Reed Hospitality are delighted to be working with a hotel in Armagh, that offers a warm, welcoming stay with clean, comfortable rooms, great food, and excellent staff - plus its central location and free parking make it the perfect base for exploring Role: Deputy General Manager Permanent role Location: Armagh Salary 42,000 - £45,000 per annum (dependent on experience) Working hours: Shift patterns to include early mornings, late evenings, weekends and statutory holidays or other holidays. To support and deputise for the General Manager in ensuring the operational and financial success of the hotel. This includes direct responsibility for the food and beverage departments, ensuring high-quality service delivery, exceptional guest satisfaction, and strong cost control Essential Criteria Assisting with the day-to-day management of all hotel operations, including occupancy, food and beverage, and events/banqueting. Demonstrating a professional and courteous attitude as part of the senior management team, ensuring high standards of presentation, uniform, and hygiene across all staff. Supporting recruitment and selection of food and beverage staff; motivating, coaching, and developing employees through effective communication, training, and performance management, including KPIs and scheduling. Managing food and beverage operations to budget and to the highest standards by developing menus, reviewing customer feedback, implementing strategies to maximise sales/profitability, and continuously enhancing the guest dining experience. Maintaining strong communication with all hotel departments, suppliers, and external agencies to ensure smooth and effective operations. Supporting upselling initiatives and ensuring all food and beverage staff actively contribute. Ensuring quality of service and product within all departments; managing and resolving guest queries or complaints professionally and accurately. Maintaining thorough knowledge of all hotel policies, procedures, and regulations while ensuring staff compliance. Attending and providing detailed handovers and participating in management meetings. Monitoring stock management and ordering processes to company standards and taking appropriate actions to resolve issues. Working closely with the General Manager on annual budgets, cost control, and overall profitability. Essential Criteria: Previous experience of working in a 4* property as well as working with a diverse range of individuals to include bar staff, waiting staff, kitchen staff, suppliers, event planners and management of own staff. Excellent communication skills both written and verbal - with the ability to communicate with stakeholders at all levels and demonstrate quality leadership and management competencies. Experience in budget management and cost effectiveness. Strong knowledge of food and beverages trends and best practices. Display a working knowledge of various computer software programmes (MS Office, booking systems, POS). Ability to work on your own initiative as well as part of a team. Ability to work under pressure to achieve objectives within timescales without compromising accuracy and quality. Strong organisational skills. Desirable: A formal qualification in hospitality, hotel, or catering management Please submit an up to date CV today via the "Apply" link, or call the office and speak to Donna