Ravenport Resort based in Curracloe, Co Wexford is recruiting for number of key positions. These include;

• Chef de Partie
• Commis Chef
• Bartenders
• Duty Managers

To apply, please email CV to [email protected]

Job descriptions below;

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TITLE:                          Commis Chef

SCOPE & GENERAL PURPOSE OF JOB:

Through the consistent delivery of the highest standards, promote a professional and positive image to all of our guests and contribute to the hotel’s targets.

ACCOUNTABILITIES:

1. To provide a safe and secure environment for customers, staff, and visitors at all times.
2. To ensure that all machinery is operated in line with trained instructions and is maintained in a clean working condition.
3. To ensure that hygiene is maintained and promoted in food preparation in accordance with Company Policy and Statutory requirements.
4. To ensure that food preparation areas are cleaned prior to use, maintained in a hygienic condition during service and cleaned down afterwards.
5. To ensure that cleaning equipment and materials are handled and stored in line with trained COSHH instructions.
6. To ensure that food preparation is carried out in a hygienic manner with attention paid to the Critical Control points.
7. To ensure that temperature checks are done on all fridges and freezers twice daily and results recorded.
8. To prepare, cook and present all dishes within area of responsibility to the correct menu specification with regard to quality and quantity.
9. To ensure that any problems with food quality are identified and dealt with or reported promptly to the appropriate person.
10. To store any food that is not for immediate consumption in the correct manner at a safe temperature according to current food hygiene legislation.
11. To maintain all storage areas with regard to temperature, ventilation and cleanliness.
12. To ensure that all food items are stored under the correct conditions according to food type.
13. To ensure that knives are handled and stored in a safe manner according to trained instructions.
14. To create and maintain an effective working relationship with colleagues and management.
15. To maintain the highest standards of personal hygiene at all times.
16. To comply with company policies regarding the following:

Fire

Health & Safety

Food Hygiene

Security

OCCASSIONAL DUTIES:

1. To attend Seminars/Training Courses as required
2. To carry out any other duties as necessary to assist the team and our guests.

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TITLE:                          Chef de Partie

SCOPE & GENERAL PURPOSE OF JOB:

Through the consistent delivery of the highest standards, promote a professional and positive image to all of our guests and contribute to the hotel’s targets.

ACCOUNTABILITIES:

1. To provide a safe and secure environment for customers, staff, and visitors at all times.
2. To ensure that all machinery is operated in line with trained instructions and is maintained in a clean working condition.
3. To ensure that hygiene is maintained and promoted in food preparation in accordance with Company Policy and Statutory requirements.
4. To ensure that food preparation areas are cleaned prior to use, maintained in a hygienic condition during service and cleaned down afterwards.
5. To ensure that cleaning equipment and materials are handled and stored in line with trained COSHH instructions.
6. To ensure that food preparation is carried out in a hygienic manner with attention paid to the Critical Control Points.
7. To ensure that temperature checks are done on all fridges and freezers twice daily and results recorded.
8. To prepare, cook and present all dishes within area of responsibility to the correct menu specification with regard to quality and quantity.
9. To ensure that any problems with food quality are identified and dealt with or reported promptly to the appropriate person.
10. To be responsible for the ordering of all fresh produce and dry goods for kitchen use in the section you are Rostered to be working on that day.
11. To store any food that is not for immediate consumption in the correct manner at a safe temperature according to current food hygiene legislation.
12. To maintain all storage areas with regard to temperature, ventilation and cleanliness.
13. To ensure that all food items are stored under the correct conditions according to food type.
14. To ensure that knives are handled and stored in a safe manner according to trained instructions.
15. To create and maintain an effective working relationship with colleagues and management.
16. To maintain the highest standards of personal hygiene at all times.
17. To comply with company policies regarding the following:

Fire

Health & Safety

Food Hygiene

OCCASSIONAL DUTIES:

1. To attend training courses as required
2. To carry out any other duties as necessary to assist the team and our guests

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TITLE:                                   Duty Manager

SCOPE & GENERAL PURPOSE OF JOB:

To be accountable for the smooth and effective running of the hotel. Ensuring at all times that the guest experience is of the highest standard of efficiency, professionalism and friendliness and at all times anticipating their needs.

ACCOUNTABILITIES:

1. To work with the HOD’s in achieving the goals and objectives of Ravenport Resort and in turn the Neville Hotel Group.
2. To maintain the correct service and product standards within the hotel.
3. To assist in training, ensuring that training is documented accordingly. To assist in the development of staff.
4. To be an active member of the F&B team ensuring that when goals are set, they are also followed through.
5. To acquire a day to day working knowledge of the Events Office.
6. To assist in the control of all costs throughout the hotel.
7. To have adequate knowledge of operating the hotels AV equipment, air conditioning and lighting in all departments.
8. To attend hotel and departmental meetings as required, ensuring effective communication at all levels.
9. To maintain all company policies and procedures.
10. To ensure that all hygiene regulations are adhered to at all times.
11. To comply with Statutory and policy requirements for Health & Safety, Fire, Hygiene, Licensing and Employment.
12. To report and act on all accidents and hazards.
13. To adhere to all Human Resource Policies as set by Human Resource Manager and to promote a teamwork element at all times in the department while ensuring fairness and equity when dealing with all members.
14. To ensure an environment exists which promotes employee morale and encourages the team to have pride and commitment in their area of work.
15. To report and/or take appropriate action on all maintenance issues as they arise.

AREAS OF RESPONSIBILITY:

Ensure that employees comply with service, uniform, personal appearance, and health and food safety standards.

NOTE:  This Job Description is neither definitive nor restrictive and may be modified to meet changing needs.  Additional direction may be given by the General Management, which are not detailed herein.

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Title:                            Bartender

Scope & General Purpose of the Bartender:

The Bartender will contribute to all aspects of bar operations and the resorts beverage offering and service. You will be required to deliver an exceptionally high quality of product and service contribute to the creative design of the resorts cocktail menu.

You will ensure that our guests are offered the highest quality, consistent standards in service and care, whilst anticipating their needs and being attentive to the smallest details.

Operational Responsibilities

 Ensure all guests are given a warm and friendly welcome throughout the hotel and on arrival into all bar areas.

1. Where appropriate, meet, greet, and seat guests upon arrival.
2. To offer the highest level of guest service all bar areas, ensuring the agreed 4* standards are achieved at all times.
3. Anticipate guest needs and assistance that may be required, and be attentive to the smallest details.
4. Ensure that you have an in-depth knowledge of your department product, in respect of menus, beverages, and pricing.
5. Ensure that you have an extensive knowledge of cocktails and are comfortable with the hotels cocktail offering.
6. Be able to recommend and upsell menu items, wine, and beverages, and promote sales throughout the hotel.
7. Ensure you are knowledgeable of allergen awareness, dietary requirements, and product awareness.
8. Ensure counter tops, table tops and bases and furniture are clean at all times.
9. Ensure all glass wear is cleaned and presentable to the correct standard.
10. Ensure all tableware and is thoroughly polished, salt and pepper cellars are cleaned and filled, table and chairs are disinfected and cleaned, and all menus cleaned, prior to service, or prior to seating guests at tables.
11. Ensure that all bar areas are immaculate at all times for weddings, events, guests & viewing appointments.
12. Ensure you are aware of all total hotel facilities.
13. Ensure all crockery is neatly and safely stacked in the wash-up area.
14. Ensure all issues and complaints are promptly addressed and communicated to your supervisor or manager.
15. Ensure your section or service area is thoroughly cleaned prior to, and after service.
16. Ensure enough stock or mise en place is left for the next shift.

Human Resources Responsibilities 

18. To work as part of the Team, being aware of colleagues and their needs, and being flexible at all times.
19. To have pride and commitment in your area of work.
20. To attend training sessions as required.
21. To attend appraisal/assessments as required.
22. To attend hotel and departmental meetings as required, ensuring effective communication at all levels.
23. To maintain all company policies and procedures.
24. Where appropriate, encourage and assist in the development of new team members.
25. Ensure that you comply with uniform, personal appearance, and health and food safety standards.
26. To ensure that all hygiene regulations are adhered to at all times.
27. To address all spills, ensure floor is thoroughly dried and yellow warning sign in place.
28. To report all accidents and incident to your supervisor.
29. To comply with statutory and legal requirements for Health and Safety, Fire, Hygiene, Licensing and Employment.
30. To report all maintenance issues as they arise.
31. To comply with agreed environmental practices, throughout the Hotel.

This is not a full list of duties and responsibilities, and you may be required to carry out other tasks as directed by management.

Cash Handling Procedure

 You are required to process cash or any other type of receipt for a sale within the hotel by strictly following the company’s cash handling procedures.

It is the responsibility of all F&B team members to ensure that they implement these procedures and report any deviation to your department manager and accounts.

Measurement Criteria:

1. Achievement of guest satisfaction.
2. Attendance at training sessions as required.
3. Achievement of departmental objectives and goals as set by the Department Manager.

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