The Brehon Hotel & Spa Killarney are recruiting an Conference & Banqueting manager/Duty Manager to join for our vibrant Food & Beverage department.
CANDIDATE PROFILE Experience Proven 2 years experience in the food & beverage, culinary, or related professional area in a similar position or a well experienced Duty manager that is ready for a next step.
Ideally background in Wedding and Events will be an advantage for the right candidate.
Main Purpose of the Job: Effective operation and supervision of all C&B outlets of the hotel. Continuously supporting the hotels policy by representing the hotel and running the Department in an efficient and professional manner. Delivering the service standards at the highest level. Main Duties: Responsibilities include: Responsible for the smooth running of C&B Service across all C&B departments ensuring highest standard of customer service.
Take ownership of all weddings/ conferences and other events in terms of planning (liaise with W&E), staffing, making sure all setups are done in timely manner Execute all weddings/ conferences and other events Establish SOP Manuals C&B and Porters departments.
Ensure effective rostering for adequate staffing levels in order to maximise sales vs. wage cost control and that staffing levels are checked regularly to cope with levels of business.. Liaise with Events & Wedding Manager to ensure good communication and smooth operation of C&B areas To monitor C&B stock/ equipment/ linen and ensure that adequate levels of stock are maintained. To handle all guest queries, requests and complaints in compliance with Best Practice and hotel policy.
Address any problems or grievances that may arise in the department and deal with them in a professional and courteous manner..
Ensures that products and services are consistent with what the customer needs that standards are continually updated and that deviations are thoroughly investigated and rectified.
Ensure security of hotel, stocks, and keys at all times whilst on duty.
To report any maintenance requirements or hazards on Maintenance log.
Equipment - All machines and equipment must be kept in good repair. Regular inspections on the conditions of equipment must be carried out, and a log maintained. Follow up on action required, outstanding repair list to be checked on a regular basis.
Cost Control Ensure that all necessary tasks are performed in order to maintain & minimise costs and maximise revenue through sales.
To work in conjunction with the F&B Manager & W&E Manager in ensuring that effective purchasing and cost controls are in place and that these are reviewed regularly.
To monitor wage costs and effective management of rosters to meet business levels.
To liaise with Deputy General Manager in maintenance and equipment costs.
To monitor wastage and breakages and implement systems to reduce these costs.
To monitor and control postings of dockets, billing systems, float and change controls within C&B departments ensuring that any discrepancies are investigated and clarified.
Maintaining effective control over stocks, monthly stock takes, and regular control checks.
Communicating relevant information on costs, prices and usage.
Communication Maintain the highest standard of communication with the management team.
To attend HOD, Food & Beverage, Events and Team Meetings where required.
Maintain regular & efficient communication at all levels within your team, handover & management meetings.
People Management Assist in Recruitment, training & development & Induction training in line with Hotels objectives, policies and procedures.
Motivate, encourage & assist in training & development to achieve the standards of performance laid out in the SOP manual.
Staff Training; ensure that all new staff in the department receive proper training until they are fully aware of company standards. Existing staff should be assessed and re-trained on a regular basis.
Mentoring C&B Staff to enable them to develop their skills and continue to provide a positive experience for Guests.
Develops the potential of teams at departmental and cross functional levels.
Liaise with Heads of department regarding recruitment needs and ensuring adequate levels of staff in place.
To ensure that operational training is taking place on a regular basis and that training records are in place.
To ensure that all relevant staff are rostered to attend training as required.
To carry out performance appraisals as required.
To comply with and to ensure that all staff work according to Company Health & Safety standards. To ensure all staff are aware of procedures to follow in relation to Fire, Health & Safety and Food hygiene as required by law & hotel policy. To ensure that any issues or problems brought to your attention are acted upon without reasonable delay.
To ensure that the F &B Manager is aware of any relevant issues concerning Staff within your departments and that appropriate action is taken to resolve issues.
Continuously develop job knowledge by attending all scheduled training.
Highlight any training and development needs to Management.
Customer Care Deliver the highest customer service standards at all times seeking opportunities to exceed customer expectations.
Ensure dissatisfied customers are handled in a professional and sympathetic manner, keeping management informed and endeavouring to find a satisfactory solution & minimising any negative publicity.
Ensure confidentiality and discretion in all customer and Hotel matters in line with Hotel policy.
Maintain high standards of personal presentation at all times.
General Other Duties Participate fully in new and existing management initiatives.
Ensure awareness and responsibility for any internal requirements.
Complete all documentation relating to the role in the Hotel.
Comply with and ensure compliance to Hotel policies at all times.
Comply with all relevant legislation relevant to your area of work.
Observe a professional manner at all times, representing the ethos and values of the Hotel.
Develop strong working relationships across all departments within the Hotel.
Contribute towards the efficient and effective delivery of services.
Carry out all reasonable tasks and requests as assigned by Senior Management.