Food & Beverage Manager | 2027 Season

We are looking for an experienced and hands-on Food & Beverage Manager to lead the F&B operation of a luxury seasonal 4-star hotel, ensuring consistently high standards of service, quality, guest experience and commercial performance.

The property comprises multiple swimming pools, restaurants, bars, room and pool service, among other services offered while also hosting destination weddings and private events annually.

Profile

We are looking for a true hospitality leaden leader and host who combines genuine warmth with strong operational discipline.

The successful candidate will be visible on the floor, naturally engage with guests, anticipate their needs and inspire the team to deliver personal, attentive and memorable experiences.

This role requires someone who takes ownership, follows through on commitments and leads by example. Alongside a strong guest-focused mentality, the ideal candidate will demonstrate sound commercial judgement, attention to detail and the ability to develop a capable and accountable team.

Key Responsibilities

• Lead the daily F&B operations across breakfast, dining, bars, pool service, minibars and related support areas.

• Maintain a strong presence during peak service periods, actively supporting the team and ensuring consistent service standards.

• Foster a genuine host mentality, encouraging employees to recognise guest preferences, anticipate needs and build authentic connections.

• Work closely with the culinary team to ensure food quality, portion consistency, presentation, availability and timely service.

• Recruit, train, coach and manage the F&B team, including scheduling, performance management and supervisory development.

• Conduct effective service briefings, maintain clear shift handovers and ensure compliance with departmental SOPs.

• Coordinate F&B arrangements for weddings and private events with the relevant hotel departments and the external operating partner, ensuring that hotel standards, service quality and operational requirements are consistently met.

• Monitor revenue, average spending, food and beverage costs, payroll, purchasing, waste and departmental budgets.

• Support menu planning, pricing and thoughtful upselling that enhances the guest experience.

• Oversee receiving, storage, stores, inventories, minibar controls, stewarding and departmental equipment.

• Ensure accurate stock reconciliation and appropriate controls over stock variances, discounts, voids, complimentary items and billing.

• Ensure appropriate food safety and allergen management procedures are consistently followed, in line with HACCP, hygiene, health & safety requirements and company standards.

• Monitor service timing and operational flow, identifying and addressing delays or inconsistencies proactively.

• Personally handle guest feedback and service recovery, ensuring concerns are resolved professionally and followed up appropriately.

• Coordinate closely with Kitchen, Front Office, Housekeeping, Events, Finance, Maintenance and other departments to ensure operational readiness and resolve service-related issues.

• Lead departmental preparation for seasonal opening and closing, including recruitment, training, inventory, cleaning, equipment preparation and protection, and documented handovers.

• Report on departmental performance, operational issues, corrective actions and key F&B matters directly to the Operations Manager.

Requirements

• Minimum 5 years of progressive F&B experience in 4- or 5-star hotels or resorts.

• At least 2 years in an F&B Manager, Assistant F&B Manager or equivalent multi-outlet leadership role.

• Proven hands-on experience across hotel dining, breakfast, bar or pool service, and events or banqueting.

• Strong leadership skills and proven experience developing and managing multicultural teams in a seasonal or high-demand environment.

• Genuine hospitality, mentality, excellent interpersonal skills and a natural ability to connect with guests.

• Strong understanding of guest experience, service standards and the difference between transactional service and true hospitality.

• Practical knowledge of budgeting, cost control, purchasing, inventory reconciliation, waste management and labour productivity.

• Strong working knowledge of HACCP, allergen management, food hygiene and safe operating practices.

• Excellent Greek and English communication skills, both spoken and written.

• Good knowledge of hotel POS, inventory and scheduling systems, with strong working knowledge of Microsoft Excel.

• Availability for the 2027 season, including pre-opening preparation and closing responsibilities.

• Flexibility to work scheduled early mornings, evenings, weekends, public holidays and peak operational periods.

• Experience in luxury seasonal hotels, Greek cuisine and wines, as well as seasonal opening and closing, will be considered an advantage.

What We Offer

• Competitive salary commensurate with experience and qualifications.

• Private single-room accommodation.

• Half-board meal plan.

• A dynamic, professional and supportive team environment.

• A hands-on leadership role within a luxury seasonal hospitality operation.

• Opportunities for professional development and career growth.

• A collaborative working environment with close interaction across all hotel departments.

• The opportunity to be part of a team focuses on delivering exceptional guest experiences