The Bank on College Green is currently seeking an experienced Front of house Manager to join our team at our iconic bar and restaurant in the city centre!
The Bank on College Green is one of Dublin's most iconic and elegant venues, housed in a stunningly restored historic building in the heart of the city. Known for its beautiful architecture, including intricate ceilings and marble columns, The Bank offers a unique dining and bar experience that combines classic grandeur with modern charm. With a diverse menu, crafted cocktails, and a lively atmosphere, it’s a favorite spot for locals and tourists alike. If you want to be part of a team that delivers top-notch service in a truly extraordinary setting, we’d love to have you join us!
Benefits:

• A very competitive salary.
• Weekly pay.
• 4 day working week.
• Continual training and development.
• An enjoyable working environment!
• Opportunities for actual progression throughout the Chawke Group.
• 10% off full memberships at Educo Gym on Baggot Street.

Requirements

• Candidates must have previous experience using bookings systems such as Res Diary.
• The ideal candidate will have a minimum of 2 years experience in a floor management role.
• Leadership skills.
• Flexibility to work mornings and weekends.
• Experience in reservations and emails.
• Working under pressure.
• Fluent English.
• Must be available full time.
• Reference essential.

Duties:
1. Supervising and Leading the Front of House Staff

• Managing and scheduling front-of-house staff, including hosts, servers, bartenders, and bussers.
• Training and mentoring staff on customer service, restaurant policies, and operational procedures.
• Conducting regular staff meetings to communicate updates, goals, and feedback.

2. Ensuring Excellent Customer Service

• Monitoring customer satisfaction and addressing any concerns or complaints promptly.
• Greeting and interacting with guests to ensure a positive experience.
• Handling special requests, such as dietary needs or seating preferences, and resolving any service-related issues.

3. Managing Reservations and Guest Flow

• Overseeing the reservation system to maximize table turnover and guest satisfaction.
• Managing waitlists and ensuring efficient seating during peak hours.
• Ensuring that the bar and restaurant do not exceed capacity limits, especially during busy times.

4. Maintaining Cleanliness and Presentation

• Ensuring that the dining, bar, and reception areas are clean, organized, and presentable.
• Conducting regular checks to ensure the cleanliness of tables, restrooms, and other public areas.

5. Monitoring and Enhancing Guest Experience

• Continuously evaluating the guest experience, from ambiance and music to food quality and service speed.
• Gathering feedback from guests and implementing improvements where needed.
• Maintaining a pleasant and welcoming atmosphere for all guests.

6. Overseeing Staff Performance and Development

• Monitoring staff performance, providing feedback, and conducting performance reviews.
• Implementing training programs to improve service standards.
• Ensuring compliance with safety and hygiene regulations and procedures.

7. Handling Inventory and Supplies

• Monitoring front-of-house supplies, such as cutlery, napkins, and glassware, and ensuring they are stocked.
• Coordinating with the bar and kitchen staff to manage beverage and food inventory.

8. Coordinating with Back of House

• Communicating with the kitchen and bar to ensure smooth service between all departments.
• Addressing any issues with food preparation times, order accuracy, or delays.

9. Financial Responsibilities

• Managing cash flow at the bar and reception, including overseeing daily cash outs and reconciliation.
• Ensuring accuracy in billing and payment processes, and handling any payment disputes.
• Monitoring sales and implementing strategies to boost revenue, such as promotions or upselling.

10. Enforcing Health, Safety, and Legal Regulations

• Ensuring compliance with health, safety, and alcohol-serving regulations.
• Checking that all employees follow hygiene and cleanliness standards.
• Enforcing policies related to age verification for alcohol consumption and responsible serving.

11. Handling Special Events and Promotions

• Coordinating with management on special events, private bookings, and promotions.
• Ensuring proper staffing and preparation for events like live music, sporting events, or themed nights.

12. Conflict Resolution

• Managing any conflicts or disputes between customers or staff in a calm and professional manner.
• Mediating and resolving internal staff issues, scheduling conflicts, or operational challenges.

13. Reporting to Senior Management

• Providing regular updates to owners or senior management on customer satisfaction, staff performance, and overall front-of-house operations.
• Reporting on key metrics, such as revenue, guest feedback, and staff efficiency.

14. Maintaining Communication Between Departments

• Acting as the main point of contact between the kitchen, bar, and floor staff to ensure efficient and coordinated service.
• Relaying information about menu changes, special requests, or inventory shortages to the relevant teams.

*** Only applicants currently working in Ireland will be reviewed***
Job Types: Full-time, Permanent
Pay: €45,000.00 per year
Benefits:

• Employee discount
• Food allowance

Schedule:

• 12 hour shift
• Weekend availability

Experience:

• Management: 2 years (required)

Work Location: In person