Damian Corr, Cellar Restaurant Manager, The Merrion Hotel Dublin
Job title Cellar Restaurant Manager
Employer The Merrion Hotel, Dublin
My general responsibilities include the management and development of a team of 20 people in the day-to-day running of a five-star hotel's main restaurant, serving breakfast, lunch and dinner seven days a week, 365 days a year. I am responsible for everything from fixtures and fittings to wines on the table – and, of course, greeting guests.
I chose to get into restaurant management because I love to entertain guests and make them happy by giving them what they want – whether it's champagne and oysters for a celebration or a beer and fish and chips after a long day at the office. The pressure is always on to perform, but it is addictive and consuming.
As far as I am concerned I have one of the most enjoyable jobs in the world. How often do you get thanked every day for doing a job by people you have only just met?
Advice for graduates
My advice for anyone thinking of becoming a restaurant manager would be to gain experience in different fields first and then decide on an area you feel would be the most interesting and challenging. Diligence, drive and enthusiasm are essential as well as excellent interpersonal and social skills.