* Sofitel Barcelona Skipper * Barcelona * * ### **Experience** No experience required * ### **Salary** Compensation unspecified * + ### **Department \- Position** **Hospitality, Tourism** - Restaurant Manager + ### **Category or Level** Middle Management + - ### **Vacancies** 1 - ### **Applicants** 1 - * ### **Contract** Fixed-Term Contract * ### **Working Hours** Full-Time Continuous recruitment process. ### **Responsibilities** Company Description: Upscale, 5-star hotel in Barcelona’s Port Olímpic district, centrally located yet only a few meters from the beach. With an unbeatable seaside location close to the beach, it is ideal for both business and leisure travelers. It features comfortable rooms, two swimming pools, and a gym. For meetings, it offers fully equipped venues accommodating up to 800 people. Our dedication and commitment focus on meeting our guests’ needs and ensuring they enjoy an exceptional and fulfilling stay in Barcelona. Barcelona—the city of Gaudí—is one of the country’s most vibrant and innovative destinations. It is no surprise that major technological events, such as the Mobile World Congress, are hosted here. However, beyond its forward-thinking spirit, Barcelona is deeply rooted in culture and history—essential elements for understanding its unique character. Sofitel Barcelona Skipper enjoys a privileged location directly opposite Barceloneta, the city’s most iconic beach. Just a short walk away, guests can explore the enchanting Gothic Quarter—one of Barcelona’s most renowned cultural and historical landmarks. Additionally, the hotel offers excellent connectivity to both the airport and the main train station, ensuring seamless travel for all visitors. Job Description: The Food & Beverage Operations Manager is responsible for the daily operational management of key Food & Beverage outlets, including breakfast service, restaurant, bars, room service, and rooftop areas. In addition, they collaborate in banquet coordination according to operational needs. Their primary mission is to guarantee an exceptional guest experience while maintaining high standards of quality and service, and optimizing operational efficiency and profitability. They will work closely with the F&B Director to implement strategies promoting departmental growth and customer satisfaction. Reporting to the F&B Director, the following responsibilities and duties are listed illustratively but not exclusively: Operations Supervision: Manage daily operations across all Food & Beverage outlets, ensuring compliance with quality and service standards. Ensure proper functioning of room service and banquet services by coordinating with other departments for successful delivery. Monitor cleanliness and presentation of service areas, ensuring compliance with safety and hygiene regulations. Personnel Management: Supervise, train, and motivate the F&B team to ensure exceptional service and a positive working environment. Collaborate on implementing continuous training programs to develop team skills and uphold luxury-service standards. Cost Control and Profitability: Collaborate with the F&B Director to develop and monitor departmental budgets, forecasts, and financial objectives. Monitor operational costs and profitability margins, implementing corrective actions when necessary. Customer Attention and Experience: Ensure each guest receives personalized, attentive service—anticipating their needs and exceeding expectations. Resolve customer complaints and requests promptly and professionally, always seeking to enhance the guest experience. Collect guest feedback to identify improvement opportunities and adapt F&B services accordingly. Sales Strategy and Promotion Implementation: Assist the F&B Director in implementing F&B promotions in collaboration with the marketing team to maximize profitability. Actively promote hotel facilities and services among guests to encourage upselling and enhance the overall customer experience. Interdepartmental Collaboration: Maintain constant communication with other departments (e.g., kitchen, front office, sales) to coordinate and improve the holistic guest experience. Support the organization and execution of events and banquets, ensuring client expectations are met and schedules adhered to. Cooperate and communicate with all hotel departments through meetings and internal announcements as needed. Requirements: Minimum 3–5 years’ experience in hotels of similar profile. Degree in Hotel Management, Business Administration, or related field. Fluency in Spanish and English (advanced level); French (a third language) is a plus. Knowledge of F&B operational and financial management, cost control, inventory management, and profitability analysis. Strong customer-service orientation. Ability to anticipate the needs of demanding clientele and create memorable experiences. ### **What We Offer** Assist in selecting and hiring new team members, as well as evaluating their performance. Flexibility to work rotating shifts, including weekends and holidays. Interpersonal and leadership skills. Additional Information: What do we offer? • Exclusive benefits at Accor group hotels worldwide, enabling you to enjoy unique experiences across our international network. • Flexible compensation options, including meal vouchers, transportation allowances, and private health insurance. • Bicycle and e-scooter parking with charging points. • Employee referral program. • A dynamic, multicultural, and motivating work environment surrounded by professionals passionate about luxury hospitality. • Professional development opportunities—both within the property and at other brand hotels worldwide. • Continuous training via our Learn Your Way platform, designed to foster your talent and professional growth. • Permanent contract.