Clontarf Castle Vacancies 

General Manager

Responsible for the overall success of the hotel, meeting or exceeding planned objectives for revenue and profit. To ensure guest satisfaction and product quality standards are met. To manage all areas of the hotel in accordance with agreed standards, to achieve a friendly atmosphere of superior guest service and product quality.

Operations: Manages the daily operation of the property to ensure all areas of the property are operating efficiently and effectively. Develop an overall strategy for the property in conjunction with Tifco. Continuously seeks to improve operations and ensures compliance with Tifco operating standards to ensure product integrity.

Guest Satisfaction: Ensures products and services delivered by the Hotel meet or exceed guest expectations, create customer loyalty and grow market share. Executes the Tifco service strategy and continually focuses on improving guest satisfaction.

Human Resources: Ensures the Hotel hires, develops, and retains a diverse workforce and that all HR policies and procedures are implemented.

Sales and Revenue Management: Focuses on growing revenue by developing and implementing a sales and marketing plan in conjunction with Tifco Group sales. Ensure rooms revenue is maximized through the implementation of Tifco revenue management procedures.

Financial Management: Oversees the annual operating budget. Ensures successful performance by increasing sales and controlling key costs such as payroll food, beverage and energy costs.

The Candidate:

Must have at least 3-4 years experience at senior management level in a 4/5 star hotel.

Proven track record in operations, revenue, sales and marketing, financial and human resources management.

Excellent leadership and people management skills.

If you feel you would be suitable for the position(s) listed above, please apply online with a covering letter and CV detailing your qualifications and experience and email to Nicola Lawless:


Commis Chef


Under the general guidelines of the Executive Head Chef and Executive Sous Chef, ensure the day-to-day operations are carried out in line with departmental and hotel standards in order to provide 100% quality service to guests at all times. All duties must be carried out in accordance with statutory health & safety requirements.


  • Previous experience as a Commis Chef in a hotel of similar standards is required.
  • Professional qualifications essential, e.g. HACCP.
  • Candidates should be able to demonstrate flair, creativity and skill in the Kitchen.
  • Excellent communication, interpersonal and organisational skills are essential as is the ability to work as part of a team and on one's own initiative.

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 Jennifer Murphy:


Conference and Banqueting Supervisor

The Role:

Reporting to the Conference and Banqueting Manager and Assistant Conference and Banqueting the main duties will include:

  • To ensure the effective and appropriate supervision of the conference and banqueting operations at all times.
  • To establish the conference and banqueting operations in the local community as a conference and banqueting operations of consistent quality in keeping with the theme of the product.
  • To ensure the conference & banqueting operations is atmospheric at all times.
  • To carry out all the Banqueting duties to the standards as laid down in the standard of performance manuals.
  • To ensure all guests queries are handled promptly and efficiently.
  • To ensure all guest requests are met i.e. VIP’s, Regulars, and Group Attendees & Special Requirements.
  • To maximize in revenue, through up selling and additional sales, efficient recording of sales.
  • To follow up promptly on any guest request and ensure guest satisfaction is achieved.
  • To maximize seating capacity without compromising standards.
  • To be aware of relevant competitor information and market changes.
  • To suggest and support changes to our services / rates as appropriate.
  • To ensure all staff are familiar with safe keeping, cash handling, credit policy of the hotel.
  • To constantly liaise with other departments to ensure all guest requests are attended to efficiently.
  • To be fully aware of any menu updates, hotel promotions, corporate promotions or special activities going on in the hotel/area.
  • To organize and assist with carrying out any reasonable guest and staff promotional events when required.
  • To ensure we have a good working relationship with the support companies or groups.
  • To be knowledgeable and informed about the introduction of products and make sure this is done in accordance to standards i.e. Beverage & Wine lists and Presentation Products & Props.
  • To ensure that all standards are met at all times.
  • To adhere to all Human Resources Management procedures and develop these as required.
  • To control the use of linen.
  • To log and maintain all checklists and information for maintenance standards and checklists relevant to your department.
  • To promote good team relations in the department ensuring fairness and consistency in all dealings with team members.
  • To take control of small functions in the absence of the C&smp;B managers.
  • To assist the C&B managers in all aspects of Conference and Banqueting.

The Candidate:

  • Previous experience as a Conference and Banqueting Supervisor in a 4 or 5 * hotel with a busy C&B operation
  • Flexible individual with high attention to detail
  • Customer focused
  • Excellent people management skills
  • Must have permission to work in Ireland on a full time basis

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 Jennifer Murphy: