About this role
RSGD SI, operating German Doner Kebab (GDK), is seeking a motivated and experienced Restaurant Manager to oversee the daily operations of its restaurant business in Dublin. The successful candidate will be responsible for coordinating restaurant operations, supervising employees, maintaining high standards of customer service, managing stock and operational costs, ensuring food safety compliance, and supporting the efficient and profitable running of the establishment. Key Duties and Responsibilities
Plan, organize and coordinate daily restaurant operations, ensuring efficient front-of-house and back-of-house service delivery.
Provide hands-on operational leadership across all areas of the restaurant, working alongside the team and assisting with food preparation, assembly, packing and service as operational needs require, while retaining responsibility for overall shift coordination, staff supervision and restaurant standards.
Supervise restaurant employees, allocate responsibilities, prepare staff rosters and ensure adequate staffing during operational hours.
Support recruitment, onboarding, staff training, performance monitoring and ongoing employee development.
Maintain high standards of food quality, customer service, restaurant cleanliness and overall operational performance.
Monitor stock levels, coordinate supplier orders, manage inventory records and implement measures to minimise wastage and control operating costs.
Ensure compliance with HACCP procedures, food hygiene requirements, health and safety regulations and company operating standards.
Oversee customer service activities, respond to customer complaints and implement improvements to enhance customer satisfaction.
Monitor daily sales, cash handling, till reconciliation and operational reporting, ensuring accurate financial records.
Review restaurant performance, identify operational inefficiencies and recommend improvements to service delivery, productivity and profitability.
Coordinate opening and closing procedures, maintain restaurant presentation standards and ensure the proper functioning of equipment and facilities.
Assist with promotional activities, sales improvement initiatives and strategies to increase customer engagement and restaurant revenue. Skills and Candidate Requirements
0–1 year experience in restaurant operations, crew training, hospitality management, team supervision or a comparable food-service management environment.
A Bachelor's degree or equivalent third-level qualification in any discipline, together with relevant experience in restaurant operations, hospitality, team supervision or customer service.
Good understanding of restaurant operations, customer service and food quality standards.
Knowledge of HACCP, food hygiene and workplace health and safety procedures.
Experience in inventory control, supplier coordination, cash handling and POS systems.