Restaurant Manager

Job description

Job Title: Restaurant Manager

Location: Tralee, Co. Kerry

Role Type: Full-Time, Permanent

Reports To: Food and Beverage Manager

The Noel Group is a leading recruitment agency operating nationwide across the hospitality sector. We are proud to partner with a prestigious client in the hospitality industry to search for a talented Restaurant Manager to join their team in Tralee.

The role of the Restaurant Manager is to deliver an exceptional dining experience, managing a dedicated team, and maintain the highest standards of service, cleanliness, and professionalism. The ideal candidate will be passionate about hospitality, driven to exceed guest expectations, and confident in overseeing both day-to-day service and long-term planning.

What’s in it for you?

• Up to €40,000 per annum Salary.
• Opportunity to work in a well-established 4-star hotel with a strong reputation
• Career development and training opportunities
• Supportive and dynamic kitchen team
• Discounts on hotel services, including dining and accommodation

Key Responsibilities:

• Oversee the daily operation of the restaurant to ensure a smooth and efficient service
• Lead and develop the restaurant team through hands-on supervision, training, and motivation
• Ensure all guests receive outstanding service, responding to any issues promptly and professionally
• Maintain high standards of food presentation, cleanliness, and health & safety compliance
• Collaborate with the kitchen and events teams to deliver seamless service for à la carte dining, group bookings, and special events
• Monitor budgets, control labour and stock costs, and implement strategies to drive profitability
• Manage reservations and dining room flow to maximise guest satisfaction and turnover
• Uphold the hotel’s brand standards and contribute ideas for service and menu improvements

Key Requirements:

• Proven experience as a leader in a restaurant setting (Strong supervisor or current Restaurant Manager)
• Strong leadership and people management skills with a positive, hands-on approach
• Excellent customer service and communication abilities
• In-depth knowledge of food, wine, and beverage service
• Understanding of budgeting, stock control, and cost management
• Ability to work flexible hours including evenings, weekends, and holidays
• Professional appearance and demeanour
• Relevant hospitality or management qualifications preferred but not essential