Discover a path without limits at Meliá, where growth and development opportunities are endless.
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Embark on a journey that will take you to work in several countries and become part of our extended global family.
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Discover some of the benefits we offer:My MeliáRewards: Participate in our exclusive loyalty program, enjoying unique benefits and advantages.
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My MeliáBenefits: Take advantage of flexible compensation and exclusive discounts on a wide variety of products and services, promoting an active and healthy lifestyle.Seasonal Job – March to October
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Job Summary: To strategically lead and oversee the Restaurant Department, ensuring operational excellence, financial performance, team development and a high‑level guest experience in line with Melià standards.
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What will I be doing?
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As Restaurant Manager, you will be responsible for leading and optimizing restaurant operations, driving profitability, quality standards and team engagement across the outlets under your supervision.
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Your main responsibilities include:Operational leadership: Identifying needs and opportunities within the department and proposing improvements to the F&B; Partner; ensuring proper execution of restaurant service standards and correct use of OS&E; according to each outlet’s concept.
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Wine & product management: Overseeing maintenance, supply and inventory control of wine cellars; supporting menu positioning and leading upselling strategies together with F&B; Managers.
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Performance & KPI management: Participating in operational meetings, analysing KPIs and implementing action plans to improve results.
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Guest experience excellence: Ensuring implementation of Brand standards and Sensory Architecture; managing guest incidents in coordination with the Guest Experience Department; driving Voice of the Customer objectives and continuous improvement initiatives.
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Sustainability: Promoting local gastronomy and seasonal products; encouraging responsible consumption and cooperating at initiatives to reduce food waste.What are we looking for?Higher education or university degree in Tourism, Hospitality or similar.
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Training in oenology/viticulture is considered a strong asset.
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At least 1–2 years’ experience in a similar leadership role within the hospitality sector.
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Advanced English.
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Experience with MICROS and POS systems.
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Advanced command of Office 365.
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Solid understanding of hotel and restaurant operations.
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Leadership skills, strategic vision and strong communication abilities.
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Creativity, innovation and strong service orientation.
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Results-driven and solution-focused mindset.