Our client is looking for a Bar & Restaurant Manager to run its busy Bar & Lounge department. Responsibilities: Management of the bar and lounge operation and team on a daily basis Work closely with the Kitchen and the Head Chef to ensure timing, quality and food service standards are delivered Strives to continually improve guest and employee satisfaction and maximise the financial performance in areas of direct responsibility Determines training needs to accomplish goals and implements plan Works with the food and beverage and kitchen management team to successfully execute all bar and lounge operations Maintains a management presence on the floor at all times to ensure guest satisfaction and recognition Promotes a helpful and professional image to the guest, and gives full co-operation to any guest requiring assistance, with a prompt caring and helpful attitude Creates an environment which encourages good teamwork and morale among the food & beverage team and to have pride and commitment in their work Understands beverage control including days on hand, perpetual inventory, bar pars, portion control, costs controls, beverage potentials, mix of sales analysis for beverage, issue & returns, food standards, and period end inventory Responsible for labour costs of all team members; therefore, supervises the effective scheduling of team members and reviews schedules in terms of coverage and adherence to budget guidelines. The ideal candidate will have: Food and Beverage "front of the house" management experience with demonstrated leadership skills Proven track record of beverage stock management and the ability to deliver budgeted cost percentages Proven track record of payroll management and the ability to achieve required payroll targets Knowledge of organisational brand standards and track record of achieving relevant targets. Previous experience as an assistant Manager incorporating both food and beverage operations Demonstrates the passion in keeping abreast of current trends in Food and Beverage Previous experience within the 5 star market is a distinct advantage. Skills: Bar restaurant F&B manager
We are currently recruiting for a Head Chef for our client in the West of Ireland - a well-established, high-performing hospitality business. As Head Chef, you will take full responsibility for the culinary direction, kitchen performance, and team leadership across the operation. You will be supported by a stable and experienced brigade, including long-serving sous chefs and a committed kitchen team. This role requires someone who can lead from the front, inspire the team, and balance creativity with structure in a high-volume environment. Key focus areas will include: Quality of food and consistency across all offerings Food margins and waste control Kitchen labour management and team development Key Responsibilities Lead all kitchen operations across multiple service areas. Maintain and enhance food quality in a high-volume setting. Develop and evolve menus seasonally, with a strong culinary identity. Drive food margins, cost control, and waste reduction. Lead, motivate, and develop a large kitchen team with a positive, professional culture. Work closely with senior management to support weddings, events, and growing external catering business. Ensure compliance with all food safety and hygiene standards. We are seeking a Head Chef who can demonstrate: Proven experience leading high-volume, food-led operations. A hands-on, energetic leadership style suited to fast-paced environments. Strong people management skills and a collaborative mindset. Commercial awareness, particularly around margins, waste, and labour. A passion for food quality, seasonal menus, and continuous improvement. Ambition, positivity, and the ability to inspire and develop a team. Salary: 70-75K with an annual KPI-based bonus The employer can assist with temporary accommodation. This appointment is being managed in strict confidence. Further details will be shared with shortlisted candidates as the process progresses. Skills: head chef
