Restaurant & Catering Operations Manager

Company Details Confidential; Dublin; On-site; EUR 33,000 - 40,000; Full time

Job summary

Glenn Anthony Hospitality Limited operates a restaurant and catering service in Dublin and seeks a Restaurant and Catering Establishment Manager. The role is full-time, permanent, 39 hours weekly with a salary of €36,605 per annum.

The successful candidate will lead both front- and back-of-house operations, supervise staff, manage reservations and events, and ensure compliance with food safety and health and safety regulations.

Qualifications

• Minimum 2–3 years’ experience in restaurant or hospitality management.
• Relevant qualification in Hospitality/Restaurant Management or related discipline preferred.
• Strong knowledge of HACCP, hygiene, and licensing requirements.
• Experience supervising, training, scheduling, and motivating staff.
• Ability to manage both front-of-house and back-of-house operations.

Responsibilities

• Manage front-of-house and back-of-house activities to ensure efficient service.
• Recruit, train, supervise, schedule, and support restaurant and catering staff.
• Monitor employee performance and ensure staff follow procedures and standards.
• Maintain high standards of customer service and respond to queries and complaints.
• Manage reservations, functions, catering orders, and special events.
• Monitor stock levels and place supplier orders; control costs and waste.
• Prepare operational reports, rotas, and stock records.
• Ensure compliance with food hygiene, HACCP, health and safety, licensing.

Skills

Staff management

Customer service

Cost management

Leadership

Communication

Education

Bachelor level degree or higher

Job description

Glenn Anthony Hospitality Limited operates a restaurant and catering service in Dublin and seeks a Restaurant and Catering Establishment Manager. The role is full-time, permanent, 39 hours weekly with a salary of €36,605 per annum.

The successful candidate will lead both front- and back-of-house operations, supervise staff, manage reservations and events, and ensure compliance with food safety and health and safety regulations.