Restaurant Manager

SAINT FRANCIS ENTERPRISE PTE. LTD.; Dublin; On-site; EUR 38,000 - 52,000; Full time

Job summary

Saint Francis Enterprise Pte Ltd in Ireland seeks an experienced Restaurant Service Lead to coordinate operations, manage a small service team, and collaborate with kitchen staff to deliver excellent guest experiences.

You will optimize systems, drive supplier sourcing, and apply computer literacy to improve data management and daily tasks; multilingual abilities are preferred to serve diverse customers.

Qualifications

• Lead and manage a small team of service staff to deliver high‑quality customer service and operational efficiency
• Communicate effectively with team members and kitchen staff to ensure seamless service coordination
• Implement and enhance computer systems to improve restaurant service operations and data management
• Source and negotiate with suppliers to procure equipment and marketing materials, ensuring cost‑effectiveness and quality
• Apply computer literacy skills to support daily operational tasks and system improvements

Responsibilities

• Lead and manage a small team of service staff to deliver high‑quality customer service and operational efficiency
• Communicate effectively with team members and kitchen staff to ensure seamless service coordination
• Implement and enhance computer systems to improve restaurant service operations and data management
• Source and negotiate with suppliers to procure equipment and marketing materials, ensuring cost‑effectiveness and quality
• Apply computer literacy skills to support daily operational tasks and system improvements

Skills

Multilingual communication

Team leadership

Data management

Supplier sourcing

Tools

Computer systems

Job description

Company Overview

• Saint Francis Enterprise Pte Ltd operates four entities: True Blue Cuisine, a high‑end Peranakan restaurant

Job Summary

Lead and coordinate restaurant service operations by managing a small team, optimizing systems, and collaborating with kitchen staff to ensure efficient service and supplier sourcing.

Responsibilities

• Lead and manage a small team of service staff to deliver high‑quality customer service and operational efficiency
• Communicate effectively with team members and kitchen staff to ensure seamless service coordination
• Implement and enhance computer systems to improve restaurant service operations and data management
• Source and negotiate with suppliers to procure equipment and marketing materials, ensuring cost‑effectiveness and quality
• Apply computer literacy skills to support daily operational tasks and system improvements

Preferred competencies and qualifications

• Ability to communicate in multiple languages to better serve diverse customer groups