Application Details
In order to work in Ireland a non-EEA National, unless they are exempted, must hold a valid employment permit. Please review the Eligibility and requirements for an employment permit if you are unsure of your eligibility to apply for this vacancy.
Job Description
Purpose of the Role: To lead the daily operations of the restaurant, ensuring an exceptional guest experience, a motivated and efficient team, and the highest standards of quality, cleanliness, and profitability.
Key Functions & Responsibilities
* Service Leadership & Floor Management
o Directly coordinate all front‑of‑house activities during service, particularly peak dining periods, to ensure seamless table turnover and guest flow.
o Effectively direct the workflow of serving, hosting, and bar staff to guarantee efficient and timely service from greeting to payment.
* Quality & Compliance Oversight
o Verify the quality, presentation, and accuracy of all food and beverage orders before they leave the kitchen and bar.
o Ensure all front‑of‑house and back‑of‑house areas are kept to the highest standards of cleanliness and organisation, in full compliance with health and safety regulations.
* Guest Experience & Relationship Management
o Proactively engage with guests to ensure satisfaction, address feedback, and discuss their preferences.
o Personally manage arrangements for special occasions (e.g., anniversaries, large parties), communicating specific needs to the culinary and service teams to deliver a personalized experience.
* Inventory Control & Cost Management
o Actively monitor inventory levels for key supplies, including food, beverages, and restaurant sundries.
o Take initiative to minimize waste, manage portion control, and prevent loss, directly contributing to the restaurant's financial targets.
* Operational & Kitchen Coordination
o Serve as the crucial link between the front‑of‑house and back‑of‑house teams, facilitating clear communication regarding order timing, special requests, and menu changes.
o Collaborate with the Chef de Partie or Head Chef to plan and coordinate service, contributing to the smooth organization of all service staff.
* Resource & Planning Insight
o Utilise hands‑on involvement in daily service to develop a practical understanding of daily staffing requirements (floor and kitchen) and material needs.
o Use these operational insights to contribute to effective staff scheduling and resource planning for upcoming shifts and seasonal demands.
Requirements
* Ability to lead a team and coordinate workflows in a fast‑paced restaurant environment.
* A solid understanding and demonstrated commitment to food safety, hygiene standards, and quality control.
* Excellent guest relations skills, with experience in handling special requests and ensuring customer satisfaction.
* Practical experience with managing inventory and controlling waste to support financial goals.
* Strong communication and coordination skills, with a proven ability to collaborate effectively between service and kitchen teams.
* A practical understanding of the daily factors that influence staffing and supply needs in a restaurant.
Sector
* Accommodation and food service activities
Career Level
* Managerial
#J-18808-Ljbffr