Restaurant Manager- UHG Campus

Aramark Ireland; Galway; On-site; EUR 40,000 - 52,000; Full time

Job summary

Aramark Ireland currently seeks a Restaurant Manager to oversee day-to-day operations of the hospital restaurant in University Hospital Galway. Reporting to the Campus Operations Manager, you will drive service quality, cost control and staff development to deliver outstanding guest experiences.

The role demands leadership in a high-volume catering environment, a focus on HACCP standards, and effective team management to achieve medium- and long-term growth for the unit.

Qualifications

• A minimum of 2 years' experience working in a senior restaurant manager position.
• Third level qualification in relevant discipline an advantage.
• Strong background in a highvolume hospitality or catering is essential.
• Must be competent fast and reliable, ability to work on own initiative and part of a wider team.
• Experience in people management.
• A passion for food and service.
• Excellent interpersonal & communication skills.
• Flexibility and ability to work on own initiative.
• The ability to lead and develop a team of catering staff.
• A high degree of knowledge of Food Hygiene including HACCP.

Responsibilities

• Be fully responsible for all aspects of the restaurant & hospitality catering across the campus as needed.
• Identify opportunities to develop product offering and promote value.
• Coordinate daily Front of the House and Back of the House restaurant operations.
• Conduct regular operations team meetings & daily team talks.
• Deliver exceptional service and maximise customer satisfaction.
• Respond efficiently and accurately to customer complaints and action corrective actions where required as per company policies
• Ensure SOP implementation in all aspects of the restaurant operation on Campus.
• Monitoring and reviewing customer satisfaction and develop service improvement plan.
• Regularly review product quality and ensure compliance, as per Aramark Food Policies.
• Manage and supervise shifts schedules / rotas.
• Appraise staff performance as required and provide feedback to improve productivity.
• Estimate future needs for the business and market trends.
• Engage with Aramark monthly promotional specials and engage with company wellbeing programs.
• Ensure compliance with Aramark financial regulations.
• Monitor and maintain operation & overhead cost to maintain maximum revenue to the restaurant.
• Manage restaurant's good image and lead ways to improve and enhance it.
• Control operational costs and identify measures to cut waste in all aspects of the restaurant business.
• Contribute to as required on reports on weekly, monthly and annual revenues and expenses.
• Providing timely and constructive feedback to all direct reports as and when required either formally or informally.
• Identifying staff learning needs and assisting with development with HR Manager.
• Train new and current employees on excellent customer service practices inline with Aramark & best in industry requirements.
• Implement policies and protocols that will maintain future restaurant operations.
• Any other duties assigned or reasonably requested.

Skills

People management

Team leadership

Interpersonal skills

Communication skills

Initiative

Reliability

High-volume hospitality

Education

Third level qualification

Job description

Aramark currently have a requirement for a Restaurant Manager to manage the day to day running of the restaurant in University Hospital Galway. Reporting to the Campus Operations Manager, the successful candidate will be responsible for all aspects of the day to day running of the restaurant as well as developing medium and longterm goals.

Key Requirements Of Role

• Be fully responsible for all aspects of the restaurant & hospitality catering across the campus as needed
• Identify opportunities to develop product offering and promote value
• Coordinate daily Front of the House and Back of the House restaurant operations.
• Conduct regular operations team meetings & daily team talks.
• Deliver exceptional service and maximise customer satisfaction.
• Respond efficiently and accurately to customer complaints and action corrective actions where required as per company policies
• Ensure SOP implementation in all aspects of the restaurant operation on Campus.
• Monitoring and reviewing customer satisfaction and develop service improvement plan.
• Regularly review product quality and ensure compliance, as per Aramark Food Policies.
• Manage and supervise shifts schedules / rotas.
• Appraise staff performance as required and provide feedback to improve productivity.
• Estimate future needs for the business and market trends.
• Engage with Aramark monthly promotional specials and engage with company wellbeing programs.
• Ensure compliance with Aramark financial regulations.
• Monitor and maintain operation & overhead cost to maintain maximum revenue to the restaurant.
• Manage restaurant's good image and lead ways to improve and enhance it.
• Control operational costs and identify measures to cut waste in all aspects of the restaurant business.
• Contribute to as required on reports on weekly, monthly and annual revenues and expenses.
• Providing timely and constructive feedback to all direct reports as and when required either formally or informally.
• Identifying staff learning needs and assisting with development with HR Manager.
• Train new and current employees on excellent customer service practices inline with Aramark & best in industry requirements.
• Implement policies and protocols that will maintain future restaurant operations.
• Any other duties assigned or reasonably requested.

Requirements

You have:

• A minimum of 2 years' experience working in a senior restaurant manager position.
• Third level qualification in relevant discipline an advantage.

Strong background in a highvolume hospitality or catering is essential.

• Must be competent fast and reliable, ability to work on own initiative and part of a wider team.
• Experience in people management.
• A passion for food and service.
• Excellent interpersonal & communication skills.
• Flexibility and ability to work on own initiative.
• The ability to lead and develop a team of catering staff.

A high degree of knowledge of Food Hygiene including HACCP.