Restaurant Manager

Oliver Dunne Restaurants; Dublin; On-site; EUR 45,000 - 70,000; Full time

Job summary

Oliver Dunne Restaurants in Dublin seeks an experienced Restaurant Manager to lead daily dining room operations and uphold the highest service standards. You will supervise service staff, ensure proper food presentation and handling, handle guest feedback, and coordinate with HR on scheduling and wage budgets.

The ideal candidate has at least 3 years of hospitality management experience, fluent English, and the ability to work well under pressure while maintaining professionalism and a positive

Qualifications

• Minimum of 3 years hospitality managerial experience.
• Fluency in English required.
• Strong leadership and organisational skills.

Responsibilities

• Oversee the dining area and supervise service staff.
• Provide feedback, training and pre-service briefings.
• Maintain high standards of team behaviour on shift.
• Ensure proper food presentation and handling procedures.
• Handle guest complaints and resolve issues on the spot.
• Schedule weekly staff meetings and manage wage budgets with HR.
• Coordinate maintenance and repairs of equipment with DOR/OM.
• Record deposits, invoices and daily sales per procedures.
• Lead and communicate with DOR manager and Executive Chef.
• Collaborate with Sales and Marketing teams.

Skills

Team leadership

POS software

Inventory management

Staff scheduling

Customer service

Tools

POS software

Job description

Restaurant Manager:

\"Honesty, Consistency and Passion\" is our mantra at ODR Restaurants and we are looking for candidates who embody these qualities. We are dedicated to perfecting the customer experience through continual innovation and the highest standards of customer service.

We are currently looking to hire an experienced Restaurant Manager to join our team. We seek a candidate who is Honest, Consistent and Passionate and takes pride in a job well done.

Role Requirements:

• Oversea the dining area, supervises food and beverage service staff in accordance with operating policies that the company has in place.
• Creates a positive team atmosphere among Team Members.
• Provides feedback, training and pre service briefings to the Team regularly.
• Sets high standards for appropriate team behaviour on shift and treats all Team Members fairly, with respect.
• Works with food and beverage staff to ensure proper food presentation and proper food-handling procedures.
• Handle guest complaints in restaurants and ensure issues are resolved on the spot.
• Schedules weekly food and beverage service staff meetings to ensure correct staff understand the policies and obtain feedback from staff members.
• Keep in line with wage budgets, oversee timepoint management with HR.
• Arrange in conjunction with DOR and OM for maintenance and repair of equipment and other services.
• Cash and Credit Cards balance against daily sales all deposits, invoices and daily sales are recorded as per company procedures.
• Is capable of handling irate customers with a friendly/calm attitude.
• Is flexible in dealing with changes/problems (e.g., being short staffed).
• Shifts priorities and goals as work demands change.
• Priorities tasks effectively to ensure most important tasks are completed on time.
• Delegates and follow-up effectively.
• Taking Ownership of issues or tasks and also give detail update of the DOR manager and the Executive Chef..
• Seeks, listens and responds to Guest feedback as per company policy.
• Does not blame others; takes accountability for problems.
• Effectively identifies restaurant problems through itemised sales reports and can come up with ideas & execute them to resolve the issue.
• Proficiency in using computer software to monitor inventory, track staff schedules and pay, and perform other record keeping tasks.
• Proficiency in Point of sale ( POS ) software.
• Work closely with Sales and Marketing teams.

Key Attributes:

• Must be able to work all shifts including, late finishes, weekends, and holidays.
• Be able to lead a team and have excellent organisation skills.
• Requires fluency in the English language.
• A minimum of 3 years previous hospitality experience in a managerial position is essential.
• Have a great knowledge and passion for F&B.
• Must be a team player and have a \"can do\" attitude.
• Ability to handle pressure and busy periods.
• Be clean, punctual, professional in your work and appearance.