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Choice People are recruiting on behalf of their client for a Director of Food & Beverage for a premium property in Munster. This passionate person will oversee the hotel's food and beverage/culinary operation, including Restaurants/Bars, Room Service and Banquets/Catering, where applicable. Blissfully decadent and supremely stylish, this award winning establishment would be an asset to your career.
Experiences required include:
- At least 3 years' experience working as a Director of food and beverage or in a senior food and beverage management role in 4/5 star hotels.
- Must have a background in training and leading a team to the highest of standards and managing high volume food and beverage operations.
- Should have Hospitality Management qualification - or similar experience
- Should have thorough knowledge of the food/beverage industry in Ireland and market changes or forces that may influence business performance
- Ideally have strong knowledge of Asian, especially Japanese cuisine & culture
- Must have excellent people management skills
- Must have an understanding of financial management and wider management principles and techniques.
- Must have leadership skills.
- Must have excellent communication & organisation skills.
Duties & Responsible include:
- Develop and maintain food and beverage/culinary goals
- Mentor, develop and train all teams to execute the highest standards of service in all food outlets
- Set expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviours.
- Reviews financial reports and statements to determine how Food and Beverage is performing against budget.
- Work with food and beverage leadership team to determine areas of concern and develops strategies to improve the department's financial performance.
- Establishes challenging, realistic and obtainable goals to guide operation and performance.
- Develops and manage all Food and Beverage budgets.
- Monitors the department's actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed.
- Focus on maintaining profit margins without compromising guest or employee satisfaction.
