Hostel Director

• Minimum of 5 years of experience in management, assistant management, or operational head positions in hotels, hostels, resorts, residences, campsites, or other large-capacity establishments.
• Demonstrable experience in the joint management of accommodation and food and beverage.
• Solid knowledge of reception, cleaning, catering, kitchen, maintenance, and commercial management.
• Experience leading large teams.
• Proficiency in hotel management systems. Knowledge of SIHOT will be especially valued.
• Ability to control budgets, costs, purchasing, and operating results.
• Availability and schedule flexibility in accordance with the needs of the establishment.
• Languages: English is essential. A second language will be valued.

• Training in Hotel Management, Tourism, Hospitality, Catering, or similar will be valued.

We are looking for a person with people skills, approachable leadership, and a clear vocation for service. They must know how to listen, communicate, train, and unify teams, while maintaining a high level of operational demand. We will especially value:

• Organizational and planning skills.
• Customer and results orientation.
• Ability to make decisions and resolve incidents.
• Initiative, autonomy, and a global vision of the business.
• Negotiation and conflict management skills.
• Flexibility and adaptation to high-activity environments.
• Professional presence and excellent interpersonal skills.

• Joining a stable and large-scale project.
• Position with direct responsibility over the comprehensive management of the establishment.
• Autonomy to organize teams and drive improvements.
• Competitive economic conditions in accordance with the experience provided.
• Professional development opportunities.

A manager to lead the comprehensive management of a large-capacity establishment, with a significant food and beverage service. The selected person will be responsible for ensuring an efficient, profitable operation oriented towards offering an excellent customer experience.

• Direct and coordinate the areas of reception, reservations, sales, cleaning, kitchen, catering, maintenance, and general services.
• Supervise daily breakfast, lunch, and dinner services.
• Lead, motivate, and train large, multidisciplinary teams.
• Organize shifts, resources, and procedures to ensure service quality and continuity.
• Supervise occupancy, reservations, and the establishment's operations through SIHOT.
• Drive commercial activity and collaborate in attracting groups, collectives, and other customer segments.
• Monitor budgets, costs, purchasing, productivity, and management indicators.
• Guarantee compliance with quality, hygiene, food safety, risk prevention, and maintenance standards.
• Resolve incidents with agility and maintain a close relationship with guests, customers, suppliers, and collaborators.
• Propose improvements that optimize processes, profitability, and customer satisfaction.