Hotel Catering Manager jobs

Operations Manager – Hospitality & Catering

Shaku Maku Hospitality Group | Dublin, Ireland
Salary: €50,000-60,000 per annum + commission
Job type: Full-time, Permanent
Working arrangement: Hybrid – minimum 3 days on-site per week
Hours: Monday to Friday, 9:00am–5:00pm

About the Role

Shaku Maku Hospitality Group is looking for an organised, proactive and commercially minded Operations Manager to oversee our restaurant operations and take ownership of our growing catering business.

This is a hands-on leadership role for someone who enjoys building systems, improving processes, managing teams and ensuring day-to-day operations run smoothly.

You will work closely with the Director and our restaurant, kitchen and management teams to maintain operational standards, improve efficiency and create scalable processes that support the continued growth of the business.

The successful candidate will have significant autonomy and the opportunity to make a meaningful impact across the group.

Key ResponsibilitiesRestaurant Operations

• Oversee day-to-day operations across restaurant and management teams.
• Establish and maintain a consistent weekly rhythm of check-ins with the Restaurant Manager, Assistant Manager and Kitchen Manager.
• Monitor operational performance, service standards and agreed KPIs.
• Conduct occasional operational audits to ensure procedures and standards are being followed.
• Identify operational issues and implement practical solutions.
• Support recruitment, onboarding, training and team development.

Catering Operations

• Take ownership of the end-to-end catering customer journey, from initial enquiry and booking through to preparation, dispatch, delivery and customer feedback.
• Manage and improve catering systems, processes and workflows.
• Coordinate large catering orders and support dispatch operations when required.
• Ensure orders are fulfilled accurately, on time and to the expected standard.
• Improve communication between sales, kitchen, administration and delivery teams.
• Monitor catering performance, customer satisfaction and operational efficiency.

Systems & Process Improvement

• Develop, document and continuously improve SOPs across the business.
• Identify opportunities to automate tasks and reduce unnecessary manual work.
• Ensure teams are using operational systems and software effectively.
• Build repeatable processes that support business growth.
• Create and maintain reporting templates, operational checklists and performance dashboards.
• Take ownership of operational projects from planning through to implementation.

Leadership & Reporting

• Work closely with the Director to review business performance, priorities and challenges.
• Lead regular management check-ins and follow up on agreed actions.
• Hold teams accountable for agreed standards, responsibilities and targets.
• Provide clear, consistent reporting on operational performance.
• Identify risks and opportunities and recommend practical improvements.

Requirements

• Minimum 4 years previous experience in hospitality operations, restaurant management or a similar operational leadership role.
• Strong organisational and time-management skills.
• Experience managing teams and coordinating multiple operational functions.
• Understanding of both front-of-house and kitchen operations.
• Comfortable using software, digital platforms and operational systems.
• Strong communication and problem-solving skills.
• Ability to work independently, take initiative and make sound operational decisions.
• A practical, hands-on approach and willingness to support operations when needed.
• Ability to commute to our Dublin location.

Experience in catering, events, high-volume food operations or multi-site hospitality is an advantage.

What We Offer

• €50,000-60,000
• Commission - TBC
• Monday–Friday working schedule, 9:00am–5:00pm.
• Significant autonomy and direct access to the Director.
• Opportunity to shape and improve operational systems across a growing hospitality group.
• A varied role combining leadership, systems development and hands-on operations.

Some flexibility may be required for major catering orders or operational requirements.

Pay: €50,000.00-€60,000.00 per year

Experience:

• Hospitality or Catering Management: 3 years (preferred)

Work Location: In person