Restaurant Manager / Maître D' 705 O'Porto Hotel

Seven-O-Five; Porto; On-site; EUR 26,000 - 38,000; Full time

Job summary

Seven-O-Five at 705 O'Porto Hotel in Porto is seeking a passionate Food & Beverage professional to lead our restaurant, bar and breakfast operations. You will set service standards, manage daily operations, recruit and onboard staff, and create wine and bar menus for events.

Ideal candidates have F&B training, knowledge of HACCP, strong leadership, and excellent communication. You will ensure quality and guest satisfaction across all service moments in a dynamic, hospitality-focused team.

Qualifications

• Previous experience in a similar role.
• Training/Qualifications in Food & Beverage (F&B).
• Proficiency in F&B IT applications and software.
• Strong knowledge of Hotel Catering and Customer Service.
• Solid understanding of HACCP standards.
• Good knowledge of culinary specialties and wines.
• Discipline, ethics, responsibility and autonomy.
• Customer-focused mindset.
• Strong communication and interpersonal skills.

Responsibilities

• Monitor and supervise restaurant, bar, and breakfast operations.
• Manage the day-to-day operations of the bar and restaurant.
• Ensure standards of excellence and compliance with product and service quality standards.
• Operational people management, delegating tasks to team members as needed.
• Set goals, schedules, and KPIs, and monitor indicators to meet objectives.
• Control the opening and closing of tills.
• Supervise cleaning and hygiene plans and enforce HACCP regulations.
• Recruit, select, and onboard new staff.
• Define roles, distribute tasks and establish SOPs.
• Create wine and bar menus, and prepare for events.
• Oversee daily events to ensure standards are met.
• Manage procurement, storage, and preservation of produce and materials; maintain records.
• Monitor storage quality and wastage; address breakages.
• Coordinate maintenance for work areas as needed.
• Organise inventories to assess replacement needs for equipment.

Skills

F&B knowledge

Leadership

Communication

Time management

Customer service

Stress resistance

Education

F&B training

Tools

F&B IT apps

Job description

Something special has been born in the heart of Porto — and we want to continue building it with you. Next to the Super Bock Arena, the 4* 705 O'Porto Hotel has opened its doors, bringing with it a new concept of hospitality: excellence, authenticity, and a service you can feel from the first to the very last moment of your stay. In a phase of consolidating and growing our operations, this is a unique opportunity to join a young, expanding project — to help strengthen a team, a culture, and an identity that are already making their mark on Porto's hotel industry. We are looking for someone passionate about the art of welcoming guests, with a keen eye for detail and a desire to leave their mark.

WHY JOIN US?

• The opportunity to join the team of a landmark hotel, already fully operational in Porto;
• A growing projectwith genuine room for professional development;
• A team that values professionalism, approachability, and a spirit of mutual support;
• The chance to contribute daily to the consolidation of standards of excellence.

Key Responsibilities:

• Monitor and supervise restaurant, bar, and breakfast operations;
• Manage the day-to-day operations of the bar and restaurant;
• Ensure standards of excellence and compliance with product and service quality standards;
• Operational people management, delegating tasks to different team members according to the specific needs of the service;
• Set goals, schedules, and KPIs, and monitor management indicators to ensure defined objectives are met;
• Control the opening and closing of the tills;
• Supervise established cleaning and hygiene plans and enforce HACCP regulations;
• Participate in and align the recruitment, selection, and onboarding processes for new staff;
• Define roles, distribute tasks and responsibilities, and establish team operating procedures;
• Create wine and bar menus, as well as prepare for events;
• Supervise the execution of all daily events, ensuring they meet the defined standards;
• Manage the procurement, storage, and preservation of produce and raw materials, verify quality and quantity, control stock, and maintain necessary records;
• Monitor the condition of products/ingredients during storage and account for any wastage or breakages;
• Request maintenance in the event of breakdowns or necessary interventions to ensure the integrity of work areas;
• Organise inventories to assess the need to replace equipment and utensils related to the service;
• Maintain emotional stability, physical endurance, and stress resistance;
• manage time effectivelywith swift execution and a strong focus on achieving results;
• Address and resolve irregular situations, particularly any customer complaints.

Competency Profile:

• Previous experience in a similar role;
• Training/Qualifications in Food & Beverage (F&B);
• Proficiency in F&B IT applications and software;
• Strong knowledge of Hotel Catering and Customer Service;
• Solid understanding of HACCP standards;
• Good knowledgeofculinary specialities and wines;
• Discipline, a strong sense of ethics, responsibility, and autonomy;
• A customer-focused mindset;
• Strong communication and interpersonal skills, active listening, and empathy;
• Leadership spiritand the ability to work well within a team;
• Strong planning and organiser skills, adaptability to change, flexibility, dynamism, and proactivity;
• Emotional stability, physical endurance and stress resistance, excellent time management, swift execution, and a highly results-oriented approach.