Restaurant Manager

Something special has been born in the heart of Porto — and we want to continue building it with you. Next to the Super Bock Arena, the 4* 705 O'Porto Hotel has opened its doors, bringing with it a new concept of hospitality: excellence, authenticity, and a service you can feel from the first to the very last moment of your stay. In a phase of consolidating and growing our operations, this is a unique opportunity to join a young, expanding project — to help strengthen a team, a culture, and an identity that are already making their mark on Porto's hotel industry. We are looking for someone passionate about the art of welcoming guests, with a keen eye for detail and a desire to leave their mark.

WHY JOIN US?

• The opportunity to join the team of a landmark hotel, already fully operational in Porto;
• A growing projectwith genuine room for professional development;
• A team that values professionalism, approachability, and a spirit of mutual support;
• The chance to contribute daily to the consolidation of standards of excellence.

Key Responsibilities:

• Monitor and supervise restaurant, bar, and breakfast operations;
• Manage the day-to-day operations of the bar and restaurant;
• Ensure standards of excellence and compliance with product and service quality standards;
• Operational people management, delegating tasks to different team members according to the specific needs of the service;
• Set goals, schedules, and KPIs, and monitor management indicators to ensure defined objectives are met;
• Control the opening and closing of the tills;
• Supervise established cleaning and hygiene plans and enforce HACCP regulations;
• Participate in and align the recruitment, selection, and onboarding processes for new staff;
• Define roles, distribute tasks and responsibilities, and establish team operating procedures;
• Create wine and bar menus, as well as prepare for events;
• Supervise the execution of all daily events, ensuring they meet the defined standards;
• Manage the procurement, storage, and preservation of produce and raw materials, verify quality and quantity, control stock, and maintain necessary records;
• Monitor the condition of products/ingredients during storage and account for any wastage or breakages;
• Request maintenance in the event of breakdowns or necessary interventions to ensure the integrity of work areas;
• Organise inventories to assess the need to replace equipment and utensils related to the service;
• Maintain emotional stability, physical endurance, and stress resistance;
• manage time effectivelywith swift execution and a strong focus on achieving results;
• Address and resolve irregular situations, particularly any customer complaints.

Competency Profile:

• Previous experience in a similar role;
• Training/Qualifications in Food & Beverage (F&B);
• Proficiency in F&B IT applications and software;
• Strong knowledge of Hotel Catering and Customer Service;
• Solid understanding of HACCP standards;
• Good knowledgeofculinary specialities and wines;
• Discipline, a strong sense of ethics, responsibility, and autonomy;
• A customer-focused mindset;
• Strong communication and interpersonal skills, active listening, and empathy;
• Leadership spiritand the ability to work well within a team;
• Strong planning and organiser skills, adaptability to change, flexibility, dynamism, and proactivity;
• Emotional stability, physical endurance and stress resistance, excellent time management, swift execution, and a highly results-oriented approach.