Restaurant Director

Description

About the Project A leading business group in the Canary Islands’ hospitality sector, with a strong track record in organized catering and a firm commitment to haute cuisine and chef-driven gastronomy (operating prestigious brands such as *Duke*, *Kiki*, and the historic *Kabuki*), is seeking a **Restaurant Director** to lead its flagship venue **Duke** in Santa Cruz de Tenerife. This project aims to consolidate a distinctive gastronomic experience where service excellence, obsession with detail, and the highest daily operational standards form the brand’s foundational pillars. The Role and Responsibilities We seek a leadership-oriented professional capable of assuming **full operational responsibility for the venue**, exercising complete autonomy while leading a high-performance team and ensuring business profitability: * **End-to-End Management (P\&L):** Direct accountability for the profit-and-loss statement, optimization of food and beverage (F\&B) procurement costs, labor cost control, recipe costing (standardized yield calculations), inventory management, and profitability margins. * **Team Leadership and Development:** Direction, motivation, and supervision of a multidisciplinary team covering kitchen operations (head chef, sous-chef, hot kitchen, back office, and cleaning), front-of-house (deputy manager and sommelier), and bar (bartender). Full autonomy in recruitment, training, and performance evaluation. * **Customer Experience:** Ensuring the highest standards of hospitality for up to 80 guests per service shift, targeting an average check of €80. Acting as the primary host and personally nurturing direct guest relationships. * **Management Tools:** Advanced use and oversight of the point-of-sale (POS) system **Ágora** and the reservation platform **CoverManager**. Candidate Requirements * **Experience:** A solid professional background of 7–10 years’ cumulative experience, including a minimum of 4–5 years in top-tier leadership roles (e.g., Restaurant Director, Front-of-House Director, or Operations Manager) within mid-to-high-end dining, fine-dining, or benchmark gastronomic venues. * **Leadership Competencies:** Inspirational leadership, exceptional problem-solving ability under pressure, rigorous organizational skills, and a pronounced sensitivity toward chef-driven gastronomy. * **Languages:** Native or fluent Spanish; advanced English (essential for serving international and tourist clientele). Terms and Compensation Package * **Compensation:** Annual gross base salary between €60,000 and €75,000 (commensurate with experience), plus an annual variable bonus of up to 15%, tied to sales and EBITDA targets. * **Work Schedule:** Shift planning focused on operational efficiency and work-life balance, featuring fixed days off—including Sundays—and one additional weekday day off. * **Relocation Support:** For top-tier professionals residing outside the Canary Islands, the company offers relocation assistance and flexibility in structuring the gross compensation package. Salary: €60,000.00–€75,000.00 per year Work Location: On-site employment