Outlet Manager

Harri; Dublin; On-site; EUR 70,000 - 100,000; Full time

Benefits offered by this job

Free meals on duty

Discounted employee friends & family

Discounts on food & beverage

Christmas gifts and employee parties

Introduce a friend scheme

Life assurance scheme

Employee assistance programme

Arora star employee recognition

Long service recognition award

Job summary

Sofitel Dublin Airport Hotel seeks an experienced Restaurant and Outlet Manager to lead the pre-opening and launch of the luxury flagship property.

You will oversee breakfast, lunch and dinner service, recruit and train teams, uphold brand standards, and drive revenue while ensuring guest satisfaction. The role requires hands-on leadership in a high-end F&B environment and close collaboration with Culinary and Events teams.

Qualifications

• Proven supervisory or management experience in a high-quality restaurant, bar or hotel F&B outlet.
• Strong knowledge of reservations, table management, POS systems.
• Hands-on floor-management approach with leadership and training.
• Commercial awareness including revenue generation and cost control.
• Knowledge of food safety, HACCP and allergen controls.

Responsibilities

• Lead the day-to-day operation of the restaurant and assigned outlet, delivering exceptional service and memorable guest experiences.
• Play a key role in the successful pre-opening of the venue, including recruitment, training, operational setup and readiness testing.
• Ensure service standards, presentation, reservations, table management and outlet operations consistently meet luxury hospitality expectations.
• Build strong guest relationships, handling enquiries, requests and complaints with professionalism and effective service recovery.
• Work closely with Culinary, Events, Reservations and other departments to ensure seamless service delivery and guest satisfaction.
• Conduct regular quality inspections of restaurant areas, ensuring the highest standards of cleanliness, presentation and maintenance.
• Lead, motivate and develop a high-performing team through coaching, training, performance management and regular feedback.
• Deliver engaging team briefings and ensure colleagues maintain excellent product knowledge, including menus, beverages and allergens.
• Manage staffing levels, rosters and payroll costs in line with business demands and budget requirements.
• Drive revenue through upselling, cross-selling and promotion of food, beverage and hotel experiences.
• Oversee accurate billing, cash handling, POS compliance and financial controls.
• Manage stock levels, ordering, inventory control and waste reduction to maximise efficiency and profitability.
• Monitor guest feedback, sales performance and market trends to identify opportunities for continuous improvement.
• Ensure full compliance with food safety, allergen, hygiene and health & safety standards.
• Support hotel events, group business and wider Food & Beverage operations as required

Skills

Supervisory experience

F&B operational knowledge

Team leadership

POS systems

Commercial awareness

Food safety HACCP

Organised & detail-oriented

Microsoft Office

Flexible schedule

Revenue & cost control

Tools

Simphony

MICROS

Job description

We are seeking an experienced Restaurant and Outlet Manager to play a pivotal role in the pre-opening and launch of Sofitel Dublin Airport Hotel—a luxury flagship property managed by the award-winning Arora Group in partnership with Accor’s Sofitel brand.

Directly connected to Terminal 2, this landmark hotel will redefine the guest experience at one of Europe’s busiest international gateways and will feature:

• 412 elegant guestrooms
• Extensive meetings and events facilities
• A spectacular rooftop bar with panoramic views across Dublin and the airport

A bit about what you will do

The Restaurant and Outlet Manager provides visible operational leadership across the assigned venue, ensuring each breakfast, lunch, dinner or other service period is properly prepared, staffed and delivered. The role develops the team, protects guest satisfaction and brand standards, and manages revenue, payroll, stock and financial controls within agreed targets.

• Lead the day-to-day operation of the restaurant and assigned outlet, delivering exceptional service and memorable guest experiences.
• Play a key role in the successful pre-opening of the venue, including recruitment, training, operational setup and readiness testing.
• Ensure service standards, presentation, reservations, table management and outlet operations consistently meet luxury hospitality expectations.
• Build strong guest relationships, handling enquiries, requests and complaints with professionalism and effective service recovery.
• Work closely with Culinary, Events, Reservations and other departments to ensure seamless service delivery and guest satisfaction.
• Conduct regular quality inspections of restaurant areas, ensuring the highest standards of cleanliness, presentation and maintenance.
• Lead, motivate and develop a high-performing team through coaching, training, performance management and regular feedback.
• Deliver engaging team briefings and ensure colleagues maintain excellent product knowledge, including menus, beverages and allergens.
• Manage staffing levels, rosters and payroll costs in line with business demands and budget requirements.
• Drive revenue through upselling, cross-selling and promotion of food, beverage and hotel experiences.
• Oversee accurate billing, cash handling, POS compliance and financial controls.
• Manage stock levels, ordering, inventory control and waste reduction to maximise efficiency and profitability.
• Monitor guest feedback, sales performance and market trends to identify opportunities for continuous improvement.
• Ensure full compliance with food safety, allergen, hygiene and health & safety standards.
• Support hotel events, group business and wider Food & Beverage operations as required

More about you

• Proven supervisory or management experience in a high-quality restaurant, bar or hotel Food and Beverage outlet, ideally within a luxury or five-star environment.
• Strong food, beverage, service and operational knowledge, including restaurant reservations, table management, POS systems and outlet controls.
• Confident team leadership, training, communication and guest-recovery skills with a hands-on floor-management approach.
• Sound commercial awareness, including revenue generation, upselling, payroll, stock, inventory, wastage and cost control.
• Good knowledge of food safety, HACCP principles, allergen controls, licensing and responsible service requirements relevant to the role.
• Highly organised and detail focused, with the ability to manage busy and changing service periods calmly and effectively.
• Competence using a POS system such as Simphony or MICROS and standard Microsoft Office applications.
• Flexibility to work mornings, evenings, weekends and public holidays in line with outlet operating requirements.

What’sin it for you…

Competitive salary

But there’s more…

• Free meals on duty.
• Discounted employee friends & family rates at Arora Hotels.
• Food and beverage discounts.
• Christmas gifts and employee parties.
• Introduce a friend scheme.
• Life assurance scheme.
• Employeeassistanceprogramme.
• Arora star employee recognition.
• Long service recognition award.

Grow with us…

We are growing rapidly and with growth comes advancement opportunities. Being part of the Arora group there are exciting opportunities for career progression and development across our properties and brands.

Compensation: Competitive salary