f&b manager

Marriott International

<div>Additional Information 
Job Number26096433 
Job CategoryFood and Beverage &amp; Culinary 
LocationSheikh Sabah Al-Ahmad Al-Jaber Al-Sabah Street 4C, Dubai, United Arab Emirates, United Arab Emirates 
ScheduleFull Time 
Located Remotely?N 
Position Type Management 
<div><div>JOB SUMMARY 
Position responsible for all the food and beverage operations, which includes all culinary, restaurant, beverage and room service operations. Oversees guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals. Demonstrates knowledge and proficiency of all applicable food and beverage laws and regulations. Develops and implements business plan for food and beverage. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.</li></ul>
OR
<ul><li>2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Developing and Maintaining Budgets
<ul><li>Develops and manages all financial, employee engagement and guest satisfaction plans and actions for Food and Beverage departments.</li></ul>
<ul><li>Maintains a positive cost management index for kitchen and restaurant operations.</li></ul>
<ul><li>Utilizes budgets to understand financial objectives.</li></ul> 
Leading Food and Beverage Team
<ul><li>Manages the Food and Beverage departments (not catering sales).</li></ul>
<ul><li>Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.</li></ul>
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Oversees all culinary, restaurant, beverage and room service operations.</li></ul>
<ul><li>Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service.</li></ul>
<ul><li>Provides excellent customer service to all employees.</li></ul>
<ul><li>Responds quickly and proactively to employee's concerns.</li></ul>
<ul><li>Provides a learning atmosphere with a focus on continuous improvement.</li></ul>
<ul><li>Provides proactive coaching and counseling to team members.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Monitors and maintains the productivity level of employees.</li></ul>
<ul><li>Develops specific goals and plans to prioritize, organize, and accomplish work.</li></ul>
<ul><li>Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.</li></ul>
<ul><li>Sets clear expectations with the employees and team leaders and verifies that appropriate rewards are given if expectations are exceeded.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Provides excellent customer service.</li></ul>
<ul><li>Responds quickly and proactively to guest's concerns.</li></ul>
<ul><li>Understands the brand's service culture.</li></ul>
<ul><li>Drives alignment of all employees, team leaders and managers to the brand's service culture.</li></ul>
<ul><li>Sets service expectations for all guests internally and externally.</li></ul>
<ul><li>Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee.</li></ul>
<ul><li>Verifies all banquet functions are up to standard and exceed guest's expectations.</li></ul>
<ul><li>Provides services that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Serves as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Manages day-to-day operations, drives quality, and verifies standards are meeting the expectations of the customers on a daily basis.</li></ul> 
Managing and Conducting Human Resource Activities
<ul><li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</li></ul>
<ul><li>Conducts performance reviews in a timely manner.</li></ul>
<ul><li>Promotes both Guarantee of Fair Treatment and Open Door policies.</li></ul>
<ul><li>Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.</li></ul>
<ul><li>Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.</li></ul>
<ul><li>Develops an action plan to attack need areas and expand on strengths based on employee engagement and guest satisfaction results.</li></ul> 
Additional Responsibilities
<ul><li>Complies with all corporate accounting procedures.</li></ul>
<ul><li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluates results to choose the best solution and solve problems.</li></ul>
<ul><li>Drives effective departmental communication and information systems through logs, department meetings and property meetings.</li></ul></div><div> 
</div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
Where timeless classics are woven with modern details. Where business meets pleasure. Where even when travelers are global, they can experience the local. As a member of the team, you will become part of our united Four Points by Sheraton community where everyone is welcome, we support each other, and every hotel matters. We provide exactly what guests need in an uncomplicated way. If you are seeking opportunities to put guests at ease in a friendly, genuine and approachable environment, join our team. In joining Four Points, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div>

F&B Operations Manager - Four Points by Sheraton Bur Dubai

InterContinental Minneapolis-St. Paul Airport

<div><h4 class="jobSectionHeader">Perks</h4>
Complimentary Employee Parking + Complimentary Employee Meal during shift + Employee Hotel Discounts, Hiring Bonus, quarterly bonus<h4 class="jobSectionHeader">
The ideal candidate for this position is energized by overseeing all food &amp; beverage outlets (restaurants and caf&eacute;) along with the Outlets Manager of our upscale, full-service hotel. Energetic, enthusiastic, positive and fast-paced, you thrive in making sure all parts of the F&amp;B outlets are working in sync with one another and the greater hotel.</h4>
RESPONSIBILITIES<ul>
<li>
Ensure an outstanding guest experience for all who chose to dine at our restaurants and cafe</li>
<li>Hire, train, coach and develop restaurant and caf&eacute; teams, including assistant managers, supervisors, servers, hosts, baristas, bartenders and server assistants</li>
<li>Write and manage schedules to maximize service and minimize excessive labor expense</li>
<li>Respond efficiently and professionally to guest concerns, then communicating and problem solving to prevent repeated mistakes</li>
<li>Ensure compliance with sanitation and safety regulations</li>
<li>Promote the brand in the local community through word-of-mouth and restaurant events</li>
<li>Create reports on weekly, monthly and annual revenues and expenses, and provide assistance with budgeting and forecasting</li>
</ul>
REQUIREMENTS<ul>
<li>
At least 1 years of work experience as a hotel or restaurant supervisor or similar role</li>
<li>Proven history of creating a positive work environment and providing feedback to encourage superior guest service</li>
<li>Extensive food and beverage (F&amp;B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff</li>
<li>Passion for training and developing others</li>
<li>Familiarity with restaurant management software, like OpenTable and Silverware</li>
<li>Strong leadership, motivational and people skills</li>
<li>Acute financial management skills</li>
<li>Ability to read, write and speak English</li>
<li>Ability to stand and walk for up to 8 hours at a time</li>
<li>Ability to carry at least 30 lbs.</li></ul></div>

Assistant Hotel Food & Beverage Outlets Manager

BILTMORE HOTEL

<div>Description: Reports ToFood &amp; Beverage Director 
Position Summary
Responsible for the management of all aspects of Restaurant and Beverage departmental functions and work areas, in accordance with the Hotel standards. Directs implements and maintains a service and management philosophy which serves as a guide to respective staff.
Staff Management &amp; Development
Hands-on supervision of management team and line staff as necessary, in order to ensure all standards are met in applicable areas and outlets of responsibility under this position.<ul><li>
Recruitment, hiring and retention of required staff- the goal is that we are fully-staffed with well-trained team members</li><li>
Fully Staffed defined: In the hotel F &amp; B outlets, we have the appropriate amount of people on the floor during every shift including, but not limited to, maintaining server section sizes to be no larger than six tables. &ldquo;Maintain these maximum section sizes&rdquo; always deliver the experience!</li><li>
Ensure Members Lounge is fully staffed with a minimum of 1 Bartender</li><li>
Ensure Beverage Cart is in Operation accordingly to business level on the course</li><li>
Daily line-ups, including communication of all pertinent operational and service issues- positive, motivating and uplifting.</li><li>
Written and verbal communications of daily and overall expectations of staff</li><li>
Development and adherence to applicable staffing levels (see Staffing Guide for details)</li><li>
Management of staff scheduling, maximizing staff retention while at the same time, maintaining minimum staffing levels</li><li>
Development, management and conducting of Training programs</li><li>
Weekly training as required, including checklists, applicable testing, follow-up shadowing and accountability methods</li><li>
Training to include outlet/position requirements, guest communication opportunities, product knowledge, service delivery standards, table maintenance, dress and appearance standards and up-selling techniques</li><li>
Ensure satisfactory completion of all training is met prior to staff promotions and transfers</li><li>
Ongoing training in each outlet as necessary in order to meet required standards</li><li>
Training to be developed and approved in conjunction with HR, the Executive Chef and the Director of Food and Beverage</li><li>
Research and document results of staff development efforts through measurable tools available, such as guest comment cards, mystery shoppers, internal critiques, lift in average checks, staff retention levels, testing opportunities of staff knowledge and management input.</li><li>
Management of staff relations within the department, including counseling notes, corrective action plans, disciplinary actions and terminations as necessary.</li></ul>
Brand Standards
&Oslash; Follow all Brand Standards<ul><li>
Beverage compliance</li><li>
Food Offerings &ndash; work closely with Executive Chef</li><li>
Steps of Service</li><li>
Monthly Promotions</li></ul>
&Oslash; Brand Compliance<ul><li>
Maintain compliance in regards to Company Standards</li><li>
Maintain compliance for all Audit Standards</li></ul>
Requirements:

QUALIFICATIONS &amp; SKILLS: 4-5 years&rsquo; experience as an Restaurant Manager, preferably in a 4 star hotel. Knowledge of various food service styles, Inventories and the ability to communicate in English for concise communication are essential qualifications. Computer skills are essential for effective and efficient management of staffing and payroll. Health and Alcohol Certifications.
This profile outlines the expected standards to be met by the individual in the position of Club House Restaurant Manager. Reviews and evaluations, as dictated by policy and management, are based on the required achievement levels, as well as on observations by management.
Essential Roles<ul><li>
Lead, Manage &amp; Accountibility</li><li>
Restaurant and Bar Service Standards</li><li>
Sports Programming</li><li>
Financial Responsibility including Revenue, Cost, Daily and Weekly Payroll</li><li>
Customer Relations including Floor Management, Inquiries</li><li>
Public Relations and Marketing and Brand Management</li></ul>
Communications<ul><li>
Participate in all meetings as dictated by management</li><li>
Ongoing communication of all reports, meetings and applicable issues to the Director of Food and Beverage,</li><li>
Creation, handling and accountability of action plans for managers and supervisors, including standards, dated expectations, specific areas of responsibility and methods of accountability</li><li>
Creation and handling of newly established program of overall outlet responsibility/ownership, with program and necessary training/components.</li><li>
Ensure that management and staff are aware of various offerings, schedules, F&amp;B opportunities seasonal discounting programs</li></ul>
Customer relations<ul><li>
Development and relationship building with Golf Club Members</li><li>
Development and integration of an accessible and user-friendly database system which will track use and preferences of frequent guests - OpenTable</li><li>
Maintenance, communication and maximized use of guest database information</li><li>
Creation of standards and train on customer recognition procedures, along with maintaining of applicable accountability requirements</li><li>
&Oslash; Integration and use of greeter/server communication via chits to be used in the dining room for Lunch and Dinner</li></ul></div>

Fairways Restaurant Manager

INSPIRE BUILDERS GENERAL CONTRACTING COMPANY

Job Description &ndash; Branch ManagerCompany: Gujrat Group of Restaurants Department: Restaurant Operations Location: Abu Dhabi, UAE Job Type: Full-Time Experience: 6&ndash;8 YearsAbout UsEstablished in 2014, Gujrat Group of Restaurants brings authentic Pakistani flavors to the UAE through its family of brands, including Royal Gujrat, Gujrat Restaurant, and Naan House. With 7 branches across Abu Dhabi, the group offers fine dining and casual dining experiences built around quality ingredients, consistent taste, and traditional hospitality.Job SummaryWe are looking for an experienced and hands-on Branch Manager to take full ownership of the daily operations, sales performance, and guest experience of one of our restaurant branches.The Branch Manager will be responsible for driving revenue, managing branch operations, maintaining service and food quality standards, leading the branch team, and ensuring a smooth and efficient customer experience across dine-in, takeaway, and delivery channels.Key ResponsibilitiesBranch Operations &amp; Sales<ul><li>Take full ownership of daily branch sales and revenue performance.</li><li>Work actively toward achieving and exceeding monthly sales targets.</li><li>Manage complete day-to-day branch operations, including dine-in, takeaway, and delivery.</li><li>Monitor sales, peak hours, order volumes, and operational performance.</li><li>Adjust staffing and operational activities based on business requirements.</li></ul>Guest Experience &amp; Service<ul><li>Ensure consistent food quality, service, cleanliness, and hospitality standards.</li><li>Handle customer complaints and escalations professionally and promptly.</li><li>Maintain a strong presence on the restaurant floor, particularly during peak hours.</li><li>Ensure the branch consistently delivers the service standards of Gujrat Group.</li></ul>Team &amp; Staff Management<ul><li>Lead and supervise the branch team during daily operations.</li><li>Ensure employees follow grooming, punctuality, attendance, and workplace conduct standards.</li><li>Coordinate with the kitchen and service teams to ensure smooth operations.</li><li>Escalate employee performance, attendance, and conduct concerns to HR.</li><li>Support effective staffing and shift planning.</li></ul>Delivery &amp; POS Operations<ul><li>Monitor delivery platforms such as Talabat, Careem, Noon Food, and other applicable platforms.</li><li>Ensure orders are processed accurately and fulfilled on time.</li><li>Monitor delivery-related issues and coordinate with the relevant teams for resolution.</li><li>Ensure proper use of POS and billing systems.</li></ul>Cash &amp; Financial Controls<ul><li>Monitor daily cash handling and billing accuracy.</li><li>Ensure proper end-of-day cash reconciliation.</li><li>Identify and report discrepancies promptly.</li><li>Monitor branch sales reports and operational performance.</li></ul>Inventory &amp; Cost Control<ul><li>Maintain appropriate stock levels for daily operations.</li><li>Coordinate with suppliers and relevant departments regarding stock requirements.</li><li>Monitor inventory usage and minimize food and material wastage.</li><li>Identify operational areas where costs can be controlled without affecting quality.</li></ul>Performance &amp; Reporting<ul><li>Monitor daily branch KPIs, sales, order volumes, and operational performance.</li><li>Participate in weekly Restaurant Development meetings.</li><li>Present branch performance, operational challenges, and ground-level observations.</li><li>Implement agreed actions and recommendations from performance meetings.</li><li>Track improvements and ensure timely execution of operational initiatives.</li></ul>Compliance &amp; Standards<ul><li>Ensure compliance with food safety, hygiene, cleanliness, and operational standards.</li><li>Ensure all employees follow company policies and procedures.</li><li>Maintain high standards of restaurant presentation and customer service.</li></ul>RequirementsEducation<ul><li>Bachelor's degree in Business Administration, Hospitality Management, Hotel Management, or a related field is preferred.</li></ul>Experience<ul><li>6&ndash;8 years of experience in restaurant operations.</li><li>Minimum 3&ndash;5 years of experience in a managerial, supervisory, or shift-lead position within the restaurant or F&amp;B industry.</li><li>Proven experience handling sales performance and day-to-day restaurant operations.</li></ul>Required Skills<ul><li>Restaurant Operations Management</li><li>Sales &amp; Revenue Management</li><li>Team Leadership</li><li>Customer Service</li><li>Floor Management</li><li>Cash &amp; Billing Management</li><li>Inventory &amp; Wastage Control</li><li>Delivery Platform Management</li><li>POS Systems</li><li>Sales Reporting &amp; KPI Monitoring</li><li>Problem-Solving</li><li>Strong Communication &amp; Interpersonal Skills</li><li>Ability to work under pressure</li><li>Strong leadership and decision-making abilities</li></ul>Language Requirements<ul><li>Strong communication skills in English and Urdu/Hindi.</li><li>Ability to communicate confidently with customers, employees, and management.</li></ul>Preferred Qualifications<ul><li>Previous experience managing a Pakistani or South Asian cuisine restaurant.</li><li>Experience with Talabat, Careem, Noon Food, or similar delivery platforms.</li><li>Experience with restaurant POS systems and sales dashboards.</li><li>Ability to understand and act on daily sales reports.</li><li>Experience working in a multi-branch restaurant environment.</li></ul>Working Requirements<ul><li>Willingness to work flexible shifts.</li><li>Availability during evenings, weekends, and public holidays.</li><li>Ability to work effectively in a fast-paced restaurant environment.</li><li>Proactive approach to operational challenges and business improvement.</li></ul>Key Performance Indicators (KPIs)<ul><li>Achievement of branch sales and revenue targets.</li><li>Improvement in branch sales performance.</li><li>Customer satisfaction and complaint resolution.</li><li>Food quality and service standards.</li><li>Delivery order accuracy and fulfillment.</li><li>Cash and billing accuracy.</li><li>Inventory control and reduction of wastage.</li><li>Staff attendance, grooming, and operational discipline.</li><li>Timely implementation of actions from weekly performance reviews.</li><li>Overall branch operational efficiency.</li></ul>What We Offer<ul><li>Competitive salary based on experience.</li><li>Full ownership and accountability of a restaurant branch.</li><li>Opportunity to grow within an established and expanding restaurant group.</li><li>Exposure to structured performance reviews and data-driven restaurant management.</li><li>Supportive leadership and opportunities for career development.</li></ul>Pay: AED5,000.00 - AED6,000.00 per monthWork Location: In person

Branch Manager ( Restaurant operations )

Leto Group

L'ETO GROUPMarina Mall, Abu Dhabi (Upcoming Opening)About L'ETO GroupL'ETO Group was founded on a philosophy that blends nutritious, health-conscious dining with an iconic dessert selection. Inspired by the essence of summer &mdash; freshness, vibrance, and warmth &mdash; we have grown from a single caf&eacute; in Soho into more than 40 locations across the UK, UAE, Saudi Arabia, Qatar, and beyond.Joining L'ETO means becoming part of a global brand where creativity, ownership, and hospitality come together to create unforgettable guest experiences.Job OverviewThe Restaurant Manager is responsible for the overall performance of the restaurant, including operations, financial results, and team leadership. This role ensures the consistent delivery of L'ETO's standards of quality, service, and guest experience while driving commercial success and building a motivated, high-performing team.Duties &amp; Responsibilities<ul><li>Take full ownership of the restaurant's day-to-day operations, ensuring consistent execution of L'ETO's brand and service standards</li><li>Own the branch P&amp;L &mdash; manage revenue, cost of sales, and labor costs against budget, and take corrective action where targets are missed</li><li>Set and drive sales targets, including Sales per Head and additional sales, across the management team</li><li>Analyze sales, guest satisfaction, and operational KPIs, and translate findings into clear action plans</li><li>Recruit, induct, and develop supervisors and team members, building a strong bench for future growth</li><li>Lead, coach, and performance-manage the full team, setting clear expectations and holding the team accountable to them</li><li>Design and oversee staff scheduling and rostering across the branch to balance service levels with labor cost</li><li>Manage all staff-related HR matters, including leave, disciplinary processes, and liaison with HR and payroll</li><li>Ensure full compliance with food safety, health and safety, and licensing requirements at all times</li><li>Own inventory management and supplier relationships, ensuring accurate stock takes, ordering, and par levels</li><li>Monitor food and beverage quality, presentation, and consistency against brand standards</li><li>Act as the final point of escalation for guest complaints and service recovery</li><li>Build relationships with regular guests and use guest feedback to drive continuous improvement</li><li>Oversee maintenance and upkeep of all restaurant equipment and assets, coordinating repairs and servicing as needed</li><li>Prepare and present operational and financial reports to senior management</li><li>Ensure the branch is fully prepared for internal audits, brand visits, and mystery shopper assessments</li><li>Represent L'ETO Group as the face of the branch to guests, suppliers, and stakeholders</li></ul>Requirements &amp; Qualifications<ul><li>At least 3&ndash;5 years' restaurant management experience in the UAE or Gulf region, with full P&amp;L accountability</li><li>Proven experience managing teams of 20+ staff across multiple sections or shifts</li><li>Track record of hitting sales, cost, and profitability targets in a fast-paced, branded F&amp;B environment</li><li>Strong leadership presence &mdash; friendly yet fair and disciplined, with the ability to hold a team accountable</li><li>A positive, confident, and ambitious personality with a hands-on, floor-first approach</li><li>Confident, proactive, and a strong critical thinker with sound decision-making skills</li><li>Openness to joining and shaping a warm, close-knit team culture</li><li>Willingness to complete ongoing training, tastings, and guidance provided by the company</li><li>Fluent English; knowledge of Russian is an advantage</li><li>Proficient in Microsoft Office and Syrve POS, with confidence reading and acting on operational reports</li><li>Neat, professional presentation</li><li>A strong sense of ownership, accountability, and commercial awareness</li></ul>To ApplySend your CV to: careers@leto.groupOnly shortlisted candidates will be contacted.Pay: AED1.00 - AED2.00 per monthWork Location: In person

Restaurant Manager

Ponte Vedra Inn & Club

Thank you for applying to one of the most premier places to work in the Northeast Florida! People are our greatest asset and we are currently seeking people like you who have a desire to join our team.
 
The Ponte Vedra Inn & Club is one of the most premier places to work in NE Florida
 Do you love providing excellent customer service?
 Do you enjoy working in a fast-paced, team oriented environment full of fun and other team members who share the same passion?
 If you do – We are right for you!
 Apply today and take advantage of this unique opportunity to work at the historic Ponte Vedra Inn & Club.
 At the Ponte Vedra Inn & Club we take pride in our 5 Diamond Certified Service, our thoughtful balanced menus and wine lists. People are our greatest asset and we are currently seeking people like you that have a desire to serve, to join our team.
 What's in it for you? Top pay - Flexible scheduling - Company provided uniforms and dry cleaning benefits - Resort discounts - Company provided 5-diamond training & certifications . . . and so much more!
 Job Responsibilities
 Provide service and hospitality to our guests and members. Food & Beverage rotation to include all dining outlets.
 Must be a recent graduate or currently pursuing a hospitality degree. Previous luxury club F&B management experience preferred.
 Flexible schedule including evenings, weekends, and holidays.
 Equal Opportunity Employer
 Drug-Free Workplace

F&B CAPTAIN

Columbia Restaurants Cyprus

<div>
 
 
 SCOPE OF JOB
 
 
 
 
 The main purpose of this role is to provide excellent services and maximize guest satisfaction, by ensuring that Company standards and targets are achieved.
 
 
 
 Reports To
 
 
 
 Restaurant Manager and/or Manager on Duty
 
 
 
 Main Responsibilities
 
 
 
 <ul>
 <li>
 Greet and welcome customers
 </li>
 <li>
 Present menus and provide detailed information (F&amp;B menu knowledge)
 </li>
 <li>
 Prepare tables by setting up linen, silverware. Glasses
 </li>
 <li>
 Offer menu recommendations and daily specials
 </li>
 <li>
 Use every upselling opportunity as per standards
 </li>
 <li>
 Take accurate F&amp;B orders using POS, Handhelds or order slips
 </li>
 <li>
 Serve Food &amp; Drinks
 </li>
 <li>
 Maintain clean &amp; tidy dining area and equipment
 </li>
 <li>
 Deliver &amp; collect bill payments
 </li>
 <li>
 Carry dirty equipment to the kitchen pot wash
 </li>
 <li>
 Follow all relevant Health &amp; Safety Protocols &amp; Policies
 </li>
 <li>
 Attend job specific trainings
 </li>
 <li>
 Attend team communication meetings
 
 
 </li>
 </ul>
 
 Key Requirements
 
 
 
 
 
 Essential Skills and Knowledge
 
 
 
 
 <ul>
 <li>
 Excellent Customer Skills
 </li>
 <li>
 Good organizational and communication skills
 </li>
 <li>
 F&amp;B basic knowledge
 </li>
 <li>
 Excellent knowledge for English &amp; Greek language
 
 
 </li>
 </ul>
 
 
 Behavioral characteristics
 
 
 
 
 <ul>
 <li>
 Approachable and Social
 </li>
 <li>
 Team Player
 </li>
 <li>
 Ability to work under pressure
 </li>
 <li>
 Attention to detail
 </li>
 <li>
 Critical Thinking
 </li>
 <li>
 Team Spirit
 </li>
 <li>
 Flexibility
 
 
 </li>
 </ul>
 
 Level Of Experience
 
 
 
 <ul>
 <li>
 At least 1 year of previous experience in F&amp;B operations in similar position
 </li>
 <li>
 Hands on experience with POS, Handheld systems
 
 
 </li>
 </ul>
 
 Benefits
 
 
 
 <ul>
 <li>
 Competitive salary based on experience and qualifications
 </li>
 <li>
 Accommodation offered upon request
 </li>
 <li>
 Paid annual leaves
 </li>
 <li>
 5 days per week working schedule
 </li>
 <li>
 Free meal while on duty
 </li>
 <li>
 Up to 15% discount on company brands (Columbia Beach, Columbia Pier, Columbia Sun, Columbia Confectionery, Columbia Steak House, Henry's by Columbia, Columbia Burgers +More, 7Seas, La Boca, Marzano, Pizza Express, Pokeloha, Columbia Beach Resort and House &amp; Garden)
 </li>
 <li>
 Training and development opportunities
 </li>
 <li>
 Career advancement opportunities
 </li>
 </ul>
</div>

Waiters/Waitresses

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