Job Purpose: Welcome guests instantly in warm and friendly manner Delivery of budgeted financial results. Staff are managed in a way that reflects the company culture and managers follow a consultative leadership style Core Duties & Responsibilities: Constantly works at enhancing the dining experience for guests and building relationships with guests and staff Thorough knowledge on all food & beverage menu items and their current trends FIFO, HACCP practices understanding Creates an efficient working environment with routines, systems and structure Restaurant stocks are maintained and closely monitored. Maintenance of restaurant equipment and machinery Operating Environment: Thorough knowledge of POS systems HACCP & ISO working knowledge and understanding Minimum Qualifications / Education / Experience / Training / Knowledge Minimum Qualifications: 3 years minimum experience in an upscale environment (either stand alone restaurant or and 5 * hotel) Education: Secondary diploma preferably from a hospitality school Excellent command of the Greek and English language Knowledge of a third language (i.e. German, French, Italian, Russian, Spanish, etc.) will be valued accordingly Experience: Stand-alone / or and 5* star hotel restaurant & bar environment Training: Training sessions acquired will be highly appreciated Candidate Profile: Proactive, able to work efficiently under pressure, to make decisions and come up with effective solutions Hands-on approach, flexible, with a positive attitude What’s on Offer: Competitive remuneration package based on experience Accommodation for non Mykonian residents Meal board during hotel operating period