Current vacancies

Position: Accommodation Supervisor

 

The Accommodation Supervisor role will be responsible for the total presentation of the property

Job Description:

  • Checking Rooms and All Front of House Areas and encouraging the system of self-checking
  • To be hands on and lead by example
  • To ensure the guest receives an excellent standard of housekeeping
  • To ensure the team is guest focussed
  • To Work with Senior Management Team in keeping with Faílte Ireland Guidelines
  • To Check  Stock Levels  and work with the management for the:-

            Ordering of Linen and Towelling

Ordering of Guest Amenities, Cleaning Materials, Chemicals and Housekeeping Equipment

  • Developing , Training and motivating the Team
  • Enforcing the agreed Standards of Procedure
  • Ability to work under pressure during quick turnarounds
  • Introducing new systems and structures to keep up to date.   

 

The Ideal Candidate:

  • Effective Communicator
  • Have good organisational skills
  • Will have excellent eye to detail.
  • Will take pride in a well presented and clean Hotel
  • Will be fit and energetic.
  • Excellent at developing a team .  
  • Will be a disciplinarian and a stickler for detail.
  • Will always seek to improve the property.
  • Will have a “can do “approach   
  • Will have previous accommodation Supervisor experience in similar hotel.
  • Must have at least one years experience in similar position. 
Only successful candidates will be contacted
PLEASE NOTE : This is a senior management position, and compensation will be commensurate with experience, to a higher degree than normal for the right candidate
Please send your CV to Recruitmenttfhotel@gmail.com

Position: Commis  and Breakfast Chefs

Requirements: 

·        Previous experience in a similar role 

·        A culinary qualification

·        HACCP Certificate

·         

Key Duties:   

·        Set up and stocking stations with all necessary supplies

·        Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

·        Cook menu items in cooperation with the rest of the kitchen staff

·        Answer, report and follow executive or sous chef’s instructions

·        Clean up station and take care of leftover food

·        Stock inventory appropriately

·        Ensure that food comes out simultaneously, in high quality and in a timely fashion

·        Comply with nutrition and sanitation regulations and safety standards