The Maritime Hotel, nestled in the picturesque town of Bantry in West Cork, is seeking an enthusiastic Restaurant & Banqueting Manager to join our team. This is a fantastic opportunity for someone with a strong background in hospitality who is eager to advance their career in a dynamic and supportive environment.
The Restaurant & Banqueting Manager oversees the day-to-day operations of the restaurant and banqueting facilities. This role focuses on delivering exceptional dining and event experiences, managing staff, maintaining service standards, and achieving financial and operational targets.
The Gleneagle Group are proud to be an equal opportunity employer committed to fostering a diverse and inclusive workplace.
We do not discriminate based on race, religion, colour, national origin, sex, gender identity or expression, sexual orientation, age, marital status, disability, or any other protected characteristic.
We are dedicated to ensuring that individuals with disabilities are provided with reasonable accommodations to participate fully in the application or interview process, perform essential job functions, and access benefits and privileges of employment.
If you require accommodations at any stage, please contact us—we're here to support you.
Key Responsibilities:
1. Manage daily restaurant operations, ensuring high-quality service and customer satisfaction.
2. Supervise staff during meal service, addressing customer concerns or complaints promptly and professionally.
3. Plan and coordinate banqueting events, including weddings, conferences, and corporate functions.
4. Oversee setup, service, and breakdown of events to maintain operational efficiency.
5. Create work schedules to ensure adequate coverage for both restaurant and banqueting operations.
6. Track inventory and manage ordering of supplies, food, and beverages.
7. Collaborate with chefs and the marketing team to design menus, promotions, and special events.
8. Work closely with the kitchen team to ensure seamless communication between service and food preparation areas.
9. Collaborate with other departments, such as sales and housekeeping, to coordinate large events.
Skills & Qualifications:
1. Strong leadership and organizational skills.
2. Excellent communication and interpersonal abilities.
3. Deep knowledge of food, beverages, and service standards.
4. Ability to handle high-pressure situations and resolve conflicts.
5. Attention to detail in both service and operational management.
6. Min. 2 years of experience in restaurant and/or banqueting management.
7. Proven track record in managing teams and delivering high-quality service.
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