positions that are currently available
at the fumbally & the fumbally stables:
July 2025
General Manager
The Fumbally is a community focused food business with people at its core. We have a strong ethos and purpose around why we are here and the role that food and community plays in society. The position of general manager in all of this is one of sincere love and passion for the art of hosting and feeding people and the commitment to growing the business with a team of diverse yet like minded people.
This is a broad-reaching management position that covers both the café and the shop with some overseeing of food production also. You will be part of the management team alongside our two Fumbally Stables managers and Aisling (the owner) who all uphold and seek to grow the vision and values of the company. We work with models of collaborative leadership at The Fumbally which means that structures can change depending on the skills and passions of any given team at any given time. Currently with two other supervisor roles in the café/shop and a welcoming kitchen and floor staff, you will have a supportive team that works alongside you on all the day to day operations.
salary: €45k + company profit share
start: mid / end August
commitment: 2 years +
experience / attributes
- minimum of 5 years in hospitality
- minimum of 5 years of leadership experience and management of teams
- exceptional problem solving skills – we’re talking human problems, maintenance issues, supply chain challenges and general everyday unexpected curveballs. Finding solutions must be something you are not only very good at, but really enjoy
- people skills – facilitation training or team empowerment/development training would be ideal. But also just hands on experience (the best kind of training) is welcome.
- retail – knowledge of Irish products and any supply chains/ ordering systems
- food service – a desire to go deeper into supporting the kitchen teams and their food choices, as well as solid front of house management
- coffee – knowledge of the specialty coffee industry, roasters, equipment and on bar experience
- Software and I.T. – good working knowledge of till systems, printers, card machines etc. and troubleshooting
what the day to day looks like
- you will be very present with the teams on the floor on a daily basis as well as having one office day per week and time carved out for admin
- fortnightly payroll and tracking of wages and margins
- rosters and timekeeping
- reporting on sales analysis and cost control
- weekly stock control and ordering for the shop
- building on relationships with our suppliers and checking in with growers
- attending meetings and working closely with the stables managers and supervisors
- maintaining overall quality and customer service standards
- inspiring and helping staff to grow and evolve in their roles
some of the software we use
payroll – brightpay
rosters & timekeeping – bizimply
invoicing – xero
till system – my epos
labels – zebra printer
additional perks
- 4 day work week
- daytime shifts
- 20% discount across the café and shop
If the above rings true, and you want to step into a position of leadership that is as much about the bigger picture as it is the finer details, then we sincerely look forward to hearing from you.
Cover letters and CVs to aisling@thefumbally.ie
August 2025
Full time chef
wage: €16 p/h
Start: mid August
Commitment: 1 year +
This is a full time position for an experienced chef who would like to work in an inclusive and open work environment that cooks with local, ethical and sustainable produce.
As a chef in the collaborative model that we operate in the fumbally you will be a part of all aspects of the kitchen from daily prep, stock management, ordering, service, menu development, seasonal changes and other areas of food production. Every team member’s input is valued in this system and you will be very hands on from the get go. There is a strong creative element to working in the fumbally, you will get to bring your own ideas to the table as well as helping to bring to life those of your teammates.
Our food ethos centres around the fact that we are here to feed our community first and foremost. What happens before the ingredients come to us is just as important as what happens after. We like to get fancy from time to time with private dinners and events, but mostly its good heartfelt cooking with ingredients that have people connected to them. Our menus take influence from home and abroad.
What the job entails:
- a busy café service
- prep and involvement in all aspects of the kitchen
- creative input into the monthly menu changes
- working with organic, seasonal and local suppliers
- weekly kitchen meetings and planning
- ordering and stock rotation
- humility in learning from your team mates
Other perks:
- 4 day work week
- time and a half pay on Sundays
- company profit share (after one year of working with us)
- paid breaks and staff food
- regular daytime hours (with the odd evening)
You must be:
- a chef with at least two years of experience
- a lover of food in all its forms, simple, intricate, quick and slow
- into local produce, seasonality and working directly with farmers
- interested in working in a collaborative environment
- someone who thrives in an open kitchen
- someone who gets a kick out of transforming leftovers and waste
- available to work weekends
