Assistant Director of Food and Beverage in COSTA NAVARINO Thessaloniki, Central Macedonia, Greece


This job listing is about COSTA NAVARINO in Thessaloniki, Central Macedonia, Greece 2022 exclusively on

Mandarin Oriental, Costa Navarino is seeking for an Assistant Director of Food and Beverage

The Resort

Mandarin Oriental, Costa Navarino will be located on the southwest coast of the Peloponnese, one of the most unspoiled and breath-taking landscapes in the Mediterranean, and 45 minutes’ drive from Kalamata International Airport.

The beachfront resort will be part of the sustainable resort destination of Costa Navarino, a well-established tourism destination which includes 3 other resorts. It will comprise 99 guest rooms, including 48 pool villas, all with outdoor terraces and sea views, along with five restaurants and bars.

Mandarin Oriental, Costa Navarino will position itself as an exclusive resort hideaway in Greece, providing the best of barefoot luxury art of living.

Mandarin Oriental, Costa Navarino will differentiate themselves from other resorts through a flawless execution paired with offering of creative bespoke experiences tailormade for each guest. Exceptional staff will truly delight and satisfy each and every guest with our exemplary Legendary Quality Services emphasizing a sense of place mixed with our Oriental heritage.

Strategic intent

It is the mission and intent of this position that the incumbent will be responsible for the smooth running of the Food & Beverage (F&B) division and maintain standards within budget and outlet areas.

Scope of position

The Assistant Director of Food and Beverage (ADoFB) is responsible in assisting the Director of Food and Beverage (DoFB) for all day-to-day operational activities within the F&B Division. Ensuring that the highest level of service and professional excellence is carried out on a consistent level. Build and maintain inter departmental cooperation and drive the financial and reputational success of the business. Even though the ADoFB is assisting to oversee all F&B departments, there will be assigned outlets which will fall under the ADoFB’s direct report.

General Responsibilities

  • To assist the Director of Food and Beverage (F&B) in the day-to-day running of the division and in driving the F&B vision.
  • Manages all F&B operations within budgeted guidelines (revenue and cost management) and to the highest standards.
  • Awareness of menu engineering and therefore the best dishes to promote while driving and improving average spend.
  • To stay attentive to market trends in culinary arts, beverages, and service style to induce creativity in the operation.
  • Put forward promotional ideas for all assigned F&B outlets to maximize revenue generating opportunities.
  • To identify areas for improvement in service and F&B quality by reviewing various service quality audit reports, guest comment cards and guest incident reports, and formulate action plans.
  • To encourage proactive, efficient, and effective inter-departmental communication to promote a climate of teamwork and enthusiasm.
  • To constantly develop and maintain the Standard Operating Procedures (SOP) for the Division, so that they are always up to date and in compliance with legislations and internal policy and procedures (P&P).
  • To ensure customer satisfaction from arrival to departure in accordance with standards and procedures manual and the Legendary Quality Experience (LQE) and Forbes.
  • To actively liaise and support the Leadership Team of the Hotel, covering F&B weekend duty as requested and to represent the F&B Division in the absence of the Director of F&B as required.
  • To perform any other reasonable duties as required by the Director of F&B, Hotel Manager and General Manager.
  • To maintain a team of well-trained and motivated colleagues to deliver a high level of service according to the groups and international luxury hotel standards and the achievement of our Mission Statement.
  • Support company’s philosophy and company culture using Guiding Principles and D.E.L.I.G.H.T as part of ensuring Guest Satisfaction and the achievement of our Mission Statement.
  • To attend all internal and hotel meetings required according to meetings schedule.

Human Resources/ Colleagues

  • Motivates and lead by example.
  • Ensure that positive working relations with non-Food and Beverage departments are fostered always giving co-operation.
  • To ensure that Mandarin Oriental Costa Navarino’s grooming, and appearance standards are implemented and maintained to reflect an image of professionalism and care.
  • To carry out annual appraisals on all direct reports using the Mandarin Oriental Hotel Group Performance and Development System PROFILE.
  • To actively support the HR team in the recruitment and retention of F&B colleagues especially within the assigned F&B departments.

To look after the employee relations

  • To look after the employee relations and build effective teams, by providing comprehensive development and succession plans for the division.
  • MIT cultivation and development by ensuring their progression is on track based on their rotation cycle.
  • To conduct and assist colleagues counselling and disciplinary procedures in accordance with Mandarin Oriental Costa Navarino’s procedures.
  • Ensure that all designated action points from daily briefings or other operational meetings are being followed by the individuals concerned.
  • Handle customer comments and complaints and take swift corrective action after consultation with the department head concerned.
  • Relate guests’ comments, positive or negative, to the DoFB and take proper actions.


  • To ensure that all company reporting procedures are adhered to and in compliance with all CSAQ related P&Ps.
  • To regularly review labour efficiency while being cognisant of the reasons underpinning labour turnover, in relation to current business trends without compromising the service quality of any operational F&B departments.
  • Be responsible for and accountable for the departmental operating budget and ensure profitability through controlling F&B cost of sale, menu pricing, payroll cost and any other costs without reducing quality and the guest experience.
  • Partner with the DoFB and Finance Director to ensure costs are properly managed and departmental margins achieved.

Guest Service

Health and Safety

  • To be aware of, and comply with, safe working practices as laid down in Company H & S Manual, as applicable to your place of work. This will include your awareness of any specific hazards at your workplace.
  • To successfully implement and control effective all related HACCP and Health & Safety guidelines related to Food & Beverage from MOHG as well as local codes.
  • To be aware of, and comply with, safe working practices as laid down under FHLSS. This will include your awareness of any specific hazards at your workplace.
  • To be aware of and comply with local and relevant Food Acts.
  • To wear any appropriate protective clothing provided by or recommended by the Hotel.
  • To report any defects in the building, plant, or equipment according to the Hotel procedures.
  • To ensure any accidents to colleagues, guests or visitors are reported in accordance with Hotel procedures.
  • To attend 6 monthly statutory fire training and to be fully conversant with and abide by all rules concerning, fire, health & safety.
  • Be aware of Fire safety plans.
  • Adhere to Safe&Sound procedures regarding Health & safety.
  • Adhere to Safe&Sound procedures regarding HACCP standards.

To attend any training deemed appropriate by the GM or your Head of Department



Minimum 7 years working experience with at least 5 years of Food and Beverage experience to include at least two years of Senior F&B Management experience (HOD in an outlet), or F&B Manager experience (under the ADoFB).

Minimum 2 years working experience in a luxury hotel operation in a similar supervisory capacity.


  • Excellent knowledge of all aspects of F&B Operations, including Restaurant and Bar Management, Banqueting, In Room Dining, Culinary and Stewarding and running those to budget targets.
  • Experience in luxury hospitality. Resort experience is preferred.
  • Must be highly numerate and able to work comprehensively with spreadsheets and budgeting packages.
  • Experience in developing strategic business and/or Food and Beverage plans.
  • Experience in Bench-marking activities.
  • Experience in Food and Beverage budget preparation, profit and loss statement analysis and forecasting.
  • Experience in the administration of Food and Beverage promotions.
  • Excellent forward planning and decision-making skills.
  • Experience in performance management.
  • Local and international food and beverage awareness.
  • Excellent command of both written and spoken English.
  • Reading, writing and oral proficiency in Greek is preferred.


Vacancy Type: Full Time 

Job Location: Thessaloniki, Central Macedonia, Greece

Application Deadline: N/A

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