Hospitality General Manager — Lead Floor & Bar, Drive Growth

VIDA PLENA; Lisboa; Hybride; EUR 90 000 - 120 000; Plein temps

Avantages offerts par ce poste

Competitive pay

Team performance bonus

Consecutive days off

Group discounts

Mental health partner

Team-building events

Career progression opportunities

Résumé du poste

Vida Plena, Lisbon-based hospitality group, seeks a General Manager for Javá, a single venue where daily operations and full accountability converge. This hybrid role demands visible floor and bar leadership, plus ownership of scheduling, team development, budgets, and HQ alignment.

You will lead by example, maintain brand standards, ensure HACCP and safety compliance, coordinate with the Head Chef on menu execution, and drive guest experience, service consistency, and operational efficiency

Qualifications

• 10+ years in hospitality with 3+ years as General Manager.
• Strong FOH and BOH coordination in high-volume venues.
• Experience managing budgets, KPIs, and cost control.
• Leadership that motivates diverse teams and upholds brand standards.
• Fluent in English; Portuguese or local language a plus.

Responsabilités

• Lead on-floor and behind-bar operations with ownership of scheduling.
• Ensure brand standards, service rituals, and guest experience across shifts.
• Collaborate with Head Chef on menu execution and kitchen workflows.
• Oversee opening/closing procedures and health and safety compliance.
• Manage budgets, financial KPIs, and cost-saving opportunities.
• Coordinate with HQ and drive operational efficiency.

Connaissances

Hospitality management

General Manager experience

Team leadership

Budgeting

Food & Beverage operations

Outils

HRIS

Payroll systems

Description du poste

Vida Plena, Lisbon-based hospitality group, seeks a General Manager for Javá, a single venue where daily operations and full accountability converge. This hybrid role demands visible floor and bar leadership, plus ownership of scheduling, team development, budgets, and HQ alignment.

You will lead by example, maintain brand standards, ensure HACCP and safety compliance, coordinate with the Head Chef on menu execution, and drive guest experience, service consistency, and operational efficiency