F&B Operations & Guest Experience Manager

The Mont Hotel; Dublin; On-site; EUR 45,000 - 65,000; Full time

Job summary

The Mont Hotel in Dublin seeks an experienced Head of Food & Beverage to lead day-to-day operations across dining areas, bars, room service and banquets. You will own budgeting, menu planning, staff management and guest satisfaction initiatives, ensuring compliance with health and safety standards while delivering exceptional guest experiences for our discerning guests.

Join a dynamic team in a design-led luxury setting and contribute to strategic improvements, cost controls, and staff

Qualifications

• Previous work experience in Food & Beverage Service industry at management level.
• Diploma in Hospitality/ Travel/ Tourism qualification completed.
• Strong leadership, budgeting, and cost-control experience.
• Excellent communication and people management skills.

Responsibilities

• Overseeing day-to-day F&B operations across dining areas, bars, room service and banquets.
• Budgeting and financial management, cost control and profitability optimization.
• Menu planning and development in collaboration with chefs and suppliers.
• Recruiting, training and supervising F&B staff to maintain high standards.
• Ensure guest satisfaction and address concerns to improve dining experience.
• Ensure compliance with health, safety, and licensing requirements.

Skills

Food & Beverage management

Budgeting

Staff management

Customer service

Communication

Education

Diploma in Hospitality/ Travel/ Tourism

Tools

Computers/IT skills

Job description

The Mont Hotel in Dublin seeks an experienced Head of Food & Beverage to lead day-to-day operations across dining areas, bars, room service and banquets. You will own budgeting, menu planning, staff management and guest satisfaction initiatives, ensuring compliance with health and safety standards while delivering exceptional guest experiences for our discerning guests.

Join a dynamic team in a design-led luxury setting and contribute to strategic improvements, cost controls, and staff