Head Waiter / First Waiters / Chef de Rang

Avaton is a leading luxury hospitality company with a firm commitment to customer service. Dedicated to perfecting the travel experience and providing the highest standards of hospitality. We believe that our most valuable asset is our employees. The resort is a boutique property with 56 villas and suites and is a proud member of the well-respected and world-renowned Relais & Chateaux affiliation. The Head Waiter role: The Head Waiter is a key member of the Food & Beverage team who is dedicated to providing excellent quality and service to our guests. This position provides a pleasant, specialized beverage or food service experience in accordance with Relais & Chateaux standards of excellence for quality, professionalism and friendliness. The waiter anticipates and serves guests' needs before they are asked and is knowledgeable about all available menu options, drink lists and daily specials. The Role of Head Waiter/Chef de Rang: The Chef de Rang is an essential member of the Food & Beverage team dedicated to providing exceptional quality and service to our guests. This position provides an enjoyable, expertly served beverage or dining experience conforming to Relais & Chateaux standards of excellence for quality, professionalism, and friendliness. The Chef de Rang anticipates and services guests' needs before being asked and is knowledgeable about all available menu options, beverage lists, and daily specials. Necessary Qualifications: The ideal Head Waiter will: Is highly trained and up-to-date in all areas (culinary knowledge, technical part, but also behavioral principles) Offers a pleasant, well-served beverage or food experience, according to our standards of excellence for quality, professionalism and friendliness Describes to guests the selection of food and beverage menu items by providing interesting and vivid descriptions of each item Anticipates customer needs and ensures their satisfaction Prepares and accurately presents bills and performs all duties related to the closing of restaurant shifts Greets guests in a professional manner Assists in setting and clearing tables in an orderly and prompt manner in accordance with hotel specifications Assists in preparing, cleaning and setting up the food/beverage stations Our Ideal Chef de Rang will: Provide an enjoyable, expertly served beverage or dining experience conforming to our standards of excellence for quality, professionalism, and friendliness Describe the selection of food & beverage menu items to guests by offering interesting, and vivid descriptions of each item Anticipate guest needs, ascertain satisfaction, and respond urgently and appropriately to guest concerns and requestsPrepare and present bills accurately and perform all duties related to restaurant closing shiftsGreet and seat guests in a professional mannerAssist in setting and clearing tables neatly, rapidly, and completely according to specificationsAssist in the breakdown, cleaning, and set-up of food/drink stations restaurants) Excellent personal presentation skills and interpersonal skills, outgoing personality and ability to deal with every request Flexibility, initiative and teamwork approach is required High level of knowledge of wine and food (WSPC degree or Genius in Gastronomy is considered a qualification) Knowledge of POS use Knowledge of reading, writing and speaking in Greek and English Requirements: Excellent personal presentation and interpersonal skills, an outgoing personality, and a can-do approach to any request A minimum of three years of food service experience in a luxury environment. (5* hotels or fine dining restaurants) Flexibility, initiative, and teamwork approach are required A high level of wine and food knowledge. (WSPC or Genius in Gastronomy certificate is preferred) Proficiency in using POSReading, writing, and oral proficiency in the Greek and English language Benefits: Accommodation in a renovated or new apartment (living alone or with up to 1 roommate) Meals during work Development opportunities within the company Competitive salary - above the market average Excellent environment and conditions
of work - respect, mutual assistanceEducational programs conducted by experienced professionals in the field (Butler service, fine dining, wine and drinks) Possibility of finding work in cooperating hotels of the same Relais & Chateaux group abroad - Winter season in the Alps Summer season work (May to October) Key Benefits: Complimentary employee stay (standalone new furnished apartment or with 1 roommate) Complimentary meals whilst on dutyGrowth opportunities within the company as a hospitality professionalCompetitive salaryExcellent working conditions and environmentTraining seminars conducted by hospitality experts (Butler, fine dining, wines and spirits seminars)Option to work in other Relais & Chateaux properties around the world -Winter season in the AlpsSeasonal work (May-October) MyCarriera