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F & B Manager - Dublin

Recruitment Plus

  • Wexford / Wicklow / Dublin
  • 45000 - 55000
  • Permanent full-time
  • Updated 31/10/2017
  • Aoife Doran Kruger
this job is expired
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F & B Manager for a 5* Hotel




  • Maintain complete knowledge of:
      • All hotel features/services, hours of operation.
      • All hotel restaurant food concepts, menu price range, dress code and ambiance.
      • All hotel catering events and restaurant covers.
      • All hotel occupancy rates.
      • Daily house count and expected arrivals/departures (particularly VIPs).
      • Scheduled daily group activities, names and location of meeting/banquet rooms.
      • Local events, attractions, holiday schedules.
  • Maintain complete knowledge and comply with all hotel and departmental policies and procedures.
  • Maintain updated resource materials on all vendors and information to accommodate customer requests.
  • Review daily event list and catering contracts and be familiar with guests' names and room locations.
  • Accommodate all customer requests expediently and courteously. Follow up with designated hotel personnel to ensure completion of request.
  • Ensure departmental training is taking place for all employees.
  • Attend weekly staff meetings, “General Sessions”, leadership development classes.
  • Monitor and ensure the cleanliness of the work areas.
  • Coach and counsel employees and document all incidents.
  • Identify, document and ensure processes are in place and working to maintain Powerscourt Hotel service standards.
  • Maintain complete knowledge of:
    • all liquor brands, beers, and non-alcoholic beverages available in each outlet.
    • The particular characteristics and description of every wine, champagne by the glass, and major wines on the wine list.
    • Designated glassware and garnishes for drinks.
    • All bar menu items, preparation method, time, ingredients, sauces, portion sizes, garnishes, presentation and prices.  
    • Daily specials.
    • Bar outlet layouts, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price ranges and dress codes.
  • Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
  • Establish par levels for supplies, alcohol and equipment. Complete requisitions to replenish shortages.  Ensuring that each liquor has a back up bottle.
  • Inspect quality of garnishes, inspect bar set-ups, check for cleanliness, and all aspects of the outlet environment ensuring compliance with standards of cleanliness and order.
  • Complete and direct scheduled inventories.
  • Prepare weekly forecast of revenues, covers, and labor costs.
  • Conduct monthly departmental meetings.

Ref: S00011
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