f&b director.

• Year-Round Stability: A permanent, full-year contract (not a seasonal role), offering year-round career security and growth.
• Competitive Remuneration: Highly attractive compensation package tailored to experience and candidate profile.
• Accommodation: Accommodation provided.
• Executive Benefits: Full meals on duty, professional development opportunities, and executive resort perks.
• Growth: The platform to shape the culinary and service identity of one of the premier resort destinations in the Aegean.

• Strategic Leadership & Operations: Elevate and standardise the complete F&B offering across all resort outlets, maintaining strict alignment with 5-star luxury benchmarks.
• Dual-Domain Oversight: Maintain direct management over front-of-house service operations while collaborating with the to oversee culinary execution, menu costing, and kitchen standards.
• Financial Performance: Develop and manage F&B operating budgets, forecast revenue, optimize labor costs, control food & beverage cost percentages, and drive profit margins across all venues.
• Team Development & Culture: Mentor, recruit, and lead department heads, restaurant managers, and culinary leaders. Foster a high-performance, collaborative, and motivated work environment.
• Guest Experience & Innovation: Proactively gather guest feedback to continually refine service protocols. Stay ahead of global luxury culinary trends to introduce innovative food, beverage, and dining concepts.
• Quality & Compliance: Ensure full compliance with all local health, safety, food safety (HACCP), and sanitation regulations, as well as sustainability actions.
• Off-Season Planning: Utilize the winter period for strategic planning, operational revamps, vendor negotiation, menu development, and structured team training programs.

• Proven Experience: Minimum of 3–5 years in a senior F&B leadership role (Director of F&B or F&B Manager) within a luxury 5-star hotel, resort, or high-end hospitality group.
• Comprehensive Expertise: Solid background in both Front-of-House service management and Back-of-House culinary operations/kitchen management.
• Financial Acumen: Strong commercial mindset with proven experience managing P&L statements, budgeting, cost control, and revenue generation.
• Leadership & Communication: Exceptional leadership, interpersonal, and communication skills. Ability to inspire multi-cultural teams under high-volume seasonal demand.
• Language Requirements: Fluency in Greek and English (spoken and written) is required. Additional European languages are a strong advantage.
• Relocation: Willingness to reside full-time on the island of Kos year-round.

5 years +

For more information, you may contact us at hospitality@randstad.grPlease note that for transparency and equity reasons, only those applications made online via our site will be assessed. After the screening of all the CVs received, we will only contact the candidates who meet the requirements of the job to arrange an interview. ​ All applications are considered strictly confidential.