Maitre

Description

Job Summary: The Restaurant Manager is a key operational figure in the Food and Beverage Department, responsible for the daily management of dining room services, bars, events, and banquets. Key Highlights: 1. Manage and motivate a growing dining room team 2. Ensure a top-tier customer experience 3. Drive sales improvement initiatives and increase average check size **Job Description:** The Restaurant Manager is a highly operational and key figure within the Hotel's Food and Beverage Department. Responsible for the daily management of all dining room and bar services, events, and banquets, ensuring a top-tier customer experience aligned with the hotel's positioning. **Responsibilities:** * Actively participate in the daily operations of restaurants, bars, and events * Supervise and coordinate breakfast, lunch, dinner, and banquet services, ensuring proper execution and presentation. * Directly support operations during peak demand periods or special requirements. * Greet, attend to, and interact with customers, verifying their satisfaction throughout service. * Efficiently and solution-oriented manage incidents and complaints. * Ensure compliance with hotel quality standards, procedures, and protocols. * Promote upselling and cross\-selling opportunities from service delivery. * Manage, motivate, and develop a small but growing dining room team, fostering a positive, collaborative, and service-oriented work environment. * Participate in recruitment, onboarding, and training processes for dining room staff. * Ensure smooth communication between kitchen and dining room (menus, changes, service timing). * Coordinate with Events, Sales, Front Office, and Housekeeping departments as required. * Manage dining room and bar orders (beverages, consumables, tableware, and operational supplies), following department-established procedures. * Monitor dining room staff productivity and operational efficiency. * Drive sales improvement initiatives and increase average check size. * Prepare and analyze reports related to occupancy, service quality, and area performance. **Requirements:** * Proven experience as a Restaurant Manager, Maître, or similar role in high-quality hotels or restaurants. * Clearly operational profile with strong service orientation. * Experience managing teams. * Solid knowledge of F\&B and service standards. * Strong customer orientation and excellent communication skills. * Ability to operate effectively in dynamic operational environments while maintaining service quality and a positive attitude. * Proficiency with management tools and POS systems. * Fluent Spanish and English. Additional languages are valued. **Key Competencies:** * Natural leadership and ability to motivate teams. * Proactive, solution-oriented, and results-driven attitude. * Energetic, professional profile with attention to detail. * Commitment, flexibility, and strong sense of responsibility. * Excellent interpersonal skills. Availability for rotating shifts. Employment Type: Full-time Work Location: On-site