Experience

I've worked in hospitality for over a decade: five-star hotels, high-volume bar-restaurants and large-scale banqueting in Ireland, with more than seven years in supervisory and management roles. I've run the restaurant floor, the bar and outdoor trade, led teams of up to 12, and regularly been in sole charge of the venue, responsible for gross profit, stock, suppliers and labour.

What I'm looking for

A food and beverage, restaurant or bar management role in Scotland, ideally at a Highland hotel, resort or rural estate, where I can build the room, the team and the trade over the long term.

• Available from late November 2026.
• Right to work: Irish citizen, so under the Common Travel Area I need no visa and no sponsorship.
• Open to live-in. Full clean driving licence. Fully flexible, including evenings, weekends and bank holidays.

Experience

Aghadoe Heights Hotel & Spa, Killarney

Food and Beverage Assistant: bar, restaurant, pass and in-room dining · February – May 2026

A five-star, 74-bedroom hotel.

• Worked across a multi-outlet operation: restaurant, bar, pass and in-room dining.
• Delivered services of 150+ covers within an F&B team of fewer than 15.
• Ran the pass between kitchen and floor, keeping service flow and timing.
• Trusted with end-of-night cash and till reconciliation from the outset.

Brick Lane, Cork

Bar Manager: bar, restaurant and outdoor operations · April 2024 – January 2026

An all-day operation from brunch to late-night weekend trade, with a bar, a 20-table restaurant floor and outdoor seating; summer peaks of 150–200 covers.

• Held wet gross profit within a 70–75% target, with weekly stocktakes across an extensive spirits range.
• Chose and negotiated with suppliers directly and managed ordering across the full drinks range.
• Rostered and led a team of 5–8 against a labour budget; ran pre-shift briefings, interviewed and trained new staff, and became management's first choice for onboarding.
• Ran the venue independently as keyholder, responsible for cash, reconciliation and close.
• Built the cocktail list from scratch, introducing a new cocktail each week.

P. Mac's, Dublin

Assistant Bar Manager · May 2022 – February 2024

• Supervised a bar and floor team of 9–12 through peak trading in a high-volume city-centre venue.
• Ran shifts in the Bar Manager's absence, responsible for cash, reconciliation and secure close.
• Managed stock, ordering and cellar across a rotating craft beer range, a cocktail list and an extensive whiskey back-bar.

The White Horse, Ballincollig

Supervisor · October 2021 – May 2022

• Took full operational charge in the General Manager's absence: restaurant floor, bar and a 25-table seasonal beer garden, 50 tables at peak.
• Managed peak nights of about 250–300 covers with a front-of-house team of 10–12.

Dwyer's Garden Cafe, Cork

Food and Beverage Supervisor · May 2020 – October 2021

• Supervised counter and table service through high-footfall periods. Trained to barista standard.

Fota Island Resort, Cork

Food and Beverage Supervisor · September 2016 – September 2018 Waiter: pass, bar and section · September 2014 – September 2016

• A five-star resort. Promoted from waiter to food and beverage supervisor within two years.
• Served at volumes of up to 3,000 covers a day during the resort's flagship winter events.

The Ambassador Hotel, Cork

Waiter · September 2012 – September 2014

• Banqueting and function service for weddings and large private events.

Education

BA (Hons) Popular Music, Munster Technological University · 2018 – 2022 First Class Honours (Level 8). Performance, composition and music technology, with a business module (contract and tort law, budgeting and marketing) graded first class, and website design and marketing. I also organised live events from start to finish: booking venues, marketing, and handling the cash on the night.

Training and certification

As at 1 October 2026:

• Scottish Certificate for Personal Licence Holders (SCPLH): sitting the exam on 3 October 2026.
• WSET Level 2 Award in Spirits: October 2026. WSET Level 2 Award in Wines: November 2026.
• Coming up: FSA Food Allergy and Intolerance Training (October 2026); Manual Handling renewal (October 2026); Dublin Bar Academy two-day cocktail programme (October 2026); REHIS Intermediate Food Hygiene (November–December 2026); First Aid Responder renewal (December 2026).

Languages

English and Irish.

Get in touch

My CV and references are available on request. The quickest way to reach me is LinkedIn, or see the contact page.