Restaurant & Outlets Manager

Job Summary: 

The Restaurant & Outlets Manager is responsible for the successful operation, development and commercial performance of Gracys Restaurant, Café and Food Trucks at Westport Estate.

This is a key leadership role within the Estate, responsible for delivering exceptional guest experiences, leading a high-performing seasonal hospitality team, and maximising revenue and profitability across all food and beverage outlets.

With Westport Estate entering an exciting period of development and growth through 2028, including its Fáilte Ireland supported development programme, the role presents significant opportunities to shape and expand the Estate’s food and beverage offering. The successful candidate will play an important role in developing new concepts, improving operational standards, growing events and visitor-led revenue, and ensuring the food and beverage experience evolves in line with the wider Estate development strategy.

A key focus will be building a scalable and consistent operating model across all outlets, while identifying new commercial opportunities linked to increased visitor numbers, events, weddings, estate experiences, seasonal programming and future developments.

The role will also lead the development and delivery of structured annual training programmes to ensure teams are well prepared for seasonal demand, aligned with brand and service standards, and equipped to deliver consistently across all food outlets.

Principle Responsibilities  

Operations & Leadership 

• Oversee daily operations of Gracys Restaurant, Café, and Food Trucks 
• Ensure exceptional customer service and consistent brand standards across all outlets 
• Manage seasonal fluctuations in trade with effective staffing and rostering 
• Maintain compliance with food safety, WHS, and licensing requirements 
• Monitor stock control, ordering, and supplier relationships 

Staff Training & Development  

In partnership with Learning & Development Manager: 

• Design, implement, and review annual staff training plans aligned with seasonal business needs 
• Lead onboarding and pre-season training for new and returning staff 
• Train and coach supervisors and senior staff to support service standards 
• Ensure cross-training of staff across restaurant, café, and food truck operations 
• Foster a positive, professional, and team-focused workplace culture 

Financial & Commercial Performance 

• Manage labour and food costs to meet budget targets 
• Monitor sales performance and identify opportunities to increase revenue 
• Work closely with management to forecast seasonal demand and plan resources 
• Analyse performance data and implement improvements 

Events & Revenue Growth  

• Develop and execute strategies to increase revenue through events, functions, and estate experiences 
• Plan and deliver food and beverage operations for estate events, weddings, and special functions 
• Collaborate with marketing and estate teams to create attractive event offerings 
• Identify new event concepts and seasonal promotions to drive visitation 

Customer Experience & Brand 

• Deliver a welcoming and memorable experience aligned with the Westport Estate brand 
• Handle customer feedback professionally and proactively 
• Ensure presentation standards of venues, menus, and service remain high 

This job description is not intended to be either prescriptive or exhaustive, it is issued as a framework to outline main areas of responsibilities at the time of writing. 

Required Qualifications 

•  Minimum 3–5 years' experience in hospitality management, preferably within a multi-outlet, visitor attraction, hotel, restaurant or tourism environment.
• Demonstrated experience managing seasonal hospitality teams.
• Proven experience in delivering strong operational and commercial performance.
• Experience managing events, functions and/or high-volume seasonal trade.
• Proven ability to identify and deliver revenue growth opportunities.
• Experience in training, mentoring and developing hospitality teams.
• Strong understanding of food and beverage cost control, labour management and financial performance.
• Familiarity with POS systems, rostering/scheduling software and basic financial reporting, including cash handling and reconciliations.
• Food Safety certification and relevant licensing/legislative knowledge.
• Strong planning, organisational and time-management skills.
• Excellent communication and interpersonal skills.
• Commercially minded, with a strong understanding of revenue growth and cost control.
• Ability to work effectively in a fast-paced, seasonal and evolving hospitality environment.
• A proactive approach to identifying opportunities and implementing improvements.

Westport Estate is an equal opportunity employer. We strive to create and maintain a diverse workforce where everyone is respected and included.