Restaurant Captain

The Porto Platanias Hotels & Resorts Group operates dynamically in Crete, developing and managing 5-star hotel properties that offer high standards of hospitality with a strong focus on authentic Cretan hospitality.

At Porto Platanias Hotels & Resorts, we cultivate a passion for tourism and make meaningful investments in our people. We create career opportunities within a modern working environment that promotes professional development and supports a healthy work–life balance.

Restaurant Captain

Key Responsibilities

• Maintain excellent knowledge of the menu, wine list and daily culinary recommendations, providing appropriate suggestions to guests.
• Supervise, guide and coordinate the service team throughout restaurant operations.
• Organize and allocate staff stations, ensuring smooth and efficient service flow.
• Oversee the restaurant setup prior to service, ensuring that both the premises and the team are fully prepared.
• Ensure compliance with hygiene and safety regulations, in accordance with HACCP standards.
• Handle guest complaints and special requests professionally and efficiently.
• Brief and prepare the team for VIP reservations, special events and guests' specific requirements.
• Ensure effective communication and cooperation between the service team and the kitchen.
• Train and guide team members in accordance with the hotel's quality and service standards.
• Conduct daily team briefings to communicate operational updates and coordinate service activities.
• Apply upselling and suggestive selling techniques to enhance the guest experience and increase revenue.
• Monitor the average check and support the achievement of sales targets.
• Ensure accurate order entry and correct bill processing.

Requirements

• 2–4 years of experience in a similar position, preferably in a 4- or 5-star hotel or a fine dining restaurant.
• A degree in Tourism, Hospitality or Hotel Management will be considered an additional qualification.
• Excellent knowledge of à la carte service procedures and standards.
• Good knowledge of wines and beverages. WSET certification will be considered an advantage.
• Good command of the English language. Knowledge of additional foreign languages will be considered an advantage.
• Strong leadership and communication skills.
• Excellent organizational skills, sense of responsibility and attention to detail.
• Ability to work effectively under pressure.

Benefits

• Opportunities for professional growth and career development within the Group.
• Competitive compensation package.
• Participation in training programs and professional development initiatives.
• Accommodation provided, where required.
• Three meals per day at the staff restaurant.