Liaise with the Heaf Chef to Manage the Financial and Operational Performance of the Department

1. Liaise with the Heaf Chef to manage the financial and operational performance of the department.
2. Liaise with the Heaf Chef to manage all aspects of the kitchen including operational, quality and administrative functions.
3. Ensure food control systems are implemented and adhered, so margins are on target.
4. Liaise with the Head Chef to help manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation.
5. Liaise with the Head Chef to control costs without compromising standards, improving gross profit margins and other departmental and financial targets.
6. Help to manage staff performance issues in compliance with company policies and procedures.
7. Help to recruit, manage, train and develop the Kitchen team.
8. Help the Head Chef to provides staffing, training, counselling and performance reviews for your department.
9. Assist in positive outcomes from guest queries in a timely and efficient manner.
10. Build trust and leads by role modelling the values of integrity, compassion and professionalism.
11. Promote a positive working atmosphere by supporting a culture of empowerment, transparency and development.
12. Has a clear understanding of the organisation’s vision and direction.
13. Is actively involved in decision making within your team.
14. Is open and receptive to challenges to prevailing practices/beliefs, involving others in decision making.
15. Keeps up to date with Dalata Hotel Group Plc Strategy.
16. Translates strategy into operational reality by delivering high quality, professional and innovative services.
17. Liaises with Head Chef to plan and conduct staff meetings on a regular basis.
18. Attends various other related meetings to obtain and disseminate pertinent information.
19. Ensure resources support the business needs through the effective management of working rotations.
20. Support brand standards through the training and assessment of the Team
21. Assist other departments wherever necessary and maintain good working relationships

1. Liaise with the Head Chef to arrange work schedules of employees.
2. Assist the Head Chef with monitoring and maintaining ‘quality control’ improvement systems; based on customer satisfaction websites.
3. Evaluate levels of Guest satisfaction and monitor trends, with a focus on continuous improvement at all times.
4. Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner
5. Ensure food stuffs are of a good quality and stored correctly
6. Contribute to menu creation by responding and incorporating Guest feedback
7. Ensure the consistent production of high quality food through all hotel food outlets
8. Manage customer relations when necessary, in the absence of the Head Chef.
9. In the absence of the Head Chef - ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events.
10. Build strong relationships with Customers, Guests and Team Members in order to gain full understanding of their needs and work to serve them effectively.

1. Builds a positive working atmosphere by networking and developing trusting relationships with co-workers, to deliver the best service to external customers/guests.
2. Builds positive working relations with other departments to promote success at all times.
3. Ensure Team Members are developed effectively and generate a culture of high quality standards for relationship building, customer service, selling techniques, and billing and processing contracts.
4. Encourages and supports teamwork and the celebration of team success.
5. Participates effectively as a team member, respecting the contribution of others.
6. Understands the need for shared goals within the team and is actively involved in achieving them.
7. Recognises, respects, and utilises the expertise and contributions of others.
8. Projects a positive image when engaging with customers/guests.
9. Strives to enhance and influence high quality and professional services at all times.

1. Communicates regularly, consistently and in a timely manner to keep everyone appropriately informed.
2. Makes effective and appropriate use of available communication processes.
3. Maintain professionalism at all times when communiting with customers/guestboth on the telephone and directly.
4. Communication style is open and approachable.
5. Recognises communication is a two way process and demonstrates effective questioning and active listening skills with your teams and others at all times.
6. Actively engages in the giving and receiving of feedback in order to highlight areas of improvement and lessons learnt.

1. It is important that you develop effective strategies for managing your time to balance the conflicting demands of the job role.
2. Have the ability to set your clear goals, break your goals down into discreet steps, and review your progress towards your goals.
3. You must be able to prioritise your work load and adapt to the changing demands of the role.
4. You must organise your work schedule; i.e. list making to remind you of what you need to do; perservering when things are not working out and always avoiding procrastination.

1. All members of staff are expected to treat those with whom they come into contact in a courteous and respectful manner.
2. Staff are expected to demonstrate their commitment to the hotel by their regular attendance and the efficient completion of all tasks allocated to them.
3. Ensure excellent Environmental Health and Food Hygiene standards are maintained at all times.
4. Ensure excellent Health & Safety Standards at all times.
5. All staff must comply with the Smoke Free Policy and associated procedures.
6. All staff must comply with the Uniform Policy.
7. All staff must co-operate with others on health and safety, and not interfere with, or misuse, anything provided for their health, safety or welfare.
8. All staff must follow the training they have received when using any work items their employer has given them.
9. The Dalata Hotel Group Plc is committed to equality of opportunity and to selection based on merit.
10. All department managers are required to adhere to Hotel’s Equal Opportunities Policy and associated procedures throughout the course of his/her employment.
11. All staff will endeavour to ensure the on-going confidence of the public.
12. All staff will maintain high standards of personal accountability.

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Dalata Hotel Group Plc is an Equal Opportunities Employer.

JOB DESCRIPTION

JOB DESCRIPTION