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

Job Requirements

• Located in Haddington House 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

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 Tasks

• 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

Job Requirements

• Located in Haddington House 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

The Sous Chef assumes direct responsibility for the management of the Oliveto kitchen in the absence of the Head Chef and, at all other times, acts as a key link between the Head Chef and the rest of the kitchen team.

Key Skills

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

• Proven track record managing kitchen teams

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

• A natural at leading and managing others, 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

Key Tasks

• Support the Head Chef 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

• Work with our Head Chef 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

• Both guest and team experience will be at the heart of all you do. You’ll co-lead the team by example, keeping them involved and motivated

Job Requirements

• Located in Haddington House 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. Staff discount on food in Oliveto

6. Staff uniforms 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

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

Job Requirements

• Located in Haddington House 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 

The Reservations & Revenue Manager (“RRM”) holds a pivotal position within Haddington House Hotel with direct responsibility for all reservations, revenue management and account management of key corporates.

This role is responsible for managing all room reservations while ensuring that each interaction reflects the warmth, professionalism, and attention to detail expected of a luxury hotel property.

From the initial enquiry through to the final bill and post-stay follow-up, the RRM oversees the entire reservation lifecycle. The role combines guest service excellence with strong commercial responsibility, including revenue management, room allocation strategy, accounts receivable oversight, account management and the coordination of corporate event bookings.

Working closely with senior leadership and departmental heads, the RRM ensures that every reservation is handled seamlessly while maximising room revenue and cultivating lasting relationships with both leisure and corporate guests.

Voice of the hotel 

As the first point of contact for many guests, the RRM represents the tone and personality of Haddington House Hotel

• Manage all reservations enquiries with professionalism, warmth, and efficiency.
• Handle bookings across multiple channels including telephone, email, in-person enquiries, and social media platforms.
• Ensure all guest communications reflect the hotel’s luxury service standards
• Provide knowledgeable guidance on rooms, experiences, and the wider Haddington House Hotel offering.

All reservations are managed Monday to Friday, 9:00am–5:30pm. Enquiries received outside of these hours will be addressed promptly on return to the office, with urgent bookings escalated to senior staff where necessary

Ownership of the guest journey

The RRM plays a key role in shaping the guest experience from the very first interaction.

• Oversee the full reservation lifecycle from initial enquiry through to final billing and guest follow-up.
• Ensure guest preferences and special requests are recorded and communicated to the relevant departments.
• Maintain strong attention to detail so each guest experience feels considered, personal, and seamless.
• Support post-stay engagement to encourage guest satisfaction and repeat visits.

Room allocation & guest profiling

Thoughtful room allocation is an essential part of delivering an exceptional stay.

• Manage daily room allocations with an understanding of guest preferences and operational needs.
• Make strategic upgrade decisions where appropriate to enhance guest experience and maximise value.
• Work closely with the Guest Experience team, particularly Emma, to maintain and develop detailed guest profiles and preferences within the system.

Revenue management

Revenue optimisation is a core responsibility of the role and is essential to the commercial performance of the hotel.

• Monitor demand patterns and adjust pricing strategies to maximise occupancy and room revenue.
• Review rates regularly across all booking channels to ensure they remain competitive and aligned with market demand.
• Utilise the MEWS property management system, alongside integrated AI-driven revenue tools, to support data-led decision making.
• Participate in ongoing training and development in revenue management best practices.

Accounts receivable

The RRM also maintains oversight of financial matters relating to reservations and corporate bookings.

• Manage accounts receivable linked to bookings and corporate clients.
• Ensure timely invoicing and follow-up of outstanding balances.
• Maintain clear and accurate financial records relating to reservations

Corporate events coordination

The RRM acts as the central contact for corporate clients hosting events at Haddington House Hotel.

• Coordinate running orders and planning for corporate bookings and events.
• Serve as the main liaison between corporate clients and internal departments.
• Work with Heads of Department to ensure seamless event preparation.
• While on-the-day event execution is led by the relevant departments, the RRM remains responsible for:
  • Client communication
  • Final billing
  • Post-event follow-up

This end-to-end relationship ensures a professional experience for corporate clients and supports the development of long-term business partnerships and repeat bookings

Key corporate account management

The RRM will own the direct relationship with the bookers, EA’s or senior managers for key corporates 

• Monthly check in on rooms requirements and gauge feedback on their teams stay in HH
• Agree annual rates and additional corporate benefits 
• Monitor room nights for each key account so we can track performance 
• Entertain key bookers as an incentive to keep using HH for their company bed nights

Working environment

This is an office-based role, supported by a dedicated workspace including desk, laptop, and phone. The RRM works closely with the leadership team and collaborates daily with Front Office, Guest Experience, Finance, and other departmental heads.

Training in the front desk reception role is a requirements, as cover will be needed periodically to cover emergencies/staff meetings/staff breaks etc

Key skills

We are looking for a commercially minded relationship manager who delivers exceptional guest experiences while maximising revenue. Key skills are:

Revenue management and commercial awareness

• Ability to analyse demand pricing and occupancy levels
• Adjust room rates strategically to maximise revenue
• Understand distribution channels (direct, OTA, GDS, corporate)
• Use systems to make data driven decisions (AI tools, MEWS, Excel)

Communication and guest experience excellence

• Professional, warm communication across phone, email, in-person
• Strong written communications and good command of English 

Organisation and attention to detail 

• Managing multiple reservations and channels simultaneously
• Tracking guest preferences 
• Ensuring accuracy in bookings/invoicing

Relationship management (corporate and internal)

• Managing key accounts 
• Building long term partnerships
• Confidence in hosting clients and working across internal teams 

Benefits

1. Above market rate pay 
2. Inclusion in room service charge tips
3. Hotel culture around work/life balance, this is key to sustainable employment
4. Complimentary staff food on each shift
5. Training provided, based on skill set levels
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