PRIMARY OBJECTIVE OF POSITIONUnder the general guidance of the F&B General Manager provide the highest food quality consistent with cost control and profitability margins of the hotel's kitchen to maximise guest satisfaction and food profitability by managing the food production in the kitchen.
TASKS, DUTIES AND RESPONSIBILITIESMANAGE FOOD PRODUCTION AND PROVIDE THE HIGHEST FOOD QUALITYManages all activities in the kitchen, including production, stewarding and management of food production staffPurchases all items via approved suppliersMaximises guest satisfaction by providing the highest food quality consistent with cost control and profitability margins of the hotel kitchen.
Cost target for 2010: 28%Assures adherence to Portmarnock Hotel & Golf Links standards of food quality, preparation, recipes, and presentationAssures proper staffing and adequate supplies for all stationsOversees all food production related areasCo-ordinates activities, times and communicates priorities to ensure correct preparation, and delivery time to provide food for functions, a la carte, groups, breakfast and rooms service Maintains product consistency by conducting inspections of seasonings, portions, and food appearance, and follows-up appropriatelyOversees inventory disbursement of all food suppliesControls and orders all fresh products and dry storage items required by kitchen and related departments to ensure correct quality and par stock Facilitate open communication and work environment with all Sales ManagersMonitors and facilitates communication between kitchen production and service staffAssures proper safety, hygiene, and sanitation practices are followedCo-ordinates operation of kitchen with other food and beverage departmentsTogether with Food and Beverage Management team, and Director of Sales, makes suggestions for sales promotions with food and beverage and to increase sales Ensures readiness and compliance in case of last minute changes to bookingsEnsures that prices and portions are offered in accordance with food and beverage profit objectivesAgree all pricing with General ManagerMANAGE FOOD PRODUCTION STAFF FUNCTIONManages all food production staffUtilises leadership skills and motivation to maximise employee productivity and satisfactionChallenges employees to achieve optimum quality while minimising costMonitors department's overall service, interaction with other departments, and team work daily, and takes action to improve LAWS, REGULATIONS AND POLICIESMonitors and makes sure staff follows all applicable laws, especially in regards to food safety and sanitationHUMAN RESOURCES MANAGEMENTScreens, interviews and selects potential employeesChecks that staff meets and exceeds internal customer service expectations by training and encouraging staff to practice company principles and standardsIdentifies training needs, and makes sure staff receives training, including skills training to produce consistent resultsTo effectively control costs in the areas of Payroll (through labour standards), overtime and hourly ratesWorks closely with the Human Resources Manager on the following Human Resources related tasks: - Performance appraisals - Coaching - Counselling - Discipline and grievance EMPLOYEE RELATIONSFosters and develops effective employee relations between kitchen production and restaurant service, as well as with other departments within the hotel Keeps effective internal communications, including daily meetings with all staff to ensure optimum team work and productivityLooks for ways to motivate and challenge employeesHEALTH AND SAFETYAdheres to all health, sanitation and food safety rules and regulations e.g.
HACCP, and makes sure that all staff adheres to theseEnsures that all potential and real hazards are reported and reduced immediately Fully understands the hotel's fire, emergency, and bomb proceduresEnsures that emergency procedures are practised and enforced to provide for the security and safety of guests and employeesEnsures that employees work in a safe manner that does not harm or injure self or othersStimulates and encourages a general awareness of health and safety Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happeningEnsures that the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct is maintained by all employees in the department SYSTEMSAdvanced Safety Practice audit (HACCP full report with follow-up actions within 5 business days of issueFully utilise PSL or similar systems to manage cost - 100% compliance unless General Manager agrees otherwiseMonitor systems to ensure maximum benefit to companyIdentify any problems and follow through to resolution - especially food quality issuesMISCELLANEOUSDevelops guest/market oriented menus, and changes menus regularly to reflect local, seasonal and national trends - only menus costed by PSL and approved for content by HAML are to be used Attends restaurant and/or catering fairs and conferences regularly to develop food knowledge Monitors industry trends and recommends appropriate action to maintain the competitive status and profitabilityMonitors competitions' pricing and menusReviews and follows-up on food sales statistics per menu itemRecommends better operational practises, procedures and concepts to the Operations ManagerConducts formal tasting as part of new recipe development and product testing regularlyPrepares reports to develop a more informative data base for improved management decision making, and critical evaluation of work activities and preparation techniquesMinimises spoilage, waste and over productionControls payroll costAssists in the review, selection, determination of specifications and pricing of proposed hotel menusWorks pro-actively to minimise complaints from guestsInforms food and beverage staff of applicable food laws and limitations within policies and guidelinesFollows-up with Restaurant Manager to determine guest satisfaction; measures these results and establishes strategies to improve the food qualityChecks the restaurant reservations and VIP list Prepares the food production department's business plan Attends meetings and training required by the Food and Beverage ManagerAssists colleagues to perform similar or related jobs when necessaryAccepts flexible work schedule necessary for uninterrupted service to hotel guests and stakeholdersMaintains own working area, materials and company property clean, tidy and in good shape; reports defective materials and equipment to the appropriate individualContinuously seeks to endeavour and improve the department's efficient operation, and knowledge of own job functionIs well updated on, and possesses solid knowledge of the following: - Hotel fire, bomb and emergency procedures - Hotel health and safety policies and procedures - Current licensing relating to own department - Hotel and restaurant corporate marketing and promotional programmes - Corporate clients and clients generating high business volume - Union agreements To carry out any other reasonable duties as requested by a member of the management team including Finance and HRAttend meetingsAttend Hotel & Golf Links TrainingCarry out and conduct special duties and projects as assigned by the General ManagerExercise full compliance with the General Manager We believe that by taking care of our team members, we create a positive atmosphere that benefits both our team members and guests.
We want you to love coming to work and also find that working with Northland has a positive influence on your life outside of work.PERKS 20 days holiday per annumFlexible scheduleFree Parking whilst on shiftGym AccessFree GolfRewards and recognition Growth opportunities Dedicated Training Programme Employee & Immediate Family Assistance ProgrammeReferral Bonus starting at £125 for Part time and £250 for Full timeTeam, Friends and Family Hotel rates Up to 40% of food discountsX3 complimentary nights stays to use in the UK, Ireland or North AmericaSUMMATION:Submission of resume does not guarantee an interview or an actual transfer.
Qualified applicants are encouraged to apply, provided they meet the minimal requirements of the applicable skills required.You must be legally entitled to work in Ireland to apply.
**Applications will not be accepted via email or in person.
**We thank all applicants for their interest in Career opportunities with The Sandman Hotel Group, however, only those applicants we wish to interview will receive a reply to their application.
****ABSOLUTELY NO PHONE CALLS PLEASE**