Ciarán Murphy Email and Phone Number

In 2021, I was delighted to launch my own company. hyperC is a creative development agency based in Dublin, Ireland ☘️

I have enjoyed working with DublinTown as a consultant and training provider since 2022.DublinTown is a Business Improvement District in Dublin City Centre. BIDs improve the trading performance within specific geographic locations by improving the commercial environment and proactively marketing the district. DublinTown is the collective voice of businesses in Dublin city centre, working to create a better city experience for all.In addition to providing consultancy on a number of projects including their annual "Christmas Lights Switch-On" event attended by thousands of people in the streets of our capital city, I have created a number of training courses for DublinTown members in the areas of social media and content creation. These modules are designed specifically for DublinTown members and offered to their 2,500+ member businesses on a monthly basis.

AWARDED DEPARTMENT OF EDUCATION TENDER ('18, '19, '20, '21, ‘22, '23, '24).Since the beginning of 2018, I have been working with the Restaurants Association of Ireland on the creation of their Restaurant & Hospitality Management Development Programme (M.D.P.). This programme is conducted in association with the Restaurant & Hospitality Skillnet and part-funded by the Irish Government through the Department of Education. Trainers are selected via formal tender application process, which I have been selected 7 years in a row ('18 '19 '20 '21 ‘22). The programme offers restaurant supervisors/managers an opportunity to develop their skills and improve the performance of their restaurant/gastro pub by engaging directly with an industry expert. It is aimed at complementing the practical experience gained by individuals working in the industry and provides participants with the necessary skills to effectively manage a wide range of restaurant operations.As part of this role, I was tasked specifically with the creation of the Beverage Management component of the course. This includes the creation of my own detailed training manuals and the delivery of full-day training seminars to restaurant managers/supervisors. The courses have so far been conducted in Dublin and Cork and been very well-received by participants. Several participants have already contacted me to tell me they have used my material to improve performance in their current place of work or even start their own business. With the arrival of COVID-19, I developed online resources for this programme so that training could safely continue.In 2024, I have been delighted to expand my training with RAI through the development of social media and marketing courses for hospitality, while continuing to offer bespoke on-site training for its members.

NolaClan is a leading Irish hospitality group with over 20 premium venues across the island of Ireland. This was a new position created specifically for me to better facilitate the expansion of NolaClan and strengthen its core principles across the rapidly expanding group. - My years of experience with client relationship management and my passion for employee development were key to my selection for this role. - Freedom given to map out the role for myself in addition to being entrusted with the preparation of high quality training materials across multiple disciplines for over 500 employees.- Role involved working as a key member of the senior operations team, providing essential support to the individual venue senior management teams to ensure training was standardised and conducted appropriately across the group. - Established comprehensive training assessments and records of same, working with colleagues in senior management to monitor employee progress and build a database of information for use in appraisals and employee development practices. - My strategies proved instrumental in a number of successes including employee retention, customer feedback and stock management.- The area of this role I most enjoyed was in development and acting as a driving creative force within the NolaClan group including; overseeing the opening of new venues, curating innovative guest experiences, constantly designing and updating menus in an increasingly trend-focused environment and creating new strategies and initiatives for existing venues.Check out www.nolaclan.com for more information on the NolaClan portfolio.

I conduct annual guest lectures with the School of Culinary Arts & Food Technology at Technological University of Dublin (formerly Dublin Institute of Technology), Ireland's no. 1 Third Level Institution for hospitality education and training. These lectures range from beverage skills training to creative cocktail-making and are extremely popular each year due to my unique industry perspective and insight.

As part of my substantive role as NolaClan Training & Development Manager, I was asked to lead the rebrand/refresh of 9 Below, a premium hospitality venue located on St. Stephen's Green in Dublin City Centre. This 4 month full-time project involved a full redevelopment of; the brand, its core demographic, internal decor, product offering and personnel training. I was required to drive all elements of this project during development and also to execute the changes in venue during trading, ensuring the new product was exciting and consistent in a highly competitive and ever-changing environment.My input was central to each part of the project both creatively and logistically and the project was a huge success financially. My work on this project led to unprecedented brand awareness, large numbers of bookings and the highest levels of trade ever recorded in this venue. www.9below.ie

- Ensuring all venue opening procedures are adhered to and that the venue is correctly set up before opening. - Acting as the senior member of staff on duty in the event of any customer issues or matters requiring corrective action. - Preparing cash and till floats prior to opening. Ensuring cash is appropriately managed during each shift. - Ensuring that guests are welcomed and acknowledged within acceptable timelines for the level of business and day-part trading period. - Act as a liaison for group bookings, private parties and corporate bookings during their visit.- Briefing floor staff on reservations in their section and ensuring that standards are at a consistently high level throughout the building.- Scheduling of floor staff, ensuring staff availability and work patterns were effectively managed.- Acting as a support to floor staff, ensuring they were comfortable and happy in their surroundings to allow efficient and seamless customer service. - Responsible for the training of floor staff of both new and current staff members, ensuring training materials were regularly developed.

- Creation and posting of all digital marketing content across the various social networks, building a strong online presence for the venue. - Handling of reservations both online and over the phone, ensuring customers were dealt with in a friendly and professional manner.- Working closely with the Events & Marketing Manager on large-scale off-site events, new marketing materials, in-house events and customer promotions. - Acting as a customer liaison, ensuring their prior requests were fulfilled and needs exceeded during their visit. - Collating and responding to all customer feedback.

- Serving a vast selection of premium spirits, cocktails, wines and food in a fast-paced atmosphere while at the same time possessing a detailed knowledge of these products.- Coordinating orders with both kitchen, floor and bar staff efficiently to ensure consistent levels of service using the BOSS till system while also being responsible for the safe and correct handling of cash. - Strong communication skills and quick thinking required to deliver a premium level of customer service to a variety of customers including both corporate and high profile clients.- Assisting in the induction and training of new staff.

- Welcoming customers into the restaurant, interacting with customers and resolving complaints.- Serving a wide selection of food and drinks, accounting for all sales and orders using the MICROS system.- Excellent communication skills required to serve customers from around the world in a fast paced tourist venue.- Assisting the receptionist in the attached hotel, filling in during leave periods etc.