Restaurant Manager | An Poitin Stil

Louis Fitzgerald Group; Rathcoole; On-site; EUR 35,000 - 50,000; Full time

Benefits offered by this job

Great starting package

Training and development opportunities

Company-exclusive offers and discounts

Meal allowance

Opportunity to grow within a successful and supportive hospitality group

Job summary

Louis Fitzgerald Group is seeking an experienced Restaurant Manager for their venue in Rathcoole, Dublin. The role involves overseeing daily operations, leading the team, and maintaining high standards of service and guest experience.

The ideal candidate will have strong leadership and people management skills, a passion for hospitality, and the ability to work in a fast-paced environment. Perks include a competitive package, training opportunities, and exclusive offers.

Qualifications

• Previous experience as a Restaurant Manager, Assistant Restaurant Manager, or senior hospitality supervisor.
• Strong experience in a busy food-led hospitality environment.
• Excellent customer service and communication skills.

Responsibilities

• Overseeing the daily operation of the restaurant, ensuring smooth and efficient service.
• Leading, motivating, training, and supporting the restaurant team.
• Maintaining excellent standards of customer service, food presentation, cleanliness, and overall guest experience.

Skills

Customer service excellence

Leadership skills

Communication skills

Organisational skills

Hands-on management

Job description

An Poitín Stil is seeking an experienced and motivated Restaurant Manager to join the team at one of Dublin’s most well-known and established restaurants, bar and lounge.

This is an excellent opportunity for a hands‑on hospitality professional with strong restaurant experience, excellent people skills, and a passion for delivering high standards of food, service, and guest experience.

The successful candidate will be responsible for overseeing the day‑to‑day running of the restaurant, supporting and developing the team, maintaining excellent service standards, and ensuring every guest enjoys a warm, professional, and memorable experience.

Perks and Benefits

• Great starting package on offer.
• Training and development opportunities.
• Company‑exclusive offers and discounts.
• Meal allowance.
• Opportunity to grow within a successful and supportive hospitality group.

About You

You will be a confident, personable, and hands‑on hospitality professional who takes pride in delivering excellent service. You will enjoy working with people, supporting your team, and creating a welcoming atmosphere for guests.

You will understand the pace of a busy restaurant environment and will be comfortable leading from the front, keeping standards high, and ensuring both the team and guests are well looked after.

Key Responsibilities

The Restaurant Manager will be responsible for:

• Overseeing the daily operation of the restaurant, ensuring smooth and efficient service.
• Leading, motivating, training, and supporting the restaurant team.
• Maintaining excellent standards of customer service, food presentation, cleanliness, and overall guest experience.
• Ensuring the restaurant is set up, presented, and operated to a consistently high standard.
• Managing bookings, table plans, service flow, and guest requirements.
• Supporting staff rosters, labour control, and day‑to‑day team organisation.
• Working closely with the kitchen, bar, and management teams to ensure strong communication and smooth service.
• Handling customer feedback and resolving any issues in a professional and positive manner.
• Ensuring compliance with food safety, health and safety, and company procedures.
• Helping to create a positive, professional, and team‑focused working environment.

Requirements

The ideal candidate will have:

• Previous experience as a Restaurant Manager, Assistant Restaurant Manager, Duty Manager, or senior hospitality supervisor.
• Strong experience in a busy food‑led hospitality environment.
• Excellent customer service and communication skills.
• Strong leadership and people management ability.
• A hands‑on approach and the ability to lead from the floor.
• Good organisational skills and the ability to manage busy services.
• A strong understanding of restaurant standards, service flow, and guest experience.
• Ability to work evenings, weekends, and public holidays as required.
• A positive attitude, professional approach, and passion for hospitality.