Reservations Officer
Marbella Club Hotel2d ago
This role manages hotel reservations through various channels to maximize revenue and occupancy. It offers the chance to work in a legendary luxury Mediterranean resort.
MarbellaFluent Spanish
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On-site in Sierra Nevada·Added 1 month ago (last checked 20 Oct)
Marbella Club Hotel
28 open roles
Our summary
- Work mode
- On-site, Sierra Nevada
- Experience
- 2+ years
Visa options
The ad doesn’t mention sponsorship
No sponsorship mentioned, and this kind of work is rarely sponsored in Spain.
Skills
This job advert was originally written in Spanish.
Requirements
What we're looking for
Minimum of 2 years of experience in a similar position in high-end hotels or restaurants.
Training in Culinary Arts or similar.
Technical knowledge of their specialty.
Ability to work autonomously and in an organized manner.
Responsible, polished, and detail-oriented attitude.
Nice to have
Experience in breakfasts, whole fish barbecues, and meats is highly valued.
The role
Located in the heart of Sierra Nevada and at the foot of the slopes, El Lodge Ski & Spa and Maribel Ski & Après Ski, both members of Small Luxury Hotels of the World, represent two unique concepts of mountain hospitality. Two boutique hotels with their own identity and alpine soul, designed to enjoy the mountains through wellness, gastronomy, and design in the midst of an exceptional natural environment.
As part of the Marbella Club family, we share a culture based on excellence, attention to detail, and commitment to the people who make up our teams. The position presented below is a key piece in maintaining and elevating the quality standards that define our way of understanding hospitality.
What you'll do
Organize and coordinate the daily production of their station.
Execute preparations according to established recipes and standards.
Control times, temperatures, and the quality of the dishes.
Maintain order and cleanliness in their work area.
Support other stations when necessary.
Supervise the cooks and assistants assigned to their section.
Train new staff in techniques and procedures.
Report to the Sous Chef or Head Chef regarding the performance and needs of the team.
Control stock and communicate product needs.
Ensure the correct preservation of raw materials.
Correctly apply rotation (FIFO) and labeling rules.
Comply with hygiene, cleaning, and HACCP protocols.
Inspect the machinery and utensils of their station.
Guarantee the final presentation of the dishes in their section.
About Marbella Club Hotel
- Industry
- Hospitality
- Website
- marbellaclub.com
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€12.52
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€16.39
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