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

Oversee daily operations, including staff scheduling, rosters, and team coordination.

Ensure both buffet and à-la-carte services meet the highest quality and presentation standards.

Monitor guest feedback and implement improvements to continuously optimize the experience.

Work closely with the kitchen and F&B department on menu development, specials, and promotions.

Control costs and increase revenue through smart upselling and efficient work processes.

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

At least 3 years of experience in a managerial role within hospitality or the hotel industry.

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 warm, welcoming atmosphere where guests feel truly valued.

Experience with buffet service and high-volume operations.

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.