Careers at Great Southern Killarney

At Great Southern Killarney we recognise that one of our key assets is the talents and skills of our employees. We believe that each employee contributes directly to the hotels growth and success. One of our objectives is to provide a working environment that is conducive to both personal and professional growth. Great Southern Killarney is committed to attracting, retaining and promoting people with the ability and willingness to succeed in their role.  We strive to create a supportive environment in which all employees can flourish and reach their full potential. We are committed to offering opportunities for training and career advancement. You can apply for any of teh available positions at Great Southern Killarney by clicking here.
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We are currently recruiting for the following positions:   

Bar Manager

Job Summary

The Great Southern Killarney is looking for highly efficient, well presented, well organised and energetic Bar Manager for our busy Bar operations in the Great Southern Killarney, which includes Brownes Bar, our Conference & Banqueting department and various in-house functions.

The ideal candidate is someone who's is passionate about Guest Service, has bags of stamina and enjoys the fast pace of working in an award winning 4* plus environment. You also need to be able to stay calm and work as part of a team during a frenetic service and ensure a fantastic guest experience by forward planning, giving clear instruction and assisting your team-mates where needed.

Key delivery areas:

As Bar Manager, your main responsibility would be to manage the bar service within the hotel and to ensure that our guests’ expectations are not only met, but exceeded. You will be responsible for creating and updating Standard Operating Procedures in line with the requirements and to ensure that all hygiene and safety standards are met. You are also responsible for managing your team and ensuring, through thorough and ongoing training that your team help you reach your goals.

Main Tasks (not exhaustive)

  • Oversee the service of beverages and food within the bars and maintain overall

  • responsibility for beverage service throughout the Hotel

  • Ensure cash procedures are adhered to and strictly monitored, including preparation and

  • calculation of beverage bills within all departments, and cashing up of tills

  • Take responsibility for stock control, including ordering, acceptance, maintenance of stock

  • levels and stock rotation, and return of any sub-standard items

  • Ensure Hotel security is maintained and events are staffed appropriately

  • Report and liaise regularly with senior Management (CEO, Operations, HR) regarding

  • departmental performance and ensure they are informed of any relevant information or

  • issues

  • Develop and maintain professional relationships with internal and external customers

  • Liaise with reception and sales department regarding handover and organisation of functions

  • Liaise with accounts department to ensure invoices are forwarded promptly and are correct and that cash procedures are being adhered to

  • Liaise with human resources department with regards to recruitment needs, training

  • analysis and delivery and employee relations

  • Perform a duty manager role while on shift when required , taking sole duty management

  • responsibilities for the Hotel and dealing with any issues that may arise during shift

  • Working shift work and weekends, and bank/public holidays, ensuring prompt timekeeping and attendance

  • Ensure breaks are organised in accordance with fluctuations in the volume of business

  • Assist with service in other areas of the hotel as requested

  • Carry out any other reasonable request asked by Directors

  • Promote a positive perception of the Company at all times both internally & externally

  • Ensure Standard Operating Procedures are achieved, and maintained at all times, and are monitored and updated when and where necessary

  • Be aware of and anticipate customers needs

  • Implement and ensure the Company Health, Hygiene & Safety Policy is met at all times

  • Comply with & implement all legislative and licensing requirements.

  • Ensure the departments are clean and hygienic, making sure cleaning rotas are adhered to and appropriate records kept

  • Ensure employee conduct, uniform and personal hygiene requirements are adhered to

  • Ensure the bars run smoothly on a daily basis & are adequately stocked with al necessary goods.

  • Produce effective rotas to ensure staffing levels are appropriate and efficient

  • To promote the Hotel and its facilities to all prospective guests or customers to maximise

  • sales and revenue

  • Report and where possible take action in any incidents of complaint, accident, fire, loss or damage

  • Enforce Licensing Laws, Rules of Management & in-house security policies

  • Check customer satisfaction regularly, ensuring all guest feedback is dealt with in a

  • professional and efficient manner to minimise negative impressions of the hotel

  • Prompt timekeeping and attendance, and effective organisation of staff

  • Attend company meetings as requested

  • Communicate a vision of success which the team want to be part of

  • To promote a positive attitude and team ethos, including ‘lead by example’, for the

  • department, setting the pace and standards and encouraging mutual respect

  • Inspire & motivate the team to achieve 5* standards through our Standard Operating

  • Procedures and therefore achieve sales and profits

  • Train and develop the team to ensure food & beverage service is to specification,

  • Cooperate with chefs and other staff and managers to ensure customers’ expectations are exceeded by ensuring service is as smooth and as continuous as possible

  • Praise and recognise good performance

  • Deal with poor performance through informal, documented counselling sessions and where necessary implement the Company Disciplinary procedure – in conjunction with HR

  • Pro-active in problem solving and work on own initiative to deal with problems and opportunities

The Successful Candidate will:

  • Have a real understanding of hotel operations and the F&B industry.

  • Minimum 3 years hands on experience in Bar Management in a similar sized property at 4* or 5* level including experience in food service.

  • Ability to work as part of a hotel management team in a busy property.

  • Actively promote the Hotel and Bars and seek staff and customer feedback to improve services and sales

  • A structured, organised and forward-thinking approach to work planning

  • Excellent leadership, communication, motivational and interpersonal skills.

  • To maintain high standards of morale and personal appearance of all staff.

  • To hold regular On-the-Job training sessions, to set up such training material as may be necessary with our HR team and to ensure that staff can perform their duties correctly.

  • To ensure that reports and administration requirements are timeously submitted.

  • Assist in developing initiatives to build sales, profitability and guest counts

  • Assist in maintaining effective cost controls in support of these initiatives

  • Exceptional customer care and ability to ensure service standards are delivered and maintained across all bar operations in the property.

  • Strong financial and business acumen including rostering, stock management, managing budgets, ordering and purchasing skills.

  • Customer focused and target driven

  • Proactive nature with an outgoing and friendly personality

  • Strong leadership skills and the ability to build a rapport with our guests


Housekeeping / Accommodation Assistant


The main responsibilities for this role are to ensure that the day to day operations are carried out in line with department and hotel standards and that these agreed standards are achieved at all times.

Task Overview:

  • Greeting all guests in a warm and friendly manner
  • Cleaning of guest bedrooms and bathrooms to the highest of standards, ensuring they are clean, well maintained and attractively presented at all times
  • Replace guest amenities and supplies in rooms
  • Dress beds following the standard operating procedure of the hotel
  • Remove rubbish and room service items and replace used linen
  • To clean corridors and public areas
  • To report all lost property and maintenance issues to the supervisor
  • Maintain stock levels of stationary, linen, towels and amenity requirements on in order to ensure consistency in standards.
  • Knowledge of the hotels hygiene, health and safety regulations
  • Check that all appliances are present in the room and in working order
  • Straighten desk items, furniture and appliances
  • Dust, polish and vacuum carpet

The successful candidate:


  • Have a minimum of 1 years experience in a comparable role in a 4* hotel
  • Have the ability to maintain cleanliness of 12-15 rooms daily
  • Possess excellent communication and interpersonal skills
  • Have fluent English
  • Be courteous and focused on providing a consistently high standard of service and hygiene
  • Be standards driven, a team player, flexible
  • Possess the ability to work under pressure
  • Have excellent organisational skills

Chef de Partie - Bar


The Great Southern Killarney is looking for a highly efficient, well organised and energetic Chef de Partie. The ideal candidate is someone who's got bags of stamina and enjoys the fast pace of working in a kitchen preparing food for our bar. You also need to be able to stay calm and work as part of a team during a frenetic service. As head of your section you need to be confident enough to manage the commis chefs working with you - and to give them clear instructions.

Key delivery areas:

As Chef De Partie your role will include food and beverage preparation and organisation, including purchasing of stock, storage and control of same. As a senior staff member you’ll be held responsible for productivity of your section, staff management and training all whilst adhering to our organisational and industrial codes of conduct and maintaining a safe and healthy work environment.

Task overview:

  • Organise kitchen operations for service in the restaurant, bar and banqueting.
  • Apply organisational skills for workflow planning and Mise en Place.
  • Ensure quality and consistency of food served.
  • Organise kitchen for A la Carte, general production and preparation.
  • Monitor and maximise efficiency in kitchen operations.
  • Preparing, cooking and presenting dishes within your speciality
  • Managing and training any chefs or other kitchen staff working with you
  • Helping the sous chef and head chef to develop new dishes and menus
  • Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety
  • Monitoring portion and waste control to maintain profit margins
  • Food Prep overview includes (but not limited to): Carve meats and fish. Appetizers, savouries, sandwiches, salads. Hot and cold sauces for menu items. Dishes containing rice, farinaceous foods and pulses.
  • Dishes containing eggs. Poultry/game and meat dishes. Sauces for meat, game and poultry dishes. Fish dishes and shellfish dishes. Sauces for fish and shellfish. Cakes and yeast goods. Hot and cold desserts. Pâtés and Terrines. Chicken, meat and seafood curries. Rice dishes. Regional dishes local and foreign.

Role Requirements:

  • Minimum of 3 years' experience in a similar Role
  • Experience in a similar 4* Deluxe environment preferable
  • Customer Experience Champion and a strong, confident but level-headed leader capable of managing high presentation, consistency- and service standards and delegate tasks to ensure productivity.
  • Strong work ethic and high standards of achievement, integrity and attention to detail
  • Attention to detail, excellent presentation skills
  • Enthusiasm and creative talent
  • Passionate approach to the production of food
  • Flair and imagination
  • Management and organisational skills
  • Fully aware and compliant in Food Safety and HACCP Food Management Systems
  • Have a good grasp on profit margins

Reporting Structure:

Reports to Executive Chef and Sous Chef

 Suitable candidates can apply with CV to 

Milandi Basel
HR Manager
Direct Line: 00353-64-6638042
Great Southern Killarney, Town Centre Killarney, Co. Kerry
Hotel Switchboard: 00353-64-6638000