Restaurant Manager

Job description

The Noel group is recruiting for a Restaurant Manager in a 4 star hotel in Athlone,

Our client is a well-established restaurant known for its delicious cuisine, inviting atmosphere, and commitment to creating a welcoming environment for both customers and staff.

The Restaurant Manager to oversee the daily operations of our establishment. The ideal Restaurant Manager will have a passion for providing exceptional customer service and leading a diverse team in a fast-paced environment. As the Restaurant Manager, you will play a crucial role in upholding these values and ensuring the success of the business.

Responsibilities

• Oversee all aspects of the restaurant’s operations, including staffing, customer service, and inventory management
• Create and maintain a positive work environment by providing leadership and support to the restaurant team
• Develop and implement strategies to enhance the overall customer experience and increase sales
• Monitor financial performance and work within budgetary guidelines
• Ensure compliance with health and safety regulations and food quality standards

Qualifications

• Proven experience in a managerial role within the restaurant industry
• Strong leadership skills with the ability to motivate and mentor a diverse team
• Excellent communication and interpersonal abilities
• In-depth knowledge of food and beverage operations, including inventory management and cost control
• Understanding of health and safety regulations
• A passion for delivering outstanding customer service
• Living in Ireland and have the right to work in ROI

Day-to-Day

• Supervising and coordinating daily restaurant operations
• Training and mentoring staff members to provide top-notch service
• Monitoring inventory levels and placing orders as needed
• Interacting with customers to ensure an exceptional dining experience
• Addressing any issues or concerns that arise during service

Time

This is a full-time position, typically requiring 40 hours per week. However, flexibility in scheduling may be necessary to accommodate the demands of the restaurant industry, including evenings, weekends, and holidays.