Assistant Restaurant Manager — Ultra-Luxury Dining Lead

Château des Avenières; Kenmare; Remote; EUR 45,000 - 60,000; Full time

Benefits offered by this job

Competitive Wage

Pool and gym facilities

Discounted stays at Park Hotel Kenmare

Discounted rates at Relais & Châteaux

On-site parking

Excellent training and development

Job summary

Park Hotel Kenmare, a Relais & Châteaux and 2 Michelin Key property, seeks an Assistant Restaurant Manager for Landline. You will lead front-of-house operations, ensuring flawless service, elevated guest engagement, and collaboration with culinary and hotel teams to deliver a world-class dining experience.

The role requires 3–5 years in Michelin or five-star settings, extensive wine knowledge, and a passion for gastronomy and personalised luxury.

Qualifications

• Minimum 3–5 years of progressive restaurant management experience in Michelin recognised or five‑star properties.
• Proven exposure to fine dining with strong gastronomic identity.
• Advanced knowledge of classical and contemporary service techniques.
• Advanced wine knowledge with WSET2+ or Sommelier certification preferred.
• Strong leadership, refined communication, and impeccable grooming.

Responsibilities

• Deliver ultra-luxury, anticipatory service standards and lead by example on the floor.
• Coordinate with Head Chef and F&B leadership to ensure seamless front-of-house communication.
• Oversee service flow, reservations, and floor organization to Michelin-level standards.
• Maintain immaculate dining room presentation and pursue continuous improvement.
• Recruit, onboard, and mentor service team members; conduct daily pre-service tastings.

Skills

Leadership

Communication

Grooming standards

Wine knowledge

Service techniques

Job description

Park Hotel Kenmare, a Relais & Châteaux and 2 Michelin Key property, seeks an Assistant Restaurant Manager for Landline. You will lead front-of-house operations, ensuring flawless service, elevated guest engagement, and collaboration with culinary and hotel teams to deliver a world-class dining experience.

The role requires 3–5 years in Michelin or five-star settings, extensive wine knowledge, and a passion for gastronomy and personalised luxury.