Lead the pre-opening process: recruitment & selection, team training, and establishing clear work and service procedures.

Ensure flawless lunch and dinner operations and an exceptional guest experience.

Collaborate closely with chefs on menu development, presentation, and specials.

Monitor guest feedback and implement continuous improvements.

Manage inventory, minimize waste, and control costs.

Report to the F&B Manager and contribute to the department’s strategic goals.

At least 3 years of experience as a manager in an à-la-carte restaurant.

Deep knowledge of food and wine pairings and a passion for gastronomy.

Strong leadership and coaching skills; able to motivate and develop teams.

Professional work ethic: reliable, proactive, and focused on continuous improvement.

Strong focus on guest satisfaction: you create a refined, welcoming atmosphere where each guest feels special.

Excellent organizational skills, results-driven, and stress-resistant.

Fluent in English; knowledge of Spanish and/or Dutch is a plus.

Transportation from designated locations to work and back.



Vacation Pay.



Recognition & Performance bonuses.



Pension Plan.

Meals during your shift.



Career growth and development.



Excellent work conditions and competitive salary.