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Restaurant Manager

  • Image for Employer
    SASTA LE CHEILE LIMITED
  • Image for Job Ref
    Ref: #JOB-2421338
  • Image for Location
    23 Mill Street, Maynooth, Co. Kildare, W23TF68
  • Image Position
    No of positions: 1
  • Image Part Time
    Paid Position
  • Image Hours per week
    39 hours per week
  • Image for Euro
    34000.00 Euro Annually
  • Image for Published
    Published On: 19 Nov 2025
  • Image for Closing
    Closing On: 17 Dec 2025

In order to work in Ireland a non-EEA National, unless they are exempted, must hold a valid employment permit. Please review the Eligibility and requirements for an employment permit if you are unsure of your eligibility to apply for this vacancy. 


Purpose of the Role:
To lead the daily operations of the restaurant, ensuring an exceptional guest experience, a motivated and efficient team, and the highest standards of quality, cleanliness, and profitability.
Key Functions & Responsibilities:
•	Service Leadership & Floor Management:
o	Directly coordinate all front-of-house activities during service, particularly peak dining periods, to ensure seamless table turnover and guest flow.
o	Effectively direct the workflow of serving, hosting, and bar staff to guarantee efficient and timely service from greeting to payment.
•	Quality & Compliance Oversight:
o	Verify the quality, presentation, and accuracy of all food and beverage orders before they leave the kitchen and bar.
o	Ensure all front-of-house and back-of-house areas are kept to the highest standards of cleanliness and organisation, in full compliance with health and safety regulations.
•	Guest Experience & Relationship Management:
o	Proactively engage with guests to ensure satisfaction, address feedback, and discuss their preferences.
o	Personally manage arrangements for special occasions (e.g., anniversaries, large parties), communicating specific needs to the culinary and service teams to deliver a personalized experience.
•	Inventory Control & Cost Management:
o	Actively monitor inventory levels for key supplies, including food, beverages, and restaurant sundries.
o	Take initiative to minimize waste, manage portion control, and prevent loss, directly contributing to the restaurant's financial targets.
•	Operational & Kitchen Coordination:
o	Serve as the crucial link between the front-of-house and back-of-house teams, facilitating clear communication regarding order timing, special requests, and menu changes.
o	Collaborate with the Chef de Partie or Head Chef to plan and coordinate service, contributing to the smooth organization of all service staff.
•	Resource & Planning Insight:
o	Utilize hands-on involvement in daily service to develop a practical understanding of daily staffing requirements (floor and kitchen) and material needs.
o	Use these operational insights to contribute to effective staff scheduling and resource planning for upcoming shifts and seasonal demands.
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Requirements:
•	Ability to lead a team and coordinate workflows in a fast-paced restaurant environment.
•	A solid understanding and demonstrated commitment to food safety, hygiene standards, and quality control.
•	Excellent guest relations skills, with experience in handling special requests and ensuring customer satisfaction.
•	Practical experience with managing inventory and controlling waste to support financial goals.
•	Strong communication and coordination skills, with a proven ability to collaborate effectively between service and kitchen teams.
•	A practical understanding of the daily factors that influence staffing and supply needs in a restaurant.
  • Sector:

Career Level

  • Managerial

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