Restaurant Manager

At Dean Group, we reimagine hospitality with character, not conformity. Founded in Dublin and now growing across Europe and the US, we create hotels shaped by personality, culture, and a heart-led hustle. Each of our hotels, restaurants, bars and gyms tells its own story, brought to life through humble hospitality and genuine human connection. Our people are at the centre of it all. They show up with individuality, warmth and curiosity, shaping who we are and how guests experience our hotels every day. We welcome fresh thinking and imagination, because playing it safe never made anything unforgettable.

We're currently seeking a Restaurant Manager to join the team at The Dean, Munich. If you have a passion for excellent guest service and a flair for special moments, we'd love to hear from you!

Key Areas

• Restaurant Operations & Service Delivery
• Guest Experience & Satisfaction
• Team Leadership & Development
• Financial Performance & Stock Control
• Compliance & Safety Standards
• Event & Function Support

Job Purpose

The Restaurant Manager is responsible for the overall operation and success of the hotel's restaurant, ensuring smooth service, exceptional guest experiences, and adherence to brand standards. This role involves leading a team of dedicated staff, managing financial performance, and overseeing daily operations while maintaining a high level of visibility on the floor.

Working closely with the Food & Beverage leadership team, the Restaurant Manager will develop staff, manage costs, coordinate with other departments, and ensure the restaurant consistently delivers excellent service, presentation, and profitability.

Role Responsibilities

Restaurant Operations & Service Delivery

• Oversee the day-to-day running of the restaurant, ensuring efficient operations and smooth service delivery.
• Manage opening and closing procedures, including setup, breakdown, and daily reports.
• Ensure the restaurant is fully resourced and prepared for all service periods, including breakfast, lunch, and dinner.
• Work closely with the kitchen and bar teams to ensure timely and accurate service.

Guest Experience & Satisfaction

• Act as a visible presence in the restaurant, welcoming guests and ensuring they receive attentive, professional service.
• Anticipate guest needs, respond promptly to requests, and handle complaints with empathy and professionalism.
• Monitor guest feedback through reviews, surveys, and direct interactions, implementing improvements where required.
• Uphold brand standards of hospitality, cleanliness, and presentation across all guest touchpoints.

Team Leadership & Development

• Recruit, train, and mentor restaurant staff, creating a motivated and professional team.
• Lead pre-shift briefings, assign tasks, and provide guidance and coaching throughout service.
• Conduct performance evaluations and probation reviews, addressing issues fairly and legally.
• Foster a positive, team-focused culture with an emphasis on accountability, service excellence, and career development.

Financial Performance & Stock Control

• Manage payroll, budgets, and cost controls to achieve financial targets.
• Monitor daily and monthly revenue, analysing variances and implementing corrective measures.
• Oversee stock rotation, ordering, and deliveries to ensure sufficient supply and minimal waste.
• Work with suppliers and procurement teams to ensure value and quality.
• Conduct stocktakes either weekly or monthly, depending on the property's needs. If stocktakes are outsourced, provide support as required to assist the stock control person whether through helping with the count or by preparing the necessary information in advance of the stocktake.

Compliance & Safety Standards

• Ensure the restaurant operates in compliance with health, safety, food hygiene, and licensing standards.
• Conduct regular safety and hygiene checks, addressing issues promptly.
• Maintain accurate records and reporting in line with company SOPs and legal requirements.

Event & Function Support

• Coordinate with the events team to ensure smooth execution of private dining, groups, and functions within the restaurant.
• Manage logistics, staffing, and service requirements for special events.
• Act as the lead contact during live events, ensuring service quality and guest satisfaction.

Preferred Experience & Skills

• 3-5 years' management or senior supervisory experience in a restaurant or hotel F&B operation.
• Strong knowledge of restaurant operations, guest service, and food & beverage standards.
• Proven leadership and people management skills with experience in recruitment, training, and performance management.
• Excellent communication, interpersonal, and problem-solving skills.
• Financial acumen with experience in budgeting, payroll, and cost control.
• Experience with POS and reservation systems (e.g., Micros, OpenTable) desirable.
• Ability to remain calm and lead effectively during high-pressure service periods.

Benefits:

• Global discounted staff room rates across the group
• 50% off Food and 25% Beverage across the group
• Increased Annual Leave with Service
• Friends and Family discount
• Gym Membership Discounts*
• Continual training and development
• Career progression within the Group
• Gratuities*
• Meals on shift*
• Refer a friend scheme
• Wellness at work events and access to wellness platform
• Employment Assistance Programme
• Group discounts for cinema tickets, shopping deals etc
• Team appreciation days
• Service recognition
• Regular fun-filled activities and gatherings for all teams across the group

*Applicable to certain positions

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