Restaurant Operations Leader: Service & Growth

JIU FU PTE. LTD.; Dublin; On-site; EUR 42,000 - 56,000; Full time

Job summary

JIU FU PTE. LTD. in Dublin seeks a Restaurant Manager to lead operations, plan menus based on trends, and align front-of-house with kitchen teams.

You will recruit and train staff, manage budgets, monitor quality, and enhance customer satisfaction through proactive service and promotional activities.

This role requires strong communication, team leadership, and data-driven decision making to protect the brand and profitability.

Responsibilities

• Develop operational plans based on market trends and customer needs, adjusting menus and service strategies.
• Schedule staff shifts, monitor inventory, and coordinate front-of-house and kitchen activities.
• Inspect restaurant hygiene and equipment to ensure safety and compliance.
• Recruitment and Training: Select suitable employees, design training programs, and enhance service skills.
• Team Motivation: Maintain team morale through performance evaluations and incentive mechanisms.
• Conflict Resolution: Address staff disputes promptly and foster a positive work environment.
• Budget Management: Control food, labor, and operational costs effectively.
• Financial Analysis: Review reports regularly to optimize profitability.
• Compliance: Ensure adherence to financial regulations and tax requirements.
• Customer Satisfaction: Collect feedback and continuously improve service and menu offerings.
• Complaint Handling: Resolve issues quickly to protect the restaurant’s reputation.
• Brand Maintenance: Enhance visibility through social media and promotional activities.
• Marketing Campaigns: Organize promotional events to attract new customers.
• Community Relations: Build strong connections with the local community to strengthen the restaurant’s image.

Skills

Staff management

Communication

Data analysis

Brand promotion

Marketing campaigns

Customer service

Job description

JIU FU PTE. LTD. in Dublin seeks a Restaurant Manager to lead operations, plan menus based on trends, and align front-of-house with kitchen teams.

You will recruit and train staff, manage budgets, monitor quality, and enhance customer satisfaction through proactive service and promotional activities.

This role requires strong communication, team leadership, and data-driven decision making to protect the brand and profitability.