About the Role
The General Manager – Food & Beverage is responsible for building the operational structure across all locations and supervising performance through the local managers.
This is a hands-on leadership role, especially in the beginning. It requires being on-site, deeply understanding daily operations, and building structure before expecting results.
It is not a desk-based or purely strategic role — real operational involvement is essential.

Key Responsibilities

- Spend significant time on-site to understand real operational dynamics

- Build clear operational and performance structures per venue

- Analyze profitability, seasonality, labour planning and cost structures

- Implement structured historical reporting and forecasting discipline

- Oversee menu performance, pricing and margin optimization

- Analyze local competition and positioning

- Define operational standards, routines and training frameworks

- Supervise performance across locations through local managers





- Coach and challenge managers while preserving their ownership

Requirements

- Strong background in restaurant operations (multi-site experience is a plus)

- Hands-on leadership style and comfortable on the floor

- Strong financial and operational understanding (labour cost, margins, stock control)

- Structured, pragmatic and consistent

- Leadership capability without micromanaging

- Willingness to travel across locations

- Fluent in Spanish and English (Dutch is a plus)

Conditions

- Multi-site responsibility within a growing F&B; group

- High operational exposure and impact

- Dynamic hospitality environment with constant evolution

- Competitive compensation aligned with experience

If this resonates with your experience, I would be happy to share more details and explore a conversation.

📌 General Manager – F&B (Restaurants) (España)
🏢 YOUNG.SPAIN
📍 España