Costa Navarino is in Messinia in the southwest Peloponnese, in one of the most unspoiled and breathtaking landscapes in the Mediterranean. It is currently home to four 5-star deluxe hotels, The Romanos, a Luxury Collection Resort and The Westin Resort at Navarino Dunes, W-Costa Navarino and Mandarin Oriental at Navarino Bay. In the coming years, more upscale branded hotels will be added to our portfolio, both in Messinia and Athens.

Navarino Dunes Costa Navarino facilities include 766 bedroom units award winning Anazoe Spa, a 4,000m2 spa & thalassotherapy center, four multi-awarded, signature golf courses, over 20 fine dining venues, 5,000 m2 House of Events and a wide range of sports, such as the “Mouratoglou Tennis Center”, Bayern Munich football academy, Navarino Outdoor and many more.

W Costa Navarino, exclusively for adults and young adults over 12 years old, offers 226 stylish rooms, 2 bedroom suites and 3 bedroom villas with infinity private pools, staged in the Bay of Navarino with stunning Ionian Sea views, The Watersports Center, The Away Spa and gym with a heated 25m-long lap pool, including the new Navarino Agora, an open marketplace with retail, street food, open-air cinema and exciting programming throughout the day and night.

W Costa Navarino is looking for a Director of Operations. The selected candidate for the Director of Operations will be responsible for leading the operational strategy of the Food & Beverage and Spa departments, ensuring alignment with the company’s strategic goals and brand standards. This role involves directing the hotel’s F&B operations, maintaining quality standards, and achieving established financial targets, while prioritizing the satisfaction of both guests and associates alongside revenue growth. The Director will embody the mission to deliver exceptional performance and service, all while respecting our people, guests, and community through sustainable practices.

Responsibilities

1. Profitability & Budget

• Collaborate with the General Manager to develop the budget and F&B strategy in alignment with company goals and standards.
• Maintain profit margins without compromising guests and associate satisfaction.
• Manage capital expenditure funds, ensuring they are utilized according to operational priorities.
• Maximize revenue through innovative concepts, creative menus, and the development of new products/services/features.
• Work closely with the F&B Controller and Data Analyst to maintain or reduce food and beverage costs in line with the budget, preparing financial reports as needed.
• Guide teams to adhere to labor budgets, collaborating with HR and Payroll to ensure compliance with labor laws.
• Partner with the Groups and Events department to enhance MICE opportunities.
• Collaborate with the Stewarding Manager to maintain accurate inventories and implement procedures for loss reduction.
• Work with the Executive Chef and Head Sommelier/Beverage Manager on menu and beverage list development.
• Establish and maintain vendor relationships, ensuring safety and quality compliance with all regulations and standards.

2. Managing Property Operations

• Direct and coordinate F&B operations, collaborating closely with the F&B Service Manager, Executive Chef, and Outlet Managers.
• Regularly engage with guests and associates to address any issues promptly and follow up personally.
• Ensure all F&B facilities comply with HACCP, ISO 22000, and local laws.
• Oversee health and safety standards, working with the Chief Engineer and HSE Manager for compliance with licensing and hygiene regulations.
• Support the General Manager and Cluster F&B Ops Director in fostering a Safe Food Culture.
• Focus on guest satisfaction, associate engagement, and operational audits to drive optimal hotel performance.
• Ensure compliance with licensing regulations through close collaboration with the Engineering department.
• Manage operational equipment and inventory effectively.
• Assume responsibility for hotel operations in the absence of the General Manager.
• Participate as a member of the hotel Executive Committee in total hotel management.

3. Managing And Conducting Human Resources activity

• Recruit associates who demonstrate strong skills aligned with brand and company values.
• Foster a safe and engaging work environment.
• Uphold health and safety standards, guiding the team to adhere to hotel policies and brand standards.
• Train and develop managers in budgeting, forecasting, sales and marketing, revenue management, and cost control.
• Act as a role model for a learning culture, participating in training and encouraging team development.
• Conduct annual performance appraisals for the management team and ensure adherence to the appraisal process.
• Inspire associates to provide excellent service through daily team meetings and exemplary behavior.

• Minimum of 3 years in a managerial role (F&B Manager or Assistant Director of F&B) overseeing operations for 4+ outlets in a comparable hotel environment (mandatory)
• At least 3 years as an F&B Director, with experience in strategic planning and operations management for 8+ outlets (mandatory)
• Optional: 5 years as an F&B Manager, managing operations for 8+ outlets
• Optional: 5 years as a Director of Operations for multiple restaurant brands with a total of 10+ outlets
• Educational requirements include a Bachelor's Degree (BA/BSc) in Hospitality/Tourism Management or a related field; a Graduate Degree (MA/MSc) in Hotel/Restaurant Management is preferred
• Proven knowledge of F&B operations with a strong understanding of industry standards
• Demonstrated ability to build and lead high-performing teams, fostering a collaborative environment
• Excellent skills in communication, coaching, mentoring, negotiation, and training
• Strong negotiation and mediation skills to facilitate effective resolutions
• High proficiency in English; proficiency in Greek is a plus; strong written, verbal, and email communication skills
• Solid financial management skills, including inventory control and cost management
• Knowledgeable in Health & Safety, hygiene, and security protocols
• Guest-oriented attitude, proactively ensuring maximum guest satisfaction
• Ability to comprehend, support, and manage performance objectives, both financial and qualitative, with a continuous drive for excellence
• Embraces change, adapts plans in response to external pressures, and effectively manages resistance, demonstrating innovative thinking and agility
• Commitment to training, coaching, and mentoring team members for continuous development and high performance
• Proactive planner with strong strategic thinking capabilities
• Effective time management skills with the ability to prioritize tasks efficiently
• Demonstrates a results-oriented mindset, taking ownership of responsibilities to achieve goals
• Aligned with the TEMES vision, actively engaging with long-term targets and mission
• Keen to thrive in a complex, multi-leveled, and matrix-managed environment
• Skilled at communicating vision, aligning team efforts, and building commitment at all organizational levels

• Competitive compensation package
• On going training opportunities
• Accommodation in the vicinity of Navarino Dunes (for non Messinians)
• Meals within the premises
• Private Medical Plan
• Use of Navarino Dunes Facilities, according to the relevant policies