Additional Information
Job Number24166810
Job CategoryFood and Beverage & Culinary
LocationThe Palace a Luxury Collection Hotel Madrid, Plaza de las Cortes 7, Madrid, Spain, Spain, 28014
ScheduleFull Time
Located Remotely?N
Position Type Management

Additional Information: This hotel is owned and operated by an independent franchisee, Archer Hotel Management Limited. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.

JOB SUMMARY

The General Manager Restaurants & Bars leads all restaurant and bar operations, ensuring the highest standards of guest experience, team leadership, and training culture. The role focuses on building a passionate team that delivers exceptional service, fostering a culture of continuous learning and development. This position is a key driver in creating guest loyalty through memorable experiences, paying special attention to the quality of food, beverage, and service standards.

As a department head, this individual will collaborate closely with culinary leadership, aligning all food and beverage operations to exceed guest expectations. A background in Michelin-starred establishments is highly valued, as is a strong personality and passion for hospitality.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 6 years of experience in food and beverage or a related professional area, with exposure to high-end or Michelin-starred environments. OR
• 2-year degree from an accredited university in Food Service Management, Hospitality, or related field, with 4 years of relevant experience.

Key Competencies

• Guest Experience Focus – Dedicated to understanding and exceeding guest expectations. Proactively interacts with guests to obtain feedback and build lasting relationships that drive guest loyalty.
• Training Culture – Demonstrates commitment to ongoing staff training, ensuring all team members understand and meet the highest standards of service, food quality, and guest relations.
• Leadership and Team Development – Strong ability to lead by example, create a cohesive team, and promote a positive and empowering work culture. Passion for coaching, mentoring, and developing talent.
• Passion for Excellence – Displays an uncompromising dedication to food, beverage, and service standards, with Michelin-starred experience considered a strong advantage.
• Strong Communication – Skilled in communicating expectations clearly to team members, with a focus on fostering open dialogue and feedback.
• Financial Acumen – Experience managing P&L, operating budgets, and resource allocation while balancing guest satisfaction with profitability.

CORE WORK ACTIVITIES

Leading the Team and Developing a Training Culture

• Establishes a clear vision for the team, setting high performance and service standards.
• Leads pre-shift meetings to discuss daily operations, menu updates, and guest feedback.
• Creates and implements training programs to continuously improve staff knowledge and skills, from service techniques to food and beverage expertise.
• Identifies development needs of team members and provides coaching to support their growth and advancement.

Delivering Exceptional Guest Experience

• Acts as the face of the restaurant and bar, engaging with guests to ensure a memorable experience.
• Encourages team members to anticipate guest needs and deliver personalized service that exceeds expectations.
• Fosters a culture where guest satisfaction and loyalty are priorities, reviewing feedback regularly and making necessary adjustments to operations.

Operational Management

• Ensures service standards in restaurants, bars, and room service meet or exceed expectations, with a focus on attention to detail.
• Collaborates with culinary leadership to ensure seamless execution of menus, incorporating local and seasonal ingredients when possible.
• Oversees compliance with food safety, sanitation, and liquor laws.
• Monitors inventory and supply levels, ensuring timely orders and avoiding disruptions to service.

Financial Leadership

• Manages department budgets and ensures financial targets are met or exceeded.
• Identifies opportunities for revenue growth while maintaining high levels of service and quality.
• Regularly reviews financial performance and makes data-driven decisions to optimize operations.

Human Resource Responsibilities

• Interviews, hires, and trains management and hourly staff, ensuring a fit with the brand’s vision and service philosophy.
• Administers performance reviews and sets clear expectations for team members.
• Promotes a culture of fairness, collaboration, and respect, ensuring all team members feel valued and supported.

Additional Responsibilities

• Communicates with executive leadership on relevant business performance and guest feedback.
• Continuously seeks opportunities to enhance the guest experience and service efficiency

This company is an equal opportunity employer.

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