Meliá Hotels International

Manager

• Ensure and oversee proper guest care
• Provide attentive service adapted to guests' needs and constraints
• Be attentive to guest comments and feedback
• Convey the hotel's image
• Take over when managing guest complaints
• Communicate with the team about guest quality feedback
• Prevent waste and loss of raw materials
• Comply with internal control procedures
• Participate in food and beverage inventories
• Maintain equipment tracking inventories and prepare purchase orders
• Anticipate future activity and plan staffing accordingly
• Prepare and communicate service and setup lists for the team
• Prepare weekly outlet schedules and distribute relevant information
• Provide daily event summaries to management
• Manage the team's overtime and provide daily reports on overtime approvals
• Foster team motivation and engagement
• Participate in recruitment and ensure compliance with labor law
• Onboard, train and support the development of team members' skills
• Ensure team appearance and hygiene standards
• Communicate daily through briefings before and after service
• Manage staff schedules in compliance with labor regulations
• Lead information or training meetings
• Ensure staff are familiar with the food & beverage offering
• Organize and supervise the team's work
• Arrange setups according to activity forecasts
• Manage customer flow according to business levels
• Maintain thorough knowledge of the food & beverage offering
• Participate in service and setup of lounges and dining rooms
• Coordinate with other F&B outlets and hotel departments
• Place orders with the purchasing/stock department
• Be proactive in proposing solutions and advising guests
• Increase revenue through upselling techniques
• Implement and support the commercial action plan for the service
• Propose and implement occasional commercial offers or promotions
• Ensure cleanliness of the workplace and food safety (HACCP)
• Follow instructions for use of provided equipment
• Adhere to cleaning procedures for the various tools used in service
• Record equipment and product temperatures on the designated documents

Assistant Banquet Manager

• Organiza la operativa de los restaurantes para garantizar la calidad en el servicio ofrecido al cliente.
• Conocer de la implantación de la metodología del restaurante (productos, pedidos, estándares de servicio).
• Dar seguimiento de los productos del restaurante en el hotel.
• Dar seguimiento de comentarios en RRSS, Review pro y seguimiento y planes de acción.
• Realizar los procedimientos de Inventario.

Gerente de Restaurantes

Security Engineer

• Descubre un camino sin límites en Meliá, donde las oportunidades de crecimiento y desarrollo son infinitas.
• Impulsamos nuestro compromiso con la igualdad y la diversidad, evitando cualquier tipo de discriminación.

Agente de Seguridad

Affiliate Manager

• You are responsible for serving our hotel guests, with a focus on evening service
• Support the daily banquet operations with personal responsibility
• Ensure agreed-upon service standards are met
• Ensure smooth service processes
• Assist with additional on-site service duties
• Prepare mise-en-place in the service area

Service Supervisor – Hotel

Chief Technology Officer

• Daily inspection of all areas of the hotel.
• Carrying out repair work.
• Cleaning and maintenance of outdoor areas.
• Ensuring compliance with Meliá maintenance standards.
• Checking the functionality of mechanical and electrical systems.
• Managing and optimizing energy costs.
• Compliance with occupational health and safety regulations.
• Adherence to fire safety regulations.

Chief Engineer – INNSiDE Bremen

• Ofrecer un servicio excepcional a los huéspedes colaborando con el Food & Beberage Manager.
• Implantar la metodología de F&B de la compañía.
• Gestionar y controlar de la P&L y cumplimiento Ppto CO y KPIs.
• Implantar la estrategia F&B basado 4ª y 5ª gama.
• Participar en la estrategia de precios y oferta para eventos, reuniones y congresos.
• Gestionar y controlar las plantillas en función de ocupación.
• Preparar el presupuesto anual del área de F&B.
• Controlar los KPI's del departamento, coste materia prima, personal, seguimiento de pedidos.

Assistant Food & Beverage Manager

• Organizar y liderar la operativa de los restaurantes, garantizando un servicio excelente, el cumplimiento de estándares de marca y la consecución de los objetivos económicos, de calidad, clima laboral y eficiencia del departamento de Food & Beverage.
• Supervisar la operación diaria del restaurante: estándares de servicio, calidad del producto, rotación de menús, mantenimiento y cumplimiento de APPCC.
• Gestionar el equipo: planificación de horarios, coordinación de turnos, formación, seguimiento de desempeño y apoyo en necesidades operativas.
• Controlar inventarios, stock, pedidos y proveedores, asegurando eficiencia en costes y correcta implantación de productos.
• Analizar KPI’s del departamento (ventas, productividad, costes, ratios de personal) y apoyar en la elaboración de presupuestos y planes de acción.
• Atender incidencias, comentarios en RRSS, Voz del Cliente y participar en reuniones operativas, creando mejoras continuas en el servicio.
• Implementar estándares de marca, Arquitectura Sensorial y procedimientos corporativos, asegurando alineación del equipo con la experiencia ME.

Restaurant Manager

Administrative Assistant

• Supervisar y apoyar al equipo de recepción asegurando que las tareas operativas se ejecuten según estándares, incluyendo check-in/check-out y atención telefónica.
• Gestionar y resolver incidencias y quejas de huéspedes con profesionalidad, asegurando seguimiento y satisfacción.
• Coordinar la comunicación con Housekeeping y otros departamentos para garantizar la correcta actualización de habitaciones y servicios.
• Mantener actualizado al equipo sobre tarifas, ofertas, paquetes y procedimientos, apoyando la formación continua del personal.
• Impulsar ventas adicionales (upselling/cross-selling) y colaborar con Revenue para maximizar ingresos.
• Garantizar cumplimiento de políticas de caja, manejo de efectivo, estándares de marca y correcto uso de herramientas de gestión (PMS y sistemas internos).

Assistant Front Office Manager – ME Ibiza

• Supervisar las operaciones diarias de recepción, guest service, concierge y botones, asegurando cumplimiento de estándares Meliá.
• Coordinar el proceso de check-in, check-out y atención a solicitudes especiales.
• Resolver incidencias y quejas de huéspedes con enfoque proactivo y orientado al servicio.
• Velar por que la experiencia del huésped sea excelente desde el primer contacto hasta su salida.
• Realizar seguimiento de comentarios en plataformas (Guest Experience, encuestas, redes…) y proponer acciones de mejora.
• Atender a clientes VIP, grupos y agencias, asegurando un trato personalizado.
• Apoyar en la planificación y gestión de horarios, vacaciones y absentismos.
• Supervisar al equipo de recepción, motivando, formando y asegurando un clima de trabajo positivo.
• Controlar facturación, arqueos, créditos y costes asociados al departamento.
• Participar en reuniones de operación y colaborar con el resto de departamentos del hotel.

Assistant Front Office Manager

Executive Assistant

• Lead the day-to-day operations of the Resort, ensuring the highest standards of guest satisfaction, operational efficiency, and team performance.
• Act as a key representative of the Melia brand, maintaining the company’s values while driving profitability, sustainability, and service excellence.
• Supervise and coordinate all departments: Front Office, Housekeeping, Food & Beverage, Kitchen, Engineering, Spa & Recreation, Security, and other guest-facing and back-of-house operations.
• Proactively manage guest feedback and online reviews to ensure a high reputation score.
• Assist in developing and executing the hotel’s annual business plan, budget, and forecasting in coordination with Finance and the Cluster GM.
• Collaborate with Sales, Marketing, Revenue, and E-Commerce teams to support initiatives that drive occupancy, ADR, and market share.
• Ensure compliance with all local laws, health & safety regulations, and company policies.

Executive Assistant Manager – Villa le Corail

Restaurant Manager – INNSiDE Ibiza

• Ensure correct daily operation and enforcement of service and guest care policies
• Ensure work procedures are followed at all times
• Responsible for auditing staff regarding daily information and service schedules
• Conduct briefings to ensure all area staff are updated with hotel service information
• Inspect arriving suites, verifying everything meets the hotel's quality standards
• Verify daily stock of supplies and stationery to ensure prompt check-in/check-out service
• Prepare SAP requisitions and warehouse/supplies purchase requests when necessary
• Ensure destination concierges deliver amenities, letters, and activities on time
• Prepare attendance lists and payroll summaries for submission to HR
• Perform check-in and check-out when required by operations
• Supervise the closing of front desk cashiers
• Review and follow up on outstanding items

Assistant Reserve Manager

• Oversee daily operations of Front Office, Housekeeping, and Maintenance, ensuring smooth and efficient service delivery.
• Supervise the preparation of invoices and follows-up payment through the finance department.
• Direct staff of his/her department and manage them in compliance with the procedures set by the Human Resources duty.
• Define work plans, supervise fulfilment, assign shifts and holidays, set parameters for adjust the payroll and holds periodical meetings.
• Maintain the highest levels of guest satisfaction by handling and resolving complaints promptly and effectively.
• Coordinate the preventive maintenance, repairs, and departmental projects.
• Support budgeting processes, monitor costs, and manage departmental expenses efficiently.
• Oversee stock levels of linens, amenities, and cleaning supplies to optimise procurement and minimise wastage.
• Enforce all health, safety, fire, and emergency protocols among Rooms Division staff.
• Conduct inspections of rooms, public areas, and back-of-house facilities, ensuring timely maintenance and high standards.
• Work closely with other hotel departments to guarantee seamless service delivery for guests.
• Organise regular team briefings, effectively communicating schedules, policy updates, and VIP arrangements.