Something special was born in the heart of Porto — and we want to continue building it with you.
Located next to the Super Bock Arena, the 4-star 705 O’Porto Hotel has opened its doors, bringing with it a new concept of hospitality: excellence, authenticity, and a service that can be felt from the very first to the last moment of the stay. Currently in a phase of consolidating and growing its operations, this is a unique opportunity to join a young and expanding project — to help strengthen a team, a culture, and an identity that are already making their mark on Porto’s hospitality sector. We are looking for someone passionate about the art of welcoming guests, with a keen eye for detail and a desire to make their mark.
WHY JOIN US?
The opportunity to join the team of a benchmark hotel, already fully operational in Porto;
A growing project with real room for professional development;
A team that values professionalism, closeness, and a spirit of mutual support;
The chance to contribute daily to the consolidation of our standards of excellence.
Key Responsibilities:
Monitor and supervise the restaurant, bar, and breakfast operations;
Coordinate and support the F&B teams, ensuring the proper organisation of services and rotas;
Ensure compliance with service standards, SOPs, and HACCP regulations;
Oversee the guest experience and resolve operational issues;
Control stock, consumption, wastage, and inventories;
Monitor F&B costs and contribute to meeting the budget;
Ensure the correct procurement and use of products;
Liaise with the Kitchen, Purchasing, Reception, and other departments;
Oversee suppliers and the receipt of goods;
Identify opportunities for improvement and propose solutions to management;
Ensure the overall running of the F&B operation.
Candidate Profile:
Higher education or technical degree in Hospitality, Catering, Hotel Management, or a similar field;
Training in HACCP and Food Safety will be valued;
Experience in F&B, ideally within the hotel industry;
Previous experience in supervisory or team leadership roles will be valued;
Experience in team coordination;
Experience managing KPIs (F&B revenue, staff costs, F&B cost %, average spend, customer satisfaction, stock control, compliance with service standards);
Strong customer and results orientation;
Excellent organisational, leadership, and problem-solving skills;
Knowledge of cost and stock control.
