As a leading Dublin Hotel - Clontarf Castle Hotel has been previously awarded ‘50 Best Companies to Work for in Ireland’ as well as ‘Europe’s Top 100 Companies to Work for’, making this castle hotel committed to encouraging and supporting every member of our team.
We take pride in our highly motivated, skilled and award winning workforce.
Bars Manager
Executive Head Chef
Purpose of the job:
To ensure the effective management of all bars within the hotel, operating to appropriate standards, ensuring guest satisfaction and the necessary controls to provide the required profitability. To assist in the management of other food and beverage operations in the hotel as necessary.
Responsible for:
Bars Team, Bars Supervisors
Primary duties and responsibilities:
- To reflect and enhance the hotel’s Mission Statement and objectives in all activities.
- To ensure the documentation of all quality standards and adherence to these standards at all times and to review these standards as required.
- To ensure the delivery of appropriate levels of customer care at all times.
- To share the responsibility of setting standards, evaluating feedback, planning and team building in the Irelands Best service programme along with the in house trainers.
- To ensure that Irelands best service excellence is in operation throughout the department by training and leadership activities.
- To maximise every selling opportunity where appropriate and to promote this atmosphere at all times throughout the department.
- To adhere to all Human Resource Policies as set out in the Team Handbook and subsequently set out by the Human Resource department and to promote the teamwork element at all times in the department while ensuring fairness and equity when dealing with all members.
- To have full responsibility for the hygiene and cleanliness of all beverage service areas in accordance with government legislation and company policy.
- To ensure the registration and maintenance of all guest directories.
- To develop and implement all quarterly sales and marketing activity plans appropriate to the needs of the hotel.
- To monitor all purchasing within the department while striving to minimize all levels of stock without compromising the product.
- To assist in all stock-taking as required.
- To control the usage of all other sundry products as used in the bar areas.
- To keep abreast of all relevant customer information and market changes and to adapt bar service as appropriate.
- To roster and plan staffing levels fortnightly in line with customer demands while minimising the cost without compromising quality.
- To forecast wages on a weekly basis.
- To assist in forecasting and budgeting as required by the hotel.
- To implement and plan regular promotions and events where required.
- To ensure all daily team briefings take place when required.
- To attend and chair, when required, all meetings relevant to the food and beverage department.
- To maintain a high level of hygiene while on duty and in all work practices.
- To ensure all billing and charging procedures are followed without exception.
- To attend meetings as required.
- To assist in food and beverage service as required in all other areas.
- To ensure that the team have a complete knowledge of all elements of the food and beverage product in order to communicate comprehensively this product to the customer.
- To maintain a close working relationship with the head chef.
- To establish the beverage outlets in the local community as outlets of consistent quality in keeping with the theme of the product.
- To strive to ensure repeat business at every opportunity.
- To maintain a close working relationship with the kitchen team.
- To ensure the operation of all team members throughout their shift with a cost-effective approach that will not damage the quality of the food and beverage product including linen, food, beverages and sundries.
- To ensure alcoholic beverage is served to only those who are legally entitled to consume alcoholic beverages.
- To identify any potential problems that may arise with a customer due to over consumption of alcohol or otherwise.
- To operate honestly without question the tills in all bars to issue all beverages to the customer in correct pre-determined measures as per hotel standards.
- To apply for all extensions as required to service the needs of the customer.
- To issue, rotate, receive and store all beverage stocks within the hotel in accordance with hotel policy.
- To be familiar with the team hand book.
- To demonstrate a commitment to the quality management system in operation in the hotel.
- Ensure that all quality documents are updated, maintained and recorded as laid down by the quality programme.
- To cooperate with the quality co-ordinator with any reasonable request.
- To ensure that the quality management system is running effectively in the department and that it is communicated to the bar and lounge team.
- To share the responsibility to develop the quality system throughout the hotel and to ensure it’s continuous improvement.
- To be fully knowledgeable with the following areas:
- Health and safety
- Fire procedures
- Hygiene
- To report and act all accidents and hazards.
- To implement and attend training as required in accordance with the HR policy.
- To carry out any other reasonable request from all members of the senior management team.
Personal specifications/ Candidate Profile:
- Degree/ third in business management
- 2 years experience in a similar position in a 4 / 5* hotel
- Extensive knowledge of Bars Management
- Leading experience in Food & Beverage Management
- Solid experience in people management and team training
- Proven ability to meet targets in both cost control and sales
If you feel you would be suitable for the position listed above, please apply online with a covering letter and CV detailing your qualifications and experience and email to Barbara Carroll : bcarroll@Clontarfcastle.ie
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Purpose of the job:
To plan and direct the day to day operation of the kitchen with the executive chef to maximise profitability and provide the guests of the hotel with quality food, maintained to the highest standards.
Responsible for:
Chefs, Kitchen stewards
Primary duties and responsibilities:
- To reflect and enhance the hotel’s mission statement and objectives in all activities.
- To control all kitchen areas and staff canteen ensuring the smooth running of all outlets.
- To take responsibility for all food ordering.
- In ensuring the highest standards of food and hygiene are maintained.
- To be responsible for the training of all chefs, stewards and hotel staff in relation to the Food and Beverage operation.
- New menu development, cook-offs, costings, the associated updating of the game plan and implementation.
- To liase with department managers, food and beverage managers and conference and banqueting managers with regard to functions, promotions and menus.
- Carried out in all areas including quality standards, cleanliness, portion control, security and wastage.
- Developing new menu’s, developing all new receipts and train the team players in work with costings.
- To help develop a team spirit amongst the kitchen staff.
- To communicate all strategies to other team members.
- To train staff with regard to recipes, presentation skills and cooking skills.
- To be familiar with and adhere to all areas outlined in the team handbook.
- To wear full uniform while at work to the standard as outlined in the kitchen game plan and to ensure that all chefs wear their uniform to the same standard.
- To assist in the development and the implementation of standards of the game plan manual.
- To minimise wastage and breakage in all outlets.
- To ensure that any maintenance or health hazard are reported and fixed and all staff know how to operate equipment safely.
- To attend training sessions and meetings as required.
- To hold and record training sessions for team members.
- To be fully congruent with the fire and emergency procedure for the all kitchen areas and to ensure that all junior team members are trained in this area.
- To ensure that fire doors, corridors and stairwells are not blocked.
- To ensure that Valhalla is cleaned and tidied and that the food is of a high standard.
- To ensure that HACCP is implemented and that standards are maintained with regard to fridge temperatures, cleaning schedules and temperature checks including documentation of same.
- To ensure that kitchen stewards complete cleaning schedules and maintain hygiene of the highest standards.
- To carry out any other reasonable request from a member of the management team.
Personal specifications/ Candidate Profile:
- We are looking for an Experienced Executive Head Chef, who has experience working in four to five star environments.
- This position would suit an experienced Executive Head Chef who has worked in a high quality kitchen environment. The successful candidate will be enthusiastic, possess a can-do attitude and will enjoy rising to the challenge in this very dynamic and rewarding position. You must be highly organised and have an innovative approach.
If you feel you would be suitable for the position listed above, please apply online with a covering letter and CV detailing your qualifications and experience and email to Barbara Carroll : bcarroll@Clontarfcastle.ie