Restaurant Manager

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Job description

Our client a 4* hotel in Cork looking for a new Restaurant Manager to join their award-winning team. This is an excellent opportunity for the successful candidate to join a forward-thinking and innovative team that is focused on excellence and providing exceptional genuine service every day, delivering long-term results, and driving improvements in individual and group performance.

Key responsibilities:

  • Strong leadership and people management skills with ability to motivate employees
  • Coordinate daily Front of the House and Back of the House restaurant operations
  • Deliver superior service and maximize customer satisfaction
  • Respond efficiently and accurately to customer complaints
  • Regularly review product quality and research new vendors
  • Organize and supervise shifts
  • Appraise staff performance and provide feedback to improve productivity
  • Ensure compliance with sanitation and safety regulations
  • Manage restaurant’s good image and suggest ways to improve it
  • Participate in planning and delivery of marketing initiatives including social media and implementation of robust business processes
  • Control operational costs and identify measures to cut waste
  • Create detailed reports on weekly, monthly and annual revenues and expenses
  • Train new and current employees on proper customer service practices
  • Implement policies and protocols that will maintain future restaurant operations

The ideal candidate:

  • Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager or similar role in a similar sized property at 4* or 5* level
  • Genuine emphasis on exceptional client care and the capacity to ensure service standards are consistently delivered
  • Proven ability and passion in encouraging, developing, and managing a team of individuals to meet and exceed client expectations
  • Extensive food and beverage knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff
  • Strong leadership, motivational and people skills
  • Focus on collaborating with the Head Chef and his crew to continue driving improvements in the dining experience
  • Strong financial and business skills, including driving revenue, managing budgets, ordering and purchasing, and developing and delivering a sales and marketing strategy
  • BSc degree in Business Administration; hospitality management or culinary schooling is a plus

If you feel you have the right skills please get in touch to discuss it further

Consultant

Monika Pranckunaite

Monika Pranckunaite

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