Mandarin Oriental Hotel Group

Mandarin Oriental Hotel Group is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world.

Increasingly recognized for creating some of the world’s most sought-after properties, the Group provides 21st century luxury with oriental charm. Above all, Mandarin Oriental is renowned for creating unique hotels through distinctive design and a strong sense of place, luxury hotels right for their time and place.

Mandarin Oriental, Costa Navarino

Located on the southwest coast of the Peloponnese, one of the most unspoiled and breath-taking landscapes in the Mediterranean, and 45 minutes’ drive from Kalamata International Airport.

The beachfront resort is part of the sustainable resort destination of Costa Navarino, a well-established tourism destination which includes 3 other resorts. It comprises of 99 suites and villas, all with outdoor terraces and sea views, along with seven restaurants and bars.

Scope of Position:

The Assistant Director of Food and Beverage is responsible in assisting the Director of Food and Beverage for all day-to-day operational activities within the F&B Division. Ensures that the highest level of service and professional excellence is carried out on a consistent level. Builds and maintains inter departmental cooperation and drives the financial and reputational success of the business. Even though he/she is assisting to oversee all F&B departments, there will be assigned outlets which will fall under his/her direct report.

Duties & Responsibilities:

• Supervises the day-to-day operation of the F&B Department.
• Assists the F&B Director in controlling and analyses on an on-going basis for the following: Guest Satisfaction, Merchandising and Marketing, Revenues and Operating Costs, Sanitation, cleanliness, and hygiene.
• Conducts weekly inspections of kitchens and restaurants with minuted follow-ups.
• Prepares and controls wine and beverage lists.
• Conducts daily hotel tours to observe operational standards and difficulties and follows them up with the relevant Managers.
• Ensures the monthly stock adjustment of all operating equipment is updated in all outlets.
• Assumes the responsibilities of F&B Director in his absence.
• Performs related duties and special projects as assigned by the director of F&B.
• Plans in conjunction to the F&B Director and outlets Managers activities, promotions, menu implementations according to the annual marketing plan.
• Attends to and contributes to the daily and weekly F&B meetings.
• Ensures that all designated action points daily briefings or bi-monthly operational meetings are being followed by the individuals concerned.
• Handles, under the guidance of the F&B Director, responsibilities such as hiring specific levels of employees, employee orientation, job performance appraisal, coaching to ensure appropriate staffing and productivity.
• Ensures job description and brand standards pertaining to the F&B department are updated annually, or when necessary.
• Ensures training is carried out for all F&B personnel to maintain /upgrade our legendary service standards.
• Listens to employees’ grievances and takes timely remedial actions.
• Carries out labor forecasting.
• Assist in the hotel’s strategy plan, annual marketing plan, goal program and budgeting for the F&B Department.
• Update daily, weekly, and monthly F&B report
• Ensures that daily SOP Training takes place in order to meet Mandarin Oriental standards.
• Understands feedback from quality analysis reports and acts on it, to ensure standards are being met and operations are constantly improving.
• Upholds and enforces all hotel policies and procedures, as stated in hotel colleague handbook.
• Handles customers comments and complaints and takes swift corrective action, after consultation with the Director of F&B and department head concerned.
• Monitors the standards and cleanliness of the Back of House areas in conjunction with the Executive Chef and the Back of House Manager.
• Maintains hotel grooming, uniform and hygiene standards, enhancing a professional image.

Health & Safety:

• Is aware of, and complies with, safe working practices as laid down in Company H & S Manual, as applicable to his/her place of work. This will include his/her awareness of any specific hazards at your workplace.
• Successfully implements and controls effective all related HACCP and Health & Safety guidelines related to Food & Beverage from MOHG, as well as local codes.
• Is aware of, and complies with, safe working practices as laid down under FHLSS. This will include his/her awareness of any specific hazards at your workplace.

Qualifications / Experience:

• Minimum 7 years working experience, with at least 5 years of Food and Beverage experience, including at least 2 years of Senior F&B Management experience (HOD in an outlet), or F&B Manager experience (under the ADoFB).
• Minimum 2 years working experience in a luxury hotel operation in a similar supervisory capacity.
• Bachelor’s degree in hospitality management or relevant field.
• Excellent knowledge of all aspects of F&B Operations, including Restaurant and Bar Management, Banqueting, In Room Dining, Culinary and Stewarding and running those to budget targets.
• Experience in developing strategic business and/or Food and Beverage plans, in Bench-marking activities, in Food and Beverage budget preparation, profit and loss statement analysis and forecasting, in the administration of Food and Beverage promotions and in performance management.
• Local and international food and beverage awareness.
• Excellent communication skills both written and spoken in English and Greek.
• Experience in managing large teams.
• Advanced knowledge of Microsoft Office Suite; Outlook, Word, Excel, and PowerPoint.

Behavioural skills / attributes:

• Able to work flexibly.
• Service oriented with an eye for details.
• Budget/Forecast planning skills, cost control and waste management awareness.
• Driven, result oriented with good business acumen.
• Strategic agility and ability to make quality decisions.
• Solid organisational skills to motivate and grow talents.
• Effective management, leadership, organizational and communications skills.
• Emotionally intelligent – especially across different cultural groups, high-net worth and / influential guests, nationalities, and stakeholder interests.
• Highly self-motivated, professional, and capable of managing their workload and prioritizing tasks.
• Well-presented and professionally always groomed.

Benefits: 

We offer exciting benefits including and not limited to:

• Accommodation provided.
• Medical Plan Insurance.
• Free meals at Colleagues' Dining.
• Laundry of uniforms.
• Colleague recognition program.
• Learning & Development Program.
• Task force Opportunities across the Group of Mandarin Oriental.
• Colleague Social events and Wellness programs.
• Various discounts provided within the Resort and in the nearby area.
  MORate: Experience any Mandarin Oriental Hotel Group in the world at a special rate.
  MOComp: Complimentary room nights and a selection of additional benefits and discounts through our new MOcomp benefits program.