Position Summary: We are seeking a First Maître to organize, direct, and coordinate dining room, restaurant, bar, and cafeteria service, ensuring excellence and profitability. Key Highlights: 1. Operational leadership and team management in hospitality 2. High-quality customer service and incident resolution 3. Planning, organization, and supervision of dining room service ***A leading company in the sector urgently seeks to hire a First Maître in Getafe.*** **OBJECTIVE** To professionally organize, direct, and coordinate dining room, restaurant, bar, and cafeteria service functions, ensuring excellence in customer service, operational profitability, and optimal utilization of human and material resources, in accordance with internal quality standards and hygiene\-sanitary regulations. **MAIN RESPONSIBILITIES** 1\. Organize, plan, and coordinate daily dining room staff work, assigning duties, shifts, and service areas. 2\. Direct and supervise execution of all activities within the dining and bar areas, ensuring alignment with service and quality procedures. 3\. Participate directly in billing, cash collection, cash reconciliation, and settlement, ensuring traceability and transparency of revenue. 4\. Conduct periodic inventories and material controls for tableware, beverages, and products, verifying their condition and proposing replenishment needs. 5\. Draft merchandise order proposals and execute orders directly when required by operations. 6\. Attend to customers, resolving inquiries, complaints, or special situations, applying criteria of excellence, approachability, and personalized service. 7\. Participate in training, mentoring, and supervision of dining room staff, ensuring their technical competence and professional attitude. 8\. Collaborate in designing menus, promotions, or special events, in coordination with kitchen and center management. 9\. Comply with, and ensure compliance with, food hygiene protocols, food handling procedures, and occupational risk prevention measures. 10\. Perform any other tasks arising from dining area or hospitality operations as assigned by management. **EDUCATION/SKILLS/KNOWLEDGE** \- Compulsory Secondary Education (ESO) or equivalent. \- Valid Food Handler Certificate (mandatory). \- Functional knowledge in: \- Dining room service organization and customer service. \- Hospitality team management. \- Cash control, inventory, ordering, and recipe costing. \- Basic food safety and service regulations. \- Additional specialized training in Restaurant Management, Protocol, or Dining Room Management is desirable. **COMPETENCIES** Operational leadership and team management. Planning, organization, and supervision. High-quality customer service. Results orientation and continuous improvement. Teamwork and cross-functional collaboration with kitchen and management. Incident resolution with a commercial focus. Excellence in execution and exemplary conduct. **OTHER REQUIREMENTS** \- Valid Food Handler Certificate. \- Availability to work weekends and holidays. \- Prior experience as dining room supervisor in restaurants, catering services, or leisure and recreation centers will be valued. Employment type: Full-time, Permanent contract Salary: €23,000.00\-€24,000.00 per month Experience: * Hospitality: 1 year (Desirable) Language: * English (Desirable) Work location: On-site employment