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Assistant Manager - Estiatorio Milos
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Food
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Full Time
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| Responsible for the operations the restaurant together with the Restaurant Manager and General Manager. He/she is to ensure that all the food and drinks in the restaurant are of the highest quality. Duties of the Food & Beverage Assistant Manager include maintaining menus, handling customer complaints, creating standard operating procedures, and complying with food and safety regulations. To perform, skills such as customer service, communications and interpersonal skills are critical. |
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Executive Sous Chef - Wakuda
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Food
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Full Time
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| Provide quality food products for our guests and supports in achieving all goals designated by the Executive Chef. |
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Senior Chef De Partie - Spago
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Food
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Full Time
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| Support Sous Chef to run daily kitchen operations. |
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F&B Cashier
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Food
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Full Time
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| Handle all cash transactions by accepting money, comps, coupons, and credit cards and calculating the change accurately. |
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F&B Captain
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Food
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Full Time
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| Provide friendly, excellent service to all Guests by escorting them to their respective seats and supervise junior staff in the success of the restaurant operations |
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F&B Captain - Paiza One
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Food
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Full Time
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| Provide friendly, excellent service to all Guests by escorting them to their respective seats and supervise junior staff in the success of the restaurant operations |
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Service Attendant - Black Tap
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Food
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Full Time
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| Responsible for handling food and beverage orders and serving guests. |
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Lighting Programmer - Marquee
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Beverage
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Full Time
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| Responsible for setting up, coordinating, and operating audio and lighting equipment across Marquee, Avenue, Lavo, and Koma venues to ensure optimal event experiences. |
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Casual Labour - Steward/Stewardess (Yacht Operation)
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Other Operating
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Casual
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| Providing excellent customer service to visitors at all times, with ensuring the smooth running of daily operations of the museum. |
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Supervisor - Pools and Recreation
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Other Operating
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Full Time
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| To ensure that the pool is well-stocked with sufficient towels for guest comfort.
To manage the staffing of the pool so that a high level of service can be offered to all guests. |