URBAN BREWING - The CHQ Building, Custom House Quay, Dublin 1
Reservations & Events Manager
Full-time · Dublin 1 · €36,000-€38,000 base + tips
About the role
A rare hospitality role with mostly daytime hours - a typical week is around four days of 9am–6pm (Monday–Friday or Tuesday–Saturday) and one later day, with the occasional Sunday when events call for it.
Urban Brewing is a restaurant and microbrewery with two bars in the 200-year-old CHQ Building on Dublin's Docklands, hosting everything from walk-in service to private events for up to 350 guests. This is the role that keeps all of that running smoothly behind the scenes.
You'll own the guest journey from first enquiry to final invoice - taking and managing bookings, coordinating events, and running the day-to-day administration that connects front of house, the kitchen and management. It suits someone highly organised and detail-obsessed who stays calm when the diary is full and three things need doing at once. If you take pride in a flawless table plan, a tidy inbox and a guest who feels looked after from the first phone call, you'll enjoy this role.
What you'll do
Reservations & guest experience
· Manage day-to-day bookings across OpenTable, including weekly booking oversight, table plans and the reservations summary sheet
· Meet and greet guests, handle show-arounds, and deliver warm, polished guest relations throughout service
· Handle guest feedback calmly and resolve them to the guest's satisfaction
· Manage general customer communication, phone handling and voicemail, and guest surveys
· Spot and act on upselling opportunities, and coordinate OpenTable (special guest) experiences
Events & group bookings
· Coordinate group bookings and events end to end - quotes, function sheets and enquiries through Jot Forms / TripleSeat
· Produce accurate function sheets and liaise with all departments so every event runs seamlessly
· Manage deposits and pre-payments, and issue, file and follow up outgoing invoices and vouchers
Office & administration
· Own booking policies and SOP design, implementation and ongoing improvement
· Track credit-card expenses, reconcile gift cards, and maintain the drinks menu tracker and toner/stationery supplies for other departments
· Keep menus current everywhere - online, printed and on the tills - including changes, allergen display and printing
· Maintain other files, opening-times updates, till updates and simple IT tasks (e.g. clearing a printer fault)
· Produce graphics and signage, take meeting minutes, and run competitor analysis
· Check and accept deliveries and facilitate access for staff and suppliers alike
Team & communication
· Train reception, and other staff on basic bookings and act as the communication link between front and back of house
· Report promptly and clearly, liaise across departments, and contribute to management meetings
Floor & compliance
· Support health & safety, security, fire exits, and cleaning and tidiness standards
· Take on other ad-hoc tasks as the business needs - no two weeks are identical
About you
· Experience - at least 2 years' in a reservations, events, hospitality-admin or front-of-house coordination role
· Organised - exceptionally methodical and, frankly, a bit pedantic; you notice the detail everyone else misses
· Unflappable - calm and composed under pressure, able to juggle a full diary and competing priorities without losing your grip
· Guest-focused - impeccable manners and genuine warmth with guests; first-class guest relations come naturally to you
· Systems-confident - comfortable with booking systems, spreadsheets, outlook email and everyday tech; a quick learner on new platforms
· Excellent communicator — a high standard of spoken and written English, with the polish to handle guest emails, quotes and event paperwork professionally
· Flexible - Mostly daytime hours, some flex - a typical week is roughly four days of 9am–6pm and one later shift (say 11am–9pm), across Monday-Friday or Tuesday–Saturday, plus the occasional Sunday for events. If that balance suits you, it's a rare find in hospitality.
· Full-time and available — this is a full-time role built around daytime weekday hours; it needs someone able to commit to that consistent schedule.
What we offer
· Mostly daytime, weekday hours - a typical week is around four 9am–6pm days and one later day, with occasional Sunday event work
· A competitive base salary of €36,000–€38,000, plus a share of our transparent, weekly tip pool - paid through your payslip, with the full policy explained before you start.
· Staff meals twice a day, depending on your shift
· 25% staff discount, staff parties, and a drink for closing staff
· Service, wine, cocktail and beer training - tastings, brewery education and supplier sessions
· Genuine progression - our GM started with us as a waitress, our sous chef as a kitchen porter; the platform to grow is there for anyone who wants it and shows it
· A landmark city-centre location beside Connolly Station, the Luas and multiple bus routes
How to apply
If this sounds like you, we'd love to hear from you. Send your CV and a short note about why you'd be a great fit for the role
Urban Brewing is an equal-opportunity employer. We welcome applications from everyone and hire on merit.
Pay: €36,000.00-€38,000.00 per year
Benefits:
- Company events
- Food allowance
- Sick pay
- Store discount
Application question(s):
- Do you have the right to work in Ireland on a full-time basis?
- Do you have at least 2 years' experience in reservations, events, hospitality administration or front-of-house coordination?
- This role involves professional guest and event communication in English (emails, quotes, function sheets). Are you confident writing and speaking English to a professional standard?
- This is a full-time role built around daytime weekday hours (typically four days of 9am–6pm plus one later shift, and occasional Sundays for events). Are you available to work this schedule?
- Which of these booking/events systems have you used? OpenTable · TripleSeat · Jot Forms · Other · None
- In a sentence or two, tell us about a time you handled a difficult booking, event hiccup or guest complaint
Work Location: In person
