LastWeek

LastThreeDays

Today

Aoristou

Seasonal

Orismenou

FullTime

OnSite

The Service Manager is responsible for managing and overseeing the daily operations of the customer service department across the group's hotels. The primary focus is ensuring the delivery of high-quality services and maintaining customer satisfaction. This role involves leading service staff at each location, ensuring smooth operations, and achieving service quality goals. The Service Manager is also required to visit and inspect hotels within the group to ensure consistency and compliance with standards.Responsibilities<ul><li>Manage and oversee daily service department operations to ensure effective customer service across all group hotels.</li><li>Visit and inspect each hotel regularly to ensure adherence to service standards, policies, and procedures.</li><li>Lead, supervise, and motivate the team of servers and service staff to ensure high performance.</li><li>Train and develop staff in service procedures, customer interaction, and best practices.</li><li>Ensure the smooth functioning of service areas, such as bars and dining areas, at all properties.</li><li>Monitor and analyze service quality across the group, identifying issues and implementing corrective actions.</li><li>Handle customer complaints and ensure timely, effective resolutions.</li><li>Ensure adherence to health and safety regulations across all properties.</li><li>Implement strategies to improve customer satisfaction and service quality.</li><li>Manage the department's budget, including supplier relationships and expense control for each hotel.</li><li>Coordinate with other departments (kitchen, management, housekeeping) to achieve business objectives.</li></ul>Requirements<ul><li>3-5 years of experience in a supervisory or managerial role in customer service or a related field.</li><li>Proven experience in team leadership and staff development.</li><li>Strong understanding of service quality standards and health and safety regulations.</li><li>Excellent organizational and multitasking abilities, especially under pressure.</li><li>Proficiency in English; additional languages are desirable.</li><li>Knowledge of modern restaurant management systems and tools.</li><li>Conflict resolution skills and the ability to handle complaints with professionalism and discretion.</li></ul>Benefits<ul><li>Competitive salary package.</li><li>Positive and dynamic work environment.</li><li>Opportunities for training and professional development.</li></ul>

Service Manager

We are seeking a talented and experienced Cook A to join our culinary team. The successful candidate will be responsible for preparing and executing high-quality dishes with precision and creativity. The ideal candidate will possess a passion for culinary arts, a strong work ethic, and the ability to thrive in a fast-paced kitchen environment.Key responsibilities<ul><li>Prepare and cook a variety of menu items, including appetizers, entrees, and desserts, according to established recipes and presentation standards.</li><li>Ensure all dishes are prepared with attention to detail, flavor, and presentation, adhering to quality and consistency standards.</li><li>Monitor and maintain inventory levels of ingredients and supplies, ensuring efficient kitchen operations.</li><li>Collaborate with the culinary team to develop and refine menu offerings, incorporating seasonal ingredients and culinary trends.</li><li>Maintain cleanliness and organization of the kitchen area, including equipment, utensils, and workstations, adhering to safety and sanitation guidelines.</li><li>Assist with food preparation and production during busy service periods, supporting the culinary team as needed.</li><li>Adhere to all food safety and sanitation regulations, ensuring compliance with health department standards.</li><li>Participate in training and development opportunities to enhance culinary skills and knowledge.</li></ul>Requirements<ul><li>Previous experience as a Cook A or Line Cook in a hotel, restaurant, or similar culinary environment</li><li>Culinary degree or equivalent certification from a recognized culinary school is preferred.</li><li>Strong knowledge of culinary techniques, including knife skills, cooking methods, and food presentation</li><li>Ability to work effectively in a fast-paced kitchen environment, with strong multitasking abilities</li><li>Attention to detail and a commitment to maintaining high standards of quality and consistency</li><li>Flexibility to work a variety of shifts, including evenings, weekends, and holidays</li><li>Knowledge of food safety and sanitation practices, with a focus on maintaining a clean and hygienic kitchen</li></ul>What we offer:<ul><li>competitive salary commensurate with experience</li><li>opportunities for professional development and advancement within the organization</li><li>a supportive and collaborative work environment</li><li>meals provided during shifts</li><li>employee discounts on hotel accommodation</li></ul>

Μάγειρας/ ισσα Α Άγιος Νικόλαος

OROS Luxury Beach Resort follows the tradition of Pilot Hotels, a pioneer of Tourism in Crete.With over 30 years of operations, is established in the European market with many International awards.The resort spans an area of 100 hectares, between the beach and the mountains.300 rooms in 10 different categories with 4 restaurants, 3 bars, SPA &amp; Wellness, conference center and recreation facilities.Over 200 employees seize the opportunity to work in a pleasant, professional environment with opportunities to develop.GENERAL MISSION:Ensures that kitchen operations run smoothly and that guests receive a high standard of service Manages and motivates the kitchen teams to provide excellent services to guests. Ensures respect of hygiene, safety and food quality regulations.RESPONSIBILITIES:Guarantees a high standard of culinary services offered to guests including food hygiene, safety and quality in the hotel Manages and motivates the kitchen staff in order to offer a high standard of service to guests. Meeting the department's quantitative and qualitative targets• Manages stocks and supplies• Respects the productivity ratios as budgeted• Carries out inventories, inputs data and explains consumption differences• With the team, is continually looking for ways to improve costs and ratios while maintaining the high standard of serviceKEY RESPONSIBILITIES:• Organizes and supervises food preparations in line with the occupancy and consumption forecasts• Prepares dishes and/or supervises preparation• Supervises the different sections of the kitchen: production of hot and cold dishes, patisserie, dishwashing etc• In conjunction with the F&amp;B Manager, prepares the menus• Prepares the cooking instructions and ensures they are duty applied• Oversees the whole work shift : ensures respect of the maximum waiting times defined by the brand, checks the presentation and temperature of dishes, etc• Coordinates with restaurant serving staff in order to ensure that service runs smoothly• Ensures that all information is duly passed on to other departments as appropriate• Responsible for the hygienic and safe preparation of food within the outlet.• Be creative in the design and implementation of ongoing food concepts.• Implement quality control procedures.• Inspect method of food preparation and cooking at all meal periods.• Liaise with the Engineering as to maintenance within kitchen.• Inspect plate presentation and continually review and update when necessary.• Attend meetings as required.• Implement opportunities for quality Team Building• Ensure that all associates comply with the grooming and uniform standards• Assist in conducting development and performance reviews, identifying key personnel for further• development and structured career patting.• Implement and maintain training systems to ensure that associates have the necessary framework and skills to perform their job efficiently and effectively.• Liaise with the Executive Chef over the reparation of work schedules and annual leave schedules, ensuring they are within budget, business expectations and guidelines of the appropriate industrial legislation.• Implement opportunities for quality Team Building• Ensure that all associates comply with the grooming and uniform standards• Oversee the selection and appointment of new associates within the kitchen brigade.• Conduct regular staff meetings/briefings to keep all associates informed• Ensure compliance with legislated health and safety requirements within the workplace, paying• particular attention to Food Safety Legislation.• Comply with all Corporate and Hotel Standards and Procedures

Job Ads Business Development Analyst Crete

service manager

Enorme Hotels

μάγειρας/ ισσα α άγιος νικόλαος

Zeus International Hotels & Resorts

sous chef

OROS Luxury Beach Resort

Also hiring nearby:

Jobily.gr

For Employers

For Job Seekers

Company