Restaurant Manager


Seven Pines Hotels & Resorts strives for being viewed as pioneer of a modern luxury understanding, which is comprised by the luxury experience itself. The brand does not limit luxury to exquisite products and services only, but incorporates authentic interactions and settings, the opportunity for individual prosperity and self-actualization into the very core of a holistic luxurious experience.

Consequently, Seven Pines Hotels & Resorts aims at being naturally considered as first choice for its customers within the luxury segment. Several other properties are in the pipeline for the global market that will be developed soon after the opening of Seven Pines Resort Ibiza.
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Sant Josep de sa Talaia, Ibiza (Spain)


Full time






Hospitality and tourism


This position is concerned with total involvement in every aspect pertaining to the running of the outlet with special regard to the quality of food and beverage service with the aim of 100% guest satisfaction. Areas of operational responsibilities includes the main buffet restaurant and the room service with party service, caterings and special events. Supervises daily restaurant operations and maintains sanitation standards and assists waiters and servers. The restaurant manager is the hosts on the floor during meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needs of to accomplish service goals

The foremost task of the restaurant manager is in pampering the guests through attentive, stylish services
Welcomes and recognize guests by names

Sensitive, soft but target orientated upselling of products and services is another core task of the restaurant manager

Makes every effort to provide any guest request

Maintain maximum productivity of restaurant service personnel through effective scheduling and trainingRemains aware of budget/profit and forecast in relation to daily figuresMotivates staff to perform their duties to the highest possible guest service standardsCo-ordinates, controls, plans and performs at least one communication meeting every month and one training session every weekMaintains highest quality control and supervision of all employees’ tasksCommunicates and discussed any ideas concerning the restaurant with the food and beverage officeCommunicates guest comments and complaints to the F&B management
Communicates on subjects pertaining to cleanliness and repair of the outlet, i.e. Housekeeping and maintenance.

Plans and co-ordinates effectively for future trends of business

Controls all operating equipment such as linen, chinaware, glassware and cutlery to maintain quality and keep losses to minimum possible.

Remains well informed of any future promotions or events about to, or taking place in the hotel and communicates these to the restaurant brigade

Maintains thorough knowledge of all facilities provided for the guests in the hotel including all other outlet


5 years’ experience in F&B, Banquets or related professional area within a luxury hotel

Proven track record in high class lifestyle resort hotels

Pre-Opening Experience

Eu Citizen

English and Spanish are requiered. German is a plus.
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