descripción del trabajo

pBoho Club is a 40-room luxury boutique hotel on the Golden Mile, one of Marbella's most celebrated addresses. We sit at the intersection of laid-back luxury and genuine Mediterranean soul: a place where design meets warmth, where long lunches turn into golden evenings, and where hotel guests and Marbella locals come together at the same table. /ppbr/ppOur FB operation is the beating heart of the property. From a gastronomic dinner experience at Boho Restaurant to the sun drenched spirit of Bungalow 21, we don't just serve food, we craft moments people remember long after they leave. /ppbr/ppTHE ROLE: /ppWe're looking for an experienced and present Restaurant Manager to lead the front of house team at Boho Restaurant's dinner operation. This is a focused, single outlet role and that focus is intentional. We want someone who owns this space completely: the team, the standards, the guest experience, and the numbers. /ppYou'll report directly to the General Manager and work in close partnership with the kitchen leadership. You'll be on the floor every service, setting the tone and building a team that guests come back for. /ppbr/ppstrongWHAT YOU'LL BE DOING /strong /ppstrongLeading Your Team /strong /pp–    Running the FOH team across every dinner service /pp–    Regular one to ones and honest performance conversations /pp–    Building rotas that work for the business and don't burn people out /pp–    Managing holiday schedules sensibly around the season /pp–    Running the pre-service briefing every evening with energy /pp–    Spotting talent early and giving people a clear path to grow within Boho Club /pp–    Handling onboarding, HR admin /ppbr/ppstrongMaking Guests Feel at Home /strong /pp–    Setting the standard for how every guest is greeted, served, and farewelled /pp–    Being present on the floor throughout service, not hovering, just there when it matters /pp–    Building real relationships with the regulars, learning their names, their preferences, /pptheir stories /pp–    Closing the loop on feedback, reviewing SevenRooms ratings and online reviews, and actually doing something with what you find /pp–    Keeping the kitchen and floor in sync throughout the night, so the guest never feels the machinery /ppbehind the magic /pp–    Making special occasion guests feel genuinely special, not just acknowledged /ppbr/ppstrongHitting the Numbers /strong /pp–    Owning the dinner operation's daily, weekly, and monthly performance /pp–    Tracking units per cover by category and using those insights to coach the team on genuine, /ppnatural upselling /pp–    Keeping an eye on RevPASH and revenue mix and knowing when to flag something to the GM /pp–    Making sure Microsymphony data is clean and complete at close of every service /pp–    Contributing meaningfully to the weekly and monthly FB review with real observations /ppfrom the floor /ppbr/ppstrongKeeping Costs Under Control /strong /pp–    Overseeing beverage COGS, amenity spend, and all controllable costs for the dinner outlet /pp–    Running regular beverage inventories accurately and on schedule /pp–    Catching cost variances early, working out why, and fixing them /pp–    Minimising wastage and keeping the bar and floor stock tight /pp–    Working with the GM to keep dinner revenue centre costs properly tracked /ppbr/ppstrongRunning the Room /strong /pp–    Managing the SevenRooms reservation strategy for dinner — pacing, floor plan, table /ppallocation, and the occasional impossible request that somehow works out /pp–    Maximising covers without turning the restaurant into a conveyor belt /pp–    Planning private dinners, group bookings, and special occasion services /pp–    Making sure hotel guests feel like the restaurant was made for them, not just adjacent to where /ppthey're sleeping /ppbr/ppstrongKnowing the Food Drink /strong /pp–    Living and breathing the menu: every dish, every allergen, every pairing and making sure the team /ppcan do the same /pp–    Bringing the floor's perspective to menu engineering conversations: what guests are ordering, what they're leaving, what they're asking about /pp–    Keeping product knowledge fresh through regular training and making it a highlight of the /ppbriefing, not a chore /pp–    Getting involved in seasonal menus, special events, and anything else that makes Boho Restaurant /ppworth talking about /ppbr/ppbr/ppstrongWHAT WE'RE LOOKING FOR /strong /pp–    4–5 years of FB management experience in fine dining, upscale, or luxury hotel restaurants /pp–    Someone who has run a dinner operation and knows what a great service feels like from the inside /pp–    Commercially sharp, fluent in cost control, productivity metrics, and PL without needing it /ppexplained /pp–    A floor leader: you manage by being present, not by sending messages from the office /pp–    Fluent in English and Spanish /pp–    Comfortable with (or quick to learn) SevenRooms, Micros Symphony, and Opera Cloud /pp–    Calm when things get busy, decisive when they need to be, and good humoured through most of it /pp–    Genuinely passionate about hospitality, not just the job title, but the craft /ppbr/p