Seagoe Hotel is a four-star contemporary hotel in the vibrant town of Portadown, offering 34 beautifully appointed rooms and suites designed to delight both business and leisure travelers.
We are looking for an ambitious and hard-working Hotel Operations Manager to join our team with responsibility for all aspects of the hotel operation, in particular, the food and beverage and events department, ensuring the team deliver excellent service throughout the customer journey.
The ideal candidate must have the passion for hospitality and be a self-starter who is keen for progression. This is a demanding, hands on, but rewarding role for the right person with the opportunity to progress within the business.

REQUIREMENTS

Proven experience in hotel operations management role
Knowledge of budgeting and financial principles
Experience of achieving and setting quantitative and qualitative targets for departments
Have front & back of house managerial experience. (e.g. Staff rotas, running shifts, cash handling, opening/closing procedures, staff training, EPOS, stock control)
Proven ability of developing employees’ motivation and team spirit
Excellent communication, interpersonal and leadership skills.
Overlook and maintain all aspects of Weekly, monthly, and annual Health & Safety including food hygiene
Proven ability in stock takes
Good organisational and time management skills.
Attention to detail with the ability to spot and resolve problems efficiently.
Drive and ambition, prepared to take on a challenge.
This is not a 9 to 5 and your working schedule will need to be flexible around the needs of the business.
Job Type: Full-time
Pay: £38,000.00-£45,000.00 per year
Work Location: In perso

Including, but not limited to-
· Responsible for a service team consisting of: Restaurant Manager, F&B supervisors, Events Supervisor, Bar Supervisor and full / part time staff.
· Oversee the entire food and beverage department with full accountability for all restaurant, bar and events operations within the venue.
· Manage the day-to-day operations ensuring all key areas of responsibility are delivered.
· Run restaurant services, functions and events and duty manager shifts as required.
· Liaise with the meetings and events department and have a keen eye for detail in reference to weekly function sheets, co ordinating the up and coming business, managing change and alterations accordingly, understand maximum capacities and ensure they are adhered to.
· Take responsibility for health and safety, hygiene and food safety for the department, comply with hotel standards and regulations to encourage safe and efficient hotel practices and operations.
· Be responsible for stocktaking, ordering service equipment and consumable sundries.
· Liaise with HR administration in the recruitment process. Initiating adverts through to the interview and on boarding process.
· Co Ordinate staff training, coaching and mentoring.
· The ability to multitask and prioritise departmental functions to meet deadlines.