Restaurant Manager: Lead a Team for Stellar Guests

The Johnstown Estate; Navan; On-site; EUR 42,000 - 56,000; Full time

Job summary

The Johnstown Estate in Navan, Co. Meath, is seeking an experienced Restaurant Manager to lead our dining team, uphold high service standards and drive operational excellence.

You will manage daily restaurant operations, guest experiences and staff development to deliver memorable visits. You will recruit, train and coach team members, monitor food safety and costs, oversee reservations and service flow, and collaborate with management on promotions and events.

Qualifications

• Proven experience in a Restaurant Manager or similar hospitality management role.
• Strong leadership and coaching skills.
• Passion for hospitality and delivering exceptional guest experiences.
• Excellent customer service and interpersonal skills.
• Knowledge of restaurant operations, food preparation and beverage service.
• Commercial awareness and cost control understanding.
• Excellent written and verbal communication.
• Ability to manage priorities and stay composed under pressure.

Responsibilities

• Lead and develop the restaurant team to deliver outstanding service.
• Oversee day-to-day restaurant operations and guest experiences.
• Recruit, onboard, train and coach staff across roles.
• Maintain high standards of food safety, hygiene and licensing.
• Monitor reservations, seating and service flow for efficiency.
• Control labour, food and beverage costs and inventory.
• Review performance and provide regular feedback and coaching.
• Collaborate with management on promotions and events to drive revenue.

Skills

Leadership

Guest service

Team development

Communication

Job description

The Johnstown Estate in Navan, Co. Meath, is seeking an experienced Restaurant Manager to lead our dining team, uphold high service standards and drive operational excellence.

You will manage daily restaurant operations, guest experiences and staff development to deliver memorable visits. You will recruit, train and coach team members, monitor food safety and costs, oversee reservations and service flow, and collaborate with management on promotions and events.