Maître / Head of Dining Room

Education:

• Higher education degree in Hospitality and Restaurant Management, Hotel School, or equivalent.
• Valid Food Handler Certificate and Food Hygiene training.

Experience:

• Minimum of 2 to 3 years in similar positions (Maître or Assistant Maître) in 4-star/5-star hotels or high-volume restaurants.

Languages:

• Spanish: Native or C2.
• English: Advanced / C1 (fluent spoken and written, mandatory).

Technical knowledge and skills:

• Proficiency in POS systems and hotel management software (POS, Opera, Micros, Noray, etc.).
• Advanced knowledge of table service protocols, wine pairing, and allergen control.
• Leadership skills, high tolerance for stress, problem-solving abilities, and attention to detail.

• Highly valued: Accredited training in Sommelier / Oenology.
• German: Intermediate / B2 (highly valued for guest profile).

Paid initial training: Onboarding and training period of 1 month at a company hotel located in Playa del Inglés to master the brand's operations before joining your assigned property.

Are you a hospitality professional passionate about the industry, with leadership skills and a service-oriented mindset? We are looking for a Maître / Head Waiter to join a 4-star hotel. If you are motivated by coordinating teams, ensuring the highest quality in food and beverage service, and providing excellent, unforgettable attention to international guests, this is your opportunity!

Operational and Service Management:

• Direct and coordinate service shifts (breakfast, lunch, and dinner) across the different areas (Buffet, À la Carte Restaurant, and Bars).
• Ensure compliance with the company's operational procedures (SOPs).
• Organize table distribution, sections, and guest flow.
• Enforce hygiene standards, HACCP, and allergen management.
• Plan and oversee the execution of banquets, events, and groups.

Guest Service:

• Welcome and attend to guests with warm, close, and professional service.
• Resolve any incidents or complaints in the dining area promptly and efficiently.
• Handle special requests (diets, allergies, VIP guests, and celebrations).

Team Leadership and Management:

• Prepare schedules, work rosters, and vacation planning while optimizing productivity.
• Continuously train, motivate, and evaluate the team on service protocols, wines, and suggestive selling.
• Foster a positive work environment and close coordination with the Kitchen.

Financial Management (F&B):

• Monitor inventory and costs for the cellar, tableware, glassware, and linens.
• Promote suggestive selling techniques (up-selling) to increase the average check.
• Place orders for supplies and beverages in coordination with Management or the Stewarding department.

Stable position: Opportunity to lead the dining room of a renowned 4-star hotel.

Location: Position based in Las Palmas.