Head of Food & Beverage

Company Description Castleknock Hotel is a 4-star property in Dublin, specializing in conferences and leisure breaks and recognized with multiple awards for guest experience and hospitality. Guests and corporate clients benefit from high-speed fibre optic broadband, innovative meeting spaces such as the Thinking Factory, and a range of restaurants, bars, a health club, and spa. Castleknock Hotel is part of FBD Hotels & Resorts, offering a professional environment with opportunities for growth within a wider hospitality group.

Role Description The Head of Food & Beverage is a full-time, on-site role based at Castleknock Hotel in Dublin, responsible for overseeing all restaurant, bar, banqueting, and in-room dining operations. This role manages daily service standards, ensures consistent quality of food and beverages, and maintains strict compliance with food safety and hygiene regulations. The Head of Food & Beverage leads and schedules the F&B team, supports recruitment and training, and fosters a culture of excellent customer service. The role involves working closely with the culinary team on menus and promotions, controlling costs and stock, and maximizing revenue across all outlets. The Head of Food & Beverage also collaborates with sales and events teams to deliver successful conferences, weddings, and special events, while monitoring guest feedback and implementing improvements.

Qualifications

• Strong expertise in Food & Beverage operations, including menu coordination, bar and restaurant service, and banqueting management.
• Proficient in Food Safety practices, HACCP standards, and health and hygiene compliance relevant to a hotel environment.
• Demonstrated Team Leadership and Training skills, with experience supervising, coaching, and developing diverse F&B teams.
• Excellent Customer Service focus, with a track record of delivering high guest satisfaction in a busy hospitality setting.
• Experience in budgeting, cost control, stock management, and revenue optimization for F&B outlets.
• Strong organizational and communication skills, with the ability to collaborate effectively with kitchen, events, and hotel management.
• Previous leadership experience in hotel or resort F&B management; multi-outlet experience is an advantage.
• Relevant qualification in hospitality management or a related field is preferred.