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A key role position in planning, organizing, and executing various events while also contributing to the overall sales strategy. The Events Manager will be responsible for creating memorable experiences that enhance our brand image and drive engagement with our target audience according to the strategy of the Director of Sales and Marketing.&nbsp;&nbsp;Key Responsibilities:Event Planning and Execution:<ul><li>Conceptualize, plan, and execute a variety of events, including conferences, weddings, anniversaries etc</li><li>Coordinate all aspects of events, from venue selection and logistics to vendor management and on-site coordination.</li><li>Ensure seamless execution of events, paying attention to details to provide a positive experience for attendees.</li><li>Post-Event Evaluation: Conduct post-event analysis, gather feedback from clients and attendees, review financial results, and hold debriefing meetings with staff to improve future events.</li></ul>Sales and Marketing:<ul><li>Marketing and sales: Assist with sales efforts, develop marketing plans to generate event revenue, and promote events..</li><li>Conducting Site Inspections and Tours: Greet potential clients and conduct professional tours of the hotel's event spaces and facilities, highlighting unique selling points to secure bookings.</li><li>Converting Inquiries into Bookings: Respond promptly to all customer inquiries and guide potential customers through the sales process to close deals and fill the hotel's event calendar.</li></ul>Operational:<ul><li>Client Consultation and Planning: Meet with clients to understand their event objectives, requirements, budget, and preferences (e.g., menu, decor, entertainment). Draft proposals and detailed event plans.</li><li>Logistics and Operations Management: Oversee all logistical aspects, including venue selection/setup, scheduling, coordinating catering, audiovisual needs, decor, and managing group room blocks/meeting space for assigned groups.</li></ul>On-site supervision: Oversee all on-site operations during events, including supervising staff like waiters and technical crews, and resolving any issues that arise.&nbsp;Qualifications:&nbsp;<ul><li>University Degree in Marketing or relevant field; master’s degree will be considered as an asset.</li><li>Minimum 3 years’ experience in relevant role, ideally in the Hospitality industry.</li><li>Team player and energetic attitude essential for this role</li><li>Familiarity with F&amp;B and Events concepts.</li><li>Proven ability to manage effectively, strong critical thinking and evaluation skills</li><li>Fluent in written and spoken English</li><li>Ability to travel as needed (driving license a must)</li><li>Third language will be considered a plus.</li><li>Exceptional communication (both verbal and written), negotiation and administrative skills.</li></ul>&nbsp;Additional Information:&nbsp;We offer a competitive compensation package, including salary, benefits, and opportunities for professional growth. We are an equal opportunity employer and are committed to diversity and inclusion in our workforce.&nbsp;

Events Manager

At&nbsp;Four Seasons Resort Mykonos we are seeking a highly engaged&nbsp;Housekeeping Floor Supervisor&nbsp;for the&nbsp;Season of 2026.What You Will Do<ul><li>Is directly responsible for the day-to-day key processes in his/her area of work.</li><li>Assists his/her supervisor in executing the day to day operational requirements.</li><li>Assumes training responsibilities when required; demonstrates a high degree of awareness of standards, promotes teamwork and acts as role model.</li><li>Attends all scheduled training sessions.</li><li>Actively offers operational, employee and customer (internal and external) related feedback to management.</li><li>Displays warmth, care and genuine enthusiasm when dealing with guests and internal customers; lives the Golden Rule.</li><li>Follows the hotel's code of conduct and grooming &amp; hygiene standards.</li><li>Is hands-on, assisting colleagues in crunch times; walks the talk.</li><li>Actively participates in briefings and meetings.</li><li>Maintains a clean and orderly work area and promotes a safe working environment.</li><li>Performs any additional duties as assigned.</li><li>Inspects guest rooms and public areas as assigned and in accordance with hotel standards; stocks and maintains the linen closet.</li><li>Possesses a high degree of product knowledge and relevant technical skills. Keeps abreast of events in the hotel.</li><li>Provides genuine hospitality and recognition in the work area. Promotes hotel services and products.</li></ul>What you will bring<ul><li>Very good verbal &amp; written communication skills in English are essential.</li><li>Fluent in English. Proficiency in Greek is an advantage.</li></ul>What We Offer<ul><li>Competitive salary and comprehensive benefits package.</li><li>Complimentary employee meals, bus transportation, uniform &amp; laundry services.</li><li>Ticket Restaurant monthly allowance</li><li>Complimentary nights at Four Seasons Hotels &amp; Resorts globally.</li><li>Employee recognition programs.</li><li>Opportunities for global travel through task forces and transfers.</li><li>Access to Four Seasons global training &amp; development programs.</li></ul>All Applicants must possess the legal right to work in Greece.

Housekeeping Floor Supervisor (Seasonal) REQ10365845

Sales Strategy Development: Support department development strategy and its implementation. Identify target markets and potential clients to grow the resort’s customer base.Client Relationship Management: Performs general office duties to support S&amp;M (e.g. filing, sending emails, typing). Build and maintain strong relationships with existing and prospective clients and B2B including travel agents, corporate accounts, and individual guests. Provide exceptional customer service to enhance client satisfaction and loyalty (B2B &amp; B2C). Support the DOS/SM during the contracting cycle. Distributes special offers, price lists and promotional materials to the trade as instructed.Sales Presentations: Performs hotel site inspections or host fam trips with partners/clients as needed. Collaborate within Sani/Ikos Group presentations and site visits for potential clients, showcasing the resort's facilities and services. Attend hotel and industry related functions and tradeshows when required. Prepare customized proposals and contracts based on client needs and load contacts and sales call reports into CRM.Market Research: Provide feedback to management on market demands and guest preferences.Collaboration: Work closely with the marketing team to support promotional materials and campaigns. Collaborate with other departments to ensure seamless service delivery to clients.Reporting: Submits invoices in ERP, upload contracts and other documents in SharePoint. Maintain accurate records of sales activities and client interactions. Prepare regular reports on sales performance and forecasts for management.What will you bring?Education: University degree in Hospitality Business Administration, Economics, Communications, Marketing, or a related field (preferred).Experience: 2–3 years of proven experience in similar position.Technical Skills: Excellent knowledge of MS Office.Technical Skills: Excellent knowledge of Opera.Languages: Proficiency in English.Languages: Proficiency in German.What we offerTeamBecoming a member of an organization that cares about its people, the environment, and the local communities.Grow&nbsp;Have room to grow and develop via numerous opportunities for learning, professional development, and career advancement.CareCompetitive remuneration packagePrivate health insuranceFlexible working model

Sales Executive DACH market

Located on the coastline of Kalo Livadi Bay, Four Seasons Resort Mykonos, will offer 94 spacious rooms, villas, and suites with exquisite views of the Aegean Sea. The brand-new build will take shape on an unspoiled 60,000 square meters of land, spanning from the sandy beaches to the picturesque coastal cliffs. To honour the culture and heritage of the destination, the Resort will be built in the Cycladic style that is synonymous with Mykonos, featuring white cubic architecture with bright spots of blue. The hotel will redefine luxury hospitality on the island. The Resort will offer an exciting variety of restaurants and bars, such as an al-fresco pool-side Italian venue, an authentic Mykonian Kafeneio, a contemporary steak house, and a vibrant beach club.&nbsp; About the role<ul><li>The KFAS Supervisor will be responsible for managing the KFAS Attendants, ensuring smooth operations of the kids’ programmes.&nbsp;</li><li>What you will do</li><li>Plan and execute safe, fun-filled and educational daily scheduled programs for guests ranging in ages from 4 to 12.&nbsp;</li><li>Arrange scheduling and activities</li><li>Converse with guests and answer questions regarding the resort.&nbsp;</li><li>Provide orientation of KFAS facility, and when available, of the Recreation Building.&nbsp;</li><li>Promote and up sell excursions to guests, customizing where necessary to meet guest needs.&nbsp;</li><li>Adhere to all corporate core standards in execution of programming.&nbsp;</li><li>Prepare and manage departmental meeting</li><li>Perform any other tasks or projects as assigned by the hotel management and staff.</li></ul> What You Bring Excellent verbal &amp; written communication skills. Prior experience of working with children. Fluent English. Proficiency in Greek language is an advantage. What We Offer&nbsp; Competitive Salary and comprehensive Benefits Package.&nbsp; Complimentary Employee Meals, Uniform &amp; Laundry Services.&nbsp; Ticket Restaurant monthly allowance.&nbsp; Employee Recognition Program.&nbsp; Complimentary Nights at Four Seasons Hotels &amp; Resorts worldwide.&nbsp; Opportunities for Global Travel through Task Forces and Transfers.&nbsp; Access to Four Seasons global Training &amp; Development programs. Accommodation and transport to and from the hotel will be provided. All applicants must possess the legal right to work in Greece.

Kids for All Seasons Supervisor (Seasonal) REQ10366436

Handling all reservation inquiries efficiently while exhibiting interest, enthusiasm and professional image at all times. Generate and optimize revenue by effectively following the set selling strategies through revenue management. Practice and promote the desired work culture around the four core values.&nbsp;Key Duties and Responsibilities&nbsp;<ul><li>Exercises proper selling, up-selling, cross selling and suggestive selling technique in order to maximize property revenue.</li><li>Maintains up to date knowledge on sales strategies, rates, products, packages, facilities and inventory at all times.</li><li>Ensures every caller directed to the department receives an optimum level of services and care at all times.</li><li>Consistently follows the IFH call processing standard at all times.</li><li>Handles guest queries, requests and complaints related to reservations in a polite and efficient manner. Seeks guidance from Team Leader or Manager to minimize customer dissatisfaction.</li><li>Records and processes reservations via all channels and ensuring response within 24 hours of receipt.</li><li>Identifies and anticipates needs and requirements by asking open-ended questions to obtain all necessary information.</li><li>Ensures accurate input of reservations details in the hotel property management system.</li><li>Liaise with the Sales Department regarding booking of group rooms.</li><li>Provides Team Leader and Manager all relevant correspondences for late cancellation and no-show bookings to support the penalty charges.</li><li>Always maintains a comprehensive filing system in the Reservations department.</li><li>Attends all training programs as required by the business needs.</li><li>Treats internal and external customers fairly with respect, while developing effective customer networks.</li><li>Achieve performance target (Key Performance Indicator) to ensure that agent’s work supports and furthers the organization's goals.</li><li>Performs any additional tasks as and when directed by the Team Leader and Manager according to the business needs.</li><li>To assist with any other duties as required by the Director or another member of the management team.</li></ul>&nbsp;&nbsp; &nbsp; &nbsp;Skills, Experience &amp; Educational Requirements&nbsp;<ul><li>&nbsp; &nbsp;Bachelor’s degree</li><li>Minimum of 1 year experience with Reservations or significant experience of working in contact centre or similar field</li><li>Excellent knowledge of Greek and English (another language, namely Russian, German, Italian or French is an advantage)</li><li>Experienced in using Opera system.</li><li>Computer proficiency in a Windows environment (Word, Excel, PowerPoint)</li><li>Excellent communication skills</li><li>Strong administrative abilities</li></ul>

Agent, Reservations 6567

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

Your main purposeSales Strategy &amp; Market Research: Support department development strategy and its implementation. Identify target markets and potential clients to grow the resort’s customer base. Provide feedback to management on market demands and guest preferences.Client Relationship Management: Deliver exceptional, personalized service to high-net-worth clients, VIPs, elite guests &amp; luxury B2B partners. Maintain accurate records of guest preferences, feedback, and prior requests in the guest profile system.Pre-Arrival Coordination: Collect pre-arrival requests of B2C/B2B customers with reserved Elite Portfolio accommodation bookings and communicate details to the respective Operations Team, following the Elite Portfolio communication workflow &amp; standards.Administrative &amp; CRM Support: Perform general office duties to support Sales (e.g. filing, sending emails, typing). Maintain accurate records of sales activities and client interactions in CRM. Submit invoices in ERP and upload contracts/documents in SharePoint.Sales Presentations &amp; Events: Perform hotel site inspections or host fam trips with partners/clients. Collaborate on Sani/Ikos Group presentations and site visits for potential clients. Attend hotel and industry-related functions and tradeshows when required.Cross-Department Collaboration: Collaborate with other departments (Reservations, Operations Teams) to ensure seamless service delivery to clients and B2B partners.What will you bring?Educational Background:&nbsp;University degree in Hospitality, Business Administration, Economics, Communications, Marketing, or a related field (preferred).Professional Experience: 2–3 years of proven experience in a similar position within the hospitality or luxury service sector.Technical Skills: Excellent command of MS Office applications and Opera system.Language Skills – English:&nbsp;Language proficiency in English (mandatory).Language Skills – Additional: Proficiency in a second language such as German, French, Spanish, or Russian (preferred).Industry Knowledge:&nbsp;Strong communication, organizational, and interpersonal skills with attention to detail and guest service excellence.What we offerTeamBecoming a member of an organization that cares about its people, the environment, and the local communities.Grow&nbsp;Have room to grow and develop via numerous opportunities for learning, professional development, and career advancement.CareCompetitive remuneration packagePrivate health insuranceFlexible working model

Sales Executive Elite Portfolio

The&nbsp; Pastry Sous Chef will be responsible for overseeing daily kitchen operations, maintaining the highest levels of food quality and driving operations as a day-to-day support to the restaurant Head Chef.The ideal candidate is a skilled Chef and Manager with a passion for mentoring teams, executing flawless service, and upholding the craftsmanship and excellence that define Four Seasons.What you will do:<ul><li>Coordinate the selection, training, development, and evaluation of kitchen employees to ensure cultural and core standards are met, while supporting long-term operational planning.</li><li>Oversee menu development, preparation, and presentation to ensure consistent quality and creativity across all food items including Bakery and in room dinning.</li><li>Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.</li><li>Ensure strict compliance with sanitation and cleanliness standards in line with Four Seasons, local, state, and federal regulations.</li><li>Maintain quality control systems, portion consistency, and purchasing specifications while monitoring food deliveries and inventory.</li><li>Collaborate with other department leaders to meet operational needs, attend regular meetings, and ensure seamless communication between kitchen and service teams.</li><li>Operate, maintain, and ensure proper cleaning of all kitchen equipment.</li><li>The ability to assist in the planning and development of menus and recipes, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration, utilize creative menu planning to minimizing waste.</li></ul>What you bring:<ul><li>Culinary arts education, or equivalent experience</li><li>Minimum 3 years of previous culinary or related leadership experience, with strong fundamental culinary knowledge including Bakery, Patisserie and Chocolate work.</li><li>Strong knowledge of food safety, allergies, and sanitation standards with proven ability to maintain compliance at all times.</li><li>Demonstrated leadership skills with the ability to supervise large teams and foster collaboration across front and back-of-house operations.</li><li>Proficiency in kitchen equipment operation, ordering processes, and inventory management, as well as basic knowledge of food cost systems and budgeting.</li><li>keen eye for detail, strong organizational skills, and the ability to deliver results under pressure.</li><li>Applicants are highly recommended to have previous experience in a luxury Resort setting or Fine dining Restaurants</li></ul>

Pastry Sous Chef (Seasonal)

The&nbsp; Pastry Sous Chef will be responsible for overseeing daily kitchen operations, maintaining the highest levels of food quality and driving operations as a day-to-day support to the restaurant Head Chef.The ideal candidate is a skilled Chef and Manager with a passion for mentoring teams, executing flawless service, and upholding the craftsmanship and excellence that define Four Seasons.What you will do:<ul><li>Coordinate the selection, training, development, and evaluation of kitchen employees to ensure cultural and core standards are met, while supporting long-term operational planning.</li><li>Oversee menu development, preparation, and presentation to ensure consistent quality and creativity across all food items including Bakery and in room dinning.</li><li>Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.</li><li>Ensure strict compliance with sanitation and cleanliness standards in line with Four Seasons, local, state, and federal regulations.</li><li>Maintain quality control systems, portion consistency, and purchasing specifications while monitoring food deliveries and inventory.</li><li>Collaborate with other department leaders to meet operational needs, attend regular meetings, and ensure seamless communication between kitchen and service teams.</li><li>Operate, maintain, and ensure proper cleaning of all kitchen equipment.</li><li>The ability to assist in the planning and development of menus and recipes, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration, utilize creative menu planning to minimizing waste.</li></ul>What you bring:<ul><li>Culinary arts education, or equivalent experience</li><li>Minimum 3 years of previous culinary or related leadership experience, with strong fundamental culinary knowledge including Bakery, Patisserie and Chocolate work.</li><li>Strong knowledge of food safety, allergies, and sanitation standards with proven ability to maintain compliance at all times.</li><li>Demonstrated leadership skills with the ability to supervise large teams and foster collaboration across front and back-of-house operations.</li><li>Proficiency in kitchen equipment operation, ordering processes, and inventory management, as well as basic knowledge of food cost systems and budgeting.</li><li>keen eye for detail, strong organizational skills, and the ability to deliver results under pressure.</li><li>Applicants are highly recommended to have previous experience in a luxury Resort setting or Fine dining Restaurants</li></ul>All applicants must possess the legal right to work in Greece.

Pastry Sous Chef (Seasonal) REQ10363703

At Four Seasons Astir Palace Hotel Athens (ranked No. 17 in the World’s 50 Best Hotels), we are seeking a highly engaged Housekeeping Floor Supervisor for the Season 2026 (minimum 6 or 7 months contract).What You Will Do<ul><li>Is directly responsible for the day to day key processes in his/her area of work.</li><li>Assists his/her supervisor in executing the day to day operational requirements.</li><li>Assumes training responsibilities when required; demonstrates a high degree of standards awareness; promotes teamwork and acts as role model.</li><li>Attends all scheduled training sessions.</li><li>Actively offers operational, employee and customer (internal and external) related feedback to management.</li><li>Displays warmth, care and genuine enthusiasm when dealing with guests and internal customers; lives the Golden Rule.</li><li>Follows to the hotel's code of conduct and grooming &amp; hygiene standards.</li><li>Is seen as working hands-on, assists colleagues in crunch times; walks the talk.</li><li>Actively participates in briefings and meetings.</li><li>Maintains a clean and orderly work area and promotes a safe working environment.</li><li>Performs any additional duties as assigned.</li><li>Follows to the hotel's code of conduct and grooming &amp; hygiene standards.</li><li>Is seen as working hands-on, assists colleagues in crunch times; walks the talk.</li><li>Actively participates in briefings and meetings.</li><li>Maintains a clean and orderly work area and promotes a safe working environment.</li><li>Inspects guest rooms and public areas as assigned and in accordance with hotel standards; stocks and maintains the linen closet.</li><li>Possesses a high degree of product knowledge and relevant technical skills. Keeps abreast of events in the hotel.</li><li>Provides genuine hospitality and recognition in the work area. Promotes hotel services and products.</li></ul>What You Bring<ul><li>Applicants must have European Passport or the legal right to work in Greece.</li><li>Very good verbal &amp; written communication skills in English are essential.</li><li>Proficiency in Greek is an advantage.</li><li>Previous experience in a similar role is essential.</li></ul>What We Offer<ul><li>Competitive Salary and comprehensive Benefits Package.</li><li>Complimentary Employee Meals, Bus Transportation, Uniform &amp; Laundry Services.</li><li>Ticket Restaurant monthly allowance of €100.</li><li>Complimentary Nights at Four Seasons Hotels &amp; Resorts globally so you can savour this unforgettable moment just like our guests.</li><li>Employee Recognition Program.&nbsp;</li><li>Opportunities for Global Travel through Task Forces and Transfers</li><li>Access to Four Seasons global Training &amp; Development.</li></ul>Schedule &amp; Hours &nbsp;<ul><li>Summer Seasonal Job - 5 working days per week, with 2 days off.&nbsp;</li><li>Schedule is changing every week according to business needs.</li></ul>If you're ready to be part of a season filled with growth, camaraderie, and unforgettable experiences, we want to hear from you!&nbsp;

Housekeeping Floor Supervisor (Season 2026) REQ10363837

Housekeeping Floor Supervisor (Season 2026)

PURPOSE OF POSITION<ul><li>The Waiter&nbsp;ensures efficient&nbsp;food and beverage&nbsp;(F&amp;B)&nbsp;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>&nbsp;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&nbsp;mise-en-place&nbsp;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&nbsp;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&nbsp;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.&nbsp;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 English - must have excellent 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&nbsp;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>&nbsp;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;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;&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;&nbsp;Assistant Waiter, Café Attendant, Crew Mess Attendant, if applicableReceives instructions from:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Hotel General Manager, Executive Chef, Restaurant Manager, Sommelier, Head Waiter, Restaurant Supervisor&nbsp;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.

OCEAN - Waiter

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

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