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Assistant Manager, Restaurant, One&Only Aesthesis Athens 


At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests’ stay to bring their dreams and desires to life. With an atmosphere that’s chic but wonderfully unstuffy™, and a team who are meticulous but warm, we seek to exceed our guests’ expectations at every possible turn. 

Wrapped in ancient mythology in the heart of the Athenian Riviera, where lavender lands meet sapphire waters and our collection of rooms, suites and villas embody the timeless glamour of the Aegean. The warm Mediterranean hospitality is one of our most unique and valued assets. With abundant knowledge and generosity, we anticipate our guest’s every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it’s our passion.


About The Role


The Assistant Restaurant Manager will assist to Restaurant Manager in oversee the daily operations of the Restaurant assigned to him/her. He will work closely with the Culinary and Beverage teams to ensure One&Only service standards exceed the experience of the guest. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Will work with the FB Leadership team to establish trainings and implementing plans that will help the team exceed the departmental goals like LQA Scores, meeting budget and ensure good working environment.


Key Duties and Responsibilities


  • Assistant restaurant manager should lead by example and create an environment where all guests and employees feel comfortable, welcome and special.
  • Supervises restaurant and all related areas in the absence of the restaurant manager.
  • Supervises and manages employees. Manage all day-to-day operations and understands employees positions well enough to perform duties in employee’s absence 
  • Encourages and builds mutual trust, respect and cooperation among team members.
  • Ensures compliance with all food and beverage policies, standards and procedures by training, supervising follow-up and hands on management
  • Monitor and review the daily revenue report, daily labor report and the monthly profit and loss statement, analyze results and act when necessary.
  • Conduct regular walkthrough of the outlet and suggest recommendations for change as well as note deficiencies and ensure corrective action is taken.
  • Coaches employees on how to resolve guest issues and de-escalate conflicts.
  • Assists the restaurant manager with all facets of running the restaurant operation and completes all tasks, duties, responsibilities, and projects as assigned within set timelines.
  • Creates a total awareness of in-house VIPs and reviews names with staff members during pre-service meetings.
  • Responsible for the daily, weekly, and monthly allocation of staff duties and shift planning for the outlet.  This planning is to effectively utilize the available staff in order to maintain consistent standards of service.
  • To ensure the procedures and management standards laid down by the resort are followed and instituted amongst the service staff to ensure consistent quality service.
  • To ensure that all Food Safety standards – HCCP / DIVERSEY   are followed to the fullest.
  • To assist restaurant manager in the organization and quality control for the resorts specialized catering events, including management of the full diversity of specialist guest meal requirements, room service and guest activity requirements.
  • To continuously collect feedback from guests and report it back to the Management
  • To assist with any other duties that are required by the Director of Food and Beverage or another member of the Hotel management team.


Skills, Experience & Educational Requirements 


  • At least 2 years’ experience at a similar level.
  • Excellent Communication skills 
  • Minimum 5 years’ experience in a restaurant or catering institution with recognized high standards.
  • Workplace training from within a high standard hotel environment.
  • Knowledge of catering operations and beverage practices within the catering industry.  
  • An understanding of the preparation, delivery and services associated with the highest standards found in international hospitality environment.
  • Experience with Micros is a plus
  • Experience in 5*, upmarket resort would be an advantage but not a requirement.


Our brand is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, intuitive, generous, and spontaneous in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.