Company Description
This is a superb opportunity to join the hotel team of Anantara The Marker Dublin Hotel Food & Beverage Department as Assistant Director of Food & Beverage.
Anantara The Marker Dublin Hotel is a Leading Hotel of the World and it is imperative that the candidate has the ability to deliver a high level of service in a confident and professional manner.
Job Description

QUALIFICATIONS

• Self-motivated and sets a positive example for employees by their attitude and performance
• Demonstrates high levels of energy, enthusiasm and professionalism
• Encourages the team towards Hotel and individual objectives and aims
• Shows concern for their team members and interacts with them in a positive manner
• Provides a great work environment and treating each other with dignity and respect and embracing diversity (TEAM)
• Demonstrates strong leadership skills and regularly shows an ability to adjust their approach to deal with different people and situations
• Communicates in a structured and effective manner with their team
• Builds and sustains effective relationships with employees and customers
• Motivates, inspires and empowers others to improved performance
• Fully knowledgeable and complaint with the leading Hotels of the World LQA program.
  Additional Information

MANAGEMENT RESPONSIBILITIES:

• As a member of LHW (Leading Hotels of the World), you are responsible for maintaining the standards as set by LQA (Leading Quality Assurance) and applying the Anantara Brand
• Demonstrate a strong leadership presence and take a proactive hands on role in order to identify and support department heads and colleagues at all levels
• To lead by example and remain passionate about creating highly energised teams
• Inspire the team to provide world class service and deliver exemplary and memorable experiences to all our guests.
• Retention by driving engagement and investing in development of the team.
• To carry our departmental audits to ensure LQA standards are followed at all times and the quality goal is achieved by all team members.
• To ensure that the Hotel’s Vision & Mission statement is communicated to the team
• Ability to work under pressure and delivery upon guest expectation and the expectations of the management and the team.
• To have a good financial acumen and awareness.
• To ensure that food cost and beverage costs are in line with the budget and forecast.
• To ensure that POS systems are kept up to date and menu items and prices are correct.
• To carry out month end procedures in line with company policies and guidelines.
• To ensure that areas of responsibility are clean and well maintained.
• To ensure that the ambience in departments (lights, music and temperature) are controlled.
• To report defective materials and equipment to the appropriate departments.
• Ensure that all new initiatives are implemented in the agreed time frame.
• To ensure that personal objectives are set and achieved on a yearly basis.
• To attend meetings as required.
• To ensure there is management presence in all departments at all times.
• To ensure a consistently high level of security is well maintained throughout the Hotel.
• To ensure guest feedback is acted upon in a timely manner ensuring the relevant people are informed and that all necessary action is taken to prevent re occurrences.
• To monitor all purchasing and costs in the department and to ensure that spend is in line with budgets and in line with purchasing procedures
• To ensure departmental sales are achieved in line with the hotel budget
• To accept a flexible work schedule necessary for uninterrupted service to Hotel guests and to maintain flexibility within teams.
• To provide support where necessary in other areas of the Hotel.
• To comply with the hotels cash handling procedures and ensure that all team members are trained accordingly.
• Drives business results through revenue growth and cost savings efficiency.

SPECIFIC DUTIES:

• To work with the Restaurant Manager, Conference and Events Manager and Bar Manager and provide operational support to the departments.
• To be available to assist in any and all F&B outlets as required and support and plan for peak times
• To ensure that the purchasing and accountancy procedures are adhered to.
• To ensure stock takes are carried out and any deviances are acted upon in a timely manner.
• To ensure weekly departmental payroll forecasting is completed and that all rosters are in line with budget.
• To ensure that all F&B outlets are well organized daily for expected business levels
• To assist with carrying out regular HACCP, Fire, Health & Safety Audits.
• To ensure that all departments are familiar with cash handling, credit policy and to ensure all controls are in place and adhered to.
• In conjunction with the Director of F&B, review the bookings for all F&B departments and drive bookings for quieter periods to maximize revenue
• To create upselling programmes for the F&B departments.
• To measure the quality of the service and product according to LQA standards