As a Maitre d Hotel , you are responsible for the overall operation of the restaurant and ensuring the provision of high-quality catering services. You will manage your team, monitor quality performance and provide an excellent experience for our customers.

• Ensures that all restaurant employees are fully trained in all aspects of their job description.  
• Ensures a high level of customer service.  
• Performs all duties as assigned during training 
• Responsible for the proper operation of the restaurant in accordance with Company policy.  
• Responsible for achieving goals: customer satisfaction, cost containment and sales growth.  
• Follows a positive approach to achieve positive customer feedback and implements corrective staff training where necessary.  
• Quickly identifies and resolves any problems or customer issues and suggests solutions to the Hospitality Manager where necessary  
• Must be aware of the dietary requirements and specialities of customers, and in collaboration with the kitchen meets their requests.  
• Addresses all customer complaints in a timely manner and takes any necessary corrective action to prevent any recurrence in the future.  
• Ensure that the Restaurant and equipment are clean and that daily work lists of restaurant staff are adhered to. 
• Comply with all legal requirements regarding restaurant safety and hygiene in accordance with HACCP standards.  
• He is responsible for sales and collecting the accounts at the closing of the restaurant.  
• Ensures the proper operation of the cash register and is responsible for reconciling the cash register at the close of the restaurant.  
• Encourages and maintains the strengthening of productive working relationships at all levels and ensures that any interpersonal conflict is promptly identified and handled effectively. 
• Actively participates in the recruitment of new staff in accordance with HR policies and procedures 
• Establishes the Restaurant staffing plan according to the needs of the department 
• Identifies any equipment/catering needs and reports any equipment failures or shortages immediately to the General Manager.  
• Responsible for inventory of restaurant equipment. 
• Minimizes costs through systems, controls and procedures.  
• Creates and identifies sales opportunities and ensures that team members are trained in upselling techniques.  
• Monitors and controls customer demands and needs by effectively utilizing manpower and material resources 
• Ensures physical presence in the restaurant.  
• Assists in serving customers.  
• Encourages and maintains the strengthening of productive working relationships at all levels and ensures that any interpersonal conflict is promptly identified and handled effectively. 
• Actively participates in the recruitment of new staff in accordance with HR policies and procedures 
• Establishes the Restaurant staffing plan according to the needs of the department. 
• Monitors and records any waste or breakage of equipment in accordance with company procedures 
• Develops effective and positive working relationships with all employee groups. 
• Provides evaluation to staff through conversations and using the evaluation process. 
• Activates a personal development plan for staff accordingly. 
• Must hold meetings with staff at regular intervals. 
• Keeps his team on their toes by providing motivation through recognition, rewards and planned social activities 
• Works with supervisors of other departments for the better efficiency of the restaurant 
• Ensures that all procedures are followed to prevent loss of stock and equipment. 
•  Ensures procedures are followed and ensures disciplinary action is taken where necessary. 

Qualifications & Experience Required  

• Previous experience in a restaurant management position is essential. 
• Excellent communication and management skills. 
• Understanding of food safety and hygiene standards. 
• Flexibility to work evenings, weekends, and holidays as needed.
• Fluency in both Greek and English is required.

• Highly competitive salary.  
• Meals included - Breakfast, lunch, and dinner while on duty. 
• Shared accommodation is provided to non-local residents.
• Full training, including E-learning packages. 
• Progression via our jump up/Jump higher programs. 
• Your uniform is provided specific to your role.  
• Mate's rates & family holiday discounts. 
• Neilson Academy – Opportunities to obtain additional qualifications. 
• Feel free to use the resort equipment in your spare time if it's available.