Restaurant Manager Job at Four Seasons (Madrid)

Restaurant Manager

Four Seasons

Location:
Spain , Madrid

Category:
Hospitality and Tourism

Contract Type:
Not provided

Salary:

Not provided

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Job Description:

Four Seasons Hotel Madrid is seeking a Restaurant Manager to join the team! Reporting to the Restaurant General Manager, this position will have overall responsibility of Restaurant and Bar operations, which includes, but is not limited to: team management, profitability and sales growth, menu development and overall promotion of the venue. The Restaurant Manager acts as a brand representative by reinforcing the company goals, visions and mission statement while ensuring standards of quality, experience and service are accomplished – both in and out of the Hotel.

Job Responsibility:

Maintain a strong operational presence across all meal serving periods to ensure service standards and the guest experience remain at an optimum
Provide leadership, development, support, coaching and constructive feedback for the team
Cultivate a culture that encourages people to connect and thrive, allowing people space to be themselves, whilst aligning the team with restaurant goals
Drive performance, by setting metrics and benchmarks, identifying ways to improve how we do things and leading the way with industry trends
Be proactively involved with the talent acquisition function, including selection and retention efforts to ensure that top talent is sought, confirmed and retained
Develop strong internal relationships across the hotel ensuring solid partnerships with those who will contribute to the success of the Restaurant
Drive profitability by closely managing labor and operating expenses through effective scheduling, budgeting, menu engineering, purchasing decisions and stock control
The ability to be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts
Describe and ensure quality of all food items, ingredients, and preparation methods, as well as provide expert knowledge of wine and spirits in an elegantly appointed environment dedicated to an attentive and distinctive experience for breakfast, lunch, or dinner
Observe physical condition of facilities and equipment in the outlet and make recommendations for corrections and improvements as needed
Ensure good communication within the department and with other departments to ensure professional, error-free service
Follow up of glitches in case of guest complaints or negative comments and ensure full closure of this, to the guest's satisfaction
Work closely with the Restaurant General Manager, Executive Chef and Sous Chefs to design an effective menu and wine list while ensuring excellent product quality at a fair price and attend regular operational meetings to ensure effective coordination and cooperation between departments
Demonstrates strong financial awareness and proactively analyzes performance metrics to make swift, informed decisions and implement corrective actions when targets are not met
Maintains brand integrity by ensuring consistent brand concept implementation and fosters strong relationships with the franchise team to support collaboration and growth
Conducts performance reviews and facilitates constructive feedback sessions to support team development and continuous improvement
Together with Restaurant GM, responsible for managing the hostess team and sommeliers, while providing support to the stewarding team to ensure smooth and efficient operations
Collaborates closely with the Food & Beverage Client Relations Manager to promote the outlet and drive up selling opportunities
Supervises bar operations by combining creativity, cost control, and a focus on delivering an exceptional guest experience
Works closely with the PR team to generate innovative ideas for guest attraction and actively manages follow-up on distribution channels

Requirements:

College degree preferably specializing in hotel/restaurant management or equivalent experience is required
3 years' experience in a restaurant leadership role/management position in a 5* hotel or leading restaurant with a high focus on quality whilst operating at high volumes
High level of understanding and knowledge of food, wines, spirits, cocktails
A strong understanding of luxury, with a sharp attention to detail and high focus on service
Above and beyond attitude is required as well as a flexible schedule with ability to work weekends/holidays and mornings
A collaborative style that will build strong relations with all Hotel departments who are key to the success of the restaurant
A positive, can-do attitude that shows resilience and maturity, with strong communication skills
Fluency on both English and Spanish, as well as the valid work permit
Passion to interact with guests and employees in a gentle and courteous way
High attention to detail, strong organization skills, result orientation and the ability to multi-task in a fast-paced environment
Strong leadership skills with the ability to inspire and mentor junior staff, fostering a collaborative and high-performing team environment
Excellent verbal and written communication skills, with the ability to articulate menu details, service standards, and guest feedback effectively
Reasonable problem-solving, decision-making and conflict resolution skills
Strong computer skills
Knowledge of food & beverage service, cost control, labor control, maintenance, merchandising, and accounting

What we offer:

Competitive Salary, wages, and a comprehensive benefits package
Excellent Training and Development opportunities
Complimentary Accommodation at other Four Seasons Hotels and Resort (Employee Travel Program)
Complimentary Dry Cleaning for Employee Uniforms
50 natural days of vacation, and the day of the birthday free
Complimentary Private Health insurance
Complimentary Employee Meals

Additional Information:

Job Posted:
January 15, 2026

Employment Type:

Fulltime

Work Type:

On-site work

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