Head Waiter

You open the restaurant, set the tables, brief the two waiters and the runner on the day menu, and take the first guests for breakfast. Service covers taking orders on the handheld, carrying plates from the pass, opening and pouring wine, watching the pace of each table, and closing the till at the end of the shift. You keep the reservation book together with reception, settle a complaint before it reaches the manager, and count the bar stock every Sunday. Split duty, 07:00-11:00 and 18:00-23:00, six days a week through the season.

Three years in restaurant service, at least one in a hotel

Leading a small team through a full service without the manager

Wine and cocktail knowledge to the level of the list

Handheld ordering system and cash handling

Split duty six days a week for the whole season

Proficient English, a second language is an advantage

Food hygiene certificate or the willingness to take it

Net salary from 1219 up to 1340 EUR per month

Seasonal contract until the end of October with full EFKA insurance

Shared staff accommodation on the island paid by the hotel

Two meals on every duty in the staff dining room

Holiday allowance and the proportional Christmas payment at the end of the season

Ferry ticket to the island refunded after the first month

Service charge shared among the restaurant team

A head waiter who runs a clean season is offered the restaurant manager post the following year, and the group moves staff to its Athens hotel for the winter months.

An open terrace above the sea and a small indoor dining room, so the service runs in the sun and in the wind. Non slip shoes, a uniform, laundry and sun protection are provided by the hotel.