- Location
- Rhodes, Southern Aegean, Greece · published
- Department
- Retail
- Source
- Workable
Description
"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 for the season 2027 A la Carte Restaurant Captains.
Our new Captains will implement our Service Excellence Culture. 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 Captain is a supervisory role responsible for ensuring smooth and efficient operations in the hotel restaurant. This role involves overseeing the restaurant staff, coordinating guest service, and maintaining high standards of guest satisfaction and service quality.
Responsibilities
Operation and Staff Management
- Create staff schedules, ensuring adequate coverage during peak dining hours and special events
- Manage time-off requests and staff rotations
- Coordinate special events, private parties, and handle reservations, ensuring that guest preferences are met
- Oversee and coordinate the activities of the restaurant service staff, including servers, busboys, and hosts/hostesses
- Stay informed about menu offerings, specials, and changes
- Communicate efficiently any menu related information to every staff member
Guest Service and Satisfaction
- Address guest needs, answer questions, and resolve issues
- Maintain a welcoming atmosphere and uphold the hotel's brand image
- Handle guest complaints professionally and promptly
- Maintain clear communication with guests to meet their expectations
Quality Control
- Monitor the quality and presentation of food and beverages, ensuring they meet the hotel's standards
- Address any quality issues with the kitchen staff
- Maintain safety, hygiene, and food safety protocols
Staff Training and Development
- Train and mentor restaurant staff, focusing on proper service techniques, menu knowledge, and guest interaction
- Conduct regular staff meetings to communicate updates and maintain a strong team spirit