Meet Javier - Reception Manager at Fazenda Manchester

This week we were in Manchester to get together with Javi, our Reception Manager, over coffee in our lovely terrace. We got to ask him some questions so you could get to know him a little better, Fazendeiros.

Tell us your Fazenda Story

I made the decision to relocate from Leeds to Manchester with the aim of rekindling my academic career. Prior to this, I had dined at a Rodizio restaurant in Leeds and had a wonderful experience. When I shared my experience with my friends, they suggested that I try Fazenda Leeds. Coincidentally, I had the opportunity to visit Fazenda just a few weeks before my move to Manchester. To say I was blown away would be an understatement. The hospitality I experienced at Fazenda was at another level, unlike anything I had experienced before. That's when I knew I wanted to be a part of this amazing team; I wanted in.

I am not a believer nor believe in destiny, but on day one at the university there they were, in a panellist job fair: Fazenda Manchester. What are the odds? Ruben, the General Manager, was there and I had the opportunity to show my excitement after my eye-opening experience. By the end of the night, I had received my offer letter.

I started my journey in the company as a junior waiter, from there I took every opportunity to become better at providing great hospitality. It did not take me long to progress on the floor until once again, Ruben approached me on a casual shift and suggested if I could be interested in joining the reception team.

Then the pandemic happened, and as part of my university degree I took a placement year with a multinational retailer in which I passed with flying colours and I was offered a managerial role at the end of my placement. I took the opportunity and took the job for about 6 months, but it was not Fazenda. Everything felt bland, colourless and without the flavour that I was used to working in such a vibrant, multicultural and fast-paced environment.

In 2021, just as the pandemic was subsiding, I went for a Christmas dinner at Fazenda, and the experience was just as sensational and thought-provoking as my first visit. It reaffirmed my passion for hospitality, and I knew I had to come back to Fazenda. In early February 2022, I rejoined Fazenda as a reception supervisor, and within four months, I was promoted to Head of Reception. Now, I am wholeheartedly committed to a long-term career with Fazenda, where I can continue to grow and contribute to the exceptional hospitality that Fazenda is known for.

What is the most exciting part of your role?

As an operator, I consider myself fortunate to have a role that combines dynamism and intellect, where quick decision-making and balancing the odds are a competitive advantage. The chaotic uncertainty of a successful restaurant is something I truly enjoy.

As the Head of Reception, I am responsible for the operational aspects of our reservation management system, and I am deeply passionate about it. Leading a team of 12 exceptional individuals and being at the forefront of their development constantly motivates me to strive for excellence, not just in my job, but also for my personal growth.

Moreover, the sense of responsibility in my department is unparalleled. Our actions not only impact our own workload and performance, but also have a ripple effect on other departments. Managing the equilibrium among departments is one of the most thrilling aspects of my role, as a slight blip in daily operations can have a snowball-like effect.

Share with us a moment of pride from the last few months

In the past few months, the company has implemented a leadership and growth programme for all managerial roles, and I am proud to be a part of it. Honestly, I had concerns that this investment might not be fully utilised, as I have seen in other companies where similar programs often go unused. However, at Fazenda, I have witnessed a strong commitment across all departments in utilising the tools and skills imparted through the programme. This only reinforces my belief that I am surrounded by exceptional team members who genuinely care about their work and are passionate about what they do, beyond just receiving a pay-check.

Top place you would recomment everyone to visit in Spain

Barcelona stands out in its own league. It seamlessly combines the elements of the sea, city, mountains, and countryside to offer an unparalleled array of gastronomy, culture, and exciting activities for all types of tourists. As someone originally from Tenerife with family ties to Barcelona and its surroundings, I have had the opportunity to visit this city multiple times. With its bustling streets and diverse shopping and dining options, including many independent eateries offering a wide range of cuisines, Barcelona has something to offer for everyone. I wholeheartedly recommend visiting Barcelona at least once in a lifetime to experience its unique charm and attractions.

Your top two Spanish dishes

Two of my favourite Spanish foods are Spanish Tortilla and Bacalao a la Gallega (Cod, Galician style). The Spanish Tortilla is simple yet versatile, perfect for snacks, lunches, dinners, or as a tapa with friends. Bacalao a la Gallega, made with salt-cured cod, is rich and flavourful with a unique texture, typically prepared with olive oil, garlic, paprika, and potatoes. Both dishes are beloved in Spain and hold a special place in my heart for their traditional flavours and cultural significance.

Favourite Fazenda Meat, Side Dish and Dessert

I have had the opportunity to taste and enjoy a wide variety of meats, but the Picanha de Cordeiro, which is lamb rump cap in English, stands out to me. The flavour of the lamb combined with the tenderness of the cut is simply sensational. It's a dish that is full of rich, succulent flavours and always leaves me craving for more.

Pimentas de Cheiro, which are Brazilian sweet peppers, are one of my favourite side dishes at Fazenda. Similar to the Spanish Padron peppers, they are cooked to perfection, lightly seasoned with salt, and have a unique sweet flavour with a hint of heat. They complement the meats perfectly and add a burst of flavour to every bite.

When it comes to desserts, it's hard for me to choose just one. The Dulce de Leche Coulant is a warm, gooey caramel-filled cake that is absolutely divine. The rich, creamy sweetness of the dulce de leche paired with the moist cake is a match made in heaven. On the other hand, the Bolo de Queijo e Framboesa, which is a raspberry and cream cheese cake, offers a delightful combination of tangy raspberry flavours with the creaminess of the cheese. Both desserts are indulgent and satisfying, making them my top choices at Fazenda.