Restaurant Manager

Description

Job Summary: We are seeking a passionate Restaurant Manager to lead restaurant and beverage outlet operations, ensuring memorable gastronomic experiences. Key Highlights: 1. You will be part of a heartfelt hospitality project that rescues heritage. 2. You will work in a luxury boutique hotel set in a privileged natural environment. 3. You will have opportunities for professional growth and development. **Description:** ---------------- * Vestige Collection is a heartfelt project born from a commitment to rescuing and preserving Spain’s architectural and cultural heritage. We transform exceptional historic properties—from 18th-century palaces to noble estates—into discreet luxury hospitality experiences, respecting the essence, memory, and identity of each location. We offer our guests the opportunity to connect with history, nature, and authenticity, under the highest standards of service excellence. **Job Description:** We seek an experienced and passionate Restaurant Manager to lead the restaurant and beverage outlet operations at Son Vell. Your objective will be to ensure every gastronomic moment at Son Vell becomes a memorable experience for our guests, exceeding even the most demanding expectations. The selected candidate will be responsible for coordinating daily front-of-house operations, ensuring flawless service execution, managing the team, and attending to every detail for our guests. You must possess an operational mindset, anticipate guest needs, collaborate closely with the Kitchen and other departments, and maintain strict control over costs, inventories, and quality standards. **Responsibilities:** * Supervise daily restaurant and beverage outlet operations, ensuring smooth and coordinated service. * Maintain continuous coordination with Kitchen, Reception, and Maintenance to align priorities, timelines, and standards. * Ensure compliance with presentation, cleanliness, service timing, and overall guest experience quality standards. * Participate in recruitment processes alongside Human Resources and support onboarding of new team members. * Train, motivate, and develop the team, fostering a culture of excellence and collaborative work. * Plan schedules, shifts, and staff allocation to ensure operational efficiency and adequate coverage. * Develop and manage the department budget, controlling costs and safeguarding profitability. * Manage procurement, supplier negotiations, inventories, and stock, ensuring product quality and rotation. * Analyze KPIs and productivity ratios, proposing improvement actions and reporting results and incidents to Management. * Coordinate event execution (setup, service, and breakdown) and ensure compliance with food safety regulations, occupational health and safety (OHS), and quality protocols. **What We Offer:** * The opportunity to join a heartfelt hospitality project that rescues heritage and creates memorable experiences. * To work at Son Vell, a luxury boutique hotel in a privileged natural setting with private access to one of Menorca’s most beautiful coves. * Integration into a professional, multidisciplinary team in full growth mode. * Opportunities for growth and development within Vestige Collection. **Conditions:** * Indefinite full-time contract. * Competitive salary commensurate with your experience, professional value, and job responsibilities. * Collaborative and respectful work environment set in a privileged natural location. * Location: Menorca (Son Vell). * On-site working modality. * Start date: First quarter of 2026. **Requirements:** --------------- **Experience and Education:** * University degree in Hotel Management, Tourism Management, Business Administration (ADE), or related field. * Minimum 5 years’ experience as Restaurant Manager, Maître, or equivalent role in 4–5 star hotels or Michelin-starred or comparable restaurants. * Proven experience managing front-of-house teams, including responsibility for shift scheduling, service delivery, and coordination with the kitchen, as well as experience in cost control, ordering, and inventory management. * Proficiency in Simphony as a point-of-sale system in hotel environments is highly valued; familiarity with Opera Cloud at user level, restaurant reservation management tools, and Inventory for order and stock management is also advantageous. **Technical Competencies:** * Knowledge of oenology, mixology, and gastronomic trends. * Advanced proficiency in digital tools: Office 365, hotel management systems, analytics and reporting tools. * Experience participating in system implementations or transitions—e.g., Simphony implementation projects in Opera Cloud environments—is highly desirable. * Familiarity with food safety and occupational risk prevention regulations. * High-level English proficiency. Knowledge of additional languages—such as German, French, or Italian—is strongly preferred. **Personal and Leadership Competencies:** * Demonstrated ability to manage, motivate, and develop teams. * Excellent communication, negotiation, and interpersonal skills. * Guest orientation, attention to detail, and passion for excellence in service. * Analytical capability and strategic vision for decision-making. * Strong organizational and time-management skills, with ability to work effectively under pressure. * Proactivity, initiative, and commitment to continuous improvement. * Flexibility, resilience, and adaptability. * Innovative mindset and openness to emerging trends and experiences