Assistant Outlet & Restaurant Manager - Luxury Pre-Opening

SDA - Food & Beverage; Dublin; On-site; EUR 50,000 - 70,000; Full time

Benefits offered by this job

Free meals on duty

Discounted employee friends & family率

Food and beverage discounts

Christmas gifts and employee parties

Introduce a friend scheme

Life assurance scheme

Employee assistance programme

Arora star employee recognition

Long service recognition award

Job summary

The Assistant Restaurant and Outlet Manager will lead on-site operations during service, ensuring guests receive attentive, high‑standard service and the outlet runs smoothly. You will support pre-opening activities, train staff, manage reservations, and uphold luxury hospitality standards.

You will deputize for the Restaurant & Outlet Manager, drive revenue through upselling, monitor stock and costs, and collaborate with Culinary, Reservations and Events teams to deliver memorable experiences

Qualifications

• Previous supervisory experience in a restaurant, bar or hotel F&B outlet, ideally within a luxury environment.
• Strong service, food and beverage knowledge and confidence supervising busy service periods.
• Good commercial awareness including upselling, payroll productivity, stock, wastage and cost control.

Responsibilities

• Support the Restaurant & Outlet Manager in delivering exceptional food and beverage experiences across all service periods.
• Play a key role in the successful pre-opening of the outlet, including team training, operational setup, service standards and readiness testing.
• Ensure smooth day-to-day restaurant operations, including reservations, table management, service delivery, billing and closing procedures.
• Maintain a visible presence on the floor, creating memorable and personalised guest experiences while upholding luxury hospitality standards.
• Handle guest requests, feedback and complaints professionally, ensuring prompt resolution and effective service recovery.
• Deputise for the Restaurant & Outlet Manager when required, supporting operational leadership and decision‑making.
• Lead shift briefings and provide ongoing coaching to ensure colleagues are confident in menu knowledge, beverages, allergens and service standards.
• Support recruitment, onboarding, training and development of team members to build a high‑performing outlet team.
• Monitor staffing levels, service standards and team performance to ensure efficient and effective operations.
• Drive revenue through upselling, cross‑selling and promotion of food, beverage and hotel experiences.
• Ensure compliance with POS procedures, billing accuracy, cash handling and financial controls.
• Support stock management, ordering, inventory control and waste reduction initiatives.
• Monitor guest feedback, sales performance and service standards, identifying opportunities for continuous improvement.
• Maintain the highest standards of food safety, allergen awareness, hygiene and cleanliness.
• Work closely with Culinary, Stewarding, Events, Reservations and other departments to deliver seamless guest experiences.

Skills

Supervisory experience

Guest-focused communication

Problem-solving

Upselling

Staff development

POS systems (Simphony/MICROS)

Tools

Simphony

MICROS

MS Office

Job description

The Assistant Restaurant and Outlet Manager will lead on-site operations during service, ensuring guests receive attentive, high‑standard service and the outlet runs smoothly. You will support pre-opening activities, train staff, manage reservations, and uphold luxury hospitality standards.

You will deputize for the Restaurant & Outlet Manager, drive revenue through upselling, monitor stock and costs, and collaborate with Culinary, Reservations and Events teams to deliver memorable experiences