Operations Manager

Hodson Bay Hotel; Roscommon; On-site; EUR 60,000 - 75,000; Full time

Job summary

Hodson Bay Hotel in Roscommon, Ireland, seeks an Operations Manager to lead service excellence across restaurant, bar and banqueting operations. You will oversee day-to-day operations, drive commercial performance, and manage food and beverage service with a hands-on leadership style.

The role involves deputising for the MD/GM, forecasting weekly business, rostering and budgeting, and ensuring exceptional guest experiences across all departments.

Qualifications

• 3–5 years’ senior hospitality management experience, with substantial responsibility for food and beverage operations.
• Excellent management and organisational skills, with a proven ability to lead and develop teams and manage budgets and targets.
• Natural hands-on approach to ensure exceptional customer service.

Responsibilities

• Maintain high standards of service, cleanliness and guest care across all departments through training.
• Lead F&B teams to ensure smooth day-to-day operations with kitchen coordination.
• Deputise for MD/GM in their absence at meetings and events.
• Maximise profitability through rostering, payroll, purchasing and stock controls.
• Handle day-to-day queries and escalations with timely resolutions.
• Coordinate with events teams to staff weddings, conferences and banqueting.
• Forecast weekly business and plan staffing and resources accordingly.
• Drive up-selling and achieve financial targets.
• Carry out Duty Management shifts as required.
• Promote positive employee relations through effective communication.

Skills

Hospitality leadership

People management

Budgeting

F&B operations management

Job description

Location: On site / Barry More, Hodson Bay, Co. Roscommon, Ireland
job type: Permanent / Full-time
Sector and subsector: Arts | Hospitality
Salary: Competitive salary

The Hodson Bay Hotel, part of the Hodson Bay Group, is seeking to recruit an Operations Manager. This is an exciting opportunity to lead service excellence and operational performance.

Reporting to the Managing Director and General Manager, the successful candidate will oversee the hotel’s day-to-day operations, with responsibility for food and beverage service, team leadership and commercial performance across restaurant, bar and banqueting operations.

The ideal candidate will have a warm and engaging personality and excellent interpersonal skills. This is a 'hands on' role.

The responsibilities include:

• Maintain consistently high standards of service, cleanliness and guest care across all departments through effective team training and development.
• Work alongside the food and beverage teams to ensure the smooth running of day-to-day operations, providing hands‑on leadership and working closely with the kitchen team to co‑ordinate service.
• To deputise for the Managing Director and General Manager in their absence and at various meetings & events.
• Maximise food and beverage profitability through effective rostering, payroll management, purchasing and stock controls, while maintaining the highest standards of service.
• Take ownership of day-to-day queries, complaints and operational issues, ensuring timely resolution and appropriate escalation where required.
• Monitor the hotel functions book and co‑ordinate with the food and beverage, kitchen and events teams to ensure appropriate staffing, preparation and seamless delivery of weddings, conferences and banqueting events.
• Work closely with the management team on a daily basis to forecast weekly business levels and plan staffing, resources and operational requirements accordingly.
• To maximise financial opportunities and to achieve pro‑active up‑selling environment throughout the hotel, ensuring that financial targets are met.
• To carry out Duty Management shifts as required.
• To promote a positive employee relations culture through effective communication and regular team meetings.

Experience required

• 3–5 years’ senior hospitality management experience, with substantial responsibility for food and beverage operations, including leadership of restaurant, bar and large-scale banqueting teams.
• Excellent management and organisational skills, with a proven ability to lead and develop teams and manage food and beverage budgets, labour costs, stock controls and financial targets.
• Will have a natural, hands‑on approach in ensuring that exceptional customer service is always delivered to all guests.

If you are passionate about hospitality, enjoy leading teams, and thrive in a fast-paced environment, we would love to hear from you.

Hodson Bay Hotel is an Equal Opportunities Employer committed to creating an inclusive and diverse workplace. Accommodations are available upon request for candidates taking part in all aspects of the recruitment process. If you require any accommodation or support, please contact our HR team and we will be happy to make the necessary arrangements.