Getting to Know Rafa

1. How long have you been with Calvia Beach House, and what drew you to the role?

This is my second season working at Calvia Beach House with Ingo. What drew me to the role was the challenge. Being a restaurant manager isn't just about running the service—it's about staying on top of everything that happens behind the scenes too.

From dealing with suppliers and managing staff costs to endless Excel sheets sent by Ingo, every day brings something different. I enjoy having so many moving parts to manage. So yes... definitely the challenge.

2. What's your background in hospitality? How did you get into this industry?

Hospitality has always been part of my life. My parents owned several different businesses over the years—from a pool bar and restaurants to cafés and even food delivery services. If I remember correctly, I probably carried my first tray when I was six or seven years old.

As I got older, I always worked in bars and restaurants to earn some extra money. Then, after moving to Mallorca, I realised that hospitality wasn't just a temporary job anymore—it was probably what I was meant to do.

3. Where are you from, and what brought you to Mallorca?

I'm from Florina, the northernmost, coldest, and one of the smallest cities in Greece.

I lived there until I moved away to study Social Work at university. After that, I lived in a few different cities around Greece before one of my friends suggested doing a summer season in Mallorca.

The plan was to stay for four months.

Seven years later... I'm still here.

4. What does a typical day look like for you as Manager?

Most mornings start with my phone ringing—usually a reservation, a supplier, a member of staff... or, to be honest, Ingo!

I try to get to the gym three or four times a week before work, and by around 1:00 pm I'm usually at the restaurant.

No two days are the same. Some days I'm helping behind the bar, others I'm on the restaurant floor, and sometimes I'm locked in the office until dinner service dealing with paperwork, staffing, and planning.

The one thing that never changes is our team briefing at exactly 7:00 pm. Everyone comes together, we set goals for the evening, talk about what we can improve, celebrate the wins, learn something new, and then it's showtime.

5. What does "good hospitality" mean to you personally?

I don't really think there's such a thing as "good" or "bad" hospitality. Hospitality, by definition, should always be good.

It's about going the extra mile.

It's making sure the table is perfectly set.

It's asking someone how their day has been.

It's walking guests to their table and asking where they're from.

It's creating a genuine connection and making people feel that they're here for more than just spending money—they're here for an experience they'll remember.

Whether a cocktail comes out in three minutes or five isn't what they'll remember.

The way you made them feel is.

6. What's the part of the job you enjoy most—and what's the biggest challenge?

Managing a team of more than 25 people is definitely the biggest challenge.

Everyone comes from different countries, cultures, backgrounds and life experiences. They all think differently, communicate differently and are motivated by different things.

As a manager, your job is to bring all of those people together and turn them into one team.

Ironically, that's also the part I enjoy the most.

Knowing that my team feels supported and knows someone has their back is incredibly rewarding. I try my best to create an environment where people can grow, improve and enjoy coming to work.

7. Is there a moment from your time here that really stands out?

Not really.

The funny thing about working in a restaurant is that every day starts looking exactly the same—the same tables, the same chairs, the same team.

But what changes every single day are the people who walk through the door.

They're the ones who make every service different.

Some days become unforgettable because of incredible guests, others because of unexpected challenges.

That's the beauty of hospitality—no two days ever truly feel the same.

8. What's your vision for Calvia Beach House over the next year?

My vision is the same every year.

Be number one.

Run a profitable business.

Serve great food.

Create memorable experiences.

And become just a little bit better every single day.

Those small improvements, day after day, season after season, make all the difference in the bigger picture.

9. What's your go-to dish or drink from our menu, and why?

Last season, without question, it was the Truffle Linguini with Chicken.

The only problem is... after eating it countless times, I honestly can't look at it anymore!

So this season I'd say it's the Greek Salad with Chicken. Simple, fresh and exactly what I need during a busy day.

10. Favourite spot in Mallorca when you're not working?

For dinner, definitely Duke in Santa Catalina.

For breakfast, Mama Carmen's.

For lunch, Chiringuito Costa de Calma.

11. Any hobbies or interests outside of work you're happy to share?

I'd love to tell you more...

…but some things should stay a secret.

12. Coffee or wine person? Early bird or night owl?

Definitely both.

My perfect order?

A double espresso with ice and a slice of orange.

A chocolate dessert.

Sparkling water with ice and lemon.

A glass of New Zealand Sauvignon Blanc to start the evening...

...and a Moscow Mule to finish it.

As for mornings or nights?

Somehow... both.