Job Summary: The Restaurant Manager is a key role in Food & Beverage, managing dining rooms, bars, events, and banquets to deliver an exceptional guest experience. Key Highlights: 1. Key operational figure in Food & Beverage management 2. Comprehensive management of dining room, bar, event, and banquet services 3. Team leadership and development, with a focus on guest satisfaction **Job Description:** The Restaurant Manager is a highly operational and pivotal role within the Hotel’s Food & Beverage Department. The incumbent is responsible for the daily management of all dining room and bar services, as well as events and banquets, ensuring a top-tier guest 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 correct execution and presentation * Provide direct operational support during peak demand periods or special requirements * Welcome, 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 the service floor * Manage, motivate, and develop a small but growing dining room team, fostering a positive, collaborative, and service-oriented work environment * Participate in the selection, onboarding, and training of 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 departmental procedures * Monitor dining room 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 hotels or high-quality foodservice establishments * Clearly operational profile with strong service orientation * Experience in team management * Solid knowledge of F&B and service standards * Strong guest orientation and excellent communication skills * Ability to perform confidently in dynamic operational environments while maintaining service quality and a positive attitude * Proficiency in 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