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Restaurant Manager

Job Description - Restaurant Manager


Restaurant Manager (FTC) | Fine Dining Restaurant




Contract Period: September to end of April



80 seats | Modern fine dining concept | Working towards Michelin recognition




PACKAGE



• Rate: €15 per hour



• Approx. 57 hours per week



• Accommodation available (to be rented by candidate)



• 6-day work week (dinner service only)




CONTRACT NOTES



• Fixed-term contract (September to end of April)



• Contract to be signed by end of June (3-month working permit process required)



• Candidate responsible for visa costs and flights




ROLE OVERVIEW



The Restaurant Manager will be responsible for the overall management of an 80-seat fine dining restaurant, ensuring smooth dinner service operations, strong team leadership and consistently high service standards in line with an evolving fine dining concept.




KEY RESPONSIBILITIES



• Oversee daily dinner service operations



• Manage and lead front-of-house team



• Ensure exceptional guest experience and service standards



• Coordinate reservations, seating and floor management



• Handle guest relations, feedback and service recovery



• Maintain smooth communication between kitchen and service teams



• Train, supervise and support service staff



• Ensure compliance with operational procedures and service standards



• Assist with stock control and basic operational administration



• Drive consistency and efficiency during service periods




REQUIREMENTS



• Previous experience as a Restaurant Manager or Senior FOH Manager in fine dining



• Strong leadership and team management skills



• Excellent guest relations and communication abilities



• Ability to perform under pressure in a high-volume service environment



• Solid understanding of modern fine dining service standards



• Strong organisational skills and attention to detail



• Willingness to work evenings and a 6-day service week



• Valid documentation for visa application process



PERSONAL ATTRIBUTES



• Hands-on and service-driven approach



• Strong leadership presence



• Calm and composed under pressure



• Passionate about fine dining and guest experience



• Highly organised and detail-focused



• Team-oriented with a proactive mindset







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