Location: Dublin Office
Key Responsibilities:
Operational Oversight:
* Oversee F&B operations across all hotel outlets (e.g., restaurants, bars, banquet halls, in-room dining).
* Standardise processes and ensure consistent guest experiences across properties.
Strategic Planning:
* Develop and implement strategies to improve operational efficiency and profitability across outlets.
* Plan menus in collaboration with executive chefs and outlet managers, considering local preferences and brand alignment.
Staff Development:
* Lead training programs for F&B teams to maintain service excellence and adherence to brand standards.
* Provide leadership and support to outlet managers to drive team performance.
* Monitor budgets, costs, and revenue streams for each outlet.
* Analyse performance metrics and implement cost-control measures.
Quality Assurance:
* Conduct regular audits to ensure health, safety, and hygiene compliance.
* Implement guest feedback systems to drive continuous improvement.
* Negotiate contracts with suppliers to optimise quality and cost.
* Streamline inventory management across outlets to prevent overstocking or shortage.
Qualifications:
* 5+ years of experience managing multi-outlet F&B operations in a hospitality setting.
* Proven expertise in budgeting, cost management, and strategic planning.
* Exceptional leadership, communication, and negotiation skills.
* Familiarity with diverse cuisines and F&B trends.
* Previous experience & achievements in Hospitality Management, Culinary Arts, or a related field.
Seniority level
Mid-Senior level
Employment type
Full-time
Job function
Management and Manufacturing
Industries
Hospitality
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