Food & Beverage Manager

Join our fabulous team in McWilliam Park Hotel as a Food & Beverage Manager

Objective of Position:

Under the general guidance of the General Manager assess, evaluate and ensure that long-term and short-term goals of all Food & Beverage operations are met.  To direct and manage all food & beverage activities to maximise food & beverage revenue, profitability and quality goals by developing and executing marketing strategies, up-selling strategies, controlling costs, and by providing quality service and products to guests. 

   About McWilliam Park

The McWilliam Park Hotel is a Failte Ireland approved luxurious four-star hotel. The atmosphere is warm and friendly, making it a popular hotel for celebrating special occasions like weddings or to enjoy a romantic break or family getaway.

The hotel boasts 103 comfortable large sized hotel bedrooms, a leisure club (Evolve Health & Fitness) with a fully equipped gym, an indoor heated swimming pool and children’s pool.

 Responsibilities:

•  Conducts weekly inspections of the food & beverage regions to ensure the property and FF&E are kept in the best condition, and recommends preventive maintenance to the General Manager where needed

• Participates in development of recognition programmes for staff, advertising and promotional programs and campaigns to increase market awareness and penetration

• Randomly inspects all food & beverage regions on a daily basis to ensure facilities and equipment are clean, well maintained and replaced if necessary

• Checks the food & beverage outlets’ reservation lists, hotel arrival list, conference guest list, and VIP list to ensure that own staff is aware of VIP guests

• Is proficient in all food & beverage procedures to be a resource when needed

• Challenges employees within department to achieve optimum food cost percentage and service per employee

• Controls and analyses departmental costs on an ongoing basis; takes action to control negative deviation

• Monitors food & beverage sales regarding discounts

• Audits food & beverage services and quality on a regular basis and develops and implements strategies to improve results

• Plans and co-ordinates in-house activities and package plans with Executive Chef, Director of Sales and Rooms Division Manager

• Direct and Manage the Food & Beverage Department to acgieve Food & Beverage Goals.

• Utilises leadership skills and motivation to maximise employee productivity and satisfaction

• Monitors hotel’s overall service and team work daily, and makes recommendations for improvement to Department Heads

• Selects and develops strategies to improve guest service, food production techniques and efficiency

• Analyses financial reports relating to food & beverage, and takes corrective action and follow-up

• Achieves goals for “willingness to return”, “customer complaints per thousand” and “customer comment index”

• Manages and co-ordinates pricing and preparation of menus, beverages, and wine lists by taking the following into consideration:- local requirements- market needs- competition- trends- potential costs and labour costs- availability of food & beverage products- merchandising and promotions

• Approves all wine purchasing, and other food & beverage items in accordance with corporate quality standards

With Head Chef, maintains an updated recipe file for all food and beverage items to include:- sales history- sales mix- actual costs- potential costs- par stocks- production time

• Prepares food and beverage business plan based on input from food and beverage Department Heads

• Assists in the development of the hotel’s annual business plan, by developing strategies to increase sales in food & beverage