Restaurant Manager

Job DescriptionRestaurant Manager – The Purty Kitchen

Position: Restaurant Manager Department: Food & Beverage / Operations Reports to: General Manager / Senior Management Location: The Purty Kitchen

Role Overview

The Restaurant Manager is responsible for the overall day-to-day management and smooth operation of The Purty Kitchen, ensuring the highest standards of customer service, food and beverage delivery, staff performance and operational efficiency.

The successful candidate will lead, motivate and develop the front-of-house team, working closely with the Head Chef and kitchen management to ensure a seamless operation between all departments.

This is a hands-on management role requiring strong leadership, organisation, commercial awareness and the ability to lead by example. The Restaurant Manager is expected to take ownership of their department, maintain standards and ensure that all team members understand and fulfil their responsibilities.

1. Staff Management & Leadership

• Recruit, train, develop and manage front-of-house employees.
• Prepare staff rotas in line with business levels, budgets and operational requirements.
• Ensure all staff clock in and out correctly, including breaks.
• Monitor attendance, punctuality, performance and presentation.
• Manage annual leave, sick leave and staff cover.
• Conduct regular staff meetings and communicate important operational updates.
• Address performance issues promptly and professionally.
• Ensure all employees receive appropriate training and understand their roles and responsibilities.
• Monitor working hours and ensure compliance with employment legislation, including restrictions relating to student visas.
• Create a positive, professional and accountable working environment.
• Lead by example and maintain a visible management presence during service.

1. Customer Experience

• Ensure every guest receives a warm welcome and excellent service.
• Maintain high standards of hospitality throughout the restaurant and bar areas.
• Handle customer complaints professionally and resolve issues promptly.
• Monitor customer feedback and take action where improvements are needed.
• Ensure reservations, functions and special requests are managed efficiently.
• Maintain a strong floor presence during busy service periods.
• Ensure the restaurant is presented to the highest standard before, during and after service.

1. Daily Operations

• Oversee the opening and closing procedures of the restaurant.
• Ensure all areas are clean, organised and ready for service.
• Monitor service standards, staff positioning and table management.
• Ensure effective communication between front of house, kitchen and bar.
• Oversee reservations, walk-ins and table allocation.
• Ensure functions and events are properly organised and delivered.
• Monitor stock levels and communicate ordering requirements.
• Ensure equipment, furniture and facilities are maintained and any issues reported.
• Complete daily operational checks and management handovers.
• Ensure all health and safety procedures are followed.

1. Cleaning & Hygiene Standards

• Take responsibility for maintaining excellent cleanliness standards throughout the restaurant and FOH areas.
• Ensure daily cleaning schedules are completed and signed off.
• Ensure deep-cleaning schedules are in place and followed.
• Monitor toilets, public areas, staff areas and storage spaces.
• Ensure cleaning responsibilities are clearly assigned to team members.
• Work with the kitchen management team to maintain standards in shared areas.
• Ensure any pest-control concerns or hygiene issues are reported and dealt with immediately.
• Carry out regular checks rather than relying solely on staff reporting that tasks have been completed.

1. Financial & Commercial Responsibilities

• Ensure staffing levels are appropriate for business demands.
• Work within agreed departmental budgets.
• Monitor sales performance and identify opportunities to increase revenue.
• Encourage upselling and product knowledge among the team.
• Monitor wastage, complimentary items and discounts.
• Ensure cash handling, till procedures and end-of-day reports are completed accurately.
• Monitor food and beverage service performance in conjunction with the kitchen and bar managers.
• Take an active role in achieving financial targets.

1. Communication & Teamwork

• Work closely with the General Manager and senior management team.
• Maintain strong communication with the Head Chef and kitchen management.
• Attend management meetings and communicate relevant information to the team.
• Ensure all departments work together effectively.
• Communicate staffing, operational and customer-related issues promptly.
• Take responsibility for following through on tasks and instructions.
• Ensure management handovers are clear and accurate.

1. Health & Safety / Compliance

• Ensure compliance with all relevant health and safety legislation.
• Maintain food safety and hygiene standards in conjunction with kitchen management.
• Ensure staff are trained in fire safety, emergency procedures and workplace safety.
• Monitor incident reports and ensure accidents are recorded.
• Ensure responsible service of alcohol.
• Maintain accurate records, checklists and training documentation.
• Ensure all licensing and operational procedures are followed.

1. Functions, Events & Entertainment

• Oversee the restaurant's involvement in private functions and events.
• Ensure event requirements are communicated clearly to the relevant departments.
• Coordinate staffing, room layouts and service requirements.
• Ensure all event areas are prepared to the agreed standard.
• Work with the wider management team to deliver a successful guest experience.
• Support promotional events, live entertainment and special occasions.

Key Responsibilities & Accountability

The Restaurant Manager is accountable for ensuring that:

• The restaurant is properly staffed and managed.
• All employees are trained and understand their responsibilities.
• Customer service standards are consistently maintained.
• Cleaning schedules are followed and checked.
• Labour costs are monitored and controlled.
• All operational issues are dealt with promptly.
• Communication between departments is effective.
• Management instructions are followed through to completion.
• The restaurant operates efficiently, professionally and profitably.

Skills & Experience Required

• Previous experience in a restaurant or hospitality management role.
• Strong leadership and people-management skills.
• Excellent communication and organisational abilities.
• Strong customer service and problem-solving skills.
• Good commercial and financial awareness.
• Ability to manage a busy operation and work under pressure.
• Knowledge of food safety, hygiene and health and safety requirements.
• Experience with staff scheduling, payroll and stock control.
• A proactive approach with strong attention to detail.
• Ability to lead by example and hold team members accountable.

Personal Attributes

The ideal candidate will be:

• Professional, reliable and organised.
• Hands-on and approachable.
• Confident in managing people and addressing issues.
• Proactive rather than reactive.
• Accountable and consistent.
• A strong communicator and team player.
• Passionate about hospitality and delivering excellent customer experiences.

Performance Expectations

Performance will be assessed through regular management reviews, with particular focus on:

• Customer satisfaction and service standards.
• Staff performance, training and retention.
• Labour cost control and payroll accuracy.
• Cleanliness and presentation of the restaurant.
• Completion of operational and cleaning checklists.
• Sales performance and achievement of targets.
• Communication and teamwork across departments.
• Overall management, organisation and accountability.

Pay: €35,000.00-€38,000.00 per year

Work Location: In person