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Η εταιρεία μας αναζητεί Συμβούλους- Επιθεωρητές - Λειτουργίας&nbsp;Καταστημάτων, για τη στελέχωση του τμήματος λειτουργίας.Απαραίτητα Προσόντα<ul><li>Ικανότητα επικοινωνίας και διαχείρισης ανθρώπινου δυναμικού και Franchisee.</li><li>Δυνατότητα ανάλυσης οικονομικών και στατιστικών στοιχείων.</li><li>Γνώση λειτουργίας καταστημάτων εστίασης.</li><li>Εμπειρία στα συστήματα διαχείρισης ασφάλειας τροφίμων. (HACCP)</li><li>Άδεια οδήγησης και άνεση στις μετακινήσεις.</li><li>Δυνατότητα ταξιδιών στην επαρχία.</li><li>Δυνατότητα διαχείρισης καταστημάτων εστίασης</li><li>Δυνατότητα εκπαίδευσης σε όλα τα πόστα του καταστήματος</li><li>Γνώσεις Microsoft Office</li><li>Κάτοχος πτυχίου τριτοβάθμιας εκπαίδευσης</li></ul>&nbsp;<ul><li>ΠαροχέςΑξιοκρατικό και σύγχρονο περιβάλλον εργασίας.</li><li>Άριστες προοπτικές επαγγελματικής εξέλιξης.</li><li>Συστηματική εκπαίδευση</li><li>Εταιρικό τηλέφωνο</li><li>Εταιρικό αυτοκίνητο και κάρτα καυσίμων</li><li>Bonus</li></ul>

Σύμβουλοι-Επιθεωρητές Λειτουργίας Καταστημάτων - Βόλος

<ul><li>Prepare drink orders for guests according to specified recipes using measuring systems. Issue, open, and serve wine/champagne bottles. </li><li>Set up and maintain cleanliness and condition of bar, bar unit, tables, and other tools. Prepare fresh garnishes for drinks. </li><li>Stock ice, glassware, and paper supplies. Transport supplies to bar set-up area. Wash soiled glassware. </li><li>Remove soiled wares from bar top and tables and place in designated area. Anticipate and communicate replenishment needs. </li><li>Process all payment methods. </li><li>Count bank at end of shift, complete designated cashier reports, resolve any discrepancies, drop off receipts, and secure bank. </li><li>Secure liquors, beers, wines, coolers, cabinets, and storage areas. Complete closing duties.</li></ul>&nbsp;<ul><li>Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. </li><li>Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. </li><li>Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, and thank guests with genuine appreciation. Speak with others using clear and professional language. </li><li>Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. </li><li>Ensure adherence to quality expectations and standards. Read and visually verify information in a variety of formats (e.g., small print). </li><li>Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. </li><li>Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. </li><li>Move through narrow, confined, or elevated spaces. Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps. </li><li>Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors.</li></ul>&nbsp;PREFERRED QUALIFICATIONEducation: High school diploma or G.E.D. equivalent.Related Work Experience: At least 1 year of related work experience.Supervisory Experience: No supervisory experience.License or Certification: None

Bartender

Four Seasons Resort Mykonos is seeking an Executive Sous Chef - Permanent to lead the kitchen team in delivering exceptional culinary experiences across multiple outlets. This role is responsible for overseeing daily kitchen operations, maintaining the highest levels of food quality, and driving innovation through menu development. The ideal candidate is a skilled leader with a passion for mentoring teams, executing flawless service, and upholding the craftsmanship and excellence that define Four Seasons.&nbsp;What you will do:<ul><li>Coordinate the selection, training, development, and evaluation of kitchen employees and managers 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.</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></ul>&nbsp;What you bring:<ul><li>Culinary arts education, or equivalent experience</li><li>Minimum 3–5 years of previous culinary or related leadership experience, with strong fundamental culinary knowledge.</li><li>Proficiency in a wide range of cooking techniques, including meat and fish butchery, pasta production, sauce preparation, and plant-based dishes.</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.</li></ul>

Executive Sous Chef (Permanent)

Newrest Hellas is seeking a high-performing and results-driven Area Manager to oversee and elevate the operational and commercial performance of its retail network. This role is ideal for a strategic leader who excels in fast-paced environments, drives team excellence, and ensures consistent delivery of Newrest’s global standards.Key Responsibilities<ul><li>Lead and manage the operational performance of multiple retail locations.</li><li>Ensure consistent compliance with Newrest standards in quality, hygiene, food safety, and customer experience.</li><li>Monitor and analyze KPIs, driving continuous improvement and commercial growth.</li><li>Develop, motivate, and support store managers and frontline teams to achieve optimal performance.</li><li>Implement initiatives that enhance efficiency, cost control, and overall productivity.</li><li>Serve as the key communication link between retail teams and headquarters.</li><li>Resolve operational issues swiftly, ensuring smooth day-to-day operations.</li><li>Maintain a unified, premium, customer-centric experience across all locations.</li></ul>ProfileRequired Qualifications<ul><li>3–5 years of proven experience in multi-site management (catering, retail, hospitality, or similar sectors).</li><li>Strong leadership presence with the ability to guide, inspire, and develop diverse teams.</li><li>Commercially minded with strong analytical and KPI-driven decision-making skills.</li><li>Excellent communication, coaching, and people-management abilities.</li><li>Solid knowledge of hygiene, food safety, and operational excellence protocols.</li><li>High proficiency in office tools and operational/reports systems.</li><li>Valid driving license&nbsp;</li></ul>What We Offer<ul><li>Competitive compensation package with performance-based progression.</li><li>Career growth opportunities within a global, rapidly expanding organization.</li><li>A dynamic, modern, and supportive work environment.</li><li>Continuous training, upskilling, and access to international operational expertise.</li><li>A culture that rewards initiative, accountability, and outstanding performance.</li></ul>

Area Manager

<ul><li>Serve food courses and alcoholic beverages to guests. Set tables according to type of event and service standards.</li><li>Answer questions on menu selections.</li><li>Communicate with the kitchen regarding menu questions, the length of wait, re-cook orders, and product availability.</li><li>Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen. Record transaction in MICROS system at time of order.</li><li>Check in with guests to ensure satisfaction with each food course and/or beverages. Maintain cleanliness of work areas, china, glass, etc., throughout the day.</li><li>Complete closing duties, including restocking items, turning off lights, etc.</li><li>Present physical and accurate check to guest and process payment.</li></ul>&nbsp;<ul><li>Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications.</li><li>Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets.</li><li>Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, assist individuals with disabilities, and thank guests with genuine appreciation.</li><li>Speak with others using clear and professional language.</li><li>Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees.</li><li>Ensure adherence to quality expectations and standards.</li><li>Read and visually verify information in a variety of formats (e.g., small print).</li><li>Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and objects weighing in excess of 50 pounds with assistance.</li><li>Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination.</li><li>Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps.</li><li>Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors.</li></ul>&nbsp;PREFERRED QUALIFICATIONSEducation: High school diploma or G.E.D. equivalent.Related Work Experience: At least 1 year of related work experience.Supervisory Experience: No supervisory experience.License or Certification: None

Hostess

Assistant Waiter

<ul><li>Serve food courses and alcoholic beverages to guests. Set tables according to type of event and service standards. </li><li>Answer questions on menu selections. </li><li>Communicate with the kitchen regarding menu questions, the length of wait, re-cook orders, and product availability. </li><li>Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen. Record transaction in MICROS system at time of order. </li><li>Check in with guests to ensure satisfaction with each food course and/or beverages. Maintain cleanliness of work areas, china, glass, etc., throughout the day. </li><li>Complete closing duties, including restocking items, turning off lights, etc. </li><li>Present physical and accurate check to guest and process payment.</li></ul>&nbsp;<ul><li>Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. </li><li>Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. </li><li>Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, assist individuals with disabilities, and thank guests with genuine appreciation. </li><li>Speak with others using clear and professional language. </li><li>Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. </li><li>Ensure adherence to quality expectations and standards. </li><li>Read and visually verify information in a variety of formats (e.g., small print). </li><li>Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and objects weighing in excess of 50 pounds with assistance. </li><li>Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. </li><li>Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps. </li><li>Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors.</li></ul>&nbsp;PREFERRED QUALIFICATIONSEducation: High school diploma or G.E.D. equivalent.Related Work Experience: At least 1 year of related work experience.Supervisory Experience: No supervisory experience.License or Certification: None

Waiter/Waitress

<ul><li>Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. </li><li>Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. </li><li>Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. </li><li>Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. </li><li>Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.</li></ul>&nbsp;<ul><li>Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications.</li><li>Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets.</li><li>Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, assist individuals with disabilities, and thank guests with genuine appreciation.</li><li>Speak with others using clear and professional language.</li><li>Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees.</li><li>Ensure adherence to quality expectations and standards.</li><li>Read and visually verify information in a variety of formats (e.g., small print).</li><li>Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and objects weighing in excess of 50 pounds with assistance.</li><li>Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination.</li><li>Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps.</li><li>Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors.</li></ul>&nbsp;PREFERRED QUALIFICATIONSEducation: High school diploma or G.E.D. equivalent.Related Work Experience: At least 1 year of related work experience.Supervisory Experience: No supervisory experience.License or Certification: None

Demi Chef de Partie

<ul><li>Operate and maintain cleaning equipment and tools, including the dish washing machine, hand wash stations pot-scrubbing station, and trash compactor. </li><li>Wash and disinfect kitchen and store room areas, tables, tools, knives, and equipment. </li><li>Receive deliveries, store perishables properly, and rotate stock. </li><li>Ensure clean wares are stored in appropriate areas. Use detergent, rinsing, and sanitizing chemicals in the 3-compartment sink to clean dishes. </li><li>Inspect, pull, and stack cleaned items, send soiled items back for re-scrubbing and re-washing. Rack and spray all racked items with hot water to loosen and remove food residue. </li><li>Sort, soak, and wash/re-wash silverware. Breakdown dirty bus tubs. Empty and maintain trashcans and dumpster area. Clean and mop all areas in assigned departments. </li><li>Dispose of glass in the proper containers. Break down cardboard boxes and place them and other recyclables in the recycle bin.</li></ul>&nbsp;<ul><li>Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications.</li><li>Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets.</li><li>Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, assist individuals with disabilities, and thank guests with genuine appreciation.</li><li>Speak with others using clear and professional language.</li><li>Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees.</li><li>Ensure adherence to quality expectations and standards.</li><li>Read and visually verify information in a variety of formats (e.g., small print).</li><li>Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and objects weighing in excess of 50 pounds with assistance.</li><li>Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination.</li><li>Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps.</li><li>Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors.</li></ul>&nbsp;PREFERRED QUALIFICATIONSEducation: High school diploma or G.E.D. equivalent.Related Work Experience: At least 1 year of related work experience.Supervisory Experience: No supervisory experience.License or Certification: None

Job Ads Security Systems Operator Greece, Catering / Food Service - Page 2

σύμβουλοι-επιθεωρητές λειτουργίας καταστημάτων - βόλος

Pizza Fan Greece

bartender

Marriott Bonvoy

executive sous chef (permanent)

Four Seasons Athens Astir Palace

area manager

Newrest Hellas

hostess

Marriott Bonvoy

assistant waiter

Marriott Bonvoy

waiter/waitress

Marriott Bonvoy

demi chef de partie

Marriott Bonvoy

steward

Marriott Bonvoy

Jobily.gr

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