The ideal candidate will have:
Minimum of 5 years experience within the hospitality industry in 4 and or 5 star properties; Display excellence in food preparation and service; Be standards driven; Previous Supervisory/Management experience essential; Must be able to work weekends and evenings; Have recognised qualification and experience of managing and implementing a HACCP system; Excellent Communication and Interpersonal skills; Have drive and enthusiasm to achieve excellence.
The Role Working with the team in delivery excellent guest care, ensuring that there are actively on the floor anticipating the business and managing accordingly, the successful candidate will be required to: Ensure a professional, friendly and courteous service; Work varying shifts, 5 days per week; To ensure that products is delivered in accordance with agreed standards throughout the resort; To work with the Executive Head Chef and Sous Chef to develop and grow the team; To work with the team to ensure the all areas are properly prepared and set-up prior to and after service; Liaise and communicate with colleagues; To ensure compliance with HACCP system; To manage key responsibilities within the kitchen department.
Benefits include:
FBD Hotels & Resorts Employee, Family and Friends Initiative.
Employee assistance program.
Discounted Leisure Centre Membership.
Paid Wedding Day Off.
Discounted Golf Membership and Green Fees.
Discounted at the Treatment Suites.
Meals on duty.
Personal Retirement Savings Account or PRSA.
VHI.
Group Discount Scheme.
Discounts in local business.