Careers with us The success of our hotel depends on the commitment of each and every member of our team.

Responsibility

Reporting to the F&B Manager, the Chef de Rang is to play a senior role within our Oliveto floor team, controlling all aspects of service and total control over each designated section. Working under the direction of our F&B Leadership team, the Chef de Rang is expected to play a leading role in each Oliveto service.

Key Skills

Section Management – to set up, manage and close down a section, to the highest of standards

Task Driven – there is a clear Chef de Rang operating manual which details tasks and responsibilities, which each Chef de Rang must execute

Guest Relations – engaging with guests is a key part of this role and people skills are an important attribute

Sales – make suggestions to suit guest preferences and tastes which also provides a platform for upselling premium drink combinations

IT – ability to use EPOS and ResDiary along with all Microsoft applications

Stamina – the role is physical and requires good stamina to perform to the best of your ability

Communication – good verbal communication skills, not only for guests but also working in tandem with your Parlour colleagues and the wider HH team

Key Tasks

• Guaranteeing the highest level of guest satisfaction

• Control the service to ensure it flows smoothly and under your control

• Take and process orders accurately

• Monitor docket flow and manage pass expectations

• Knowledge of all menus, ingredients and allergies

• Knowledge of wines, mixed drinks and Oliveto cocktails

• Eye for detail to ensure the room set up and close down are perfect

• Strong customer recognition and profiling on likes/dislikes

• Induction and training of new staff

• Ensure printed menus are always clean and ready for service

• Maintain and organise waiter station to be ready for each service

• Ensure compliance with alcohol consumption and guest safety

• Set the example for other team members on commitment, work ethic and positive attitude

Role Requirements

• Located in Haddington House Hotel in Dún Laoghaire

• Scheduled week is Mon-Sun

• Six month probation period

Benefits

1. Above market rate pay and excellent tips

2. Hotel culture around work/life balance, this is key to sustainable employment

3. Complimentary staff food on each shift

4. External and internal training provided based on skill set levels

5. Participation in company-wide wellness programmes

6. Staff discount on food in Oliveto

7. Quality leadership team, giving clear direction and encouraging progression

8. Location by the sea, enabling staff to swim, cycle, run before or after work

9. Pension administration for auto enrolment

Responsibility

Seeking a talented and motivated Chef de Partie to oversee our larder section. This role is responsible for delivering exceptional dishes across cold starters, hot starters, and pastry service, ensuring consistency, quality, and presentation at all times.

The successful candidate will take ownership of their section during service, maintaining high standards of food safety, hygiene, and organisation. Working closely with the Head Chef and wider kitchen team, you will contribute to efficient service, menu execution, and ongoing creativity within the kitchen.

Key Tasks

• Prepare and present dishes across cold starters, hot starters, and pastry to a high standard
• Manage the larder section during busy service periods
• Ensure strict adherence to food safety and hygiene regulations
• Maintain stock control and minimise waste
• Support the development and execution of menu items
• Work collaboratively with the kitchen team to deliver a seamless dining experience

Who we’re looking for

One years plus experience as a Commis or Junior CdP in a well-respected kitchen

A true passion for cooking and working in a commercial kitchen

A person who wants to progress, is willing to listen and is open to learning

You’re not precious – we leave our egos at the door and help get stuff done

You want to be part of a team that works hard, supports each other and has fun along the way

Role Requirements

• Located in Haddington House in Dún Laoghaire
• Scheduled week is Mon-Sun
• Six month probation period

Benefits

1. Above market pay rate and inclusion in the TRONC scheme
2. Hotel culture around work/life balance, this is key to sustainable employment
3. Complimentary staff food on each shift
4. Training provided, based on skill set levels
5. Staff discount on food in Oliveto
6. Staff apron provided
7. Quality leadership team, giving clear direction and encouraging progression
8. Location by the sea, enabling staff to swim, cycle, run before or after work

Responsibility

The Chef de Partie acts as a key link between the Head Chef and the rest of the kitchen team. Their core responsibility is to master each section of our kitchen (mains/pasta/larder) and help the Head Chef, Sous Chef, Junior Sous Chef successfully deliver consistently strong standards in service.

Key Skills

• Support the senior chefs in leading a close knit, dynamic kitchen team

• Nurture and develop talent in the kitchen, creating an environment that brings out the best in the team and where they can be themselves

• Ensure the kitchen runs without a hitch, orders and deliveries come and go as needed, prep is efficient, service is smooth and our food hygiene standards are never compromised

• Contribute on ideas and techniques that make our Oliveto kitchen a creative, fresh environment where we’re always looking to plate the best dishes

• Think outside the box and drive standards, always striving to find solutions to problems, whilst maintaining the quality and integrity of the menu

Who we’re looking for

• Two+ years experience as a Senior CdP or CdP in a well-respected kitchen with freshness and provenance of ingredients as a key priority

• A true passion for creativity whilst maintaining the integrity of our brand standards through the dishes on the menu

• A natural at leading, you lead by example and create and environment where your team can be their best self

• Passion for hospitality and bringing a positive impact on the people you interact with, leaving them with a memorable experience

• You’re not precious – we leave our egos at the door and help get stuff done

• You want to be part of a team that works hard, supports each other and has fun along the way

Role Requirements

• Located in Haddington House Hotel in Dún Laoghaire

• Six month probation period

• Two days off together guaranteed and a culture to facilitate regular weekends off throughout the year

Benefits

1. Above market pay rate and inclusion in the TRONC scheme

2. Hotel culture around work/life balance, this is key to sustainable employment

3. Complimentary staff food on each shift

4. Training provided, based on skill set levels

5. Participation in company-wide wellness programmes

6. Staff discount on food in Oliveto

7. Staff uniforms provided

8. Quality leadership team, giving clear direction and encouraging progression

9. Location by the sea, enabling staff to swim, cycle, run before or after work

Responsibility

To tend bar across Haddington House, delivering a premium drinks service, working closely with Front of House and Back of House colleagues and ensuring guest satisfaction, at all times.

Key Skills

Customer service – engaging with guests is a key part of this role and people skills are an important attribute

Sales – great bar tenders make suggestions to suit guests preferences and tastes which also provides a platform for upselling premium drink combinations

IT – ability to use EPOS along with excel to manage the drink audits and stocktaking

Stamina – the role is physical and requires good stamina to perform at the best of your ability

Communication – good verbal communication skills, not only for guests but also working in concert with the other bar leads and our kitchen

Key Tasks

• Responsible for the operation and continued progression of the bar service across Haddington House

• Deliver a consistently high level of customer service to each guest and position HH as a venue offering exceptional bar service

• Drive sales growth YoY so the bars continue to provide a positive contribution to the net profit of the hotel

• Ensure stock is monitored, waste is controlled & recorded, lines are efficiently managed and recipes/pouring volumes are adhered to

• Participate in bar menu meetings so we keep our drinks menu fresh (and seasonal)

• Participate in the the induction and training of new junior bar staff

• Create new syrups, infusions and tinctures

• Prepare all garnishes and continuously refresh the garnish station throughout each shift

• Maintaining a clean and organised bar, ensuring fully stocked for all services

• Ensure compliance with alcohol consumption and guest safety

• Set the example for other team members on commitment, work ethic and positive attitude

• Strong attention to detail is a prerequisite

Role Requirements

• Located in Haddington House Hotel in Dún Laoghaire

• Scheduled week is Mon-Sun but roster format is designed to allow for two days off in a row (unless operational issues dictate a change)

• Six month probation period

Benefits

1. Hotel culture around work/life balance, this is key to sustainable employment

2. Complimentary staff food on each shift

3. Training provided, based on skill set levels

4. Staff discount on food in Oliveto

5. Quality leadership team giving clear direction and encouraging progression

6. Location by the sea, enabling staff to swim, cycle, run before or after work

Responsibility

To provide leadership and senior level management skills across our Front of House (FoH) teams, under the guidance of our F&B Assistant Director. To assume ‘shared’ responsibility for the YoY growth and financial success of Oliveto, Parlour, Garden, Events & Breakfast. To deliver a five star guest experience, each and every time. The role is broad in scope and covers day-to-day F&B duties, administration, project work, staff training and ensuring standards and SOPs are adhered to at all times.

Key Tasks

• To ensure all F&B departments surpass weekly sales targets and remain in line with set labour and GP targets
• To assume front line responsibility for the FoH service teams (floor and bar) and all aspects of the front of house operations
• To assume shared responsibility for cash sheet management, timepoint management and roster oversight
• To build up a personal relationship with guests and secure repeat business
• To enhance the reputation of HH through the delivery of an incredible F&B service, which is both professional and warm
• To train, motivate and retain the best service team – ongoing coaching, encouragement and support is vital for staff retention
• To forge a very strong working relationship with the kitchen team, which is essential to the successful operation of the FoH service
• To manage, control and shape guest bookings in line with agreed SOPs, balancing the need to drive revenues and create atmosphere, with a smooth execution from our kitchens
• To stay on top (and close to guest feedback) with a process to ensure guest issues are dealt with swiftly (across all platforms)
• To ensure a friendly response by your team to incoming phone bookings and deal with all online bookings in a timely manner, sticking to comms protocols at all times
• To ensure all FoH spaces are kept spotless and staff are always in motion (never idle)
• To ensure all staff wear the uniform correctly and in line with company standards, as set out in the Staff Handbook
• To undertake shared responsibility for ordering, checking goods in, covering rosters and general audit work
• To work on project specific tasks, when allocated
• To assist our marketing team shoot social media posts and stories, in line with brand guidelines.

Role Requirements

Located in Haddington House Hotel, Dún Laoghaire

Six month probation period

Managerial dress style in line with brand direction (uniform tailored and provided post probation period)

Who we’re looking for

• Candidate (ideally) has a third level degree in hotel management or general hospitality course
• Candidate has proven F&B experience in a well-established hotel and/or restaurant, up to Assistant F&B Manager level

Benefits

1. Very competitive salary
2. Traditional 5 days on / 2 days off (but we aim to offer 4 days on / 3 days off at certain times of the year) 
3. Tips are additional and run by the staff
4. Hotel culture around work/life balance, this is key to sustainable employment
5. Complimentary staff food on each shift
6. Training budget available to further improve knowledge
7. Staff discount on food in Oliveto
8. Annual staff party and smaller team outings 
9. Quality leadership team giving clear direction and encouraging progression
10. Location by the sea, enabling staff to swim, cycle, run before or after work