Head of Operations

GHR Consulting; Galway; On-site; EUR 90,000 - 120,000; Full time

Benefits offered by this job

Competitive salary

Performance-based bonus

Job summary

HireHive is seeking a Head of Operations for a Galway-based restaurant group to ensure every location delivers an exceptional guest experience while achieving strong financial performance. Reporting to the COO, you will lead and develop General Managers, translating strategy into consistent execution across all sites and building accountability and operational discipline.

You will drive sales, labour efficiency, food quality and customer experience while upholding the company standards and

Qualifications

• 5+ years in multi-unit restaurant operations or hospitality leadership.
• Experience owning P&L levers including labour scheduling, stock/purchasing and costs.
• Strong people leadership with coaching and performance management.
• Working knowledge of food safety and compliance requirements.
• Able to report outcomes clearly to the COO and drive accountability.

Responsibilities

• Lead and develop General Managers to deliver operational and financial performance.
• Oversee staffing, purchasing, supplier pricing and cost control across locations.
• Drive guest experience, food quality and service standards consistently.
• Standardise SOPs, policies and training across all sites.
• Lead weekly operations meetings and ensure timely, clear communication.

Skills

People leadership

P&L management

Labour scheduling

Supplier pricing

Tools

POS systems

Bizimply

Payroll systems

Inventory management platforms

Job description

Role Purpose

We are looking for a Head of Operations for one of our Galway-based clients to ensure every restaurant within the Company's group consistently delivers an exceptional guest experience while achieving outstanding operational and financial performance.

Working in partnership with the COO, the Head of Operations is responsible for turning the company's vision and operational strategy into consistent execution across all elements of the business. By leading, developing and supporting the General Managers, this role creates alignment, accountability and operational excellence across every location.

The Head of Operations ensures that company standards, systems and values are consistently upheld, while empowering General Managers to lead successful restaurants, develop exceptional teams and continuously improve performance. Through strong leadership, coaching and operational discipline, the Head of Operations creates restaurant businesses that are profitable, scalable and recognised for delivering a unique experience every day.

Job Summary

The Head of Operations is responsible for leading the day-to-day operations of the Company's restaurant businesses, ensuring every location consistently delivers exceptional food, powerful hospitality, operational excellence, and strong financial performance.

Reporting to the Chief Operating Officer, this role is responsible for translating the company's operational strategy into consistent execution across all restaurants.

The Head of Operations leads, develops and supports the General Managers, creating a culture of accountability, continuous improvement and operational excellence.

This role is accountable for driving sales, profitability, labour efficiency, food quality, customer experience, team development and operational consistency across all restaurant operations while ensuring the Company's values and culture remain at the centre of everything they do.

Key Responsibilities

Office & Administrative Responsibilities

Documentation & Reporting

• Oversee the preparation and accuracy of operational reporting including daily till reconciliations, sales performance, labour %, food cost reports and weekly operational summaries.
• Analyse operational KPIs and business trends, presenting recommendations and performance updates to the COO during regular operational reviews.
• Ensure accurate operational record keeping across all restaurant locations, including compliance documentation, employee records, health inspections and health & safety requirements.
• Maintain operational dashboards that provide clear visibility into restaurant performance.

Human Resources Coordination

• Lead recruitment, onboarding and workforce planning alongside the General Managers, ensuring hiring decisions align with the Company's values and culture.
• Oversee employee documentation, payroll accuracy, scheduling practices and compliance with employment legislation.
• Ensure all mandatory certifications including food safety, fire safety, manual handling and first aid remain current across all restaurant teams.
• Support succession planning and leadership development for future restaurant leaders.
• Oversee employee management decisions, disciplinary action, performance improvement plans

Supplier Management

• Manage relationships with key restaurant suppliers and service providers.
• Negotiate pricing, contracts and service agreements to maximise value while maintaining quality and consistency.
• Oversee purchasing procedures, supplier performance and invoice approval processes.
• Continue to build and reinforce a purchasing-first vs ‘shopping’ culture across all restaurant operations.

Technology & Systems Management

• Oversee the effective use and ongoing development of operational systems including POS, Bizimply, payroll systems and future inventory management platforms.
• Identify opportunities to improve operational reporting and efficiency through technology.

Administrative Leadership

• Lead weekly operational meetings with the General Managers, ensuring actions are assigned, communicated and completed.
• Oversee the ongoing development and implementation of company SOPs, operational policies, employee handbooks and training documentation.
• Ensure operational communication is clear, timely and consistent across all restaurant teams.

Operational Management Responsibilities

Leadership & Management

• Lead, coach and develop the General Managers to deliver exceptional operational and financial performance.
• Foster a positive, accountable and high-performing culture that reflects the Company's values.
• Hold General Managers accountable for achieving agreed operational, financial and people KPIs.
• Support the professional development of restaurant leadership teams through regular coaching, performance reviews and development planning.
• Ensure consistent implementation of company policies, procedures and leadership standards across all restaurants.

Operational Oversight

• Ensure all restaurant operations consistently meet company standards, food safety regulations and legal compliance requirements.
• Standardise systems, procedures and best practices to create consistency across all locations.
• Oversee labour planning, scheduling strategies and operational resource allocation.
• Monitor stock control, purchasing procedures and supplier performance to minimise waste and maximise profitability.
• Identify operational challenges and implement practical solutions that improve efficiency and guest experience.
• Lead operational improvement initiatives and support the successful implementation of new systems, processes and business initiatives.

Financial Management

• Own the operational financial performance of all restaurant locations.
• Work alongside the COO to establish annual operating budgets and financial objectives.
• Monitor revenue, labour costs, food costs and controllable expenses to ensure business targets are achieved.
• Drive cost-control initiatives through effective labour management, purchasing strategies, menu costing, portion control and waste reduction.
• Review financial performance regularly with the General Managers, identifying opportunities to improve profitability.

Customer Experience

• Ensure every guest receives an exceptional experience that reflects the Company's brand and values.
• Monitor customer feedback, online reviews and guest satisfaction trends, implementing improvements where required.
• Ensure food quality, consistency and service standards remain exceptional across all locations.
• Protect and strengthen the reputation of the Company through operational excellence and continuous improvement.

Training & Development

• Ensure comprehensive onboarding programmes are implemented for all new team members.
• Support General Managers in delivering structured training and development programmes within their restaurants.
• Monitor training completion, operational competency and compliance across all locations.
• Promote a culture of continuous learning, coaching and career progression throughout the restaurant business.

Compensation & Benefits

Salary: Competitive, based on experience

Performance Bonus: Performance-based bonus linked to agreed operational and financial KPIs

Requirements

• 5+ years in multi-unit restaurant or hospitality operations management, ideally with direct GM oversight.
• Track record of owning P&L-relevant levers: labour scheduling, stock/purchasing, supplier pricing.
• Strong people leadership: hiring, coaching, performance management.
• Working knowledge of food safety and building compliance requirements.
• Comfortable operating with high accountability and limited daily oversight, reporting outcomes clearly to the COO.

Reporting & Working Relationships

Reports directly to the Chief Operating Officer. Directly oversees restaurant General Managers & Office/Admin function, and is informed by the CEO and COO on overall brand and marketing direction.