The Role: The role of the Chef de Partie is to assist with the efficient operation of the kitchen service in a manner that produces high quality product at budgeted profit and to ensure that all food hygiene regulations are followed. To assist the Head Chef in the smooth running of the Kitchen ensuring that all areas of the Kitchen are maintained to the standards required by the Hotel. To co-ordinate and execute training of Commi Chefs and Apprentices. To maintain a safe, hygienic and healthy working environment. To cook any food on a daily basis according to business requirements for all food outlets. Reporting to: The Chef de Partie will report on a daily basis to the Head Chef and Sous Chef. The Person: We are seeking candidates with a proven track record as a Chef who can demonstrate ability to successfully manage their own shift from start to finish. The Hotel: Lough Rea Hotel and Spa is one of the most highly recommended and well known venues in Galway. Situated just outside the quaint town of Loughrea overlooking Loughrea Lake. Guests can enjoy the Rooftop Garden Bar and Sky Lounge, which boasts panoramic views of Loughrea Lake and the Galway countryside. The hotels facilities consists of 91 bedrooms, Shore Island Spa, ample free car parking on site, Lir Bar & Brasserie, Abbey Restaurant, along a large conference suite and 6 breakout rooms catering for conferences up to 500 people. One of Six properties within the S Hotel Group, there are significant progression and development opportunities for ambitious and driven hospitality professionals. Main Responsibilities: To check daily function sheets, that all mis-en place is done and all ingredients are ordered. Prepare and present food to Company standards as instructed by your Manager. Ensure correct portion control as instructed by your Manager. To operate with a cost-effective approach that will not damage the quality of the product provided. Purchase costs to be monitored and kept in line with budget. To maintain a close working relationship with the rest of the Kitchen Team and those in other areas as required in order to provide a smooth and efficient service. Assist with menu designs that are popular, stylish and sell well, as well as group menus that win us business and meet and exceed the wishes of clients. Keeping equipment costs as low as possible, managing the overall maintenance and service program for your section and keeping all equipment properly cleaned and maintained. Carrying out regular stock takes to ensure costs are controlled and that all stocks are accounted for. To ensure that training for all kitchen staff, including apprentices is carried out as requested by the Head Chef and to coordinate together with the Head Chef / Sous Chef, training sessions with Commi Chefs and Apprentices in the kitchen operation. Together with the Head Chef, plan menus and recipes and test samples, establish job methods and supervise on a regular basis, and correct if necessary, cooking standards: to maintain a high quality of food and service on a daily basis. Food Quality: Assist with creating and testing dishes and products that meet the approval of the Directors Ensure that product is served each day with extreme consistency and reliability, that the appearance, portions, temperature, seasonings, ingredients, and presentation are always the same. To inspect daily, all fresh food received to ensure the quality is maintained. Ensure that the speed and coordination of food preparation in the kitchen delivers the food for the customers quickly, completely, and in the appropriate order. To be fully responsible for all food which leaves the kitchen during the entire service (Presentation, Taste). Adhere to all HACCP and other legal standards as well as keeping all records, certifications and licenses up to date. The Ideal Candidate: Proven experience as a Chef, preferably in a Hotel. Exceptional proven ability in a kitchen. Outstanding communication skills. Up-to-date with culinary trends and optimized kitchen processes. Benefits: Employee discount at S Hotel group properties. Career development and progression opportunities. Food allowance. Employee Assistance Programme Only candidates located in Ireland will be considered at this time. Skills: Chef Hospitality HACCP Benefits: Parking Food Allowance Employee Discount
The Role: As the Head Chef you will oversee the smooth running of the food production activities for all the departments within the hotel. Ensure all guests receive high standards of food and departmental profitability/control is achieved, to work closely as part of our Management team. Reporting to: The Head Chef will report on a daily basis to the General Manager at Hotel level, while liaising with Group General Manager & Managing Director to ensure that agreed strategy is delivered across the various segments of the business. The Person: We are seeking an experienced, passionate Head Chef to lead our hotel kitchen team. You will bring a proven track record of managing high-volume service while maintaining exceptional standards of quality and presentation. With a flair for menu development and a love for creating memorable dining experiences. The ideal candidate will be a confident leader who motivates and develops their team, works collaboratively with other hotel departments, and ensures all culinary operations run smoothly and efficiently. A commitment to guest satisfaction, food safety, and delivering consistent excellence is essential. The Hotel: Lough Rea Hotel and Spa is one of the most highly recommended and well-known venues in Galway. Situated just outside the quaint town of Loughrea overlooking Loughrea Lake. Guests can enjoy the Rooftop Garden Bar and Sky Lounge, which boasts panoramic views of Loughrea Lake and the Galway countryside. The hotels' facilities consists of 92 bedrooms, Shore Island Spa, ample free car parking on site, Lir Bar & Brasserie, Abbey Restaurant, along a large conference suite and 5 breakout rooms catering for conferences up to 500 people. One of Six properties within the S Hotel Group, there are significant progression and development opportunities for ambitious and driven hospitality professionals. Key Responsibilities include: Ensure that the kitchens operates in a guest focused manner, always striving to exceed guest expectations thereby building customer and brand loyalty. To deal with customer complaints in a professional, courteous manner with a follow up in daily 11am ops meeting. Hold weekly departmental meetings with the Kitchen staff to ensure consistence in food production. Promote team work and inter-departmental harmony at all possible times. Supervise regularly cooking standards and correct to maintain a high quality of food service. Keep-up to date with new food and cooking trends and write and implement new menus to meet local market needs. Design food that is tasty and unique in absolute combat of competitors seasonality. Achieve food targets without sacrificing standards. Check daily function sheets that the necessary staffing is sufficient, all pre work is in order and all ingredients are ordered. Control orders, stock levels and food dating to ensure minimal food waste in line with prescribed margin. Purchase food and non-food items from agreed suppliers; ensuring quality, freshness and accuracy of delivered goods using agreed purchasing system. Complete monthly food stock-take to produce monthly gross profit report. Manage department to within agreed financial budgets Roster within in wage to Rev for the kitchen department, taking into account overtime rotas, holiday requirements and absenteeism. React positively to all requests from accounts ensuring a progressive control improvement with the department and that costs and expenses are controlled. To train all chefs as required To ensure that a structured, managed and effective cleaning system is put in place and that records of cleaning are maintained to ensure a high standard of housekeeping, cleanliness and operational hygiene is maintained throughout the kitchens, kitchen service areas, storage areas, food preparation and basement areas. Ensure that all kitchen staff and KPs are trained in food safety, hygiene and HACCP and that records of training are reviewed regularly and maintained. To set and maintain excellent standards of food quality, food choice, food produce, food presentation and service to customers. To put in place standard cooking procedures, recipes, methods, portion size and SOPs to ensure quality and consistency at all times. To ensure all quest requests are met or suitable alternatives suggested for special dietary needs, VIPs and special requests. To oversee food deliveries from Suppliers, to ensure that they are physically checked in, inspected, documented and stored straight away. To ensure that food storage areas are kept clean and tidy and to ensure that food is always stored in a safe manner, free from cross contamination risks. To ensure that food stock is rotated according to FIFO (First In First Out) at all times and that food dates are checked and controlled on a daily basis and stock holding days are under 7 days in total. To monitor and record regular HACCP and food safety data, equipment temperatures, food temperatures according to requirements set out to ensure food safety standards are maintained at all times. To ensure that the standards as set by the Companys Policy and procedures regarding personal hygiene, uniform, wearing of jewellery etc are maintained by all kitchen staff at all times. To ensure that all staff adhere to company Health and Safety policy and current Health and Safety Legislation. To keep a maintenance request log and to report issues with structures, machinery and equipment to the Maintenance Department and to follow up and ensure the necessary work has been carried out. To work closely with the Group Food Safety Manager in ensuring that standards in hygiene and food safety are improved and maintained. To use the quarterly QSC (Quality, Service, Cleanliness) audits carried out by the Group Food Safety Dept as a tool for improvement, making sure to address each issue raised in preparation for EHO visits. To co-operate and give particular attention to EHO (Environmental Health Officer) visits and inspections and to follow up on inspection reports in ensuring that any issues raised are followed up on. Provide leadership skills in the management, development, motivation of the kitchen team and ensuring ongoing training and development is achieved. Implement company procedure in the event of fire or emergency in the kitchen. Ensure that all kitchen staff including chefs and KPs are adequately trained and Supervised in their roles, ensuring that records of training are maintained and filed. To assist in implementing company human resource policies including recruitment, selection, grievance and discipline, performance appraisal, communication and reward management. Accident and sickness to be reported as per company policy Report daily operating issues to management. Benefits: Employee discount at S Hotel group properties. Career development and progression opportunities. Food allowance. Employee Assistance Programme Employee Recognition Awards Free car parking Group Employee Discount Scheme Complimentary Coffee Bike to work scheme Pension scheme
The Role: The Deputy General Manager is a key leadership role responsible for assisting the General Manager in overseeing all aspects of hotel operations. This role ensures the seamless day-to-day running of the hotel while maintaining exceptional guest service standards, optimizing operational efficiency, and driving profitability. The Deputy General Manager will act as a primary point of contact in the absence of the General Manager, working closely with department heads to achieve the hotels strategic goals and deliver a high-quality experience to guests. Reporting to: The Deputy General Manager will report directly to The General Manager and Group General Manager. In this role, you will work closely with the General Manager to ensure seamless operation and alignment with the overall goals and standards of The Loughrea Hotel & Spa. The Person: We are seeking a Deputy General Manager with a demonstrated history of success in Food & Beverage Management with Excellent People Skills, suited to a country Hotel and local business and community engagement. Must be customer-focused, hands-on, excellent communication skills, whilst motivating the team to deliver the best possible outcomes for the guest and the business. One must be flexible to work weekends, professional in appearance and presentation, and possess the ability to come up with solutions. The Hotel: Lough Rea Hotel and Spa is one of the most highly recommended and well-known venues in Galway. Situated just outside the quaint town of Loughrea overlooking Loughrea Lake. Guests can enjoy the Rooftop Garden Bar and Sky Lounge, which boasts panoramic views of Loughrea Lake and the Galway countryside. The hotels' facilities consists of 92 bedrooms, Shore Island Spa, ample free car parking on site, Lir Bar & Brasserie, Abbey Restaurant, along a large conference suite and 5 breakout rooms catering for conferences up to 500 people. One of Six properties within the S Hotel Group, there are significant progression and development opportunities for ambitious and driven hospitality professionals. Key Responsibilities: Operational Management: Oversee the daily operations of all departments, including Front Office, Food & Beverage, Housekeeping, Maintenance, and Events. Ensure smooth coordination between departments to deliver a seamless guest experience. Monitor operational performance, address challenges proactively, and implement solutions that align with the hotels goals. Ensure that all areas are adequately staffed to meet the needs of the business. F&B Operations: Lead and manage all operations within the Lir Bar and Abbey Restaurant, ensuring the highest standards of food and beverage service are consistently delivered. Develop and implement service standards, procedures, and policies in line with the S Hotel Groups brand and customer expectations. Develop and execute strategic initiatives to increase footfall and revenue in the Lir Bar and Abbey Restaurant. Conduct regular staff training and performance evaluations to maintain service excellence. Monitor and review customer feedback, addressing any issues promptly and ensuring continuous improvement. Guest Experience: Ensure guest satisfaction by maintaining high service standards and addressing guest feedback promptly and effectively. Monitor online reviews and guest feedback platforms, implementing action plans to improve ratings and enhance the guest journey. Actively engage with guests to gather insights, resolve concerns, and build long-term relationships. Staff Leadership and Development: Lead, motivate, and mentor department heads and their teams, fostering a collaborative and professional work environment. Coach and counsel, the HODs to a state of professionalism and accountability, whilst encouraging staff development to management through positive practices, ongoing Conduct regular meetings with department managers to review performance, set targets, and align on priorities. Assist in recruitment, training, and development programs to ensure a skilled and motivated workforce. Promote a culture of excellence, encouraging innovation and continuous improvement. Financial Performance: Assist in the preparation and management of budgets, forecasts, and financial reports to ensure profitability and cost control. Analyse financial performance metrics, identifying areas for revenue growth and expense reduction. Work with the General Manager and department heads to optimise pricing strategies, stock management, and operational efficiencies. Ensure that labour costs are effectively managed and control in each department. Address any concerns with the GM and HOD. Compliance and Standards: Ensure compliance with all health, safety, and hygiene regulations, as well as company policies and procedures. Conduct regular audits and inspections to maintain high standards across all operational areas. Stay updated on industry trends and best practices, incorporating them into the hotels operations. Ensure that reasonable care is taken for the health and safety of yourself, your colleagues, customers, and any third-party service providers on the premises at all times. Participate in fire drills and any other health and safety training as required by the company and / or the law. Adhere to all regulations in respect of health and safety, hygiene, customer safety, fire regulations, emergency procedures, licensing laws, weights and measures, byelaws etc. Report any defects, damage, theft, breakages, or hazards to ensure that equipment is functioning and well maintained. Sales and Marketing Support: Collaborate with the Sales and Marketing team to drive occupancy, promote events, and enhance the hotels visibility in the market. Support initiatives to attract corporate, leisure, and local business, ensuring alignment with the hotels brand and strategic goals. As required attend networking events and represent the hotel in the local community. Events and Conference Coordination: Work with the events team to ensure successful planning and execution of conferences, weddings, and other functions. Oversee service delivery during major events to ensure client satisfaction and operational excellence. Acting General Manager: Provide strategic support to the General Manager for all hotel operations and maintain a visible presence throughout the property and act on behalf of the General Manager in their absence. Assist the General Manager in the overall day to day running of the hotel as a profitable business across every department whilst maintaining a high standard for our guests. Provide regular updates to the General Manager on operational and financial performance. Other Key Responsibilities Reflect and enhance the Companys mission statement and objectives in all activities. Have a thorough knowledge of Company Policy and Procedures as outlined in the Team Member Handbook and your department Standard Operating Procedures. Ensure the upkeep and maintenance of your area of responsibility (e.g. equipment, furniture, fittings etc..) and ensure a preventative maintenance system and schedule is in operation. Ensure the highest level of hygiene throughout the food and beverage function at all times. Carry out duty management shifts as required and to provide support as required in other areas of the property. Provide assistance at other Group Companies as required. Carry out any other duties as requested by management. To constantly strive to improve the property through service & product offering. Benefits: Employee discount at S Hotel group properties. Career development and progression opportunities. Food allowance. Employee Assistance Programme Employee Recognition Awards Free car parking Group Employee Discount Scheme Complimentary Coffee Bike to work scheme Pension scheme Only candidates located in Ireland will be considered at this time.
