Food & Beverage Operations Management·Confirmed live in the last 24 hours·
Full-timeSantorini, Greece
About the Job
Requirements
A minimum of 7 years of proven Food and Beverage experience, including previous experience as a Floor Manager, Restaurant Supervisor, Assistant Restaurant Manager, or similar leadership role in a luxury hotel, fine dining restaurant, or high-end hospitality environment.
Proven experience managing and coordinating a professional service team in a fast-paced, guest-focused environment.
Strong knowledge of luxury and fine dining service standards, restaurant operations, guest relations, and service procedures.
Strong knowledge of wine and wine service, including grape varieties, regions, styles, food pairing, and professional serving techniques.
Strong knowledge of food and beverage offerings, including menu ingredients, preparation methods, wines, cocktails, and other beverages.
Confident guest engagement and suggestive selling skills, with the ability to anticipate guest needs and deliver highly personalized experiences.
Ability to lead by example, motivate team members, and maintain high standards throughout every stage of service.
Fluency in English is required.
Strong commercial awareness, including an understanding of revenue generation, upselling, service efficiency, and operational costs.
Ability to work across two distinct restaurant environments, including frequent walking and navigating stairs between different levels and service areas.
Responsibilities
Oversee and support restaurant floor operations at the upcoming luxury Caldera property and Blu Restaurant, ensuring consistency in service excellence, guest experience, and operational standards.
Lead, supervise, and coordinate the front-of-house teams, adapting leadership and service approach to each venue's character and operational needs.
Ensure elevated, seamless service throughout each shift, from guest arrival to departure.
Conduct pre-service briefings and communicate daily operations, reservations, VIP guests, special occasions, guest preferences, menu changes, and operational priorities.
Coordinate closely with all departments across both venues.
Maintain a visible floor presence and proactively anticipate guest needs, preferences, and special requests.
Monitor service timing, table presentation, staff performance, cleanliness, and guest satisfaction.
Support and oversee wine service, assisting guests and the service team with wine selections, pairings, and professional service where applicable.
Maintain comprehensive knowledge of both venues' menus, wine lists, cocktails, beverages, ingredients, allergens, and service standards.
Drive appropriate suggestive selling and upselling while ensuring recommendations remain genuine and guest-centric.
Monitor table turnover, reservations, seating flow, service pacing, and restaurant capacity to optimize guest experience and operational efficiency.
Coordinate floor operations across the Caldera layout, ensuring effective communication and smooth movement between different levels and service areas.
Monitor staffing levels and section allocations, adjusting them to business levels and operational requirements at each venue.
Coach, mentor, and develop Captains, Head Waiters, Waiters, and other front-of-house team members, promoting consistent service standards across the group.
Support training and onboarding, ensuring team members understand and consistently deliver the group's luxury hospitality standards.
Handle guest feedback, complaints, and service recovery with professionalism, discretion, and sound judgment.
Monitor operational supplies, equipment, tableware, glassware, and other service requirements, and communicate replenishment needs.
Work with management to support revenue objectives, control operational costs, minimize waste, and maximize service efficiency.
Ensure compliance with health, safety, hygiene, responsible alcohol service, and company policies.
Oversee opening, daily, and closing procedures and ensure each venue is fully prepared for every service.
Contribute to the continuous development and alignment of Food and Beverage service standards across the group's restaurant portfolio.
Foster a positive, professional, and collaborative team culture that reflects the group's values and standards.
Perform additional duties and responsibilities as assigned by Food and Beverage leadership.
Desired Qualifications
Sommelier certification or formal wine training is an advantage.
Additional languages are an asset.
Sandblu Group is currently in search of: Restaurant Floor Manager
Crafting the Future of Luxury Hospitality in Santorini, we are the team behind one of Greece's most exciting and rapidly growing luxury hospitality group. Our expanding collection includes the award-winning Sandblu Resort, the first LXR Hotels & Resorts property by Hilton in Greece, Blu Syllogi, a carefully curated handpicked fashion collection, the iconic Blu Restaurant overlooking Santorini's breathtaking Caldera, Inspire Luxury Villas, and the upcoming luxury developments Heliotopos Luxury Caldera Suites & Restaurant, and a new beachfront destination. At Sandblu, we are redefining ultra-luxury hospitality through excellence, innovation, and genuine Greek hospitality. As one of the few LXR Hotels & Resorts in Europe, we are proud to introduce a new benchmark of luxury to Greece while creating exceptional destinations where unforgettable guest experiences begin with outstanding people.
This opportunity forms part of the launch of our upcoming exciting project, a luxury sister property & restaurant located on the Santorini Caldera. As a new addition to our portfolio, this concept will offer a distinctive expression of luxury hospitality and gastronomy, shaped by its exceptional setting and the unique character of Santorini, while providing an opportunity to contribute to the creation of a truly exceptional destination.
Oversee and support the restaurant floor operations across both our upcoming luxury Caldera property and Blu Restaurant, ensuring consistency in service excellence, guest experience, and operational standards.
Lead, supervise, and coordinate the front of house teams, adapting leadership and service approach to the individual character and operational needs of each venue.
Ensure seamless and consistently elevated service throughout each shift, from guest arrival to departure.
Conduct pre-service briefings and communicate daily operations, reservations, VIP guests, special occasions, guest preferences, menu changes, and operational priorities.
Coordinate closely with all departments across both venues.
Maintain a visible presence on the floor and proactively anticipate guest needs, preferences, and special requests.
Monitor service timing, table presentation, staff performance, cleanliness, and overall guest satisfaction.
Support and oversee wine service, assisting guests and the service team with wine selections, pairings, and professional service, where applicable.
Maintain comprehensive knowledge of the menus, wine lists, cocktails, beverages, ingredients, allergens, and relevant service standards of both venues.
Drive appropriate suggestive selling and upselling initiatives while ensuring recommendations remain genuine and guest centric.
Monitor table turnover, reservations, seating flow, service pacing, and restaurant capacity to optimize both guest experience and operational efficiency.
Coordinate the floor operation efficiently across the unique Caldera layout, ensuring effective communication and smooth movement between different levels and service areas.
Monitor staffing levels and section allocations and make adjustments according to business levels and operational requirements at each venue.
Coach, mentor, and develop Captains, Head Waiters, Waiters, and other front-of house team members, promoting consistent service standards across the group.
Support training and onboarding, ensuring team members understand and consistently deliver the group's luxury hospitality standards.
Handle guest feedback, complaints, and service recovery with professionalism, discretion, and sound judgment.
Monitor operational supplies, equipment, tableware, glassware, and other service requirements and communicate replenishment needs.
Work closely with management to support revenue objectives, control operational costs, minimize waste, and maximize service efficiency.
Ensure compliance with all health, safety, hygiene, responsible alcohol service, and company policies.
Oversee opening, daily, and closing procedures and ensure each venue is fully prepared for every service.
Contribute to the continuous development and alignment of F&B service standards across the group's restaurant portfolio.
Foster a positive, professional, and collaborative team culture that reflects the values and standards of the group.
Perform additional duties and responsibilities as assigned by the Food & Beverage leadership.
Requirements
Minimum 7 years of proven experience in Food & Beverage, with previous experience as a Floor Manager, Restaurant Supervisor, Assistant Restaurant Manager, or similar leadership position within a luxury hotel, fine dining restaurant, or high end hospitality environment.
Proven experience managing and coordinating a professional service team in a fast paced, guest focused environment.
Strong knowledge of luxury and fine dining service standards, restaurant operations, guest relations, and service procedures.
Strong knowledge of wine and wine service, including grape varieties, regions, styles, food pairing, and professional serving techniques. Sommelier certification or formal wine training is considered an advantage.
Excellent leadership, organizational, communication, and problem solving skills, with the ability to manage the restaurant floor effectively.
Strong knowledge of food and beverage offerings, including menu ingredients, preparation methods, wines, cocktails, and other beverages.
Confident guest engagement and suggestive selling skills, with the ability to anticipate guest needs and deliver highly personalized experiences.
Ability to lead by example, motivate team members, and maintain high standards throughout every stage of service.
Fluency in English is required, additional languages are considered an asset.
Strong commercial awareness, including an understanding of revenue generation, upselling, service efficiency, and operational costs.
Positive attitude, professional demeanor, discretion, and a genuine passion for luxury hospitality.
Comfortable working across two distinct restaurant environments, including the unique Caldera setting, which involves frequent walking and navigating stairs between different levels and service areas and our Blu restaurant.
Benefits
Tailored Compensation | Competitive remuneration package customized to fairly reflect your profile and expertise.
Staff Residences: Shared accommodations of up to 2 pax, with comfort amenities, ensuring a seamless home-away-from-home experience in Santorini.
Meal Plan while in Santorini | Balanced and freshly prepared meals served in welcoming staff dining setting.
Exclusive Staff Privileges | Access to special staff discounts across our network of partners and Friends & Family rates for your loved ones.
Pathway to Growth & Development | Ongoing professional development in line with global hospitality standards and a clear trajectory for career advancement within a fast-growing, award-winning resort.
Recognition & Rewards | Access to performance-based bonus schemes and recognition initiatives that celebrate talent, achievement, and contribution to the Sandblu vision, along with CSR and engagement activities that foster connection and purpose.
Our success is built on our people. Guided by our core values of kindness, integrity, teamwork, and authentic hospitality, we foster a supportive and inspiring work environment where every team member has the opportunity to learn, grow, and build a rewarding long-term career. We invest in our people by providing quality accommodation, three daily meals, inclusive work environment, continuous training and development, and exciting career opportunities across our expanding portfolio of luxury hospitality brands.
If you are passionate about delivering exceptional service and aspire to be part of an ambitious team shaping the next chapter of luxury hospitality in Santorini, we would love to hear from you.
RMKA PC and RSTQ PC are equal opportunity employers. We are committed to creating a diverse and inclusive workplace. All qualified applicants will be considered for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, or age.