Maitre

• Training in Hospitality and Tourism, Restaurant Management, or similar.
• Minimum demonstrable experience of 3 to 5 years as a Maître or Head of Service in catering and large-scale event companies.
• Absolute mastery of logistical operations in outdoor spaces and complex setups.
• Resolute leadership, high stress tolerance, and the ability to manage large teams.
• Excellent communication skills and exquisite customer orientation.
• Solid knowledge of hygiene and sanitary regulations (HACCP).
• Flexibility and availability according to the demands of the events sector.

• Direct incorporation into a consolidated and highly prestigious company in the events sector in Granada.
• Stable contract with a long-term professional project and operational autonomy.
• Competitive compensation package (to be negotiated based on experience and value provided).
• Working in a dynamic and stimulating environment, leading unique events with great corporate and social impact.

Are you passionate about hospitality and a natural leader capable of coordinating teams at high-level events? We are looking for a highly qualified Maître / Head of Service with a solid track record in catering and large-scale events to join a flagship project in Granada. If you master logistics in unique spaces and are looking for a dynamic challenge, this is your opportunity!

• Direction, coordination, and supervision of floor staff, both permanent and casual, in catering services and large-scale events.
• Comprehensive logistical planning of events: timing, service flows, space distribution, and operational needs.
• Organization and control of setups and teardowns in outdoor spaces (estates, marquees, unique venues, congresses, etc.).
• Management of banquets, weddings, congresses, corporate events, and high-volume catering.
• Planning of shifts, schedules, and team sizing according to the type of event and number of guests.
• Constant coordination with the central kitchen, warehouse, transport, bar, and external suppliers.
• Supervision of the correct setup of rooms, tables, service stations, and work areas.
• Guaranteeing compliance with quality, protocol, and service standards in any environment.
• Direct attention to clients, organizers, and event managers, resolving incidents on-site.
• Control of floor costs, recipe costing, consumption, and catering materials.
• Specific training of staff in catering service, logistics, and operations in outdoor spaces.
• Ensuring compliance with hygiene and sanitary regulations, allergens, and food safety in non-standard environments.