Director Of Food & Beverage

Temple Bar Hotel Dublin is seeking a, Director of Food & Beverage to join the team in it's unique four star hotel and to drive the operations of Buskers and Buskers On The Ball!

The Director of F&B will be accountable for all hotel food and beverage outlets service areas and staff, ensuring that the standards and services offered to guests is of the highest level. To achieve and maximize on the agreed budget whilst managing and minimizing labor costs. To work alongside the Management Team to ensure that all opportunities are maximized and that employees are developed in a structured manner.

Key Responsibilities

• To be responsible for the successful operation of the hotel’s food and beverage outlets, ensuring standards of performance are established and implemented and all employees are trained in the delivery of same

• To define and pursue food and beverage revenue opportunities and to control costs within all outlets

• To work alongside the Head Chef and Sales & Marketing, for Buskers/Buskers On The Ball to develop a sales plan for the bar outlets, and bar food, ensuring growth in all areas

• Reports to the Hotel’s Deputy General Manager, encouraging good communication and teamwork between the beverage operation and the hotel

• To work closely with the Security Manager, agreeing and implementing the door policy and target market

• To develop good working relationships with suppliers, representatives and customers ensuring the hotel’s beverage and food outlets maximize their sales potential and achieve a high profit margin

• To set up, and achieve an agreed food and beverage budget for the outlets, ensuring that costs and expenditure are controlled at all levels, and the purchase order system is followed at all times

• To be responsible for guest care in all food and beverage outlets, dealing with all complaints/comments with appropriate follow up/investigation and passing on relevant information to the Hotel’s Deputy General Manager/General Manager

• To maintain the correct level of stock in each bar area at all times, ensuring correct documentation of all stock movement is completed accordingly and that all issues/transfers of stock are recorded, and to control weekly stock-take

• To ensure all lines of beverage are on trend and in line with customer demand

• To ensure the bars offerings are in line with our comp set regarding trend, standard, presentation and price

• To ensure quarterly comp set pricing reviews are completed for food and beverage

• To be responsible for all food and beverage outlets generating revenue

• To control all aspects of the food and beverage outlets as per the agreed standards and to ensure the smooth running of all bars in accordance with fire regulations, licensing laws and hotel policy

• To train, manage and motivate the food and beverage outlets Managers/Supervisors and staff, and ensure they are constantly developed and challenged

• To be responsible for ensuring that cash procedures are followed in relation to the following:

• Ensure that the till floats are counted and recorded properly at the end of each shift

• Ensure that all movement of monies from floats are counted and recorded correctly

• Reconciliation of all revenue, completion of lodgment's, documentation of shortages and discrepancies as well as the investigation and follow up of same

• Ensure that all credit card and cheques are dealt with in accordance with hotel policy

• Ensure that all procedures in relation to all safes are fully adhered to

• To create an environment which promotes employee morale and to encourage the team to have pride and commitment in their area of work

• To appraise and/or assess all food and beverage operation employees on a regular basis

• To manage and control weekly stock-takes and pricing to meet GP budgets as agreed and set down by the General Manager

• To carry out effective recruitment of employees within your department and to control labor costs to budget

• To develop and implement effective training plans for the department, based on training needs identified

• To attend Hotel meetings as required, ensuring effective communication at all levels

• To ensure that all hygiene regulations are always adhered to, and that all areas are maintained to a consistently high level of cleanliness

• To ensure that all members of your team are trained in, and understand, all hygiene procedures conversant with legislation

• To comply with statutory and legal requirements for Health & Safety, Fire, Hygiene, Licensing and Employment, ensuring that members of the team are trained and aware of these requirements.