Property Name: 
The Great Southern Killarney

Employment Type:

*other department: 

Deputy General Manager 

Key Responsibilities:

  • Manage the daily operations of the hotel.
  • Fully responsible for all aspects of all departments. 
  • Strategically plan, lead and develop all aspects of the business with the aim of achieving business success and profitability. 
  • Effectively lead and motivate the team to achieve their goals and objectives. 
  • Carry out a hands on, operational role within the hotel, leading by example. 
  • Develop systems, policies and procedures that embody the culture of the organisation. 
  • Ensure that premises are in operative condition at all times in order to receive and serve our guests. 
  • To achieve set departmental wage percentages on a weekly basis.
  • Have a full understanding of rates and Reservations and be able to work in all areas of Reception.
  • Have a total understanding of our property management system and point of sale system and any other management tools.
  • To set a good example for staff with regards to punctuality, attendance, attitude and application to work.
  • To install and follow effective systems which will facilitate the achievement of high levels of service and standards.
  • To lead Duty Managers in the hotel and direct them during working shifts.
  • To manage Food and Beverage Operations in the absence of the relevant managers.
  • To ensure that Standard Operating Procedures are continually upgraded and to ensure high standards are practiced at all times.
  • Liaise with the Kitchen staff to ensure that food items produced are of the standard required by The Great Southern.
  • Weekly roster checks to ensure staffing levels reflect business and revenue, aiming to achieve wage budget targets.  In your absence the HOD must ensure that ample staff are on duty, and if required, reduce staff before shift starts. 
  • To ensure that the restaurant and bar implement daily and weekly cleaning rosters which are to be closely monitored to achieve exceptional health and safety standards.  Every department must also have a weekly deep clean of their respective department areas, including back of house facilities. 
  • To ensure that all staff are always correctly and smartly dressed, and looking presentable.  Every staff member must offer professional and courteous service to their guests through regular training.
  • In conjunction with the HOD’s, ensure that every staff member is aware of and has received the correct training needed to carry out the use of operating equipment and machinery.
  • Ensure that The Great Southern’s statuary hygiene levels are maintained in all areas at all times.
  • Ensure that reports and administration requirements are timelessly submitted.
  • In conjunction with the Human Resources, ensure that the causes of staff grievances are investigated and the appropriate action is taken. 
  • To be fully aware of trends in the industry and make suggestions for improvements.
  • To carry out or ensure that regular ‘On-the-Job-Training’ is taking place in accordance with agreed standards.
  • Monitor and maintain operation and overhead cost in order to maintain maximum revenue for the company. 
  • Work with the Sommelier in the ordering of wine and setting up of the wine list, making sure that all wine and drinks are correctly stored, managed, rotated and locked away if not in service. 
  • To liaise with Accommodation regarding Linen usage and cost and assisting where necessary.
  • Awareness of relevant Health and Safety Legislation.
  • Awareness of emergency procedures, full knowledge of fire procedures, ensuring that all staff and supervisors are also aware.   
  • To provide formal induction and training to new duty managers.
  • To monitor closely Food and Beverage Gross Profit Margins and ensure targets are met. 


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