Marco Pretel Marin

Restaurant Manager

• Managed the daily operations of four food and beverage outlets within the hotel.
• Oversaw inventory management and stock control to ensure efficient operations and minimize waste.
• Coordinated service across all outlets, ensuring smooth daily operations and an exceptional guest experience.
• Ensured the implementation and compliance with company standards, operational procedures, and service protocols.
• Led, trained, and supervised restaurant teams, maintaining high standards of service, quality, and operational excellence.

• My main duties at Erre include working as a sommelier, supervising operations, managing staff, handling orders and stock control, as well as providing customer service and acting as the closing manager. In essence, I take on a wide range of responsibilities to ensure everything runs smoothly and to coordinate the service team.
• I was offered the opportunity to join the hotel chain, and I consider it highly valuable to be part of such a prestigious establishment.

I undertook this project with the expectation and objective of achieving the second Michelin star. It provided me with the opportunity to observe a markedly different approach to operations within a Michelin-starred restaurant and to further expand my knowledge, both as a team supervisor and as a sommelier, deepening my understanding of front-of-house management and oversight.

Subsequently, I had the opportunity to work in a three-Michelin-star restaurant, an environment of exceptional standards and precision. During my time there, I progressed in rank within a year and gained extensive knowledge of fine-dining protocols, service techniques, and team coordination at the highest level. This experience significantly strengthened my attention to detail, professionalism, and ability to perform under demanding conditions.

• I later joined a Mediterranean restaurant, where I was entrusted with broader responsibilities, including staff management, supervision of the wine cellar, and overall stock control. This role enabled me to deepen my operational expertise, oversee daily service with greater autonomy, and ensure an efficient and well-organised workflow that consistently supported a high-quality guest experience.

• I began my professional journey in a classic restaurant, where I first developed my foundational knowledge of the hospitality industry. This experience allowed me to understand the essential dynamics of service, guest interaction, and coordination with the kitchen, while building the discipline and work ethic required in a fast-paced environment.