Restaurant Manager

Restaurant Manager

About the Company:

Founded by FTI Group in September 2015, Meeting Point Hotels is an international hospitality company with a portfolio of currently five brands comprising more than 50 properties with more than 13,000 rooms, around 7,000 talents in 8 countries.

The company’s portfolio includes Labranda Hotels & Resorts, Design Plus Hotels, Kairaba Hotels & Resorts, Lemon & Soul Hotels. Additionally, the company also manages properties with unique characteristics, providing distinctive experiences under the umbrella Managed by MP Hotels, such as Aquaworld Belek by Meeting Point Hotels. Couples, singles and families, sun-seekers, sports fanatics or experience and culturally driven, our wide hotel range has just the right choice for everyone. The resorts and hotels are located on the Canary Islands, Morocco, Malta, Italy, Greece, Croatia, Turkey and Egypt.

For our Hotel Club Caleta Dorada in Fuerteventura, we are currently looking for a Restaurant Manager. The Restaurant Manager is responsible to schedule, develop and manage service activities related to food and beverage, as well as coordinate and manage the Restaurant team to achieve excellent quality levels. The ideal candidate will possess strong leadership competences and social skills.

Main Tasks & Responsibilities:

• Oversee the day-to-day operations of the restaurant, ensuring exceptional customer service standards are maintained at all times.
• Ensure that all operational procedures and standards are followed to maintain smooth functioning of the restaurant team.
• Ensure high quality beverage menus while meeting customer preferences and requirements.
• Maintain compliance with quality, health, safety, sanitation regulations, environmental, occupational risk prevention and data protection (LOPD) in the company.
• Handle guest inquiries, feedback, and complaints in a professional and timely manner. Monitor guest feedback and reviews, taking necessary actions to enhance the guest experience.
• Schedule team shifts effectively to meet operational needs while controlling labor costs.
• Manage restaurant finances, including revenue, expenses, and profitability. Assist in budgeting, forecasting, and financial planning for the restaurant.
• Oversee inventory management, including ordering, receiving, storage, and stock rotation of food and beverage supplies.
• Check the opening of the service to verify the correct status before starting it.
• Inform new clients of the services in order to offer information and quality treatment.
• Collaborate with all departments to ensure events meet customers’ expectations and run smoothly.

Qualifications, Experience & Knowledge:

• Bachelor's degree OR Diploma with a qualification in a relevant area

• 4-6 years of experience in a relevant industry/position

• Fluent English Level

• IT and Computer Literacy

• Supervisory Skills

• Performance Management

• Communication and interpersonal Skills