Bar & Restaurant Manager - Cork, Ireland

MissionHires; Cork; On-site; EUR 45,000 - 55,000; Full time

Benefits offered by this job

Competitive rate of pay

Relocation Assistance

Access to Company Pension Scheme

Death in Service Benefit

Employee referral bonus

Friends & Family discounts

Special rates in hotel accommodation

Paid training days

Access to Trained Mental Health First Aiders

Team Member Social & Wellbeing Events

Meals on Duty

Job summary

MissionHires is seeking a Bar & Restaurant Manager for The Metropole Hotel in Cork, Ireland. The role involves delivering exceptional guest experiences across various outlets, leading and developing a dedicated team, and maintaining high standards of service.

The successful candidate will have 4–8 years' experience in hospitality and a strong understanding of operational management. This position also offers various employee benefits, such as competitive pay and training opportunities.

Qualifications

• 4–8 years’ experience in hospitality, ideally within hotel bar & restaurant operations.
• Previous leadership experience as Bar Manager, Restaurant Manager, or Assistant F&B Manager.
• Strong understanding of labour control, stock management, GP margins, and departmental P&L.

Responsibilities

• Lead an established team to deliver memorable guest experiences.
• Train, lead, motivate, and discipline team members.
• Control labour expenses and ensure adequate staffing.

Skills

Leadership

Organisational skills

Customer service

Staff training

Business management

Job description

The Bar & Restaurant Manager at The Metropole Hotel ( Trigon Hotels Group) will take on a dynamic and fast-paced role, focused on delivering memorable and unique guest experiences across our food and beverage outlets, including The MET, Tea Rooms, Hotel Lobby, Riverview Restaurant, and Private Dining.

This role requires strong organisational skills, attention to detail, and a genuine passion for hospitality. With a long-standing reputation for excellence in quality and service, The Metropole offers an exciting opportunity for someone who is passionate about food and beverage and committed to maintaining high standards.

You will lead an established team, taking responsibility for the overall success of the bar and restaurant operations. A key part of your role will be driving service excellence by developing your team, maintaining consistency, and upholding the highest standards across all outlets. A positive attitude and a strong interest in personal and team development are essential for success in this role.

Responsibilities

Engage & Communication

• Conduct briefing at beginning of each shift with team, engaging team with upselling, rewards, information and targets.
• Train, lead, motivate, coach, and discipline team members to ensure that established cultural and core standards ( order of service & mystery shopper etc) are met.
• Communicate with team members one to one and as a wider team, and managers to ensure operational needs are met.
• Conduct and record scheduled training assessments and “one-to-ones” with team members as required.
• Attend operational meetings as required to ensure effective coordination and cooperation between departments.
• Delegate duties and upskill team to avoid skills gaps.
• Nurture future leaders and create a leadership pipeline for high performing team members
• Foster a positive work culture with team, creating a 'Great Place to Work' for all, looking for new ways to motivate and engage the team ; meetings, thanking, incentivise selling, staff trips’ to suppliers etc.
• Engage through and promote engagement with Workvivo and any other agreed medium.

Floor presence

• To be visible in the operation, lead from the front & be the face of the place for guests and staff alike
• Nurture relationships with regular guests as well as cultivate relationships with new guests, to ultimately increase loyalty
• Assume responsibility for service standards, working on continues improvement, motivation and supervision of the smaller details, to ensure a consistent and memorable experience for our guests
• Develop superior knowledge of all products & services available to our in-house guests and external customers.
• Observe physical condition of facilities and equipment in the outlets and make recommendations for corrections and improvements as needed.
• Work harmoniously and professionally with co-workers, supervisors and managers.
• Ensure business needs are met with adequate staffing / recruitment, to allowing for sooth service aswell as time to conduct meetings, training and administration.
• Ensure that all elements of guest awareness and care are met, and practices of personalizing service, are carried out at all times (including full compliance with Trigon Hotel Group standards).
• Ensure all staff are smartly dressed (Grooming standards) and correctly attired in accordance with company standards before commencing duty.

Business management

• Control labour expenses through effective scheduling and inventory control while focusing on creative revenue generation solutions to maximize profit.
• Ensure that business levels are met with adequate staffing and future planning is in place for upcoming business.
• To ensure sufficient stock of cutlery, crockery etc. for efficient service of drink and food.
• Ensure all cash/credit payments are correctly checked before acceptance, and that tight control and security of payments is kept.
• Ensure a good working relationship with suppliers and colleagues in other departments.
• Assist with the preparation or changing of weekly rosters if required in line with business requirements.
• React to complaints effectively and positively whilst ensuring necessary action is taken to prevent reoccurrence. All complaints, comments and compliments to be communicated and resolved immediately.
• To develop and maintain departmental standards, with special regards to the Trigon Hotel Group standards.

KPI & performance indicators for the role

• Customer satisfactions scores and commentary
• Adhere to pre set budgets laid out in departmental P&L accounts ( payroll, revenue, costs, profit etc)
• Level of staff engagement, training, absenteeism and retention within team.
• Presentation of longer term plan at bi-annual OTP day
• Succession pipeline and leadership growth for wider business

Requirements

• 4–8 years’ experience in hospitality, ideally within hotel bar & restaurant operations.
• Previous leadership experience as Bar Manager, Restaurant Manager, or Assistant F&B Manager.
• Experience managing multiple outlets simultaneously.
• Strong understanding of labour control, stock management, GP margins, and departmental P&L.
• Experience with budgeting, forecasting, and rota planning.
• Proven track record improving guest satisfaction scores.
• Experience recruiting, training, and developing supervisors and assistant managers.
• Solid understanding of health & safety, food hygiene, and licensing compliance.

Benefits

• Competitive rate of pay
• Relocation Assistance
• Access to our Company Pension Scheme
• Death in Service Benefit
• Employee referral bonus
• Friends & Family discounts across our restaurants
• Special rates in our hotel accommodation
• Paid internal and external training days
• Access to Trained Mental Health First Aiders
• Team Member Social & Wellbeing Events
• Team Member Annual Awards, Service Recognition, Monthly Team Member of The Month
• Meals on Duty
• Assistance with Leap Cards