the client is opening a new hotel in Andorra with a strong food and beverage component. The role provides overall direction of hotel operations, ensuring quality and operational standards. It includes designing and executing opening operational processes (such as SOPs, standards, and operating flows) and delivering a premium guest experience across different customer segments, while supervising the hotel’s different areas.
The position also owns the direction of food and beverage for the entire complex, including redesigning and sizing the full F&B offering and developing an appealing concept for the hotel and the complex in collaboration with internal teams and potential external advisors. It will drive emerging F&B initiatives, integrate closely with other areas such as spa and a members’ club, and coordinate with marketing to maximize positioning and demand.
In addition, the role covers financial management for the F&B area with a high level of operational, budgetary, and strategic autonomy. Responsibilities include defining and controlling the annual budget with the general direction, setting KPIs, and ensuring profitability for both F&B and the hotel, while contributing fresh ideas to support a property in expansion. The successful candidate is expected to have strong leadership experience as a hotel director or hotel manager, with proven background in F&B leadership across multiple outlets, and experience managing several points of sale and multidisciplinary teams; prior opening experience is highly valued. Spanish and English are required, with Catalan and French strongly valued, and the role emphasizes close, integrative leadership, strong customer orientation, conceptual capability for F&B, flexibility with diverse customer profiles, and strong interpersonal communication for representing the brand with stakeholders.