Food & Beverage Manager - Domes Noruz Kassandra

A place to begin. A place to belong. 

Great hospitality is personal. It lives in the people who notice, care and lead the way. At Domes Resorts, we create moments our guests never forget and a workplace where talented people make their mark and build lasting careers. 

We are one of the most awarded lifestyle hospitality groups in Greece and one of the fastest growing in Europe, with new openings almost every year. A growing portfolio of distinctive brands, affiliations with Marriott and Hilton, and handpicked destinations from Crete, Rhodes, the Ionian Islands, Chalkidiki and the Cyclades to Athens, Portugal and Spain. 

Join us as our Food & Beverage Manager at Domes Noruz Kassandra. Bring your passion, humility and perseverance. We will help you grow from there: real responsibility, the chance to move across brands and destinations, and a team that values your voice, invests in your growth and celebrates your wins. 

Domes Noruz Kassandra is an adults-focused, luxury beachfront resort located in Hanioti, Halkidiki, Greece, combining contemporary design with the relaxed atmosphere of the Aegean. Part of the Domes Resorts collection, it stands out for its vibrant lifestyle concept, sophisticated hospitality, exceptional dining experiences and unique blend of relaxation, entertainment and authentic Greek charm.

About the role 

As Food & Beverage Manager at Domes Noruz Kassandra, you will lead all food and beverage outlets and services, from restaurants and bars to in room dining and events. You will inspire your team to create memorable dining moments, drive revenue and keep standards consistently high, while working closely with the culinary team. 

What you will do 

Team leadership 

• Lead, recruit, train and develop the F&B service team across all outlets. 

• Plan staffing and schedules in line with business levels, keeping service and productivity high. 

• Run daily briefings and build a culture of warm, attentive and knowledgeable service. 

Operations and service standards 

• Oversee the daily operation of restaurants, bars, in room dining and banqueting. 

• Set, communicate and uphold service standards and procedures, in line with brand standards. 

• Be visible on the floor, especially at peak times, and lead by example. 

Financial performance 

• Prepare and manage the F&B budget and forecasts and monitor results. 

• Control food, beverage and labour costs and manage inventory and purchasing. 

• Identify opportunities to increase revenue through upselling, promotions and new concepts. 

Guest experience 

• Handle guest feedback and special requests promptly and personally. 

• Work closely with the Executive Chef on menus, concepts and new dining experiences. 

Health and safety 

• Ensure compliance with HACCP, hygiene, health and safety and alcohol service regulations. 

Administration and reporting 

• Prepare reports on sales, costs and guest satisfaction for the management team. 

• Coordinate with suppliers and other departments to plan events and special occasions.