Restaurant Manager

All the Food; Dublin; Hybrid; EUR 40,000 - 54,000; Full time

Benefits offered by this job

Tip pool share

Start date October

Job summary

Reggie's in Rathmines, Dublin, seeks an experienced Restaurant Manager to lead the front of house and own the guest experience. You’ll manage a six-strong team on weekday services and eight to ten on weekends, recruiting, rosters, training and setting standards to ensure guests leave happily.

You’ll control front-of-house numbers, organise labour, stock, orders and waste, and collaborate with the head chef.

Qualifications

• Real restaurant management experience.
• Ability to own a room and team with initiative.
• Fluent English, spoken and written.
• Interest in food and wine; able to promote the list.
• Organised with rostering, stock, and deliveries management.
• Right to work in Ireland; no sponsorship offered.

Responsibilities

• Lead the front-of-house team of 6–10 during service.
• Handle recruitment, rosters, training, and standards.
• Own front-of-house numbers: labor, bar stock, orders, waste.
• Collaborate with head chef; report to owner.
• Ensure HACCP compliance and day-to-day paperwork.

Skills

Front-of-house management

Recruitment

Rosters

Training

Standards

P&L oversight

Job description

Reggie's is a neighbourhood pizzeria on Rathmines Road Lower. We opened in December 2024, making pizza and everything else from scratch every day, serving it alongside a wine list we're proud of, in a room we care a great deal about.

We're looking for an experienced Restaurant Manager to lead our front of house and help us build something that stands the test of time.

Four words sit behind everything we do here: delicious, approachable, affordable, hospitable. They're a better guide to this job than any list of responsibilities, but here they are.

The role:

You'll lead the front-of-house team, which runs to six people on a normal service and eight or ten at the weekend. Recruitment, rosters, training and standards are yours, and so is the floor itself: the service, the regulars, and making sure guests leave having had a good time.

You'll also own the front-of-house numbers. Labour hours, bar and beverage stock, ordering and waste. We'll sit down together once a week and go through them. Overall P&L stays with the owner, but the front-of-house side of it is yours to run, and you'll have the authority to run it.

You'll look after the compliance that sits with the floor: HACCP and the day-to-day paperwork.

You'll work alongside our head chef, who owns back-of-house, the kitchen team and everything to do with the food. On the floor, the team and front-of-house spending, the decisions are yours. You'll both report to the owner, who is typically on-site and heavily involved in the day-to-day operations of the business.

Who we’re looking for:

Somebody with real restaurant management experience who is ready to take full ownership of a room and it's team. The thing we're looking for most is initiative: seeing what needs doing and getting on with it rather than waiting to be asked.

You'll need to be comfortable holding a standard. The best managers we've worked with are people their team likes and takes seriously.

You'll be dealing with guests, your team, suppliers and a reasonable amount of laptop work every day, so a high standard of spoken and written English is essential.

A real interest in food and wine. We hold a wine and beer licence only, so the list is a significant part of what we offer, and we'd want you selling it well and teaching it to your team.

Organised. Rosters must be published two weeks ahead, stock maintained, deliveries checked. A lot of what makes a service run well is really just the right admin done on time.

You'll need the right to work in Ireland. We're not in a position to sponsor a work permit or to help with relocation for this role, and all interviews are in person here in Rathmines.

The hours:

Five days a week

We serve dinner Monday to Thursday and open all day Friday, Saturday and Sunday, so most of your shifts are evenings and your weekends are typically working ones

Rosters go up at least a fortnight in advance, and when you're off, you're off

We're open seven days though, not nine to five, so the odd question will land on a day you're not working (did the wine order go in, did anyone hand in a coat). Nothing that turns your day off into a working one

What we offer:

• An equal share of the tip pool, divided across the team by hours worked. For a full-time manager that's recently been working out at around €10,000 a year, though it moves with trade


• A start date in October, with some flexibility for the right person

There's a great team in place already, several of them with us since we opened. This is a job about leading them well, not rebuilding from scratch.