Position Summary: The Restaurant Manager oversees the daily operations of restaurants, bars, and events, ensuring a top-tier customer experience and leading a team. Key Highlights: 1. Daily operational management of restaurants, bars, and events 2. Responsible for top-tier customer experience 3. Leads, motivates, and develops the front-of-house team **Job Description:** The Restaurant Manager is a highly operational and key figure within the Hotel’s Food & Beverage Department. This role is responsible for the daily management of all front-of-house and bar services, as well as 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 guests, verifying their satisfaction throughout service. * Effectively and solution-oriented manage incidents and complaints. * Ensure compliance with the hotel’s quality standards, procedures, and protocols. * Promote upselling and cross\-selling initiatives from service delivery. * Manage, motivate, and develop a small but growing front-of-house team, fostering a positive, collaborative, and service-oriented work environment. * Participate in recruitment, onboarding, and training processes for front-of-house staff. * Ensure smooth communication between kitchen and front-of-house (menus, changes, service timing). * Coordinate with Events, Sales, Front Desk, and Housekeeping departments as required. * Manage front-of-house and bar orders (beverages, consumables, tableware, and operational supplies), following departmental procedures. * Monitor front-of-house staff productivity and operational efficiency. * Drive sales improvement initiatives and increase average check value. * Prepare and analyze reports related to occupancy, service quality, and departmental performance. **Requirements:** * Proven experience as a Restaurant Manager, Maître, or similar role in high-quality hotels or restaurants. * Clearly operational and service-oriented profile. * Experience managing teams. * Solid knowledge of F\&B and service standards. * Strong customer orientation and excellent communication skills. * Ability to operate confidently in dynamic, fast-paced environments while maintaining service quality and a positive attitude. * Proficiency in management tools and POS systems. * Fluent Spanish and English; additional languages are an asset. **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