Manuel Salguero
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Service · Teams

Your staff do not leave over pay. They leave over the system.

Hiring, training and floor and kitchen processes so service runs just as well whether you are there or not. Backed by more than 1,000 hires.

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Photo: Team training
Costa del Sol and all of Spain
Real results
1,000+people hired across my career
157people led in high season

Hospitality team training means hiring well, defining clear floor and kitchen processes and developing middle managers so service is consistent and staff turnover drops.

Warning signs

Starting from scratch every season?

Signs that the problem is not the people, it is the system.

!You hire whoever turns up because there is service tomorrow.
!Every waiter does it their own way.
!If you miss a day, service suffers.
!Floor and kitchen clash every night at the pass.
!Managers are burnt out and nobody wants the job.
!Contracts, the labour agreement and time records are not up to date.

If two or more sound familiar, it can be fixed. And the sooner, the cheaper.

What is included

A team that runs itself

  • RecruitmentProfiles, interviews and trial shifts.
  • Floor and kitchen manualsClear processes, easy to teach.
  • Sales trainingTechniques to raise average spend at the table.
  • LeadershipFloor and kitchen managers who really lead.
  • RotasSchedules matched to demand and the labour agreement.
  • Labour complianceContracts, labour agreement and time records in order.
Deliverables

What you walk away with

No 80-page reports. Tools you use in the day-to-day running of the venue.

Candidate pool

Profiles ready before you need them.

Manuals and onboarding

So a new hire performs in days, not weeks.

Demand-based rotas

Shifts, rest days and holidays well planned.

Sales training

Suggestions, pairings and upselling at the table.

Managers with judgement

Leadership routines for supervisors.

Labour review

Contracts and agreement checked with your accountant.

The difference

Firefighting or having a team that works

On your own

  • Desperate hiring and constant turnover.
  • Everyone works their own way.
  • Floor and kitchen fight every night.
  • Everything always depends on you.

With me by your side

  • Careful hiring and a candidate pool.
  • Clear processes taught in days.
  • Rules and roles everyone understands.
  • Managers you can delegate to.
Who it is for

Is this for you?

If every summer you start from scratch with your team, this is for you.

High-turnover restaurantsOpeningsGrowing groupsHotels with F&BBeach clubs in season
What I do not do

I am not a staffing agency. I help you build a team and a system that stays.

How I work

Five phases, zero fluff

01

Diagnosis

I see your venue, your numbers and your service.

02

Plan

Priorities with figures and deadlines.

03

Roll-out

We do it together, with your team.

04

Follow-up

Weekly KPIs and adjustments.

05

Autonomy

A system that runs without me.

See the full method

Track record

Facts, not promises

I come from running teams in high season, where decisions are made mid-service with no room for error. That calm under pressure is what I bring to your business.

1,000+people hired across my career
157people led in high season
100+hires on time for a single opening
Daysnot weeks, for a new hire to perform

See case studies

Formats

Choose how we work

Three ways to work depending on where you are. In the diagnostic call I will tell you which fits your case.

To start

Diagnosis

1 to 2 weeks
  • Site visit and full service review
  • Numbers, menu and team review
  • Report with the top 3 priorities and their impact
Ask on WhatsApp
To change

Ongoing support

6 to 12 months
  • 90-day plan with KPIs
  • On-site work with your team
  • Direct WhatsApp line
  • Weekly numbers review
Ask on WhatsApp
For one goal

Fixed project

Scope-based
  • An opening, a menu or a season plan
  • Defined deliverables and deadlines
  • Written quote before we start
Ask on WhatsApp

How much margin are you leaving on the table?

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FAQ

What clients ask me

Is training done at my venue?
Yes. I train in your venue and during service, which is where real learning happens.
Do you handle recruitment?
Yes. I define profiles, screen candidates and run trial shifts before you hire.
Can you help with a labour inspection?
Yes. I review contracts, the labour agreement and time records and coordinate with your accountant or lawyer. I studied law, and employment is my ground.
How do you reduce staff turnover?
With good hiring, clear processes, reasonable rotas and managers who look after the team.
How long does training take?
A core programme runs four to eight weeks, with in-service sessions and follow-up.

A team that stays starts here.

Tell me about your business on WhatsApp. In the diagnostic call I will show you where the money is and where to start.

Book a diagnostic call

Diagnostic call with no commitment · Reply within 24 hours