Restaurant Manager
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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- 354076385498;-6.25803804397583;INTERNATIONAL FOOD COURT , 130 Parnell Street , Dublin 1 , D01 FF99
The duties and responsibilities of the restaurant manager:
Operations and Management:
Overseeing daily operations:
Managing the restaurant's day-to-day activities, including opening and closing procedures, ensuring smooth service, and resolving issues as they arise.
Staff Management:
Recruiting, hiring, and training: Finding, interviewing, and training new staff, ensuring they are well-equipped to perform their roles.Scheduling and managing staff: Creating and maintaining staff schedules, ensuring adequate staffing levels, and managing time-off requests.
Supervising and motivating staff: Providing guidance, feedback, and support to staff, ensuring they are performing their duties effectively and maintaining a positive work environment.
Performance evaluations: Conducting regular performance reviews and providing constructive feedback to staff.
Customer Service:
Greeting and assisting customers: Providing a warm welcome and ensuring customers feel comfortable and well-served.
Handling customer inquiries and complaints: Addressing customer concerns promptly and professionally, striving to resolve issues and maintain customer satisfaction.
Financial Management:
Budgeting and cost control: Developing and managing the restaurant's budget, monitoring expenses, and implementing cost-saving measures.Inventory management: Overseeing inventory levels, ordering supplies, and ensuring efficient stock management.
Sales analysis and reporting: Analyzing sales data, identifying trends, and generating reports to track performance.
Compliance:
Ensuring compliance with regulations: Maintaining compliance with food safety regulations, health and safety standards, and licensing requirements.Maintaining a clean and safe environment: Ensuring the restaurant is clean, safe, and well-maintained for both staff and customers.
Marketing and Sales:
Developing and implementing marketing strategies: Promoting the restaurant to attract customers and increase sales.
Managing reservations and events: Handling restaurant reservations, planning and coordinating special events, and ensuring smooth operations during busy periods.
Other Responsibilities:
Menu planning: Working with the chef to develop and refine the menu, ensuring it is appealing to customers and profitable for the restaurant.Supplier management: Negotiating with suppliers, ensuring quality and cost-effectiveness of supplies.
Quality control: Monitoring food quality, service standards, and overall restaurant operations to ensure a positive dining experience for customers
Key Requirements:
- *Education*: A degree in Hospitality Management, Business Administration, or a related field.
- *Experience*: 2-5 years of experience in restaurant management, preferably in a similar concept or industry.
- *Skills*:
- Strong leadership and communication skills.
- Ability to multitask, prioritize, and manage stress.
- Excellent customer service and conflict resolution skills.
- Sector:
- Managerial
Candidate Requirements
Essential- Minimum Experienced Required (Years): 2
- Minimum Qualification:Level 8 (incl Higher Diploma & Honours Bachelor Degree)
- Ability Skills:Administration, Catering, Communications, Computer Literacy
- Competency Skills:Decision Making, Initiative, Management, Networking
- Specialising In:strong leadership, communicati