F&B Service Manager

About Zélia

Part of theDestination by Hyatt collection, Zélia Halkidiki is anadults-only barefoot-luxury resort where gastronomy, rhythm, and hospitalityconverge. Across its three restaurants — Mesogaea, Zest, and Shizen— dining becomes a journey of Mediterranean authenticity and refinedsimplicity.

The ServiceManager – Restaurants ensures this journey flows seamlessly across alloutlets, blending operational precision, digital fluency, and heartfelt serviceinto one cohesive experience.

Role Overview

The ServiceManager – Restaurants oversees all front-of-house restaurant operations,ensuring consistency and excellence across Zélia’s dining venues:

Mesogaea: Buffet breakfast, lunch & dinner

Zest: À la carte Greek Surf & Turf

Shizen: Nikkei (Japanese–Peruvian Fusion)

You willlead, train, and inspire service teams to deliver intuitive hospitality,supported by strong systems (Simphony POS, Materials Control) and clear SOPs.The role balances hands-on leadership on the floor with disciplinedorganization behind the scenes.

Key Responsibilities

OperationalExcellence

• Supervise daily restaurant service, ensuring readiness, flow, and brandconsistency.

• Embed the use of Simphony POS and Materials Control into allservice routines.

• Align closely with the Culinary team to ensure smooth pacing andcommunication.

• Oversee billing accuracy, table management, and service logistics.

TeamLeadership & Training

• Lead a culture of professionalism, accountability, and continuous learning.

• Conduct regular training in service standards, etiquette, upselling, andsystem use.

• Reinforce grooming, communication, and conduct standards in line with Zélia’sbarefoot-luxury ethos.

GuestExperience

• Maintain a strong presence during all key service periods.

• Anticipate guest needs and ensure warm, genuine interactions.

• Collaborate with the Guest Experience Specialist and Marketing to elevatedining atmosphere and storytelling.

Administration& Controls

• Manage staffing schedules and resource allocation.

• Monitor system accuracy, inventory flow, and cost control in collaborationwith Finance and Procurement.

• Maintain equipment, linens, and serviceware to brand standards.

Απαραίτητα Προσόντα:

Qualifications & Background

• Degree ordiploma in Hospitality Management or F&B Operations.
• Minimum 5 years of management or senior supervisory experience inupscale or luxury dining.
• Strong command of Simphony POS and Materials Control.
• Excellent communication in English and Greek.

Personality Traits

• Structured& Reliable: organized and consistent in leadership.
• Tech-Fluent: integrates systems to drive efficiency.
• Natural Trainer: inspires and uplifts team performance.
• Service-Driven: graceful, attentive, and guest-focused.
• Calm & Confident: leads with poise, especially under pressure.

Παροχές:

• Competitive Compensation: Enjoy excellent salary packages and generousbenefits.
• CareerAdvancement Opportunities: Advance your career within an emerging hospitalitybrand.
• Unforgettable Experiences: Work alongside talented professionals.
• A dynamicand supportive work environment.
• Accommodation, meals and transportation to and from the Hotel.