Sous Maitre d' Hotel (EllaElissa - S27)

‘Ella’ means ‘come’ in Greek.  A heartfelt invitation to explore, connect, and feel inspired. At Ella Resorts, we open our doors to a world where every moment becomes a cherished memory. We reimagine the art of resort living for the modern lifestyle traveler. Those who seek not just a destination, but a meaningful journey. Our curated collection of beachfront retreats, set across some of the Mediterranean’s most iconic shores, invites you to embrace adventure, unwind in style, and discover the true essence of summer living. 

In order to support our rapid growth we are seeking to hire a Sous Maitre d' Hotel.

Our new Maitre d' Hotel will be ensuring the implementation of our Service Excellence Culture at our fully renovated Resort in Rhodes, Ella Elissa, in 2027. The Sous Maître d' Hotel is responsible for assisting in managing the front-of-house operations of the restaurant, ensuring seamless service, guest satisfaction, and maintaining a high level of professionalism among the restaurant staff.

This is a great opportunity for someone who aspires to develop her/himself and become part of an innovative and vibrant team of hospitality professionals who aim high!

• →Assists in buffet preparation
• →Welcomes guests and seats them.
• →Supervises the service and ensures the quality of services provided to guests
• →Visits tables and engages in conversation with guests
• →Supervises staff throughout the service, assisting wherever necessary as well as with the mise en place
• →Supervises assistants in preparing the buffet for the next service after the current service ends, under the guidance of the Maitre d'
• →Maintains responsibility for the orderliness and cleanliness of the dining room after service concludes
• →Manages the procurement and responsible receipt of necessary consumables and linens from the central warehouse and linen room
• →Monitors the proper execution of tasks assigned to staff by the Maitre d' (including checking warehouses and the cellar for cleanliness and order)
• →Collaborates with the chefs regarding the replenishment of buffet dishes
• →Updates the Maitre d' daily on any shortages in the cellar to facilitate department orders
• →Logs equipment breakages weekly in the breakage log and submits them to the F&B Manager
• →Reports any maintenance issues or damages within the dining hall to the Maitre d'
• →Informs the Maitre d' about any guest or staff problems that they may not be able to resolve or do not know how to handle
• →Discusses service performance with the staff, addressing any issues faced and pointing out mistakes

• Ensure that the restaurant's ambiance, lighting, and decor meet or exceed established standards 
• Monitor cleanliness and tidiness in the dining area 
• Ensure the proper appearance of all staff including areas such as uniform, hair, nails, personal hygiene etc. 

• Hospitality Diploma or BA degree
• Previous experience working in restaurants is essential, typically a minimum of 3-5 years in roles such as host/hostess, waiter/waitress, or similar positions 
• Strong customer service experience is important, including interactions with guests.
• A strong commitment to providing exceptional customer service, including greeting and welcoming guests, managing reservations, and ensuring a high level of guest satisfaction 
• The ability to supervise front-of-house staff, including waitstaff and host/hostess teams, and coordinate their work effectively 
• Clear and effective communication, both verbal and non-verbal, to interact with guests, staff, and other departments in a professional and courteous manner 
• Effective organization skills to manage guest seating and reservations, ensuring efficient table turnover 
• Proficiency in managing time and pacing service to ensure prompt and efficient delivery of meals 
• The ability to address and resolve issues, such as waitlisted guests and pacing of service, to ensure a smooth dining experience 
• Collaborative skills to work with the waitstaff, host/hostess teams, and kitchen and bar staff to maintain a smooth service flow 
• A commitment to maintaining cleanliness and the desired ambiance of the restaurant to enhance the overall dining experience 
• Monitoring and ensuring the accuracy of order delivery to meet or exceed guest expectations