Manager - Fine Dining Restaurant - Gregans Castle

Gregans Castle Hotel; Ballyvaughan; On-site; EUR 38,250 - 46,750; Full time

Benefits offered by this job

Competitive salary

Professional development opportunities

Staff meals while on duty

Employee discounts

Company pension

On-site parking

Sick pay

Job summary

Gregans Castle Hotel in the heart of The Burren is seeking a passionate Restaurant Manager to oversee dining operations. In this role, you will ensure exceptional service, manage a high-performing team, and maintain high standards in our award-winning restaurant.

The ideal candidate will have a strong background in hospitality, a deep knowledge of wine, and proven leadership abilities. You will enjoy a supportive work environment and competitive salary starting from €42,500 per year.

Qualifications

• Minimum 3 years' experience in a Restaurant Manager or senior supervisory role in hospitality.
• Strong knowledge of wine service and food pairing.
• Ability to work flexible hours, including evenings and weekends.

Responsibilities

• Manage daily restaurant operations ensuring exceptional guest service.
• Lead, train, and motivate the front-of-house team.
• Curate and maintain the wine programme, advising guests confidently.

Skills

Leadership skills

Wine knowledge

Customer service

Communication

Education

WSET Level 2 or Level 3 qualification

Tools

POS systems

Job description

Restaurant Manager – Gregans Castle Hotel, The Burren

Position Title: Restaurant Manager
Location: Gregans Castle Hotel
Reports To: General Manager
Employment Type: Full‑Time

About the Role

We are seeking an experienced and passionate Restaurant Manager to lead the dining & wine service operations at Gregans Castle Hotel, a renowned country house hotel in the heart of The Burren. This is an exciting opportunity for a hospitality professional who combines exceptional leadership skills with a strong knowledge of wine and food service excellence.

The successful candidate will be responsible for delivering outstanding guest experiences, leading and developing a high‑performing front‑of‑house team, and maintaining the highest standards of service in our award‑winning restaurant.

Key Responsibilities

• Manage the day‑to‑day operations of the restaurant, ensuring exceptional guest service at all times.
• Lead, motivate, train, and develop the front‑of‑house team.
• Oversee service standards, guest satisfaction, and operational efficiency.
• Work closely with the Head Chef and management team to ensure seamless coordination between kitchen and restaurant operations.
• Manage restaurant reservations, table allocations, and guest relations.
• Monitor staffing levels and prepare team schedules in line with business demands.
• Maintain compliance with food safety, health and safety, and licensing regulations.
• Assist with budgeting, cost control, stock management, and financial performance.
• Handle guest feedback professionally and proactively resolve any service issues.
• Support the hotel’s reputation for excellence through attention to detail and a hands‑on management style.

Wine Responsibilities

• Curate, maintain, and develop the restaurant’s wine programme in collaboration with senior management.
• Advise guests confidently on wine selections and food pairings.
• Train and mentor team members in wine knowledge, service standards, and upselling techniques.
• Manage wine inventory, ordering, stock rotation, and supplier relationships.
• Conduct regular wine tastings and educational sessions for staff.
• Ensure proper wine storage, presentation, and service standards are consistently maintained.

Candidate RequirementsEssential

• Minimum 3 years’ experience in a Restaurant Manager or senior supervisory role within a quality hospitality environment.
• Strong wine knowledge with proven experience in wine service, cellar management, and food pairing.
• Excellent leadership and people management skills.
• Passion for hospitality and delivering exceptional guest experiences.
• Strong communication and interpersonal skills.
• Financial awareness with experience managing costs and budgets.
• Ability to work flexible hours, including evenings, weekends, and public holidays.
• Excellent organisational skills and attention to detail.

Desirable

• WSET Level 2 or Level 3 qualification (or equivalent wine certification).
• Experience working in luxury hotels, fine dining restaurants, or Michelin‑recognised establishments.
• Knowledge of Irish and international wine regions and producers.
• Experience using restaurant reservation and POS systems.

What We Offer

• Competitive salary based on experience.
• Opportunities for professional development and wine education.
• Staff meals while on duty.
• Employee discounts and hotel benefits.
• Supportive and collaborative working environment.
• The opportunity to work in one of Ireland’s most distinctive hospitality destinations in The Burren.

Pay: From €42,500.00 per year

Benefits:

• Company pension
• Employee discount
• Food allowance
• On‑site parking
• Sick pay

Application question(s):

• Do you have 3 or mor years experience in fine dining restaurants/hotels in Ireland or the UK?
• Accommodation is offsite - do you have a car? It is a must as public transport is not available.

Work authorisation:

• Ireland (required)

Work Location:

In person