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Seasonal

Aoristou

Orismenou

Internship

FullTime

OnSite

Hybrid

What We Offer<ul><li>Competitive salaries and benefits</li><li>Professional training and career development opportunities</li><li>A positive and inclusive work environment</li><li>Accommodation and meals provided</li><li>Opportunity to work in one of the most beautiful destinations in Greece</li></ul>Skills and Qualifications<ul><li>Prior experience in hospitality is preferred but not mandatory for entry-level roles</li><li>A passion for delivering excellent customer service</li><li>Strong communication and interpersonal skills</li><li>Flexibility to work in shifts</li><li>Multilingual abilities (English, Greek, and any additional languages are a plus)</li></ul>How to ApplyTo apply for any of our available positions, please send your CV along with a cover letter to&nbsp;cv@zhg.gr&nbsp;Applications are open for the 2025 season, with hiring beginning from January to April 2025.Zante Hospitality GroupExcellence in Hospitality, Inspired by the Beauty of Zakynthos.For more information about our properties and careers, visit our website at&nbsp;www.zhg.gr&nbsp;Follow us on social media to stay updated on new opportunities!Location:Zante Park Resort &amp; Spa: Laganas, Zakynthos, GreeceGalaxy Beach Resort: Laganas Bay, Zakynthos, Greece

Restaurant Supervisors

Mercato is a vibrant Italian all-day dining restaurant, open from breakfast to dinner, offering handmade pastas, authentic pizzas, and Mediterranean classics. The experience combines relaxed yet refined service, inspired by the warmth and conviviality of Italian dining.About the RoleAt Four Seasons Astir Palace Hotel Athens (ranked No. 17 in the World’s 50 Best Hotels), we are looking for a motivated and service-driven Restaurant Supervisor to join our Mercato team for the season. This role is ideal for a hospitality professional who enjoys leading teams on the floor, ensuring smooth operations, and delivering memorable dining experiences in a fast-paced, luxury environment.What You Will Do<ul><li>Supervise daily restaurant operations to ensure exceptional service standards</li><li>Support, motivate, and guide the service team during shifts</li><li>Assist with staff scheduling, onboarding, and on-the-job training</li><li>Ensure compliance with hygiene, health, and safety regulations</li><li>Handle guest feedback and resolve concerns professionally and efficiently</li><li>Work closely with the Restaurant Manager and other departments to maintain Four Seasons standards</li><li>Support inventory control, POS procedures, and cost-awareness initiatives</li><li>Lead by example and contribute to a positive team culture</li></ul>What You Bring<ul><li>Previous experience in a supervisory or senior service role within a restaurant or hospitality environment</li><li>Strong communication and leadership skills</li><li>Passion for guest service and attention to detail</li><li>Fluency in English; additional languages are considered an asset</li><li>Flexibility to work shifts according to operational needs</li></ul>What We Offer<ul><li>Competitive seasonal compensation package</li><li>Complimentary employee meals, transportation, uniform, and laundry services</li><li>Training and development opportunities through Four Seasons programs</li><li>Employee recognition initiatives</li><li>The opportunity to gain experience within a globally renowned luxury brand</li></ul>Schedule &amp; Duration<ul><li>Seasonal position</li><li>Full-time schedule with flexibility based on operational requirements</li></ul>If you are passionate about delivering exceptional service in a world-class dining environment and want to be part of a highly skilled team, we want to hear from you!

Mercato Restaurant Supervisor (Seasonal 2026) REQ10371543

PURPOSE OF POSITION<ul><li>The Assistant Waiter ensures efficient&nbsp;food and beverage (F&amp;B) operations and maintains high production, productivity, quality, and guest-service standards in accordance with Viking’s STAR Service Standards.</li><li>It is your responsibility to create a friendly, guest-oriented service culture to ensure Guest satisfaction.</li></ul> YOUR RESPONSIBILITIES<ul><li>Learn and use appropriate food and wine terminology &amp; pronunciation, to enhance the Guest's dining experience; become familiar with menu descriptions and wine lists, in order to discuss items appropriately with guests.</li><li>Have full knowledge of Vikings F&amp;B options &amp; ships activities; present F&amp;B menus to Guests, suggest dinner courses, appropriate wines and answer questions regarding menu and wine selections.</li><li>Relay orders to the Galley, using the MXP Ordering Software; serve courses from the Galley and beverages from various locations, following safe Company Alcohol Serving Policies.</li><li>Serve food and beverages efficiently and in a courteous manner, according to company standards and procedures.</li><li>Prepare and perform F&amp;B activities (i.e. cocktail parties and Tea Time) and special events, as assigned.</li><li>Keep &amp; store any assigned inventory stock, in accordance with set par-levels, following Safety and Sanitation Rules and Regulations.</li><li>Establish effective employee relations and maintain the highest level of professionalism, ethics, and positive attitude towards all Guest and employees.</li><li>Ensure assigned areas are set up in accordance with the direction from the relevant Supervisors and Viking’s Operations Manuals and Standard Operating Procedures (SOPs).</li><li>Minimize equipment loss/damage, and maintain immaculate cleanliness standards in relevant areas, by applying safe working policies and procedures, according to all Public Health Policies, and ensuring that all equipment is sanitized and returned accordingly, after each use; clean &amp; polish equipment, glassware and flatware.</li><li>Ensure mise-en-place for all areas of responsibility are prepared 15 minutes prior to service.</li><li>Partake in embarkation duty, as directed, including but not limited to luggage assistance, escorting Guests and any other related duties; participate in storing, as assigned or directed.</li><li>Participate in “The Daily Reunion” every day to understand your team’s operational needs and to ensure consistent adherence to Viking’s STAR Service Standards.</li><li>Provide the highest level of comfort and sales-oriented service to Guests and consistently maintain an impeccable standard of cleanliness and hygiene in assigned areas, as per Viking’s STAR Service Standards and all Public Health Policies; proactively prepare service according to Guest flow, embarkation &amp; disembarkation, sea day activities &amp; other activities.</li><li>Ensure you always wear the appropriate and task specific Personal Protective Equipment (PPE) as required for your duties onboard. Always use correct lifting techniques to prevent injuries.</li><li>Uphold impeccable grooming standards at all times by complying with Viking’s Image and Uniform Standards.</li><li>Ensure that company property is appropriately secured and protected, especially during rough weather conditions, in order to prevent unnecessary loss or damage.</li><li>Demonstrates outstanding flexibility: able to work at different times of the day, under pressure and reflect a positive can-do attitude and the best image of Viking at all times.</li><li>Become knowledgeable about itinerary-related ports of call, shore excursions and shipboard activities such as events, entertainment and programs.</li><li>Have strong motivation to achieve the company goals and objectives (quality and financial) for the Restaurant Department.</li><li>Have full knowledge about safety &amp; security procedures and can operate in line with all Public</li><li>Health, Environmental and Safety &amp; Security Policies; participate in all training concerning onboard training, safety &amp; security, fire prevention, evacuation exercises as required by the company.</li><li>Assist in other departments and/or perform additional duties, upon instruction from supervisors.</li></ul>This document describes the primary activities, duties and responsibilities of this position. Your manager or supervisor may assign additional duties and responsibilities to you.&nbsp;YOUR PROFILE<ul><li>A required minimum of 2 years’ experience as an Assistant Waiter or similar position, within a premium brand hospitality and/or restaurant environment; must have solid F&amp;B and allergy knowledge.</li><li>Must demonstrate the ability to work independently; shipboard experience is an advantage.</li><li>Must be a minimum age of twenty-one (21) years old; physically&nbsp;fit and in good health; must be able to carry heavy items and stand, kneel, and bend for prolonged periods of time.</li><li>Fluent in Japanese and English - must have excellent Japanese and English communication skills to clearly communicate to the Restaurant Team and Guests.</li><li>Must be flexible, stress resistant, and a committed team player with an exceptional work ethic.</li><li>Guest-focused, service-oriented, positive personality, professional appearance, and impeccable hygiene standards, with excellent knowledge of sanitary standards are required.</li></ul> GUIDELINES AND REGULATIONS<ul><li>Implement Standard Operating Procedures &amp; STAR Service Standards within the department.</li><li>Ensure appropriate appearance and clothing according to the updated Grooming Standards.</li><li>The company reserves the right to change/extend this job description if necessary, at any point of time during her/his employment.</li></ul>&nbsp;Position:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Assistant Waiter&nbsp;Supervisor:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Restaurant Manager, Restaurant Supervisor, Head Waiter, WaiterGives instructions to:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Café Attendant, Crew Mess Attendant, if applicableReceives instructions from:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Hotel General Manager, Executive Chef, Restaurant Manager, Head Sommelier, Head Waiter, Restaurant Supervisor

JAPAN - Japanese Speaking Assistant Waiter

PURPOSE OF POSITION<ul><li>The Head Waiter assists the Restaurant Manager to ensure efficient&nbsp;food and beverage (F&amp;B) operations and maintains productivity, quality, and guest-service standards in accordance with Viking’s STAR Service Standards.</li><li>You are required to be self-motivated and run outlets independently, continuously making the effort to coach and develop the Restaurant Team.</li><li>It is your responsibility to create a friendly, guest-orientated service culture to ensure Guest satisfaction and repeat business, which in turn, will increase revenue and profitability of the company.</li></ul> YOUR RESPONSIBILITIES<ul><li>Plan, schedule and assign staff to their relevant sections, accordingly; assist the Restaurant Manager with conducting daily menu presentations and organizing &amp; executing F&amp;B related ship functions and special events; greet and welcome Guests and check on their well-being, while on duty.</li><li>Manage and control Guest reservations and seating, when instructed; communicate Guest allergies and special needs to relevant parties.</li><li>Ensure professional and efficient communication with the Executive Chef, Galley Team and Bar Team.</li><li>Conduct accurate monthly inventory’s and assist the Restaurant Manager with creating durable orders.</li><li>Work within set restaurant-cost budgets; manage tasks related to inventory; conduct stock takes.</li><li>Manage and control Restaurant Pest Management Logs in accordance with all Public Health Policies.</li><li>In conjunction with the Restaurant Supervisor, regularly update the Restaurant Manager about the performance of the Restaurant Team; identify opportunities to improve service delivery in accordance with Viking’s STAR Service Standards, by incorporating feedback from the Restaurant Team.</li><li>Minimize equipment loss/damage, and maintain immaculate cleanliness standards in relevant areas, by applying safe working policies and procedures, according to all Public Health Policies, and ensuring that all equipment is sanitized and returned accordingly, after each use.</li><li>Regularly inspect that the mise-en-place for all areas are prepared 15 minutes prior to service.</li><li>Plan, schedule and assign staff&nbsp;to their relevant sections, accordingly;&nbsp;monitor the Time &amp; Attendance&nbsp;System, in accordance to Maritime Labor Convention (MLC) 2006.&nbsp;&nbsp;</li><li>Lead and support a multi-cultural team, maximizing crew satisfaction, productivity and retention; meet with Team Leaders on a daily basis for “The Daily Reunion”, to provide feedback &amp; operational updates as well as to ensure that your department is performing to Viking’s STAR Service Standards.</li><li>Regularly inspect that the mise-en-place for all areas are prepared 15 minutes prior to service.</li><li>Provide the highest level of comfort and service to Guests, as per Viking’s STAR Service Standards and all Public Health Policies; manage service according to Guest flow, embarkation &amp; disembarkation, sea day activities &amp; other activities.</li><li>Identify potential STARS, and assist, train &amp; lead them to success; implement and motivate a culture off ownership &amp; responsibility and provide the necessary guidance/training and information to the Restaurant Team, in accordance with company standards and operational needs.</li><li>Provide competent leadership to all direct reports. Responsibilities include, but are not limited to: Conducting performance reviews, including discipline as needed, ensuring Maritime Labor Convention (MLC) compliance and onboard training, succession planning, crew communication and recognition.</li><li>Ensure you always wear the appropriate and task specific Personal Protective Equipment (PPE) as required for your duties onboard. Always use correct lifting techniques to prevent injuries.</li><li>Uphold impeccable grooming standards within your team at all times by complying with Viking’s Image and Uniform Standards.</li><li>Ensure that company property is appropriately secured and protected, especially during rough weather conditions, in order to prevent unnecessary loss or damage.</li><li>Demonstrates outstanding flexibility: able to work at different times of the day, under pressure and reflect a positive can-do attitude and the best image of Viking at all times.</li><li>Become knowledgeable and ensure your team are knowledgeable about itinerary-related ports of call, shore excursions and shipboard activities such as events, entertainment and programs.</li><li>Positively contribute to achieving/succeeding Restaurant KPI goals (quality &amp; financial) for the Restaurant Department; have full knowledge about safety &amp; security procedures and can operate in line with all Public Health, Environmental and Safety &amp; Security Policies; participate in all training concerning onboard training, safety &amp; security, fire prevention, evacuation exercises as required by the company.</li></ul>This document describes the primary activities, duties and responsibilities of this position. Your manager or supervisor may assign additional duties and responsibilities to you. YOUR PROFILE<ul><li>A required minimum 2 years’ experience as a Head Waiter, Assistant Maitre’d, or similar position, within a premium brand hospitality environment. Shipboard experience in the position is required.</li><li>Must be a minimum age of twenty-one (21) years old; physically fit and in good health.</li><li>Fluent in Japanese and English - must have excellent Japanese and English communication skills to clearly communicate to the Restaurant Team and Guests.</li><li>Must have experience in leading multi-cultural teams and be flexible, stress resistant, and a hands-on team player.</li><li>Guest-focused, service-oriented, positive personality, professional appearance and impeccable hygiene standards are required, with in-depth knowledge of all Public Health Policies; team builder with exceptional work ethic, motivational skills and coaching abilities.</li></ul> GUIDELINES AND REGULATIONS<ul><li>Implement Standard Operating Procedures &amp; STAR Service Standards within the department.</li><li>Ensure appropriate appearance and clothing according to the updated Grooming Standards.</li><li>The company reserves the right to change/extend this job description if necessary, at any point of time during her/his employment.</li><li>&nbsp;</li></ul>Position:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Head Waiter&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Supervisor:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Hotel General Manager, Restaurant Manager&nbsp;Direct reports:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Restaurant Supervisor,&nbsp;Waiter, Assistant Waiter, Café Attendant, Crew Mess AttendantLine manager:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Restaurant Manager

JAPAN - Japanese Speaking Head Waiter

PURPOSE OF POSITION<ul><li>The Waiter ensures efficient&nbsp;food and beverage (F&amp;B) operations and maintains high productivity, quality, and guest-service standards in accordance with Viking’s STAR Service Standards.</li><li>It is your responsibility to create a friendly, guest-orientated service culture to ensure Guest satisfaction.</li></ul> YOUR RESPONSIBILITIES<ul><li>Manage, control and organize the assigned service station, while supervising 2 to 4 Assistant Waiters and/or Café attendants; manage, control &amp; organize room service orders and dispatch, when instructed.</li><li>Manage restaurant reservations and seating requirements, when instructed.</li><li>Conduct stock takes and inventory, according to company procedures, as required.</li><li>Learn and use appropriate food and wine terminology &amp; pronunciation, to enhance the Guest's dining experience; become familiar with menu descriptions and wine lists, in order to discuss items appropriately with guests.</li><li>Have full knowledge of Vikings F&amp;B options &amp; ships activities; present F&amp;B menus to Guests, suggest dinner courses, appropriate wines and answer questions regarding menu and wine selections.</li><li>Relay orders to the Galley, using the MXP Ordering Software; serve courses from the Galley and beverages from various locations, following safe Company Alcohol Serving Policies.</li><li>Serve food and beverages efficiently and in a courteous manner, according to company standards and procedures.</li><li>Prepare and perform F&amp;B activities (i.e. cocktail parties and Tea Time) and special events, as assigned.</li><li>Keep &amp; store any assigned inventory stock, in accordance with set par-levels, following Safety and Sanitation Rules and Regulations.</li><li>Ensure assigned areas are set up in accordance with the direction from the relevant Supervisors and Viking’s Operations Manuals and Standard Operating Procedures (SOPs).</li><li>Minimize equipment loss/damage, and maintain immaculate cleanliness standards in relevant areas, by applying safe working policies and procedures, according to all Public Health Policies, and ensuring that all equipment is sanitized and returned accordingly, after each use; clean &amp; polish equipment, glassware and flatware.</li><li>Ensure mise-en-place for all areas of responsibility are prepared 15 minutes prior to service.</li><li>Partake in embarkation duty, as directed, including but not limited to luggage assistance, escorting Guests and any other related duties; participate in storing, as assigned or directed.</li><li>Participate in “The Daily Reunion” every day to understand your team’s operational needs and to ensure consistent adherence to Viking’s STAR Service Standards.</li><li>Provide the highest level of comfort and sales-oriented service to Guests and consistently maintain an impeccable standard of cleanliness and hygiene in assigned areas, as per Viking’s STAR Service Standards and all Public Health Policies; proactively prepare service according to Guest flow, embarkation &amp; disembarkation, sea day activities &amp; other activities.</li><li>Ensure you always wear the appropriate and task specific Personal Protective Equipment (PPE) as required for your duties onboard. Always use correct lifting techniques to prevent injuries.</li><li>Ensure that company property is appropriately secured and protected, especially during rough weather conditions, in order to prevent unnecessary loss or damage.</li><li>Demonstrates outstanding flexibility: able to work at different times of the day, under pressure and reflect a positive can-do attitude and the best image of Viking at all times.</li><li>Become knowledgeable about itinerary-related ports of call, shore excursions and shipboard activities such as events, entertainment and programs.</li><li>Have full knowledge about safety &amp; security procedures and can operate in line with all Public Health, Environmental and Safety &amp; Security Policies; participate in all training concerning onboard training, safety &amp; security, fire prevention, evacuation exercises as required by the company.</li><li>Take ownership of the assigned areas of responsibilities in any F&amp;B outlet, according to direction from the relevant Supervisor; assist in other departments and/or perform additional duties, as necessary.</li></ul>This document describes the primary activities, duties and responsibilities of this position. Your manager or supervisor may assign additional duties and responsibilities to you. YOUR PROFILE<ul><li>A required minimum of 2 years’ experience as a Waiter or similar position, within a premium brand hospitality environment; must have solid F&amp;B and allergy knowledge</li><li>Must demonstrate the ability to work independently; shipboard experience in the position is required.</li><li>Must be a minimum age of twenty-one (21) years old; physically fit and in good health; must be able to&nbsp;carry heavy items and stand, kneel, and bend for prolonged periods of time.</li><li>Fluent in Japanese and English - must have excellent Japanese and English communication skills to clearly communicate to the Restaurant Team and Guests.</li><li>Must be flexible, stress resistant, and a committed team player with an exceptional work ethic.</li><li>Guest-focused, service-oriented, positive personality, professional appearance, and impeccable hygiene standards, with excellent knowledge of all Public Health Policies are required.</li></ul> GUIDELINES AND REGULATIONS<ul><li>Implement Standard Operating Procedures &amp; STAR Service Standards within the department.</li><li>Ensure appropriate appearance and clothing according to the updated Grooming Standards.</li><li>The company reserves the right to change/extend this job description if necessary, at any point of time during her/his employment.</li></ul>&nbsp;Position:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;WaiterSupervisor:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Restaurant Manager, Head Waiter, Restaurant SupervisorGives instructions to:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Assistant Waiter, Café Attendant, Crew Mess Attendant,&nbsp;if applicableReceives instructions from:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Hotel General Manager, Executive Chef, Restaurant Manager, Sommelier, Head Waiter, Restaurant Supervisor

JAPAN - Japanese Speaking Waiter

PURPOSE OF POSITION<ul><li>The Café Attendant ensures efficient&nbsp;food and beverage (F&amp;B) operations, supports the Galley Operation, following all applicable company standards, and maintains high production, productivity, quality, and guest-service standards in accordance with Viking’s STAR Service Standards.</li><li>It is your responsibility to create a friendly, guest-oriented service culture to ensure Guest satisfaction.</li></ul> YOUR RESPONSIBILITIES<ul><li>Provide support to the assigned stations in different outlets, collect and deliver food and beverages, monitor buffet services, prepare &amp; maintain or replenish condiments, as directed.</li><li>Set up and maintain all self-service buffet areas, ensuring that each item is labeled correctly; assist with food service behind the line, if/when instructed.</li><li>Provide the Waiter and Assistant Waiter with support.</li><li>Serve beverages during meal periods, as instructed by Supervisors, following safe Company Alcohol Serving Policies.</li><li>Ensure that all service quality standards, in the assigned area, are in line with Viking’s STAR Service Standards; clean work areas and operating equipment in accordance with company rules and standards.</li><li>Prepare and perform F&amp;B activities (i.e. cocktail parties and Tea Time) and special events, as assigned.</li><li>Ensure assigned areas are set up in accordance with the direction from the relevant Supervisors and Viking’s Operations Manuals and Standard Operating Procedures (SOPs).</li><li>Minimize equipment loss/damage, and maintain immaculate cleanliness standards in relevant areas, by applying safe working policies and procedures, according to all Public Health Policies, and ensuring that all equipment is sanitized and returned accordingly, after each use; clean &amp; polish equipment, glassware and flatware.</li><li>Ensure mise-en-place for all areas of responsibility are prepared 15 minutes prior to service.</li><li>Partake in embarkation duty, as directed, including but not limited to luggage assistance, escorting Guests and any other related duties; participate in storing, as assigned or directed.</li><li>Participate in “The Daily Reunion” every day to understand your team’s operational needs and to ensure consistent adherence to Viking’s STAR Service Standards.</li><li>Provide the highest level of comfort and sales-oriented service to Guest and consistently maintain an impeccable standard of cleanliness and hygiene in assigned areas, as per Viking’s STAR Service Standards and all Public Health Policies; proactively prepare service according to Guest flow, embarkation &amp; disembarkation, sea day activities &amp; other activities.</li><li>Ensure you always wear the appropriate and task specific Personal Protective Equipment (PPE) as required for your duties onboard. Always use correct lifting techniques to prevent injuries.</li><li>Uphold impeccable grooming standards at all times by complying with Viking’s Image and Uniform Standards.</li><li>Ensure that company property is appropriately secured and protected, especially during rough weather conditions, in order to prevent unnecessary loss or damage.</li><li>Demonstrates outstanding flexibility: able to work at different times of the day, under pressure and reflect a positive can-do attitude and the best image of Viking at all times.</li><li>Become knowledgeable about itinerary-related ports of call, shore excursions and shipboard activities such as events, entertainment and programs.</li><li>Have strong motivation to achieve the company goals and objectives (quality and financial) for the Restaurant Department.</li><li>Have full knowledge about safety &amp; security procedures and can operate in line with all Public</li><li>Health, Environmental and Safety &amp; Security Policies; participate in all training concerning onboard training, safety &amp; security, fire prevention, evacuation exercises as required by the company.</li><li>Take ownership of the assigned areas of responsibilities in any F&amp;B outlet, according to direction from the relevant Supervisors.</li><li>Assist in other departments and/or perform additional duties, upon instruction from supervisors.</li></ul>This document describes the primary activities, duties and responsibilities of this position. Your manager or supervisor may assign additional duties and responsibilities to you. YOUR PROFILE<ul><li>A required minimum of six months’ experience as a Buffet Steward or similar position; or a hospitality degree with at least four months of on-the-job training, within a premium brand hospitality environment</li><li>Must demonstrate the ability to work independently; shipboard experience is an advantage.</li><li>Must be a minimum age of twenty-one (21) years old; physically fit and in good health; must be able to&nbsp;carry heavy items and stand, kneel, and bend for prolonged periods of time.</li><li>Fluent in Japanese and English - must have excellent Japanese and English communication skills to clearly communicate to the Restaurant Team and Guests.</li><li>Must be flexible, stress resistant, and a committed team player with an exceptional work ethic.</li><li>Guest-focused, service-oriented, positive personality, professional appearance, and impeccable hygiene standards, with excellent knowledge of sanitary standards are required.</li></ul> GUIDELINES AND REGULATIONS<ul><li>Implement Standard Operating Procedures &amp; STAR Service Standards within the department.</li><li>Ensure appropriate appearance and clothing according to the updated Grooming Standards.</li><li>The company reserves the right to change/extend this job description if necessary, at any point of time during her/his employment.</li></ul>&nbsp;Position:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Café AttendantSupervisor:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Restaurant Manager, Head Waiter, Restaurant SupervisorGives instructions to:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;N/AReceives instructions from:&nbsp;&nbsp;&nbsp;&nbsp;Hotel General Manager, Executive Chef, Restaurant Manager, Head Waiter, Restaurant Supervisor APPLICATION AND JOB RELEVANT INFORMATIONOur roles will be subject to our appearance standards (including in relation to visible tattoos) and employees are expected to project a professional image at all times.&nbsp;Visible tattoos are not permitted. Tattoos concealed with make-up, skin-colored sleeves or any covering other than the company uniform will still be considered visible for the purposes of our appearance standards. Exemptions to this may be considered on a case-by-case basis where appropriate. Tattoo removal may not result in successful employment and therefore is not encouraged and is the candidate’s personal decision. Furthermore, any offer of employment is subject to you passing all mandatory medical examinations as required by the company. After submitting your CV, we might ask you to introduce yourself with a personal video recording. We always encourage our candidates to take this step to add their personality to any written application. Please note, however, that this step is optional and not a mandatory part of the recruiting process. For further information, please refer to our Recruitment Guidelines. DISCLAIMERAs part of any recruitment process, Viking collects and processes personal data relating to job applicants. We are committed to being transparent about how we collect and use that data and to meeting our data protection obligations. If you would like to find out more about how your information will be used, please view the privacy notice on our careers page.

JAPAN - Japanese Speaking Café Attendant

Operational Leadership &amp; ExcellenceSupervise daily outlet operations, ensuring smooth coordination and consistent service delivery.Act as shift leader, maintaining a strong presence on the floor to monitor quality and service flow.Support the Outlet Manager in ensuring adherence to health, safety, and hygiene standards (HACCP and internal policies).Assist in planning and executing outlet activities, promotions, and special events.Team Management &amp; DevelopmentSupervise, guide, and support the service team to ensure high performance and adherence to standards.Support the recruitment, onboarding, and training of new and returning seasonal team members.Foster teamwork and motivation, creating a positive and collaborative work atmosphere.Financial &amp; Business PerformanceSupport daily sales activities, upselling, and cost control initiatives in line with divisional objectives.Assist in monitoring stock, waste, and operational costs to ensure efficiency.Contribute to achieving revenue targets through effective service and guest engagement.Guest Experience &amp; Service QualityEnsure every guest receives attentive, professional, and friendly service.Handle guest feedback and service recovery with professionalism and discretion.Support a culture of continuous improvement based on guest feedback and internal reviews.Coordination &amp; CommunicationEnsure effective communication with Culinary, Bar, and other departments for smooth operation.Participate in daily briefings and service meetings, communicating priorities and updates to the team.Support clear and consistent information flow between management and service employees.AccountabilityAccountable for the smooth execution of outlet operations during assigned shifts.Responsible for supervising service quality, maintaining standards, and supporting team performance.Acts as delegated leader in the absence of the Outlet Manager or Outlet Senior Manager.Qualifications &amp; ExperiencePrevious experience as a Restaurant Supervisor or senior employee, ideally within luxury hotel or resort environments.Fluency in English.Strong leadership and communication skills.Good knowledge of food and beverage service; basic wine knowledge is a plus.Ability to multitask and solve problems under pressure.Degree/Diploma in Hospitality would be a plus.What we offerTeamBecoming a member of an organization that cares about its people, the environment, and the local communities.GrowHave room to grow and develop via numerous opportunities for learning, professional development, and career advancement.CareCompetitive remuneration package.Accommodation &amp; daily transportation.Full board meals.Departmental training.

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Outlet Assistant Manager (Mini Bars) Crete  

Outlet Assistant Manager (Mini Bars) Corfu

To support the Outlet Manager or Outlet Senior Manager in overseeing the daily operation of the outlet, ensuring service excellence, guest satisfaction, and smooth team coordination. The Outlet Assistant Manager plays a key operational role on the floor, supervising service teams, maintaining standards, and ensuring an efficient workflow throughout service periods.This role contributes to the outlet’s success by ensuring consistent execution of brand standards, supporting team development, and maintaining a positive and organized work environment.Key ResponsibilitiesOperational Leadership &amp; ExcellenceSupervise daily outlet operations, ensuring smooth coordination and consistent service delivery.Act as shift leader, maintaining a strong presence on the floor to monitor quality and service flow.Support the Outlet Manager in ensuring adherence to health, safety, and hygiene standards (HACCP and internal policies).Assist in planning and executing outlet activities, promotions, and special events.Team Management &amp; DevelopmentSupervise, guide, and support the service team to ensure high performance and adherence to standards.Support the recruitment, onboarding, and training of new and returning seasonal team members.Foster teamwork and motivation, creating a positive and collaborative work atmosphere.Financial &amp; Business PerformanceSupport daily sales activities, upselling, and cost control initiatives in line with divisional objectives.Assist in monitoring stock, waste, and operational costs to ensure efficiency.Contribute to achieving revenue targets through effective service and guest engagement.Guest Experience &amp; Service QualityEnsure every guest receives attentive, professional, and friendly service.Handle guest feedback and service recovery with professionalism and discretion.Support a culture of continuous improvement based on guest feedback and internal reviews.Coordination &amp; CommunicationEnsure effective communication with Culinary, Bar, and other departments for smooth operation.Participate in daily briefings and service meetings, communicating priorities and updates to the team.Support clear and consistent information flow between management and service employees.AccountabilityAccountable for the smooth execution of outlet operations during assigned shifts.Responsible for supervising service quality, maintaining standards, and supporting team performance.Acts as delegated leader in the absence of the Outlet Manager or Outlet Senior Manager.Qualifications &amp; ExperiencePrevious experience as a Restaurant Supervisor or senior employee, ideally within luxury hotel or resort environments.Fluency in English.Strong leadership and communication skills.Good knowledge of food and beverage service; basic wine knowledge is a plus.Ability to multitask and solve problems under pressure.Degree/Diploma in Hospitality would be a plus.What we offerTeamBecoming a member of an organization that cares about its people, the environment, and the local communities.GrowHave room to grow and develop via numerous opportunities for learning, professional development, and career advancement.CareCompetitive remuneration package.Accommodation &amp; daily transportation.Full board meals.Departmental training.

Outlet Assistant Manager Corfu 

Outlet Assistant Manager Halkidiki

Outlet Assistant Manager Crete 

Outlet Assistant Manager kos

Θέση εργασίας: &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; CaptainRef:&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;HH/ HOTEL/CPTΤοποθεσία: &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Νότια ΡόδοςΕταιρεία: &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; H HOTEL COLLECTIONSΣχετικά με εμάς:Στην H Hotels Collection λειτουργούμε με καινοτομία και αποφασιστικότητα, στηρίζουμε τους ανθρώπους μας, τις τοπικές κοινωνίες και το περιβάλλον. Το πάθος μας είναι να εξελισσόμαστε, να διαμορφώνουμε πρότυπα και να ξεπερνάμε τον εαυτό μας, δημιουργώντας μοναδικές εμπειρίες και σχέσεις. Εγκαθιδρύουμε σχέσεις ασφάλειας και αξιοπιστίας με όλους, προάγουμε την αυθεντικότητα, λειτουργούμε με ειλικρίνεια και θεμελιώνουμε σχέσεις εμπιστοσύνης πάνω στις οποίες κτίζουμε το μέλλον και την ανάπτυξή μας.Περιγραφή εργασίας:Η H Hotels Collection αναζητεί έναν δυναμικό και έμπειρο Captain (Υπεύθυνο Σερβιρίσματος) για να ηγηθεί της ομάδας εξυπηρέτησης και να διασφαλίσει την άριστη λειτουργία της επιχείρησης. Ο/Η κατάλληλος/η υποψήφιος/α&nbsp;θα είναι υπεύθυνος/η για την ομαλή λειτουργία του τμήματος σέρβις, την εκπαίδευση της ομάδας και την επίλυση προβλημάτων που ενδέχεται να προκύψουν, διασφαλίζοντας ότι οι πελάτες απολαμβάνουν άψογη εξυπηρέτηση σε όλα τα στάδια της εμπειρίας τους.Βασικές αρμοδιότητες:<ul><li>&nbsp;Ηγεσία και καθοδήγηση της ομάδας, κατανοώντας και διασφαλίζοντας την απόδοσή της.</li><li>&nbsp;Εξασφάλιση άμεσης και αποτελεσματικής εξυπηρέτησης, με στόχο τη μέγιστη ικανοποίηση των πελατών.</li><li>&nbsp;Εκπαίδευση των νέων υπαλλήλων σέρβις και υποστήριξη της συνεχιζόμενης ανάπτυξής τους.</li><li>&nbsp;Διαχείριση παραπόνων πελατών με επαγγελματισμό και ταχύτητα, επιλύοντας καταστάσεις που ενδέχεται να προκύψουν.</li><li>&nbsp;Εγγύηση ότι όλες οι διαδικασίες σέρβις τηρούνται σύμφωνα με τα πρότυπα της επιχείρησης.</li><li>&nbsp;Ομαλή επικοινωνία και συντονισμός με την κουζίνα για την ταχεία και ακριβή εκτέλεση των παραγγελιών.</li><li>&nbsp;Οργάνωση των κρατήσεων και διαχείριση του χώρου για τη βέλτιστη εξυπηρέτηση των πελατών.</li></ul>Προσόντα:<ul><li>Πτυχίο Τουριστικής Σχολής (θα θεωρηθεί προσόν)</li><li>Προϋπηρεσία τουλάχιστον 2-3 ετών σε αντίστοιχη θέση σε ξενοδοχεία ή εστιατόρια.</li><li>Καλή γνώση αγγλικών (η γνώση επιπλέον ξένων γλωσσών θα θεωρηθεί προσόν).</li><li>Εμπειρία στη διαχείριση και καθοδήγηση ομάδας.</li><li>Πολύ καλή γνώση των διαδικασιών εξυπηρέτησης πελατών</li><li>Ικανότητα διαχείρισης παραπόνων και επίλυσης προβλημάτων με επαγγελματισμό και αποτελεσματικότητα.</li><li>Βασικές γνώσεις στην εφαρμογή συστημάτων διαχείρισης ISO 9001, 14001 &amp; 22000</li></ul>Δεξιότητες και εμπειρία:<ul><li>Ικανότητα ηγεσίας και καθοδήγησης ομάδας με σκοπό την επίτευξη υψηλών προτύπων εξυπηρέτησης.</li><li>Ικανότητα να εργάζεστε υπό πίεση και σε γρήγορους ρυθμούς, διασφαλίζοντας την ποιότητα και την αποδοτικότητα.</li><li>Εξαιρετικές επικοινωνιακές δεξιότητες και ικανότητα συνεργασίας με διάφορα τμήματα της επιχείρησης (κουζίνα, προσωπικό σέρβις κ.λπ.).</li><li>Εμπειρία στην οργάνωση και διαχείριση των κρατήσεων και του χώρου για την καλύτερη εξυπηρέτηση των πελατών.</li><li>Δεξιότητες στην επίλυση προβλημάτων, με έμφαση στην άμεση ανταπόκριση και ικανοποίηση των πελατών.</li><li>Άριστη οργανωτικότητα και προσοχή στη λεπτομέρεια</li></ul>Στο πλαίσιο της παραπάνω θέσης, η εταιρία προσφέρει:<ul><li>Ανταγωνιστικό πακέτο αποδοχών και παροχών.</li><li>Διαμονή (για κατοίκους εκτός περιοχής).</li><li>Ευκαιρίες επαγγελματικής εξέλιξης σε έναν συνεχώς αναπτυσσόμενο Όμιλο.</li><li>Θετικό και υποστηρικτικό περιβάλλον εργασίας σε έναν οργανισμό που σέβεται τους ανθρώπους του, το περιβάλλον και τις τοπικές κοινωνίες.</li></ul>Για όλες τις αιτήσεις και τα στοιχεία που θα υποβληθούν, θα τηρηθεί απόλυτη εμπιστευτικότητα.&nbsp;

Captain

Our team consists of people with vision and passion for what they do. Our employees are our greatest asset and our greatest investment. We are committed to offering continuous training, personal development and support for each team member. On a daily basis, the management of the company, as well as a team of Mental Health scientists, take care of the well-being of every employee and each team on a personal and professional level.&nbsp;As a Restaurant Manager you will·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Plan, implement and manage the overall daily operations·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Manage and track inventory·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Build and maintain strong relationships with visitors and clients·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Suggest and implement new ideas·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Onboard new personnel·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Evaluate staff performance·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Ensure safety and adherence to rules and regulations·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Respond efficiently and accurately to guest’s complaints/needs·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Organize and supervise staff shifts·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Train the restaurant team on proper customer service practices in cooperation with the F &amp; B and HR managers·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Communicate to Chef any issues regarding food quality or special requests·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Keep a high standard of personal hygiene and appearance (grooming standards, clean uniform, body odors)·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Enhance a teamwork environment, leading by exampleEntry Requirements·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Degree/Diploma in hospitality/tourism will be an asset·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 3-4 years of experience in a managerial position in a fast paced environment·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Excellent command of the Greek &amp; English language, both spoken and written·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; A second foreign language will be considered as a plus·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Strong managerial and supervisory skills·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Ability to manage a large and diverse group of individuals·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Excellent organizational &amp; hosting skills, emotional intelligence and problem-solving skills.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Ability to build rapport with team and guestsWe offer·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Single accommodation with AC, wi-fi, laundry access and access to our open-air gym·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Continuous training opportunities (hard &amp; soft skills)·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Free Counseling line for our employees and their relatives (mental health &amp; business psychology)·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Company laptop &amp; mobile phone·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Discounted Mini Market prices at our Employee dedicated market·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Two meals per day at the staff restaurant

Restaurant Manager (Santorini & Paros)

Our team consists of people with vision and passion for what they do. Our employees are our greatest asset and our greatest investment. We are committed to offering continuous training, personal development and support for each team member. On a daily basis, the management of the company, as well as a team of Mental Health scientists, take care of the well-being of every employee and each team on a personal and professional level.&nbsp;As an Assistant Restaurant Manager you will·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Support the Restaurant Manager in all operational and administrative aspects and be able to prioritize the required level of engagement&nbsp;in both areas and take charge of the outlet and the department in his/her absence·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Support the Restaurant Manager to supervise the side duty schedules for all positions and ensure compliance and follow through·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Support the Restaurant Manager to supervise the maintenance and cleanliness of the outlet at all times and as assigned carry out monthly or more frequent walk-throughs with the respective engineering and housekeeping colleagues and follow up accordingly on the produced reports to achieve an immaculate environment·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Enforce and monitor all operational standards·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Oversee the daily operation of the outlet and manage shifts effectively to assure a smooth and effective overall operation·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Maintain a good relationship and steady communication with the Chef or Chef de Cuisine and his/her team, particularly during operation hours·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Build and maintain strong relationships with guests·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Organize and supervise staff shifts·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Keep a high standard of personal hygiene and appearance (grooming standards, clean uniform, body odors)Entry Requirements·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 2-3 years of experience in a similar role·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Excellent command of the Greek &amp; English language, both spoken and written·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; A second foreign language will be considered as a plus·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Strong managerial and supervisory skills·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Excellent organizational &amp; hosting skills, emotional intelligence and problem-solving skillsWe offer·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Accommodation with AC, wi-fi, laundry access and access to our open-air gym·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Continuous training opportunities (hard &amp; soft skills)·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Free Counseling line for our employees and their relatives (mental health &amp; business psychology)·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Company laptop &amp; mobile phone·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Discounted Mini Market prices at our Employee dedicated market·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Two meals per day at the staff restaurant

Assistant Restaurant Manager (Santorini & Paros)

The Team Leader is responsible to provide professional and customer focused service to our guests, ensuring their dining experience will become a memorable experience. He will work closely with the Culinary and Beverage teams to ensure One&amp;Only service standards exceed the experience of the guest.&nbsp;&nbsp;Key Duties and Responsibilities&nbsp;<ul><li>The Team Leader should lead by example and create an environment where all guests and employees feel comfortable, welcome and special.&nbsp;</li><li>To be proficient in the History of the Specialty Outlets and act as an ambassador to it.</li><li>Well knowledge of the Outlet’s menus and promotional activities.</li><li>Encourages and builds mutual trust, respect and cooperation among team members.</li><li>Ensures compliance with all food and beverage policies, standards and procedures by training, supervising follow-up and hands on management.</li><li>Assists the restaurant management with running the restaurant operation and completes all tasks, duties, responsibilities, and projects as assigned within set timelines.</li><li>To ensure the smooth preparation of the restaurant side-stations, mise-en-place and table set-ups as per outlets and One&amp;Only standards</li><li>Ensure the proper appearance and grooming of assigned ColleaguesTo ensure that all Food Safety standards – HCCP / DIVERSEY &nbsp; are followed to the fullest.</li><li>To assist with any other relevant duties&nbsp;</li></ul>&nbsp;Skills, Experience &amp; Educational Requirements&nbsp;<ul><li>At least 2 years’ experience at a similar level</li><li>Minimum 5 years’ experience in a restaurant or catering institution with recognized high standards</li><li>Excellent Communication skills</li><li>Excellent knowledge of English</li><li>Knowledge of catering operations and beverage practices within the catering industry&nbsp;</li><li>An understanding of the preparation, delivery and services associated with the highest standards found in international hospitality environment</li></ul>

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