Director of Food & Beverage

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Job description

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 hotels 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 yearsexperience 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 departments financial performance.
  • Establishes challenging, realistic and obtainable goals to guide operation and performance.
  • Develops and manage all Food and Beverage budgets.
  • Monitors the departments 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.


Valerie O'Connell

Valerie O'Connell

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