Boho Club is a 40-room luxury boutique hotel on the Golden Mile, one of Marbella's most celebrated addresses. We sit at the intersection of laid-back luxury and genuine Mediterranean soul: a place where design meets warmth, where long lunches turn into golden evenings, and where hotel guests and Marbella locals come together at the same table. brOur F B operation is the beating heart of the property. From a gastronomic dinner experience at Boho Restaurant to the sun drenched spirit of Bungalow 21, we don't just serve food, we craft moments people remember long after they leave. brTHE ROLE: brWe're looking for an experienced and present Restaurant Manager to lead the front of house team at Boho Restaurant's dinner operation. This is a focused, single outlet role and that focus is intentional. We want someone who owns this space completely: the team, the standards, the guest experience, and the numbers. brYou'll report directly to the General Manager and work in close partnership with the kitchen leadership. You'll be on the floor every service, setting the tone and building a team that guests come back for. brWHAT YOU'LL BE DOING brLeading Your Team br– Running the FOH team across every dinner service br– Regular one to ones and honest performance conversations br– Building rotas that work for the business and don't burn people out br– Managing holiday schedules sensibly around the season br– Running the pre-service briefing every evening with energy br– Spotting talent early and giving people a clear path to grow within Boho Club br– Handling onboarding, HR admin brMaking Guests Feel at Home br– Setting the standard for how every guest is greeted, served, and farewelled br– Being present on the floor throughout service, not hovering, just there when it matters br– Building real relationships with the regulars, learning their names, their preferences, brtheir stories br– Closing the loop on feedback, reviewing Seven Rooms ratings and online reviews, and actually doing something with what you find br– Keeping the kitchen and floor in sync throughout the night, so the guest never feels the machinery brbehind the magic br– Making special occasion guests feel genuinely special, not just acknowledged brHitting the Numbers br– Owning the dinner operation's daily, weekly, and monthly performance br– Tracking units per cover by category and using those insights to coach the team on genuine, brnatural upselling br– Keeping an eye on Rev PASH and revenue mix and knowing when to flag something to the GM br– Making sure Microsymphony data is clean and complete at close of every service br– Contributing meaningfully to the weekly and monthly F B review with real observations brfrom the floor brKeeping Costs Under Control br– Overseeing beverage COGS, amenity spend, and all controllable costs for the dinner outlet br– Running regular beverage inventories accurately and on schedule br– Catching cost variances early, working out why, and fixing them br– Minimising wastage and keeping the bar and floor stock tight br– Working with the GM to keep dinner revenue centre costs properly tracked brRunning the Room br– Managing the Seven Rooms reservation strategy for dinner — pacing, floor plan, table brallocation, and the occasional impossible request that somehow works out br– Maximising covers without turning the restaurant into a conveyor belt br– Planning private dinners, group bookings, and special occasion services br– Making sure hotel guests feel like the restaurant was made for them, not just adjacent to where brthey're sleeping brKnowing the Food Drink br– Living and breathing the menu: every dish, every allergen, every pairing and making sure the team brcan do the same br– Bringing the floor's perspective to menu engineering conversations: what guests are ordering, what they're leaving, what they're asking about br– Keeping product knowledge fresh through regular training and making it a highlight of the brbriefing, not a chore br– Getting involved in seasonal menus, special events, and anything else that makes Boho Restaurant brworth talking about brWHAT WE'RE LOOKING FOR br– 4–5 years of F B management experience in fine dining, upscale, or luxury hotel restaurants br– Someone who has run a dinner operation and knows what a great service feels like from the inside br– Commercially sharp, fluent in cost control, productivity metrics, and P L without needing it brexplained br– A floor leader: you manage by being present, not by sending messages from the office br– Fluent in English and Spanish br– Comfortable with (or quick to learn) Seven Rooms, Micros Symphony, and Opera Cloud br– Calm when things get busy, decisive when they need to be, and good humoured through most of it br– Genuinely passionate about hospitality, not just the job title, but the craft