Whether in our kitchens, dining rooms, event venues or offices, our singular purpose is to captivate guests with our unparalleled quality, service, and food and wine knowledge. We achieve this only through the excellence, innovation and passion of our team members.
Fota Island Resort are currently recruiting for a Food and Beverage Manager to lead our professional teams across the resort.
Our Commitment to You:
Company Risk Scheme
Company funded educational programs
Rewards and recognition programs
Discount on Dining options of up to 50%
Reduction on accommodation rate for family and friends
Discount for Spa treatments and products
Use of Health Clubs
Staff Dining Facilities
Staff Parking
What we are looking for:
Previous experience is desired, in managing multiple outlets including banqueting within a 5 star hotel or resort setting
Excellent knowledge of Food and Beverage (including wine)
Excellent Customer Service and Communication Skills and the ability to influence change
Previous experience with KPI's, budgets, forecasting, and labour cost management
Extensive experience in F&B staff training, knowledge and skills, grooming, customer service and service etiquette
Experience with compiling rosters and training plans, basic payroll administration, table plans, menus, Labour Cost Management, ordering, maintaining beverage percentages
A proactive and results oriented approach, with the ability to identify opportunities for improvement and implement effective solutions
Strong leadership skills to effectively manage and motivate the team to achieve a high level of performance and delivering of exceptional customer service
Excellent Interpersonal skills
3rd level Hospitality Diploma or equivalent
Responsibilities
Oversee the daily operations of all food & beverage outlets across the resort including bar and banqueting services
Ensure smooth and efficient service across all areas, maintaining high standards at all times. Coordinate closely with the Head Chefs and kitchen teams
To Lead, train, and motivate a large F&B team across multiple outlets
Implement and monitor SOPs and service procedures
Ensure all performance appraisals and probation reviews are completed
Ensure compliance with food safety, hygiene, and licensing regulations
Ensure rosters are completed in line with operational needs and budgets
Manage labour, forecasts, and food and beverage cost in line with budgets
To generate new ideas for service and products that will maintain a competitive and leading edge over our Competitive Set and generate additional revenue
Review all written communication, i.e., daily/weekly BEOs to determine appropriate staffing levels, room/station assignments, buffet decor and enhancements as they relate to Food & Beverage room set‑ups
To organise departmental meetings with the Food and Beverage Supervisors to discuss and effectively cover all forthcoming events and coverage of past week
To ensure service briefings are carried out as appropriate regarding core standards (dress code, hygiene, service procedure)
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