Restaurant Manager

Restaurant; Limerick; On-site; EUR 40,000 - 60,000; Full time

Job summary

The Red Hen in Limerick is seeking a managerial professional to oversee catering services, direct staff and ensure smooth day-to-day operations at 15 Patrick Street.

You will decide on the range and quality of meals and beverages, discuss customer requirements, manage purchasing and accounts, monitor hygiene, budgeting, and staffing needs in collaboration with the team. A valid Irish employment permit may be required for non-EEA nationals.

Responsibilities

• plans catering services and directs staff
• decides on range and quality of meals and beverages to be provided
• discusses customer’s requirements
• purchases or directs the purchasing of supplies and arranges for preparation of accounts
• verifies that quality of food, beverages and waiting service is as required, that kitchen and dining areas are kept clean and appropriate hygiene standards are maintained in compliance with statutory requirements
• plans and arranges food preparation in collaboration with other staff and organises the provision of waiting or counter staff
• checks that supplies are properly used and accounted for to prevent wastage and loss and to keep within budget limit
• determines staffing, financial, material and other short- and long-term requirements

Job description

THE RED HEN, 15 Patrick Street, Limerick, Co. Limerick, V94 Y6C7

Map Share/Print

Application Details

In order to work in Ireland a non-EEA National, unless they are exempted, must hold a valid employment permit.Please review the Eligibility and requirements for an employment permit if you are unsure of your eligibility to apply for this vacancy.

Job Description

• plans catering services and directs staff
• decides on range and quality of meals and beverages to be provided
• discusses customer’s requirements
• purchases or directs the purchasing of supplies and arranges for preparation of accounts
• verifies that quality of food, beverages and waiting service is as required, that kitchen and dining areas are kept clean and appropriate hygiene standards are maintained in compliance with statutory requirements
• plans and arranges food preparation in collaboration with other staff and organises the provision of waiting or counter staff
• checks that supplies are properly used and accounted for to prevent wastage and loss and to keep within budget limit
• determines staffing, financial, material and other short- and long-term requirements

• Sector: accommodation and food service activities

Career Level

• Managerial