ABOUT US
Famous for introducing cocktail bar culture to Paris in 2007, Experimental redefined hospitality with innovative cocktail bars and boutique hotels across Europe and beyond.
Over the years, destinations have expanded from major European capitals such as Rome, Paris, and London to more seasonal locations like Comporta, Ibiza, or Menorca in the summer, and the ski resorts of Verbier and Val d’Isère in the winter.
The group also operates venues in Porto, Venice, New York, Biarritz, and the Cotswolds.
Each of our unique destinations blends design, creativity, and exceptional service, with exciting new openings on the horizon.
ABOUT HOTEL INFANTE SAGRES RESTAURANT
Opening at the end of 2026 in the heart of Porto's historic city centre, Hotel Infante Sagres' restaurant will be the signature dining destination of the city's first five-star hotel.
Designed by interior designer Dorothée Meilichzon, the restaurant will offer a warm, elegant and joyful setting where Experimental's spirit of hospitality meets the richness of Portuguese cuisine and products.
Join Experimental and be part of an opening where creativity, passion and the joy of hospitality come together on the Porto scene.
ABOUT THE POSITION
Under the supervision of the Restaurant Manager, your main responsibilities will include:
Operational management
- Oversee operations of the restaurant, ensuring the smooth running of the venue.
- Ensure consistent, high-quality food and beverages are served to customers.
- Create a welcoming environment for customers and drive a guest focus culture.
- Handle and provide adequate solution to customer complaints.
- Report customer feedback to the Restaurant Manager.
- Propose rapid and well-thought-out solutions in the event of unforeseen circumstances.
- Oversee the cleanliness of the venue and pay attention to possible health hazards and regulation violations.
- Ensure all Health & Safety legal requirements are up to date.
Team Management
- Train and supervise the restaurant team, encouraging upselling.
- Support the Restaurant Manager’s training plan for the restaurant team, encouraging their career development within the company.
- Create a positive work environment, ensuring a high employee engagement and optimising the employee retention.
- Report staff complaints to the Restaurant Manager.
Administrative and Financial Management
- Monitor key activity indicators and take corrective actions where necessary.
- Monitor and maintain a consistent payroll.
- Ensure the maintenance of staff records and the monitoring of hours worked.
- Carry out the inventory on a regular basis.
- Carry out regular reporting on activities.
- Participate in the management of orders and purchases.
