Campus Restaurant Manager: Lead Service & Operations

Aramark; Galway; On-site; EUR 42,000 - 55,000; Full time

Job summary

Aramark is recruiting a Restaurant Manager to oversee the day-to-day running of the University Hospital Galway campus restaurant. Reporting to the Deputy General Manager, you will manage Front of House and Back of House operations and drive medium to long-term goals.

You will lead a team, ensure SOPs, maintain high service standards, and foster continuous improvement in food quality, compliance, and customer satisfaction.

Qualifications

• Minimum of 2 years’ experience in a senior restaurant manager position.
• Third level qualification in a relevant discipline is advantageous.
• Competent, fast and reliable with ability to work on own initiative and as part of a wider team.
• Experience in people management.
• Passion for food and service; excellent interpersonal and communication skills.

Responsibilities

• Be fully responsible for all restaurant and hospitality catering operations across the campus.
• Identify opportunities to develop product offerings and promote value.
• Coordinate daily Front of the House and Back of the House operations.
• Conduct regular operations team meetings and daily team talks.
• Deliver exceptional service and maximise customer satisfaction.
• Respond to customer complaints and implement corrective actions as per policies.
• Ensure SOPs are followed across campus restaurant operations.
• Monitor customer satisfaction and develop service improvement plans.
• Control costs and monitor overheads to maintain revenue.

Skills

People management

Leadership

Customer service

Interpersonal skills

Food safety knowledge

Education

Bachelors or higher in a relevant discipline

Job description

Aramark is recruiting a Restaurant Manager to oversee the day-to-day running of the University Hospital Galway campus restaurant. Reporting to the Deputy General Manager, you will manage Front of House and Back of House operations and drive medium to long-term goals.

You will lead a team, ensure SOPs, maintain high service standards, and foster continuous improvement in food quality, compliance, and customer satisfaction.