Restaurant Manager

SO/ Sotogrande is a tribute to fashion, design, gastronomy and golf on the Andalusian coast. Surrounded by green hills and valleys overlooking the Mediterranean, SO/ Sotogrande Spa & Golf Resort is located in a unique enclave. The resort has recovered the welcoming spirit and essence of the old Cortijo de Santa María de la Higuera, making it an idyllic place where families and friends celebrate life, enjoy serenity and a healthy, contemporary lifestyle together.

It is the preferred destination on the Costa del Sol for golf lovers, enjoying a privileged location surrounded by the 7 best golf courses in Europe. It has 152 rooms and 36 suites and exceptional facilities among which you can enjoy: 3 outdoor swimming pools, private gardens, Kid’s Club, 2,800 m2 of spa and fitness and luminous event rooms with views. Its gastronomic offer consists of 4 Restaurants & Bars, where you can enjoy the traditional flavors of Andalusia, proposals with a renewed vision and signature cocktails.

What you will do as part of our team:

OPERATIVE

• Ensure that all aspects of the point of sale are managed efficiently in accordance with the established concept.
• Monitor service and food and beverage levels in the establishment.
• Work with the in-store Head Chef to take corrective action when necessary.
• Conduct frequent and thorough inspections in conjunction with the Head Chef.
• Check frequently to ensure that only fresh produce is used in the preparation of food and beverages.
• Regularly test food and beverages and kitchens and be discerning and critical of the quality of food and beverages.
• Assist the Executive Chef with suggestions and creative ideas.
• Be at service openings, service development and service closing to ensure compliance with department service standards.
• Perform checkout closing of the different outlets assigned according to the procedures established in SO/ Sotogrande.
• Responsible for ordering the necessary merchandise to the warehouse, for the proper development of the service, as well as its assurance, control and care of them.
• Make the necessary order as required for each service: table linen, linen accessories (chair covers, bows, curtains, skirts, uniforms for staff), decorative, technical and replacement material.

CUSTOMER SERVICE

• Establish a good relationship with customers and address all customer complaints, requests and inquiries about food, beverages and service.
• Personally and frequently check that the establishment’s customers receive the best possible service.
• Be present at the point of sale (including peak periods) and ensure that all employees manage the point of sale well.
• Promote sales by informing and advising customers well.
• Meet with customers informally during meals or on departure to get their feedback on food and beverage quality, service levels and overall satisfaction.
• Attends to the needs of customers at all times, taking care of their comfort and proper treatment.

MARKETING

• Support the Director of F&B in the development of an annual marketing plan for the revenue center, which will form the basis of the Food & Beverage Annual Marketing Plan.
• Follow and analyze the activities and trends of competing restaurants and bars.
• Ensure that the service and kitchen management is fully aware of market needs and trends and that the products offered meet these requirements.

ADMINISTRATION

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