Director of Operations

Cork, Full Time

As the Director of Food and Beverage Hotel Operations, your role encompasses overseeing all aspects of the food and beverage department within the hotel.

Responsibilities:

  1. Strategy Development: Develop strategies to enhance the F&B department’s performance, aligning with the hotel’s overall goals and objectives.

  2. Budgeting and Financial Management: Create and manage the departmental budget, ensuring profitability while maintaining high-quality standards. This includes cost control measures and revenue maximization strategies.

  3. Menu Planning and Development: Work with chefs and culinary teams to create innovative menus that cater to guest preferences, dietary requirements, and seasonal variations. Monitor menu performance and make adjustments as needed.

  4. Quality Control and Standards: Maintain high standards of food quality, presentation, and service across all F&B outlets. Implement quality control measures and ensure compliance with health and safety regulations.

  5. Staff Training and Development: Train and develop F&B staff to deliver exceptional service and uphold brand standards. Provide ongoing coaching and support to foster a culture of excellence and continuous improvement.

  6. Guest Satisfaction and Feedback: Monitor guest satisfaction levels through feedback mechanisms and take proactive measures to address any issues or concerns. Strive to exceed guest expectations and enhance the overall dining experience.

  7. Vendor Management: Establish and maintain relationships with suppliers and vendors to ensure the timely delivery of high-quality ingredients and products. Negotiate contracts and terms to achieve cost savings and maximize value.

  8. Event Planning and Catering: Oversee event planning and catering operations, including weddings, conferences, and other special occasions. Coordinate with clients to understand their needs and execute events seamlessly.

  9. Operational Efficiency: Implement efficient operating procedures and workflows to optimize productivity and resource utilization. Identify areas for improvement and implement solutions to enhance efficiency and streamline processes.

  10. Marketing and Promotion: Collaborate with the marketing team to develop promotional campaigns and marketing initiatives to attract guests to F&B outlets. Utilize digital marketing channels and social media platforms to reach target audiences effectively.

  11. Community Engagement: Engage with the local community and participate in events and initiatives to promote the hotel’s F&B offerings and build strong relationships with stakeholders.

  12. Trends and Innovation: Stay abreast of industry trends, consumer preferences, and emerging technologies in the F&B sector. Introduce innovative concepts and offerings to stay competitive and differentiate the hotel’s F&B offerings.

Overall, as the Director of F&B Hotel Operations, your role is pivotal in driving revenue, enhancing guest satisfaction, and maintaining the hotel’s reputation as a premier dining destination.

CPERM22

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