Creating and delivering training for all team members, supervisors, and managers across Ashford Castle and The Lodge at Ashford Castle, keeping sessions relevant, interesting and interactive.
Conducting the Training Needs Analysis meetings in preparation for the Annual Training Plan
Designing the Monthly Training Calendar to deliver both RCH and external Training.
Coordinating with Managers on course requirements specific to their Teams and department needs
Developing IDP’s for Team Members
Working with HOD’s on Succession planning for key roles across the business
Coordinating all paperwork for courses
Coming up with continuous creative ideas and suggestions to further improve our company Training operations.
Seeking cost-effective external training courses and staying up to date with industry trends and gathering up-to-date information for training sessions.
Creating and updating specific training documents as well as compiling the Training Report on a monthly basis.
Liaising with People and Culture Manager, and F&B Training Manager to deal with important issues in training and development.
Developing our Flow L&D Platform and designing in-house training courses,

MAIN RESPONSIBILITIES

To carry out service in line with RCH and LHW standards on a daily basis.
To engage with guests whilst embracing our Top 12 Service Standards
To assist the Restaurant Manager in greeting guests
To be an example to the team in showcasing themselves as an Ambassador of the hotel.
To provide excellent service throughout the guest experience.
Work with the sommelier team to ensure an enhanced wine and beverage experience.
To oversee the daily operation in the absence of the Restaurant Manager.
Partner with the restaurant manager and support in delivering training and development initiatives to the team.

MAIN RESPONSIBILITIES

Prepare and produce food for the section to which you are assigned to, meeting the standards agreed whilst working in conjunction with other chefs
Adhere to the recipe and standard presentation of all dishes, demonstrating skill and attention to detail
Ensure all necessary mis-en-place is fully prepared and ready for service
Minimize wastage at all times
Ensure that kitchen stations are kept clean, safe and hygienic at all times in adherence to Health & Safety & HACCP guidelines

MAIN RESPONSIBILITIES

To ensure that the Kitchen areas are maintained in a safe, hygienic, healthy, and hazard-free manner
Carry out cleaning duties as outlined in the cleaning schedule and complete daily/weekly cleaning checklists for all cleaning tasks performed

MAIN RESPONSIBILITIES

To ensure that you provide each guest with the highest levels of personal care and attention in accordance with 5-star expectations and RCH/Leading Standards.
To support, assist & advise shoppers in making purchases and availing of services onsite, managing any queries as they arise.
To carry out restocking of merchandise, price tagging, and assisting with stock-taking exercises as required
To support the Golf manager in organizing tee times, and equipment and provide golf advice to guests
To carry out cleaning duties, ensuring the retail outlet is clean and tidy in accordance with health & safety and hygiene standards.
To prepare and serve food and beverages as required onsite in accordance with departmental/hotel standards.
To be fully familiar with your departmental SOPs and procedures and ensure that these are implemented consistently efficiently and professionally.
Manage cash and payment systems in accordance with company procedures and policies, at all times

MAIN RESPONSIBILITIES

Leading the Reception & Concierge Team, working as part of the Front of House team.
Promoting Red Carnation Hotel and Forbes 5 Star Standards.
Providing the guest, at all times, with the highest levels of guest care and personal attention, anticipating the guest’s needs and initiating actions to exceed expectations where possible
Conducting 1-1’s & performance appraisals.
Assist in managing the department training programs and conduct training with the team as required.
Assist the Front of House manager in rostering and daily signing off on the system.
Monitor the holiday requests.
Update SOP’s and training documents.
Monitor uniform standards and complete weekly assessments.
To promote good communication between the departments and the hotel- ensuring that information gets passed along to the relevant personnel.
To objectively review the services offered and look at ways of streamlining systems, and procedures and help implement these.
To complete a full handover prior to going off duty to ensure that communication remains consistent.

MAIN RESPONSIBILITIES

Deliver the ultimate fine dining experience for all guests in George V restaurant.
Manage the service flow and include the use of the gueridon trollies.
Take ownership of budgets to manage and achieve budgetary goals including payroll and expenses.
Create staff rosters to ensure appropriate staffing levels and react accordingly to business requirements.
Hire, train and supervise restaurant employees, including employee development at the Supervisor level.
Process payroll and maintain all relevant records.
At all times provide exceptional, anticipatory service and communicate feedback to both the management and George V team.
Track stock levels of food, supplies, and equipment, forecast needs, and oversee ordering as necessary.
Address customer needs, comments, and complaints.
Adhere to and enforce employee compliance with health, safety, and sanitation standards.
Report on all financial performance, inventory, and personnel.
Have previous restaurant management experience of 2 Rosette standards or similar.
Previous experience working at LHW/Forbes 5* hotel preferred.
A hospitality Degree and WSET Level 3 are desirable.