Restaurant Manager

Requirements Minimum Education: Advanced Vocational Training (CFGS) Minimum Experience: At least 2 years Minimum Requirements Knowledge and experience in Spanish and Catalan tapas and cuisine. Over 3 years of hospitality experience in hotels/restaurants with high-volume F&B operations in a management role. Strong knowledge of the local food scene. Ability to multitask, work in a fast-paced environment and high attention to detail. Excellent verbal and written communication skills. Fluent in Catalan, Spanish and English. Ability to motivate teams, create positive impact, and build effective relationships. Strong leadership skills and natural ability to inspire others. Problem-solving, effective decision-making, and accountability. Eagerness to be part of a hardworking, supportive, and fun team. Benefits Opportunity to join an innovative, fast-growing international group. Chance to challenge the norm and work in a creative and rewarding environment. Be part of a passionate team creating unique hospitality experiences and exploring new destinations. Competitive package and opportunities for professional growth. Excellent discounts Description The Restaurant Manager directs the operations of the Food & Beverage outlets within the hotel. They ensure the service is true to the brand by fostering a team culture where members feel empowered to make decisions and take responsibility for their tasks and professional development. Manage and oversee the entire restaurant operation. Ensure the F&B concept is executed and guest and team expectations are met while identifying improvements. Continuously update service offerings in line with trends and expectations. Manage F&B cost control. Ensure compliance with SOP service and operational standards. Oversee cash handling procedures and stock management. Provide ongoing training to the team in product and menu knowledge. Supervise the preparation and presentation of F&B to set standards. Maintain regular communication within the restaurant. Participate in hiring, performance appraisals, and personnel decisions. Ensure F&B products are of the highest quality and effectively presented. Support the Head of Bars & Restaurants with reports and strategic planning. Facilitate integration and training of new hires. #J-18808-Ljbffr