Restaurant Operations Lead

Gourmet Food Parlour; Leinster; On-site; EUR 30,000 - 42,000; Full time

Job summary

Gourmet Food Parlour in Dunshaughlin is seeking a capable Supervisor to lead daily restaurant operations and drive food quality and service standards. You will manage staff schedules, oversee financials, and collaborate with kitchen and reservations teams to ensure guest satisfaction.

The role requires strong leadership, English fluency, and HACCP knowledge, with a track record in hospitality. This is a hands-on position offering growth within a busy dining environment.

Qualifications

• Minimum 1+ year of experience at supervisor level.
• Minimum 2+ years of experience in the Hospitality Sector.
• Fluency in both spoken and written English.
• Strong leadership skills.
• Excellent knowledge of food hygiene and HACCP procedures.

Responsibilities

• Coordinating daily restaurant operations.
• Managing the day-to-day financial aspects of the restaurant.
• Ensuring that we consistently exceed customer expectations.
• Managing inventory levels efficiently.
• Creating employee schedules and coordinating staff shifts.
• Ensuring compliance with all relevant regulations.
• Upholding HACCP standards and maintaining high cleanliness standards.
• Supervising and nurturing team members' development.
• Promoting the restaurant's brand and image.
• Collaborating closely with the kitchen team to maintain seamless communication regarding service, food quality, and presentation.
• Daily communication with the operations team.
• Regular liaison with our reservations department.
• Maintaining excellent communication with our key clients to ensure seamless reservations and event coordination.
• Reporting to the Assistant Manager and Restaurant Manager.

Skills

Team leadership

Customer service

Communication

Problem solving

MS Office

Shift scheduling

Staff development

Job description

Gourmet Food Parlour in Dunshaughlin is seeking a capable Supervisor to lead daily restaurant operations and drive food quality and service standards. You will manage staff schedules, oversee financials, and collaborate with kitchen and reservations teams to ensure guest satisfaction.

The role requires strong leadership, English fluency, and HACCP knowledge, with a track record in hospitality. This is a hands-on position offering growth within a busy dining environment.