Primary Objectives:

Under the guidance of the Food and Beverage Manager, the Bar manager (Jameson Bar) will assess, evaluate and ensure the long and short term goals of the Outlet is met. To direct and manage all Food and Beverage activities to maximise revenue, profitability and quality standards strategies, while controlling costs and by providing quality service and products to guests.

Reporting to the Senior Food and Beverage Manager you will be responsible for the day to day operations with a very "hands on" and "lead by example" approach. This means being able to lead the department and where required help in all areas of the operation.

To be aware of the hotel mission statement and ensure that you together with each member of your team aspire to its contents delivering a deluxe four star service to the guest's at all times.

Responsibilities:

• The successful and profitable operation of all food & beverage service areas.
• To supervise functions and events in line with company standards and costs
• To carry out Duty Manager shifts
• To roster all staff in the department and agree rosters with the Hotel Manager
• To carry out weekly documented HSE inspections and report as required
• To ensure all areas of the department are subject to agreed cleaning schedules
• To implement strict wage control systems and flexible working in all areas
• To implement strict liqueur control procedures with Food and Beverage Manager/Cellar Man
• To ensure all staff are suitably trained on Micros system
• Ensure back of house stocktaking is carried out quarterly
• To control any security requirements
• To co-ordinate Food & Beverage requirements for golfing groups with HOD's/Director of Golf
• To be aware of and implement licensing laws
• To regularly work in all areas with the relevant staff
• To co-ordinate weekly staff food menus
• To comply with hotel ordering systems
• Randomly inspect Food and Beverage areas and back of house areas on a daily basis to ensure facilities and equipment are clean, well maintained and replaced if necessary.
• Control and analyse departmental costs on an ongoing basis, taking action to control negative deviation
• Audit departmental services and their quality on a regular basis.
• Develop and implement strategies to improve results.

Guest Satisfaction:

• To ensure that all guests' feedback is followed up with appropriate action, training, disciplinary action etc., to ensure that the standards are maintained at all times throughout the department.

Motivations:

• To foster and develop efficient employee relations throughout the Hotel through the use of leadership skills and motivation to maximise employee productivity and satisfaction.

Personnel Practices:

To work closely with HR practice in the following related tasks:

• Recruitment and Selection
• Performances appraisals
• Coaching
• Counselling
• Training
• Succession planning
• Wages and salary administration

Health & Safety:

• To be aware of and adhere to all Health, Fire and Safety procedures and regulations, ensuring that all staff within your department are aware of their individual responsibilities and remain vigilant to possible risks and that anything of a suspicious nature is reported to management.
• Ensure the safety of people and property within the premises by applying hotel regulations, adhering to existing laws and regulations.
• To prepare Hygiene and Health & Safety Checklists and ensure their use.

Training:

• To ensure training plan for department is completed
• To ensure monthly training is carried out and documented to HR
• To personally carry out and record training as required
• To ensure departmental trainer is in place
• To ensure staff are rostered for training activities
• To identify training needs for staff
• To ensure that all staff are suitable trained on Micros

Statutory requirements:

• Fire
• Health, Safety and Hygiene
• Licensing Laws
• Employment Law
• Training Records
• Training Sessions

Miscellaneous:

• Maintain high level of Standards, Personal Hygiene, Uniform, Appearance and the conduct of staff in your department
• You are required to attend all meetings and training courses requested by the General Manager
• Accept flexible working hours necessary for uninterrupted service to the hotel guests
• To continuously seek to improve your departments, efficient operation and standards
• To be fully conversant with the sales function within your departments and to take every opportunity to optimise sales
• To carry out regular departmental meetings.

Food and Beverage Responsibilities in point format:

• To develop a yearly plan for the department and agree with the Senior F&B Manager
• To monitor the department's actual performance as compared to planned performance and take any corrective action as required
• To implement up selling programmes and to reinforce the use of suggestive selling techniques
• To maintain a purchasing system of beverage and supplies which conforms to the Hotel's guidelines
• To maximise staff productivity
• To maintain personal contact with guests and to initiate corrective actions
• To establish Departmental Operating Procedures for preparation, presentation and service of Food and Beverage.
• To liaise and communicate with all Departments on a daily basis to ensure the smooth operation of service.
• To be present and overseeing service at peak times
• To work with the F&B Manager and Senior Sous Chef in organising the compilation of food menus and wine/ drinks list, liaising with selected printer, raising orders, proof reading and distribution
• To prepare Hygiene and Health & Safety checklists and ensure their use
• To adhere to Hotel cost control/ cash handling procedures at all times
• To adhere to all statutory obligations for departmental employees at all times
• To ensure that all Beverage areas are kept clean and uncluttered in accordance with Hotel policy

The Portmarnock Hotel and Golf Links relies upon the flexibility of its staff to ensure the continuity of the high standards currently being achieved. As such, this job description is only intended to be a guide to the most regularly performed duties, it does not form part of your contract of employment and is subject to amendment and change as may be considered necessary from time to time.

SUMMATION:

Submission of resume does not guarantee an interview or an actual transfer. Qualified applicants are encouraged to apply, provided they meet the minimal requirements of the applicable skills required.

You must be legally entitled to work in Ireland to apply.

**Applications will not be accepted via email or in person.

**We thank all applicants for their interest in Career opportunities with The Sandman Hotel Group, however, only those applicants we wish to interview will receive a reply to their application.**

**ABSOLUTELY NO PHONE CALLS PLEASE**