director of operations | manko | one&only aesthesis, athens (10606)

The Director Of Operations will oversee the daily food and beverage operations, focusing in the restaurant, bar and beach operations, working closely with the Culinary team, Restaurant Managers and Beverage Manager to ensure the One&Only and Acurio International service standards exceed the experience of the guest. He/she as the Director of Operations will be responsible to maintain the department goals like LQA Score of 90% and meeting budget goals.

Key Duties and Responsibilities

• Responsible for creating menus, designing corresponding recipes and overseeing the preparation of those recipes. 
• Creates a total awareness of in-house VIPs and reviews names with staff members during pre-service meetings.
• Ensures that project/department milestones/goals are met and adhering to approved budgets. 
• Responsible for the mentoring, motivation and development of subordinates. Instilling a positive working attitude.
• To be responsible for the quality of goods, stocks, and materials required for the development and production of the beverage menus in order to produce the standards expected by the clientele/traveler.
• Responsible for the day to day requisitioning of stocks which ensure consistent quality and cost-effective management of the hotel/resorts catering services.
• To institute the required procedures and quality control checks on all shifts to ensure the consistent production of quality guest service.
• Responsible for the daily, weekly, and monthly allocation of staff duties and shift planning for the bar. This planning is to effectively utilize the available staff in order to maintain consistent standards of production quality.
• To ensure that the daily stock records of the restaurant/outlets are maintained for the effective management of the restaurant/outlet’s kitchens.
• To ensure the procedures and management standards laid down by the resort are followed and instituted amongst the kitchen staff.
• To ensure that all equipment and maintenance faults are reported and kept in line with manufacturers and company standards.
• To ensure that all Food Safety standards – HCCP / DIVERSEY are followed to the fullest.
• To liaise with event organizer’s and Restaurant Managers in developing methods and creative practices used in the production and delivery at the resort’s catering services thereby contributing to the guests enjoying a unique experience at the resort.
• To be responsible for the organization and quality control for the resorts specialized catering events, including management of the full diversity of specialist guest meal requirements, room service and guest activity requirements.
• To assist with any other duties as required by the Director of Operations or another member of the management team.

Skills, Experience & Educational Requirements 

• At least 4 years’ experience at a similar level.
• Excellent Communication skills 
• Minimum 7 years’ experience in a restaurant or catering institution with recognized high standards.
• Workplace training from within a high standard hotel environment.
• Certified qualification as Sommelier from a recognized institute.
• Knowledge of catering operations and beverage practices within the catering industry. 
• An understanding of the preparation, delivery and services associated with the highest standards found in international hospitality environment.
• Experience in 5*, upmarket resort would be an advantage but not a requirement

What we Offer:

• A dynamic and collaborative work environment in a world-class luxury resort.
• Career growth opportunities within One&Only Resorts.
• Continuous training and professional development.
• Competitive salary and benefits package.
• Private health insurance.
• Exclusive discounts at partner businesses.
• Prepaid bonus card.