I am Manuel Salguero. I studied law and came into hospitality through the back door. Since then I have run Barbillón Marbella, led HR at Grupo Dani García, and today I help other operators earn more with less chaos.
Everything I know I learned by doing: in a storeroom, a kitchen, on the floor and in the office of a restaurant group. This is the short version.
Let's talk about your venueMy path seemed clear: law, offices and case files. I even worked as a junior lawyer at a firm in Jerez. I had never worked in hospitality.
My first job was the lowest in the house: in the storeroom of the former Taberna Miguel restaurant, moving boxes and receiving suppliers.
That is where I learned a restaurant is won or lost long before a guest sits down: in every box that comes in, every kilo you weigh, every price you negotiate.
I was hooked. I learned product, kitchen, floor and numbers at full speed, asking everyone and staying when others went home.
In under six months I was made deputy manager and tripled my salary. Not by luck: because I understood the business from the inside.
My passion for food goes back much further. I learned it at home, watching my mother and grandmothers cook. That is where my knowledge of Mediterranean cuisine and my obsession with produce come from.
Over the years I added another passion: wine. Because a well-built list sells, and a well-run cellar makes margin.
En todos esos puestos aprendí lo mismo: en hostelería las decisiones difíciles llegan con el servicio en marcha. Trabajo bien bajo presión y tomo decisiones con criterio cuando la situación es adversa: una baja en pleno agosto, un local en pérdidas o un conflicto entre sala y cocina.
That is why I work operator to operator: I have been in every role you worry about, from storeroom to management.
I went from the storeroom to management by learning every role. So I know exactly where money leaks in yours.
Manuel Salguero
More than 1,000 people hired and plenty of tough nights. My strength is keeping a cool head when everything is on the line: deciding fast and well with a full room, a short team and the numbers against you. These are some of the situations I have solved first-hand.
people under my lead in high season at a Marbella beach club turning over more than 1.7 million euros a month. If it works there, it works in your venue.
Manuals and routines so a new hire performs in days, not weeks. The season does not wait.
I started by reorganising the team: roles, shifts and managers. With the team in place, the numbers came back.
Burnt-out managers, fights at the pass, hard dismissals. I mediate, set order and leave clear rules for everyone.
Contracts and labour agreement reviewed, time records and rotas up to date, and coordination with your accountant or lawyer.
Suppliers who fail or raise prices, dishes that do not go out, uneven quality, endless menus. Alternatives without dropping standards.
Openings with works and licences against you, runs of bad reviews, partners pulling apart and owners at their limit.
Operations, HR, costs and management in Costa del Sol restaurant groups. That is why I know what every decision does to the P&L.
TastyGrowth · Estepona
Own practice · Costa del Sol
3 years 7 months · Marbella
Running the business unit, from strategic planning to execution, focused on processes, profitability and value creation.
Day-to-day operations and team coordination, staffing matched to demand, labour cost, sales control and budgets.
Opening and launch: hiring more than 100 staff, manuals, protocols and training, labour budgets and pay plans.
Grupo Dani García · Marbella
Grupo De Miguel Restauración · Estepona
BGS Bufete García Sáenz · Jerez de la Frontera
I know what it is to juggle rotas in August, defend a labour budget and fight a supplier over a costing. That is why I speak your language and focus on what moves the P&L: margin, covers, team and full tables.
I also run TastyGrowth, my restaurant marketing agency, which handles visibility when a client needs it.
Tell me about your business on WhatsApp. In the diagnostic call I will show you where the money is and where to start.
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