On-site F&B Manager — Lead Service & Sales Growth

Great National South Court Hotel; Limerick; On-site; EUR 42,000 - 65,000; Full time

Benefits offered by this job

Educational programmes funded by the公司

Internal career growth and promotion

Advanced online training programs

Employee Assistance & Wellbeing

Refer a friend recruitment bonus

Employee Recognition Programme

Social Events

Complimentary meals on duty

20% employee discount on bar & eat

Friends and Family rates in GN Hotels

Bike to work scheme

On-site parking

Uniform provided

Job summary

Great National South Court Hotel in Raheen, County Limerick, Ireland, seeks an experienced Food & Beverage Manager. This full-time role is based on-site and involves an average of 42.5 hours per week, five days out of seven, including weekends and public holidays.

You will oversee restaurant, bars and conference/function areas, lead a 25–30 person team, ensure service standards, coordinate with kitchen, and support rostering, training and sales initiatives.

Qualifications

• Minimum 2 years' experience as a Food & Beverage Supervisor in a busy 3*/4* hotel.
• Strong background in food & beverage operations and leadership.
• HACCP trained.
• Excellent people management and leadership skills.
• Fluent English, both written and spoken.

Responsibilities

• Assist food & beverage operations across hotel restaurant, bars, and conference areas.
• Lead, motivate and support a team of 25–30 staff.
• Ensure high standards of service at all times; liaise with kitchen regarding menus and service.
• Assist with weekly rostering and departmental administration; support staff training and development.
• Drive sales initiatives with the sales team; cover duty management shifts as needed.

Skills

Leadership

HACCP

People management

English proficiency

Communication

Tools

Hotel front office systems

Job description

Great National South Court Hotel in Raheen, County Limerick, Ireland, seeks an experienced Food & Beverage Manager. This full-time role is based on-site and involves an average of 42.5 hours per week, five days out of seven, including weekends and public holidays.

You will oversee restaurant, bars and conference/function areas, lead a 25–30 person team, ensure service standards, coordinate with kitchen, and support rostering, training and sales initiatives.