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Open nowPosted 3 hours agoWe saw it 82 min after it went up

Restaurant Manager (Paros, Greece)

Kensho Boutique Hotels & Villas

Where
Athens, Attica, Greece
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Your applicationOpen nowRestaurant Manager (Paros, Greece)Kensho Boutique Hotels & Villas · Athens, Attica, Greece

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  2. CV RocketCV written for this posting.

  3. 25 readersRecruiter, hiring manager, skeptic. Round after round.

  4. CV RocketApplied on Kensho Boutique Hotels & Villas's own form.

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The clock on this job

Early applications get read.

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Share of postings closed within
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  2. 4.6%3 days
  3. 13.5%7 days
  4. 21.8%14 days
  5. 36.6%30 days
  6. 58.9%60 days
This job: posted 3 hours ago

The posting

Who we are

Kenshō Hotels & Villas, the award-winning boutique hospitality brand born in Mykonos, is expanding its story to the island of Paros. Renowned for redefining Cycladic luxury through design, gastronomy, and heartfelt service, Kenshō is now creating a new haven of relaxation and inspiration on one of Greece’s most authentic and beautiful islands.

We are seeking passionate, talented, and dedicated professionals who share our philosophy of excellence, creativity, and genuine hospitality. This is a unique opportunity to be part of a visionary project that combines the elegance of Kenshō with the natural charm of Paros.

If you’re ready to grow your career within a dynamic team and contribute to an exceptional new chapter in luxury hospitality, we invite you to explore our open positions and join us on this exciting journey.

About the Role

The Restaurant Manager is a leader within the Food & Beverage division, responsible for the overall success and prosperity of a signature restaurant. Acting as both brand ambassador and host, the Restaurant Manager ensures outstanding service, guest recognition, operational excellence, and revenue growth. This role requires close collaboration with Resort Owners, Chef Partners, Marketing, and Guest Relations to deliver exceptional experiences. A strong sense of ownership, accountability, and guest-centric leadership are essential.

Main Responsibilities

Team Leadership & Development

  • Recruit, train, mentor, and motivate the front-of-house team (Head Waiters, Waiters,Sommelier, Hostesses).
  • Prepare staff schedules, optimizing labor costs while ensuring peak operational performance and compliance with labor laws.
  • Cultivate a culture of teamwork, high performance, and continuous service excellence.

Guest Experience & Relationship Management

  • Ensure flawless, personalized service across all touchpoints (greeting, seating, winepairing, order presentation, departure).
  • Actively manage guest feedback and resolve complex issues swiftly and discreetly, with a strong focus on service recovery.
  • Build and maintain rapport with VIP guests, regulars, and high-net-worth clients. Operational Excellence & Brand Standards
  • Implement and enforce strict Luxury Hotel Standards (SOPs) regarding service, cleanliness, ambiance, and presentation.
  • Collaborate closely with the Executive Chef on menu presentation, daily specials, dietary requirements, and ingredient sourcing.
  • Partner with the Sommelier to maintain an exceptional wine list and curated beverage pairings.

Financial & Inventory Management

  • Manage restaurant budgets, revenue forecasts, and operating expenses.
  • Maximize cover counts and average check size through effective table management and upselling strategies.
  • Conduct regular stock inventories; control breakage, wastage, and manage glassware, chinaware, and cutlery supplies.

Health, Safety & Compliance

  • Strictly enforce HACCP guidelines, food safety protocols, and local health regulations.
  • Ensure all staff follow hygiene standards and safety procedures consistently.

Requirements

  • Bachelor’s degree in Hospitality Management, Culinary Arts, or Business Administration preferred.
  • Minimum 3–5 years of proven experience as a Restaurant Manager in a high-end/fine - dining restaurant or 5-star luxury hotel/resort.
  • Native/Fluent Greek and Business-Level English, additional languages are a strong plus.
  • WSET certification preferred.
  • Flexibility for shift-based schedules and ability to manage high-volume and high-attention service periods.

Technical Skills

  • Proficiency in POS systems (Micros, Oracle POS) and reservation software
  • (SevenRooms)
  • Deep understanding of fine-dining service styles, culinary trends, and beverage
  • knowledge.
  • Strong financial acumen and operational planning skills.

Soft Skills

  • Outstanding communication, leadership, and conflict-resolution abilities.
  • Meticulous attention to detail and ability to thrive under pressure.
  • Professional demeanor, polished appearance, and strong emotional intelligence.

Benefits

  • Competitive salary in line with market standards and professional experience
  • Performance-based bonus structure rewarding results and contribution
  • Comprehensive private health insurance coverage
  • Company-provided accommodation and daily meals to support employee wellbeing
  • Fully equipped workstation and necessary tools for optimal performance
  • Company mobile phone for business use
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