Restaurant Manager A la carte

‘Ella’ means ‘come’ in Greek.  A heartfelt invitation to explore, connect, and feel inspired. At Ella Resorts, we open our doors to a world where every moment becomes a cherished memory. We reimagine the art of resort living for the modern lifestyle traveler. Those who seek not just a destination, but a meaningful journey. Our curated collection of beachfront retreats, set across some of the Mediterranean’s most iconic shores, invites you to embrace adventure, unwind in style, and discover the true essence of summer living.

In order to support our rapid growth we are seeking to hire a Restaurant Manager A la carte for season 2027.

This is a great opportunity for someone who aspires to develop her/himself and become part of an innovative and vibrant team of hospitality professionals who aim high!

Position Summary

The Restaurant Manager is responsible for managing restaurant operations to deliver an excellent guest experience. Additionally, he/she will also be required to manage, train, and develop team members and work within all guidelines.

Scope

• Oversee the daily operation of the À La Carte Restaurant, ensuring the highest standards of food quality, service, presentation, and guest satisfaction.
• Lead, motivate, supervise, and develop a team of more than 10 service associates, fostering a positive and high-performance working environment.
• Ensure compliance with all company standards, operational procedures, HACCP requirements, and health & safety regulations.
• Monitor and continuously improve service standards to deliver exceptional guest experiences.
• Handle guest concerns, complaints, and service recovery situations professionally and effectively.
• Conduct regular team briefings, training sessions, and performance evaluations.
• Collaborate closely with the Executive Chef and Kitchen Team to ensure seamless coordination between service and culinary operations.
• Manage restaurant reservations, table allocations, and service flow to maximize guest satisfaction and operational efficiency.
• Monitor staffing levels, scheduling, labor productivity, and operational costs.
• Analyze guest feedback and implement action plans to continuously improve service quality.
• Maintain strong communication with Front Office, Guest Services, and other operational departments.
• Support the achievement of departmental revenue targets, guest satisfaction goals, and quality performance indicators.
• Ensure the restaurant maintains exceptional cleanliness, organization, and presentation standards at all times.