizard system. To ensure adequate supplies of all beverage stocks & consumables To ensure all deliveries are checked, accounted for, documented, and stored according to hotel policy and food safety standards. To manage the return/credit process for all unwanted/ defective items. To ensure all stock is rotated using FIFO system To source and price ad hoc orders in line with MHL preferred suppliers. Perform stocktakes as required (month end and ad hoc during the year), investigate variances and mitigate losses. To manage stores personnel. Back of House Management: Supervise all storerooms (dry goods, keg rooms, spirits & bar stores, chemical, and equipment storage) to maintain accurate inventory, cleanliness, and accessibility. Maintain high standards of hygiene and organization in all BOH areas in accordance with HACCP and local health regulations. Oversee waste management, recycling programs, and energy efficiency initiatives in BOH operations. Leading one-off projects as they arise. Create training plan for all employees on how to carry forward this knowledge & message. Educate the team on all aspects of sustainability within their roles. A full job description is available on request #J-18808-Ljbffr
Our prestigious hotel, Limerick Strand Hotel, a member of the MHL Collection, is seeking a dynamic Hotel Manager to join our team. Benefits you will enjoy Meals on Duty Free Car Parking on site Educational Assistance Programme Bike to Work Scheme Staff/Family & Friends Discount in all hotel Properties Reduced Membership Cost at our onsite Leisure Centre Employee Assistance Programme Pension Scheme Additional Annual Leave Days Roles and Responsibilities Operations Responsible for the day to day operation of the hotel and ensuring the hotel delivers the highest level of product & highest levels of service standards. Responsible for all operational HOD’s; and also for the supervision of all other senior managers in the absence of the General Manager. Manage and provide leadership to the Deputy General Manager, ensuring alignment with hotel standards and operational goals. Effective communication with management via daily & weekly meetings, one on one meetings, daily/weekly/monthly sales meetings. Interacting with guests regularly and obtain guest feedback directly. Manage the Food & Beverage Managers on developing the food & beverage product including signing off on all menus, service changes, promotions, etc. Ensure the hotel F&B product & service is to the highest standard at all times. Overseeing the monthly management roster. Give each of the duty management team responsibilities. Working with the Rooms Division Manager to ensure complaints are being dealt with appropriately and that recurring complaints are being addressed. That the hotel online reputation continues to improve. Ensuring the property is maintained to a high standard and the routine maintenance programme is being implemented. Working with IT department ensuring that I.T. systems are functioning as required for the business. Ability to delegate work and strong organisation system is key to this role. Preparing the property each year for the property audits including food safety, EHO & health & safety. Driving Green initiatives and assisting the Sustainability Manager in their role. Putting together the annual business plan & budget in conjunction with the general manager, finance department and sales & operations teams. Completing 3 month forecasts each month with the General Manager and updating the weekly forecast and sending this to head’s of department. Briefing all managers on the weekly financial results and areas for improvement. Ensuring payroll is kept within budget and that expenses are kept within budget. Reviewing department efficiencies for any department where payroll is consistently over budget. Assisting the General Manager in implementing the Capex programme via obtain quotes, overseeing the implementation and ensuring we keep within budget. Ensuring stock takes are being carried out monthly or in line with agreed schedules. Investigating issues with GP’s/expenses are not performing. Ensuring that there are good stock control & security measures in each department. Working with the Food & Beverage Manager, ensuring that all new menus are costed and that all beverages are achieving the required GP. Regular competitor analysis is carried out for F&B pricing. Going through the discount & cash discrepancy reports weekly and addressing any issues with head’s of department as appropriate. Human Resources & Training Working with the HR Manager to ensure all statutory training is carried out such as manual handling, fire training, food handling, allergen training, chemical training, HACCP, Pool Management, responsible serving of alcohol, first aid etc. Working with the department head managers to ensure operations training is carried out thoroughly with new employees in each department and that refresher training is taking place regularly. Developing head’s of department, duty managers & supervisors through training. Identify training needs & skill gaps and plan training as appropriate. Develop succession planning for departments in conjunction with the General Manager. Ensuring that there is effective communication between management and employees via department meetings at least every two months, quarterly employee representative committee meetings. Ensuring that job chats and disciplinary procedures are carried out correctly & as appropriate. Recruitment of all operations management & supervisor positions. Ensuring that all employees receive annual appraisals. Carrying out appraisals with head’s of department annually and completing job chats every 6 months or more often if required. Giving each head of department goals & targets for the next period at their appraisal. Health & Safety Ensuring the hotel is compliant with all health & safety and fire regulations. Ensuring the property is always prepared for annual fire inspections, Food Safety inspections and H&S audits. Ensuring the kitchen and food & beverage departments are compliant with all HACCP regulations and that any issues highlighted by the EHO are addressed. Pool Management standards and the water system risk assessment policies are fully implemented. That risk assessments are carried out on employees who are pregnant or who may have acquired a health condition or disability. That accident/incident reports are filled out correctly and reported to the insurance company as appropriate. That annual maintenance contracts are managed in line with MHL Guidelines Attend the weekly sales & rooms meetings and support the hotel’s sales manager in all sales related initiatives. Support the hotel revenue manager and ensure that room yield is being maximised on a day to day basis. That the F&B are being promoted strongly both in house and in the local market. Working with the Sales Team, signing off on any discounts on wedding packages. Ensuring the hotel retains its market share for weddings. That hotel website and social media are constantly up to date and advising sales & marketing of any issues. Meet clients as required and represent the hotel at business events as required. Referrals increase your chances of interviewing at Limerick Strand Hotel by 2x Seniority level: Not Applicable Employment type: Full-time Job function: Management Industries: Hospitality and Hotels & Motels #J-18808-Ljbffr
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
