Javier Mena: "The key to providing a luxury service, like the Paradisus, is anticipation"

The hotel industry gives rise to numerous jobs that go unnoticed by the general public. This is the case of the profile of Food and Beverage Director. To learn more about what this profession consists of, the program Más de Uno Gourmet from Radio Lanzarote, has interviewed Javier Mena from Seville, Director of the area at the Meli&aacute Salinas Paradisus Hotel. 

• What are the responsibilities of a Food and Beverage Director?

We are in charge of maintaining a line, we manage the service, the concepts, procedures, orders, suppliers, team... The Food and Beverage Director elevates all this to an executive level. 

• How did you get started in the hospitality world?

It comes from a long time ago, my father introduced me to the world of hospitality many years ago. I started very young trying to pick up a tray with the typical plastic cup with a little water, my family is in the hotel business and that is in your blood.

I have done many events, many fairs, in Andalusia. I am from Seville and the truth is that this bug bit me, I decided to start Tourism studies while working.

• How did you become the Food and Beverage Director of the Hotel Salinas Paradisus?

I did my studies internship with Meliá, I started as a waiter and then I did a Master's Degree in Food and Beverage Management at the Basque Culinary Center. When I finished, Meliá counted on me again as a maitre in Seville. In the summer I had the opportunity to get to know the more vacation tourism in Zahara de los Atunes and Marbella. 

From there I focused a lot on congress tourism until the opportunity arose to lead this project of the new opening of the Paradisus Salinas Lanzarote.

• What are your responsibilities at the hotel?

At the Paradisus in Lanzarote, the kitchen is fully managed by an executive chef who is mainly in charge of ensuring that the product line, service, supplier and team are at the same level. 

Within the service team, we have an assistant restaurant manager, a restaurant manager and a head of bars, who are in charge of all the service. And contributing a little to everyone, there is my figure, which is like a bowl, where many papers with many ideas are thrown. I gather them and try to take them to a daily operation. 

I also act as a liaison with the corporate, area, or European heads, who set us a line and procedures. We have a fairly powerful brand that standardizes the processes a lot. 

• Is it very difficult to reconcile so many different interests?

It is an intense job, because every day there are new things, you have to solve many inconveniences. Never leave the client's part abandoned, but also do not leave the team abandoned, or the supplier.

Having a line and a marked process of achieving how far we want to go, it is a very beautiful job. One day I can be calmly in a service, another day I can't leave the office because I have a thousand meetings, there are days that I dedicate to suppliers and there are other days that I dedicate to sitting down with the team to see how they are, what they need and in what we can improve.

• How do you manage to give a service at the level of a five-star luxury hotel like the Paradisus?

I think the key is anticipation. We have enough tools and enough information to try to anticipate everything that may happen. We know before a client arrives, what time they are going to arrive, if they have any allergies, their name, where they come from...

When the client notices that you already know who they are and that you anticipate their tastes, you can achieve the touch of excellence that a luxury service requires.

• What would you say to people who want to dedicate themselves to the hotel industry so that they can choose a profession like yours? 

I encourage all those who are passionate about the hotel industry not to stop trying, because the opportunities are there and they arrive, and when they arrive you have to take advantage of them.