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.
Our 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.
THE ROLE:
We'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.
You'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.
WHAT YOU'LL BE DOING
Leading Your Team
– Running the FOH team across every dinner service
– Regular one to ones and honest performance conversations
– Building rotas that work for the business and don't burn people out
– Managing holiday schedules sensibly around the season
– Running the pre-service briefing every evening with energy
– Spotting talent early and giving people a clear path to grow within Boho Club
– Handling onboarding, HR admin
Making Guests Feel at Home
– Setting the standard for how every guest is greeted, served, and farewelled
– Being present on the floor throughout service, not hovering, just there when it matters
– Building real relationships with the regulars, learning their names, their preferences,
their stories
– Closing the loop on feedback, reviewing SevenRooms ratings and online reviews, and actually doing something with what you find
– Keeping the kitchen and floor in sync throughout the night, so the guest never feels the machinery
behind the magic
– Making special occasion guests feel genuinely special, not just acknowledged
Hitting the Numbers
– Owning the dinner operation's daily, weekly, and monthly performance
– Tracking units per cover by category and using those insights to coach the team on genuine,
natural upselling
– Keeping an eye on RevPASH and revenue mix and knowing when to flag something to the GM
– Making sure Microsymphony data is clean and complete at close of every service
– Contributing meaningfully to the weekly and monthly F&B review with real observations
from the floor
Keeping Costs Under Control
– Overseeing beverage COGS, amenity spend, and all controllable costs for the dinner outlet
– Running regular beverage inventories accurately and on schedule
– Catching cost variances early, working out why, and fixing them
– Minimising wastage and keeping the bar and floor stock tight
– Working with the GM to keep dinner revenue centre costs properly tracked
Running the Room
– Managing the SevenRooms reservation strategy for dinner — pacing, floor plan, table
allocation, and the occasional impossible request that somehow works out
– Maximising covers without turning the restaurant into a conveyor belt
– Planning private dinners, group bookings, and special occasion services
– Making sure hotel guests feel like the restaurant was made for them, not just adjacent to where
they're sleeping
Knowing the Food & Drink
– Living and breathing the menu: every dish, every allergen, every pairing and making sure the team
can do the same
– Bringing the floor's perspective to menu engineering conversations: what guests are ordering, what they're leaving, what they're asking about
– Keeping product knowledge fresh through regular training and making it a highlight of the
briefing, not a chore
– Getting involved in seasonal menus, special events, and anything else that makes Boho Restaurant
worth talking about
WHAT WE'RE LOOKING FOR
– 4–5 years of F&B management experience in fine dining, upscale, or luxury hotel restaurants
– Someone who has run a dinner operation and knows what a great service feels like from the inside
– Commercially sharp, fluent in cost control, productivity metrics, and P&L without needing it
explained
– A floor leader: you manage by being present, not by sending messages from the office
– Fluent in English and Spanish
– Comfortable with (or quick to learn) SevenRooms, Micros Symphony, and Opera Cloud
– Calm when things get busy, decisive when they need to be, and good humoured through most of it
– Genuinely passionate about hospitality, not just the job title, but the craft