Brasserie & Bar Manager - Luxury Lodge Dining Lead

Sheen Falls Lodge Limited; Killorglin; Sur place; EUR 45 000 - 75 000; Plein temps

Avantages offerts par ce poste

Competitive salary

Meals on duty

Employee parking

Training & development

Employee discounts

Free golf

Cycle to Work

Referral bonus

Recognition awards

Accommodation subject to availability

Résumé du poste

Sheen Falls Lodge Limited is seeking an experienced Restaurant & Bar Manager to lead The Stables Brasserie and Bar at the five-star Sheen Falls Lodge in Kenmare, Co. Kerry. You will own daily operations, build a confident service team and contribute to ongoing development of The Stables.

The role involves balancing guest service with strong commercial performance, coaching the team, and coordinating with kitchen and other departments to ensure smooth reservations, timing and events.

Qualifications

• Minimum two years' experience in a similar management role.
• Experience in a luxury hotel or upscale restaurant is advantageous.
• Ability to lead a busy restaurant, brasserie or bar operation.

Responsabilités

• Lead service on the floor, welcoming guests and supporting the team during service.
• Coach supervisors and colleagues, deliver practical training and foster a positive working environment.
• Coordinate operations with the kitchen and other departments on reservations, timing, dietary requirements and events.
• Plan rosters, monitor revenue and labour costs, and manage stock and wastage.
• Oversee accurate billing, cash handling, food safety and allergen procedures.

Connaissances

Team leadership

Guest service

Wine knowledge

Commercial acumen

Communication

IT skills

Outils

POS systems

Rostering systems

MS Office / Excel

Description du poste

Sheen Falls Lodge Limited is seeking an experienced Restaurant & Bar Manager to lead The Stables Brasserie and Bar at the five-star Sheen Falls Lodge in Kenmare, Co. Kerry. You will own daily operations, build a confident service team and contribute to ongoing development of The Stables.

The role involves balancing guest service with strong commercial performance, coaching the team, and coordinating with kitchen and other departments to ensure smooth reservations, timing and events.