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Career

Established in 1996, VASIA HOTELS & RESORTS is a Greek family business with a strong portfolio of Hotels & Villas on the island of Crete, and more new properties rapidly being developed over the next few years.

The company owns and manages six hotels & a Villa complex, all of which are 4* & 5* standard and situated in some of the most visited tourist areas of the island with beaches, mountains, local villages and towns all nearby. Within easy reach of the international airport in the capital city of Heraklion, and close to many of the main archaeological and tourist sites on the island,  the properties have become increasingly popular destinations for holiday-makers from a variety of countries, and the company has gained an excellent reputation that goes from strength to strength.

Currently employing more than 400 staff during the summer season, Vasia Hotels & Resorts is always interested in hard-working, enthusiastic employees with good communication skills and a dedication to high service levels who are interested in working in the Cretan hospitality industry. With a range of job opportunities, the company offers a competitive salary and benefits as standard, as well as career development and progression within the different properties in their portfolio.

If you would like to develop your career in tourism & hospitality as part of a friendly and professional team, working with international clients and living in one of the most beautiful areas of Greece, then Vasia Hotels & Resorts would very much like to hear from you.

Send your CV

JOB OPENINGS

Management

Hotel Manager

Role Summary

“Join the Vasia Hotels & Resorts Team as a Hotel Manager! Are you a dynamic leader with a passion for hospitality? Vasia Hotels & Resorts is seeking an experienced Hotel Manager to oversee our hotel operations. In this pivotal role, you’ll manage staff, ensure exceptional guest experiences, and handle financial operations. We’re looking for candidates with a hospitality management degree, extensive industry experience, and outstanding communication skills. If you’re adaptable, customer-focused, and ready to maintain our high service standards while driving profitability, apply today to become a key player in the Vasia family!”

 

Responsibilities

  • Operational Oversight: Managing the daily operations of the hotel, including front desk, housekeeping, maintenance, and food and beverage services.
  • Staff Management: Hiring, training, and supervising staff; conducting performance evaluations; and handling staff scheduling.
  • Customer Service: Ensuring guest satisfaction, addressing complaints, and maintaining high standards of service.
  • Financial Management: controlling expenditures; and maximizing revenue.
  • Compliance and Safety: Ensuring the hotel complies with health, safety, and legal regulations; managing risk; and maintaining security protocols.
  • Quality Control: Regularly assessing service quality, facilities, and customer feedback to identify areas for improvement.
  • Problem-Solving: Addressing and resolving operational, customer-related, or staff issues efficiently and effectively.
  • Maintain and exceed the standards of guest satisfaction through personal interaction with guests, monitoring customer feedback, and addressing guest complaints.
  • Train qualified staff members, provide leadership and guidance, and develop a culture of excellence and teamwork.

 

Qualifications

  • Education: A bachelor’s degree in hospitality management, business administration, or a related field is often preferred.
  • Experience: several years of experience in the hospitality industry, with progressive responsibility, including supervisory or management roles.
  • Leadership Skills: Strong leadership capabilities to inspire, manage, and develop a diverse team.
  • Communication Skills: Excellent verbal and written communication abilities for effective interaction with staff, guests, and business partners.
  • Customer Service Skills: A strong focus on customer service and the ability to handle difficult situations with tact and diplomacy.
  • Strong analytical ability: Understanding of business operations, financial management, and business strategies.
  • Problem-Solving Skills: Ability to quickly identify and resolve issues impacting hotel operations or guest satisfaction.
  • Organizational Skills: Proficiency in managing multiple tasks and priorities, often under pressure.
  • Technical Skills: Familiarity with hotel management software, financial reporting tools, and basic IT skills.
  • Adaptability and Flexibility: Capable of adapting to changing situations and flexible in working hours, as the hospitality industry operates around the clock.
  • International hospitality exposure or local experience in International Hotel Chains will be further appreciated.

 

Benefits

  • Competitive salary
  • Rewards & recognition
  • Accommodation
  • Continuous professional development

Front Office

Guest Relations Manager

Role Summary
“Vasia Hotels & Resorts: Hiring a Guest Relations Manager! We invite you to bring your passion for hospitality and customer service to Vasia Hotels & Resorts as our Guest Relations Manager. In this key role, you will be the face of our hotel, ensuring that every guest has an exceptional and memorable stay. Your responsibilities will include managing guest inquiries, addressing and resolving issues, and maintaining the highest standards of customer service. Ideal candidates should possess strong communication skills, a welcoming personality, and a proactive approach to problem-solving. If you have a knack for making guests feel special and a desire to create unforgettable experiences, join our team and become a crucial part of the Vasia Hotels & Resorts experience!”

 

Responsibilities

  • Customer Service Excellence: Ensuring exceptional customer service experiences, handling guests’ complaints and queries promptly and efficiently.
  • Team Management and Training: Leading the guest relations team, providing training and guidance to ensure staff are knowledgeable, courteous, and professional.
  • Communication and Coordination: Serving as the communication link between guests and management, as well as coordinating with various departments to fulfill guest needs.
  • Maintaining Guest Satisfaction: Monitoring and maintaining high levels of guest satisfaction, often measured through feedback and surveys.
  • Handling Special Requests: Arranging special services for guests, like booking tours, transportation, or restaurant reservations.
  • Upselling and Promotions: Promoting and upselling hotel services and facilities.
  • Compliance and Standards: Ensuring compliance with all hotel policies and procedures and maintaining standards of service quality.
  • Problem Solving: Addressing and resolving any issues that may arise during a guest’s stay.
  • Record Keeping: Maintaining accurate records of guest preferences, feedback, and complaints.

 

Qualifications

  • Education: a bachelor’s degree in hospitality, business administration, or a related field.
  • Experience: Several years of experience in hospitality, customer service, or a related industry, often including prior supervisory or management roles.
  • Communication Skills: Excellent verbal and written communication skills.
  • Interpersonal Skills: Strong interpersonal skills to interact positively with guests and staff.
  • Problem-Solving Ability: Ability to handle difficult situations with tact and diplomacy.
  • Attention to Detail: Keen attention to detail to anticipate guests’ needs and preferences.
  • Multitasking and Organizational Skills: Capable of juggling various tasks and staying organized under pressure.
  • Language Skills: Proficiency in multiple languages can be advantageous, especially in international settings.
  • Computer Literacy: Proficiency in using hotel management software and basic computer applications.

 

Benefits

  • Competitive salary
  • Rewards & recognition
  • Accommodation
  • Continuous professional development

Front Office Manager

Role Summary
“Vasia Hotels & Resorts: Hiring a Front Office Manager! To ensure the professional and effective running of the day-to-day Front of House operation in accordance with all Vasia Hotels & Resorts Standards, Policies and Procedures. Responsible for short- and long-term planning and day-to-day operations of the front of house and related areas.

 

Responsibilities

  • Co-ordinate all activities, operations and running of Front Office – whilst actively displaying a proactive front of house leadership style.
  • Together with FO team, take a leading role in positively representing the company with guests, always reinforcing a customer-oriented approach to hotel operations – and harnessing Guest Satisfaction Index (GSI) data as a tool to measure success.
  • Provide clear leadership for quality and Process Improvement initiatives aligned with business goals and objectives, maintaining close liaison and support for teams both FOH and with HSK. Ensure all Standards are followed to meet Quality Assurance requirements.
  • Maintain, implement, and adhere to standard policies, systems and procedures relating to hotel operations and goals, including health and safety systems, quality standards, laws, systems contingency planning and the correct use of our existing Tools.
  • Manages and coordinates the team’s resources (fixed, seasonal, and part-time Associates) to achieve utmost efficiency and effectiveness in terms of Guest Experience and productivity. Actively leads recruiting process for the FO team for each season, conducting Performance Management to develop talent as a continuous process.
  • Compliance and Standards: Ensuring compliance with all hotel policies and procedures and maintaining standards of service quality.
  • Problem Solving: Addressing and resolving any issues that may arise during a guest’s stay.
  • Record Keeping: Maintaining accurate records of guest preferences, feedback, and complaints.

 

Qualifications

  • Education: a bachelor’s degree in hospitality, business administration, or a related field.
  • Experience: Several years of experience in hospitality, customer service, or a related industry, often including prior supervisory or management roles.
  • Communication Skills: Excellent verbal and written communication skills.
  • Interpersonal Skills: Strong interpersonal skills to interact positively with guests and staff.
  • Problem-Solving Ability: Ability to handle difficult situations with tact and diplomacy.
  • Attention to Detail: Keen attention to detail to anticipate guests’ needs and preferences.
  • Multitasking and Organizational Skills: Capable of juggling various tasks and staying organized under pressure.
  • Language Skills: Proficiency in multiple languages can be advantageous, especially in international settings.
  • Computer Literacy: Proficiency in using hotel management software and basic computer applications.

 

Benefits

  • Competitive salary
  • Rewards & recognition
  • Accommodation
  • Continuous professional development

Receptionist

Role Summary
To welcome guests to the Hotel, answer guest questions and resolve guest problems. To perform check in, check out duties and receive payments from guests.

 

Responsibilities

  • Ensure prompt, efficient, and courteous reception / farewell of guests.
  • Assist Guests with any queries they may have during their stay.
  • Pro-actively ensure wellbeing of Guests during their stay, anticipating needs.
  • Ensure the desk is fully operational, all necessary collateral and work tools available.
  • Have full awareness of the current daily status of hotel, daily functions, events, VIP and group arrivals.
  • Be thoroughly conversant with all room types, décor, and outlook.
  • Run communication and recording of complaints; deal with complaints on first level; escalate to supervisor if needed.
  • Ensure quality of data is maintained within the property management system enabling accurate guest history and sales information. Ensure data is correctly recorded to assist in Administrational duties.

 

Qualifications

  • Education: a bachelor’s degree in hospitality or a related field.
  • Experience: at least 2 years of experience within the hospitality industry.
  • Experience in working with the public and ability to deliver outstanding customer service.
  • Good knowledge of English. Knowledge of a second language will be considered as an additional qualification.
  • Knowledge of PC and MS Office.

 

Benefits

  • Rewards & recognition
  • Accommodation
  • Continuous professional development

Night Receptionist

Role Summary
To welcome late check -ins and early check-outs, receive payments from guests, handle emergencies and nighttime requests from guests.

 

Responsibilities

  • Ensure prompt, efficient, and courteous reception / farewell of guests.
  • Assist Guests with any queries they may have during their stay.
  • Pro-actively ensure wellbeing of Guests during their stay, anticipating needs.
  • Ensure the desk is fully operational, all necessary collateral and work tools available.
  • Have full awareness of the current daily status of hotel, daily functions, events, VIP and group arrivals.
  • Be thoroughly conversant with all room types, décor, and outlook.
  • Run communication and recording of complaints; deal with complaints on first level; escalate to supervisor if needed.
  • Ensure quality of data is maintained within the property management system enabling accurate guest history and sales information. Ensure data is correctly recorded to assist in Administrational duties.

 

Qualifications

  • Education: a bachelor’s degree in hospitality or a related field.
  • Experience: at least 2 years of experience within the hospitality industry.
  • Experience in working with the public and ability to deliver outstanding customer service.
  • Good knowledge of English. Knowledge of a second language will be considered as an additional qualification.
  • Knowledge of PC and MS Office.

 

Benefits

  • Rewards & recognition
  • Accommodation
  • Continuous professional development

Front Office Groom

Role Summary
To assist guests arriving and leaving the Hotel; to escort guests; to offer valet services.

 

Responsibilities

  • Welcome guests and direct them to Reception.
  • Load and unload luggage from vehicles and deliver it to rooms.
  • Protect guests at either entrance from inclement weather.
  • Offer valet services.
  • To ensure Security of guest luggage left in his care and to safely store it and give guest a receipt.
  • Accurate knowledge of hotel facilities and services.
  • Answer guest questions; escalate guest issues to a supervisor.
  • Know the names, functions, and locations of the Management Team
  • Be aware of daily functions, events, VIP and group arrivals.
  • Escort guests to rooms; give all necessary room information.
  • Deliver newspapers to guest rooms.
  • Report any issues with guests, groups, as well as technical issues spotted around the resort.

 

Qualifications

  • High school diploma required, additional hospitality or butler training preferred.
  • At least 1 year of experience within the hospitality industry.
  • Experience in working with the public and ability to deliver outstanding customer service.
  • Good knowledge of English. Knowledge of a second language will be considered as an additional qualification.

 

Benefits

  • Rewards & recognition
  • Accommodation
  • Continuous professional development

Restaurants & Bars

F&B Manager

Role Summary

“Now Hiring a Food & Beverage Manager! We’re seeking a skilled Food & Beverage Manager to elevate our dining experience. This role is perfect for those passionate about culinary excellence and exceptional service. Your mission: manage our food and beverage operations, ensuring quality, efficiency, and guest satisfaction. You should have a background in hospitality management, a deep understanding of F&B services, and excellent leadership skills. If you’re ready to create memorable dining experiences and drive our F&B department’s success, join the Vasia Hotels & Resorts team today!”

 

Responsibilities

  • Operational Oversight: Managing the daily operations of the hotel restaurants and bars, and general food and beverage services.
  • Menu Development and Food Quality Control: Overseeing menu planning, food quality, and presentation. This includes coordinating with chefs and kitchen staff to develop menus that appeal to guests and maintain high standards.
  • Staff Management: Hiring, training, and supervising staff; conducting performance evaluations; and handling staff scheduling.
  • Customer Service: Ensuring guest satisfaction, addressing complaints, and maintaining high standards of service.
  • Inventory Management: Managing inventory, including ordering supplies, overseeing storage, and minimizing waste.
  • Maintain and exceed the standards of guest satisfaction through personal interaction with guests, monitoring customer feedback, and addressing guest complaints.
  • Financial Management: controlling costs and expenditure; maximizing revenue while ensuring profitability.
  • Compliance and Safety: Ensuring compliance with health, safety, and licensing regulations. This involves regular inspections and staff training on safety procedures.
  • Quality Control: Regularly assessing service quality, facilities, and customer feedback to identify areas for improvement.
  • Problem-Solving: Addressing and resolving operational, customer-related, or staff issues efficiently and effectively.

 

Qualifications

  • Educational Background: A degree in hospitality management, business administration, or a related field is preferred.
  • Experience: Several years of experience in the food and beverage industry, including supervisory or management roles.
  • Strong Leadership Skills: Ability to lead and motivate a team, manage staff performance, and handle staffing issues effectively.
  • Financial Acumen: Knowledge of budgeting, financial planning, and cost control in food and beverage operations.
  • Knowledge of Food Safety and Regulations: Familiarity with food safety standards and regulations.
  • Technological Proficiency: Familiarity with restaurant management software and basic computer skills.
  • Communication Skills: Excellent verbal and written communication abilities for effective interaction with staff, guests, and business partners.
  • Customer Service Skills: A strong focus on customer service and the ability to handle difficult situations with tact and diplomacy.
  • Strong analytical ability: Understanding of business operations, financial management, and business strategies.
  • Problem-Solving Skills: Ability to quickly identify and resolve issues impacting hotel operations or guest satisfaction.
  • Organizational Skills: Proficiency in managing multiple tasks and priorities, often under pressure.
  • Adaptability and Flexibility: Capable of adapting to changing situations and flexible in working hours, as the hospitality industry operates around the clock.
  • International hospitality exposure or local experience in International Hotel Chains will be further appreciated.

 

Benefits

  • Competitive salary
  • Rewards & recognition
  • Accommodation
  • Continuous professional development

Assistant F&B Manager

Role Summary

Directs the managers of the specific food & beverage service areas to ensure the highest quality standards are met. Oversees food & beverage budgets and controls. Administers food & beverage marketing programs. 

 

Responsibilities

  • Operational Oversight: Managing the daily operations of the hotel restaurants and bars, and general food and beverage services.
  • Menu Development and Food Quality Control: Overseeing menu planning, food quality, and presentation. This includes coordinating with chefs and kitchen staff to develop menus that appeal to guests and maintain high standards.
  • Staff Management: Hiring, training, and supervising staff; conducting performance evaluations; and handling staff scheduling.
  • Customer Service: Ensuring guest satisfaction, addressing complaints, and maintaining high standards of service.
  • Inventory Management: Managing inventory, including ordering supplies, overseeing storage, and minimizing waste.
  • Maintain and exceed the standards of guest satisfaction through personal interaction with guests, monitoring customer feedback, and addressing guest complaints.
  • Financial Management: controlling costs and expenditure; maximizing revenue while ensuring profitability.
  • Compliance and Safety: Ensuring compliance with health, safety, and licensing regulations. This involves regular inspections and staff training on safety procedures.
  • Quality Control: Regularly assessing service quality, facilities, and customer feedback to identify areas for improvement.
  • Problem-Solving: Addressing and resolving operational, customer-related, or staff issues efficiently and effectively.

 

Qualifications

  • Thorough knowledge of food and beverage operations including foods, beverages, supervisory aspects, service techniques, and guest interaction.
  • Experience: at least 5 years’ experience managing food & beverage operations preferred. 
  • Ability to communicate in English, both orally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve problems.
  • Ability to work under pressure and deal with stressful situations during busy periods.
  • Ability to access and accurately input information using a moderately complex computer system.
  • Graduate of a School of Tourism Professions or equivalent. 
  • Good knowledge of English. Knowledge of a second language will be considered as an additional qualification

Benefits

  • Competitive salary
  • Rewards & recognition
  • Accommodation
  • Continuous professional development

Restaurant Manager

Role Summary

Responsible for the direction and organization of restaurant operations to maintain high standards of food and beverage quality, service and marketing to maximize profits through outstanding customer service.

 

Responsibilities

  • Interviews, selects, trains, supervises, counsels, disciplines and participates in the evaluation of restaurant staff employees for the efficient operation of the restaurant. Schedules and directs staff in their work assignments.
  • Responsible for ensuring that restaurant complies with sanitation and safety standards for guests and employees. Responsible for ensuring that all equipment is in working order. Visually inspects and takes corrective action to ensure that facilities in restaurant look appealing and attractive to guests. Provides guidance for improvement and implements necessary adjustments. Oversees work orders to ensure repairs and maintenance of facility are completed on a timely basis.
  • Manages and monitors product quality and guest satisfaction in restaurant. Responsible for ensuring that food quality is consistent, appealing, and prepared to guest specifications. Moves throughout facility and kitchen areas to visually monitor and take corrective action to ensure food quality and service standards are met. Verifies temperatures, judges’ appearance and taste of products, and checks preparation methods to determine quality. Provides guidance for improvement and implements necessary adjustments. Interacts with guests to obtain feedback on quality of service and food in outlet. Investigates and resolves guest complaints in a timely manner.
  • Documents inventory forecast usage and monitors supply so that restaurants are stocked with linen, glassware, silverware, china, condiments and other items necessary to provide appropriate customer service. Oversees set up of dining and service areas.
  • Participates in marketing efforts of restaurants, creates menu ideas, surveys competition and reports food trends, and assists in preparation of specials.
  • Responsible for ensuring compliance with all policies and procedures that relate to the restaurant as well as all local, state and federal laws and regulations.

 

Qualifications

  • Thorough knowledge of restaurant operations and preparation techniques.
  • Knowledge of beverage operations and wines.
  • Experience: At least two years’ experience in related field required.
  • Ability to communicate in English, both orally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve problems.
  • Ability to work under pressure and deal with stressful situations during busy periods.
  • Strong mathematical abilities in order to determine and track inventory, controls, revenue productions, and other hotel financial statements.
  • Ability to access and accurately input information using a moderately complex computer system.
  • Graduate of a School of Tourism Professions or equivalent. 
  • Good knowledge of English. Knowledge of a second language will be considered as an additional qualification.
  • Knowledge of PC and MS Office.

 

Benefits

  • Competitive salary
  • Rewards & recognition
  • Accommodation
  • Continuous professional development

Bar Manager

Role Summary

Directs and organizes the activities of the bar to maintain high standards of beverage quality, service and marketing to maximize profits through outstanding customer service.

 

Responsibilities

  • Hire, train, supervise, direct, coach, counsel, and evaluate staff in the bar. Communicate effectively, both verbally and in writing, to provide clear direction to the staff. Assign and instruct bar staff in details of work. Observe performance and encourage improvement where necessary.
  • Communicate with guests and employees using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions and provide accurate information. Remain calm and alert, especially during emergency situation and/or heavy hotel activity, serving as a role model for the bar staff and other hotel employees.
  • Field customer complaints by conducting thorough research of the situation in order to choose the most effective solutions. Make decisions and take actions based on previous experience and good judgment, sometimes revising procedures to accommodate unusual situations. Demonstrate knowledge of third party liability and detect and act upon guest inebriation as trained.
  • Develop and implement basic operating standards for bar service in compliance with  state and local practices. (e.g. Employee Alcohol Awareness Training and Compliance).
  • Maximize bar profitability; implement effective controls of beverage and labor costs.
  • Monitor the bar’s budget to ensure efficient operations, including achieving budgeted revenue and labor expenses. Ensure par stock levels are maintained by calculating inventory, ordering, retrieving and stocking product. Evaluate cost effectiveness of all aspects of operation. Develop and implement cost savings and profit enhancement measures. Maintain established inventory by ordering all liquor and supplies in accordance with business needs and participate in monthly liquor inventories.

 

Qualifications

  • Thorough knowledge of beverage operations including foods, beverages, supervisory aspects, service techniques, and guest interaction
  • Experience: At least three years’ experience in related field required.
  • Ability to communicate in English, both orally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve problems.
  • Ability to work under pressure and deal with stressful situations during busy periods.
  • Strong mathematical abilities in order to determine and track inventory, controls, revenue productions, and other hotel financial statements.
  • Ability to access and accurately input information using a moderately complex computer system.
  • Graduate of a School of Tourism Professions or equivalent. 
  • Good knowledge of English. Knowledge of a second language will be considered as an additional qualification.
  • Knowledge of PC and MS Office.

 

Benefits

  • Competitive salary
  • Rewards & recognition
  • Accommodation
  • Continuous professional development

Restaurant Supervisor/Captain

Role Summary

  • Assists the Restaurant Manager in managing the Restaurant service to consistently high standards.
  • Effectively controls the flow of customers and orders throughout service.
  • Ensures the restaurant team maximizes all sales opportunities.
  • Deals with any customer queries in an appropriate manner.
  • Responsible for accurate management of all restaurant transactions during service.

 

Responsibilities

  • Trains, supervises, counsels, and participates in the evaluation of Restaurant staff employees for the efficient operation in the Restaurant. Directs staff in their work assignments.

  • Responsible for ensuring that Restaurant complies with sanitation and safety standards for Guests and employees. Responsible for ensuring that all equipment is in working order. Visually inspects and takes corrective action to ensure that facilities in restaurant look appealing and attractive to guests. Provides guidance for improvement and implements necessary adjustments. Oversees work orders to ensure repairs and maintenance of facility are completed on a timely basis.

  • Manages and monitors product quality and guest satisfaction in the Restaurant. Responsible for ensuring that food quality is consistent, appealing, and prepared to guest specifications. Moves throughout facility and kitchen areas to visually monitor and take corrective action to ensure food quality and service standards are met. Verifies temperatures, judges appearance and taste of products, and checks preparation methods to determine quality. Provides guidance for improvement and implements necessary adjustments. Interacts with guests to obtain feedback on quality of service and food in outlet. Investigates and resolves guest complaints in a timely manner.

  • Documents inventory forecast usage and monitors supply so that the Restaurant is stocked with linen, glassware, silverware, china, condiments and other items necessary to provide appropriate customer service. Oversees set up of dining and service areas.

  • Responsible for ensuring compliance with all policies and procedures that relate to the restaurant as well as all local and state laws and regulations.

 

Qualifications

  • Thorough knowledge of restaurant operations and preparation techniques.
  • Knowledge of beverage operations and wines
  • Experience: At least one year’s experience in related field required.
  • Ability to communicate in English, both orally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve problems.
  • Ability to work under pressure and deal with stressful situations during busy periods.
  • Interpersonal skills to provide overall guest satisfaction.
  • Graduate of a School of Tourism Professions or equivalent. 
  • Good knowledge of English. Knowledge of a second language will be considered as an additional qualification.
  • Knowledge of PC and MS Office.

 

Benefits

  • Competitive salary
  • Rewards & recognition
  • Accommodation
  • Continuous professional development

Restaurant Hostess

Role Summary

Greeting and escorting guests to tables in the restaurant, monitoring the restaurant and all staff, maintaining a courteous and efficient operation of the dining room to ensure guest satisfaction.

 

Responsibilities

  • Meet and greet guests as they arrive, offer choice of seating, then escort them to their table and present menu.

  • Read, maintain and make daily entries in the log book to coordinate communication between shifts and management.

  • Conduct daily “roll call meetings” to keep staff informed of current promotions, daily specials, guest comments, daily events and pertinent memos.

  • Receive, record and make any necessary arrangements for reservations and special functions in the restaurant.

  • Perform opening and closing duties.

  • Assist others with side works.

 

Qualifications

  • Knowledge of restaurant operations, to include appropriate staffing levels, service equipment and guest relations.
  • Ability to read the English language to fully comprehend guest requests, memos, reservations, promotional materials, event orders and similar written materials.
  • Ability to remember, recite and promote the variety of menu items.
  • Ability to effectively deal with customer complaints and concerns in a friendly and positive manner. This involves listening to the nature of the concern, demonstrating empathy with the customer and providing positive and proactive solutions.
  • Graduate of a School of Tourism Professions or equivalent. 
  • Good knowledge of English. Knowledge of a second language will be considered as an additional qualification.
  • Knowledge of PC and MS Office.
  • Experience: six months to one year previous working in a similar position.

 

Benefits

  • Competitive salary
  • Rewards & recognition
  • Accommodation
  • Continuous professional development

Waiter/Waitress

Role Summary

Service of food and/or beverage to include the order-taking and delivery of any food and/or beverage items. This task is to be handled in a friendly, courteous, helpful, timely and professional manner resulting in a very high level of guest satisfaction.

 

Responsibilities

  • Greet the guests in a friendly and courteous manner and explain any specials and/or restaurant promotions for guest awareness.

  • Take and serve food and drink orders.

  • Ensure that all guests are satisfied with their meals.

  • Follow up on guests’ satisfaction throughout the meal.

 

Qualifications

  • Must have basic knowledge of food and beverage preparation, service standards, guest relations and etiquette.
  • Knowledge of the appropriate table settings, service ware and menu items.
  • Ability to read, write and speak the English language sufficient to understand menus, special promotions, record orders, and communicate with guests to explain and record orders.
  • Ability to remember, recite and promote the variety of menu items.
  • Experience: previous working experience as a waiter required, ideally within a hotel environment.
  • English language mandatory. 2nd language (German or French) would be considered an asset.
  • Degree/Diploma in Hospitality/Tourism would be a plus.

 

Benefits

  • Competitive salary
  • Rewards & recognition
  • Accommodation
  • Continuous professional development

Kitchen & Pastry Kitchen

Head Chef

Role Summary

“Vasia Hotels & Resorts: Seeking a Talented Head Chef! Are you passionate about culinary arts and eager to lead a dynamic kitchen team? Vasia Hotels & Resorts is on the lookout for an experienced Head Chef to take charge of our culinary operations. In this vital role, you’ll craft exquisite menus, oversee kitchen staff, and ensure top-quality food preparation that meets and exceeds guest expectations. Ideal candidates will have a strong background in culinary arts, proven leadership skills, and a flair for creativity and innovation in the kitchen. If you’re ready to bring your culinary vision to life and delight our guests with exceptional dining experiences, apply now to join the Vasia Hotels & Resorts family!”

 

Responsibilities

  • Menu Development and Innovation: Creating, developing, and updating menus while ensuring a variety of cuisine that appeals to the hotel’s clientele. This includes considering seasonal ingredients and current food trends.
  • Kitchen Management: Overseeing all kitchen operations, including food preparation, cooking, and presentation. Ensuring the kitchen is well-organized and operates efficiently.
  • Quality Control: Maintaining high standards of food quality and hygiene, including regular inspections, and ensuring compliance with health and safety regulations.
  • Staff Management: Hiring, training, and supervising kitchen staff. This involves organizing staff schedules, conducting performance evaluations, and fostering a positive and productive work environment.
  • Cost Management: Controlling kitchen expenses, including food and equipment costs. This requires budgeting, forecasting, and efficient resource allocation.
  • Supplier Relations: Working with suppliers to ensure the timely delivery of high-quality ingredients and negotiating prices.
  • Customer Satisfaction: Addressing customer feedback, handling special dietary requests, and ensuring a high level of customer satisfaction.
  • Collaboration: Working closely with other hotel departments, especially with the dining and events teams, to provide a cohesive guest experience.

 

Qualifications

  • Culinary Education: A degree or diploma in culinary arts, hospitality, or a related field is often preferred.
  • Professional Experience: Extensive experience in the culinary field, typically including several years in a supervisory or management role in a kitchen.
  • Culinary Skills: Expertise in various cooking techniques and cuisines, with a strong understanding of food safety and hygiene practices.
  • Leadership Skills: Strong leadership and team management abilities, capable of motivating and mentoring kitchen staff.
  • Creativity: A creative flair for developing new dishes and menus that align with the hotel’s brand and customer preferences.
  • Financial Acumen: Proficiency in managing budgets, food costs, and kitchen operations to ensure profitability.
  • Communication Skills: Excellent communication skills for interacting with staff, management, suppliers, and guests.
  • Problem-Solving Ability: Capable of handling high-pressure situations and resolving any issues that arise in the kitchen efficiently.
  • Time Management: Ability to manage time effectively, particularly in planning menus and overseeing food preparation for large events.
  • Flexibility: Willingness to work irregular hours, including weekends and holidays, which is common in the hospitality industry.

 

Benefits

  • Competitive salary
  • Rewards & recognition
  • Accommodation
  • Continuous professional development

Pastry Chef

Role Summary

Leading and managing team to produce consistently high standards of pastries and bakeries products, within financial and business metrics provided by Senior Management. The Pastry Chef takes full operational ownership of pastry and bakery production.

 

Responsibilities

  • To assist in delivering high quality bakery and pastry products to all Food and Beverage Outlet and Banquet.
  • To monitor all costs and recommend measures to control them. To establish an integrated cost management plan.
  • To ensure that the Department Operational Budget is strictly adhered to.
  • To monitor all costs and recommend / institute measures to control them.
  • To review monthly forecasts and schedule resources accordingly.
  • To assign responsibilities to subordinates and to check their performance periodically.
  • To spend time in the outlets (during peak periods) to ensure quality presentation of bakery and pastry products to meet all expectations.
  • To frequently taste his/her products being demanding and critical when it comes to food quality.

Qualifications

  • Graduate of a School of culinary/pastry Professions or equivalent.
  • Knowledge of all Food & Beverage standards, pastry techniques, quality presentation, service and products and local health and sanitation standards.
  • Ability to support the control of food cost.
  • Ability to assess quality control and adhere to service standards.
  • Ability to clearly define productivity standards with quality requirements and methods required to obtain them.

Benefits

  • Competitive salary
  • Rewards & recognition
  • Accommodation
  • Continuous professional development

Sous Chef

Role Summary

Train, supervise and work with all cook and culinary staff in order to prepare, cook and present food according to hotel standard recipes in order to create quality food products.

 

Responsibilities

  • Assign, in detail, specific duties to all employees for efficient operation of the kitchen. Visually inspect, select, and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items.
  • Read and employ math skills for following recipes. Process requisitions for supplies. Select, train, and supervise kitchen staff in the proper preparation of menu items.
    • Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.
    • Ensure proper receiving, storage (including temperature setting) and rotation of food products to comply with health department regulations.
    • Adhere to control procedures for cost and quality.

Qualifications

  • Graduate of a School of culinary/pastry Professions or equivalent.
  • Knowledge of all Food & Beverage standards, pastry techniques, quality presentation, service and products and local health and sanitation standards.
  • Ability to support the control of food cost.
  • Ability to assess quality control and adhere to service standards.
  • Ability to clearly define productivity standards with quality requirements and methods required to obtain them.

Benefits

  • Competitive salary
  • Rewards & recognition
  • Accommodation
  • Continuous professional development

Housekeeping

Housekeeping Manager

Role Summary
“Seeking a Housekeeping Manager! Join our team and play a crucial role in maintaining the elegance and comfort of Vasia Hotels & Resorts as our Housekeeping Manager. Your primary responsibility will be to oversee all aspects of housekeeping operations, ensuring our rooms and facilities meet the highest standards of cleanliness and guest satisfaction. We’re looking for someone with a keen eye for detail, excellent organizational skills, and a strong background in housekeeping management. If you are dedicated to creating a pristine and welcoming environment for our guests and have a passion for excellence in service, we encourage you to apply and become a key member of the Vasia Hotels & Resorts team!”

 

Responsibilities

  • Staff Management: Oversee the housekeeping staff, including hiring, training, scheduling, and evaluating performance.
  • Quality Control: Ensure that all rooms and public areas meet the hotel’s cleanliness and hygiene standards.
  • Inventory Management: Manage the inventory of cleaning supplies and linens, ensuring adequate stock while controlling costs.
  • Guest Interaction: Address guest complaints or requests related to housekeeping services, aiming to enhance guest satisfaction.
  • Budget Management: Develop and manage the housekeeping department’s budget, including labor and supply costs.
  • Standard Operating Procedures (SOPs): Develop and enforce SOPs for cleaning and maintenance tasks.
  • Health and Safety Compliance: Ensure compliance with health and safety standards and regulations.
  • Coordination with Other Departments: Collaborate with other departments, such as maintenance and front office, to ensure smooth operations.
  • Sustainability Initiatives: Implement and monitor eco-friendly practices in housekeeping operations.
  • Training and Development: Provide ongoing training to staff on new products, methods, and technologies in housekeeping.

 

Qualifications

  • Educational Background: a high school diploma; a degree in hospitality management or a related field is advantageous.
  • Experience: Previous experience in housekeeping or a similar role, with several number of years in a supervisory or management position.
  • Leadership Skills: Strong leadership and people management skills to effectively supervise a diverse team.
  • Communication Skills: Excellent verbal and written communication skills for interacting with staff, guests, and other hotel departments.
  • Attention to Detail: Keen eye for detail to ensure high standards of cleanliness and presentation.
  • Organizational Skills: Ability to organize and prioritize tasks efficiently.
  • Problem-Solving Skills: Proficiency in addressing and resolving issues related to staff, guests, and operations.
  • Knowledge of Cleaning Techniques and Standards: Understanding of various cleaning methods, chemicals, and equipment.
  • Physical Stamina: Capability to handle the physical demands of the job, including standing for long periods and handling heavy items.
  • Flexibility: Willingness to work flexible hours, including weekends and holidays, as the hotel industry operates round the clock.

 

Benefits

  • Competitive salary
  • Rewards & recognition
  • Accommodation
  • Continuous professional development

Assistant Housekeeping Manager

Role Summary
Assist the Executive Housekeeper in running day-to-day operations and deputy on his/her absence. Provide training, coaching, and counselling to all housekeeping employees to ensure best performance and delivery of Guest Satisfaction.

 

Responsibilities

  • Support Ex. Housekeeper in managing the daily operations of the Housekeeping, ensuring maximum cleanliness and repair status throughout the Rooms and all Public Areas, coordinating with all necessary departments for support and compliance. Coordinate with Engineering department to maintain resort facilities, pools and gardens in good condition.
  • Coordinate department’s Task Assignments and other activities with other departments to facilitate increased levels of communication and guest satisfaction.
  • Facilitate recruiting process, including interviewing, conducting training, and evaluating job performance. Provide ongoing training and development to all positions.
  • Interact with all employees in the Housekeeping Department. Evaluate, coach, counsel and provide leadership support both for daily operations and Health & Safety.
  • Conduct inspections of guest rooms and provide feedback to room attendants.
  • Manage administrative duties.
  • Ensures the appropriate control and care of FF&E assets, OS&E and disposables both during the season and during seasonal closure. Ensures detailed inventories are created and safe locations used for storage during closure.

 

Qualifications

  • Educational Background: a high school diploma; a degree in hospitality management or a related field is advantageous.
  • Experience: Minimum 3 years management experience with at least 1 year in housekeeping at progressively higher levels of responsibility.
  • Leadership Skills.
  • Communication Skills: Excellent verbal and written communication skills for interacting with staff, guests, and other hotel departments.
  • Attention to Detail: Keen eye for detail to ensure high standards of cleanliness and presentation.
  • Problem-Solving Skills: Proficiency in addressing and resolving issues related to staff, guests, and operations.
  • Knowledge of Cleaning Techniques and Standards: Understanding of various cleaning methods, chemicals, and equipment.
  • Physical Stamina: Capability to handle the physical demands of the job, including standing for long periods and handling heavy items.
  • Flexibility: Willingness to work flexible hours, including weekends and holidays, as the hotel industry operates round the clock.

 

Benefits

  • Competitive salary
  • Rewards & recognition
  • Accommodation
  • Continuous professional development

Hotel Maid  

Role Summary
To be responsible for the cleanliness and good order of rooms, corridors, and related areas and to assist with the comfort and wellbeing of guests during their stay.

 

Responsibilities

  • Cleaning & preparation of all arrival rooms, occupied rooms, turndown service and any rooms requiring service as per Daily Task Assignment and requests by the Team Leaders and Management following the Hotel’s Standards.
  • To be always pleasant and courteous to guests and colleagues.
  • To report any occupied rooms that have not been used, any need for repair, dirty pool, any found lost property, guest comments or complaints immediately to the Housekeeping Coordinator.
  • To answer guests’ requests and resolve guest problems, speaking to the Housekeeping Coordinator and Supervisors when necessary.
  • To collaborate with the Housekeeping Team Leaders and Coordinator in the prioritization of tasks and last-minute requests.
  • To dispose of soiled linen and rubbish in the appropriate bags and to the pantries.
  • To keep the Trolleys tidy and prepared at the end of the shift and report the needs for the pantry.
  • To carry any old Room Service Items & Flowers to the pantry and inform the Housekeeping Coordinator so he/she can report to the appropriate department.
  • To carry out any other duties as required by the Housekeeper.
  • Ensure full liaison and collaboration with other members of the team in Housekeeping and the Valet and Linen Room.

 

Qualifications

  • High School graduate or equivalent required.
  • Must have at least 6 months’ experience in the hospitality industry. More experience preferred.
  • Attention to Detail: Keen eye for detail to ensure high standards of cleanliness and presentation.

 

Benefits

  • Rewards & recognition
  • Accommodation
  • Continuous professional development

Public Area Cleaner

Role Summary
To be responsible for the cleanliness and good order of public areas within the Hotel and to assist with the comfort and well-being of guests during their stay. To perform any other duties as requested by the Housekeeper.

 

Responsibilities

  • To clean the public areas in the Hotel to the highest standard.
  • To ensure that stocks of amenities in areas such as Ladies/Gentlemen are replenished.
  • Clean other areas and duties as required by the Housekeeper, Team Leader, and Coordinator
  • To be always pleasant and courteous to guests and colleagues
  • To report any need for repair, found lost property, guest comments or complaints immediately to the Housekeeping Coordinator.
  • To answer guests’ requests and resolve guest problems, speaking to the Housekeeping Coordinator and Supervisors when necessary.
  • To collaborate with the Housekeeping Team Leaders and Coordinator in the prioritization of tasks and last-minute requests.
  • To dispose of rubbish in the appropriate bags and to the pantries.
  • To keep all materials tidy and prepared at the end of the shift, and report needs for the pantries.
  • Collaborate with other members of the team in Housekeeping and the Valet and Linen Room.

 

Qualifications

  • High School graduate or equivalent required.
  • Must have at least 6 months’ experience in the hospitality industry. More experience preferred.
  • Attention to Detail: Keen eye for detail to ensure high standards of cleanliness and presentation.

Benefits

  • Rewards & recognition
  • Accommodation
  • Continuous professional development

Houseman

Role Summary
To be responsible for looking after any guest requests, assisting the Room Attendants and Housekeepers with duties and helping out in other departments if required to do so.

 

Responsibilities

  • Dealing with all guest requests and delivering required items to rooms.
  • Responsible for the delivery, installation and setup of extra beds and cribs.
  • Responsible for the delivery and correct placement of guest supplies, linen, and cleaning supplies in the pantries.
  • Collection and delivery of guest laundry/shoes if required.
  • Responsible for the collection of dirty linen and rubbish and delivery at the appropriate place.
  • Collection and disposal of rubbish in all areas throughout the Hotel.
  • Assisting other departments requested by the Housekeeper, Team Leaders, or Coordinator.
  • Carrying items of furniture for the Housekeeper.
  • Available to clean rooms, windows and deep cleaning if required.
  • To be always pleasant and courteous to guests and colleagues.
  • To report any need for repair, any found lost property, guest comments or complaints immediately to the Housekeeping Coordinator
  • To answer guests’ requests and resolve guest problems, speaking to the Housekeeping Coordinator and Supervisors when necessary.
  • To collaborate with the Laundry Team Leaders, Housekeeping Team Leaders, and Coordinator in the prioritization of tasks and last-minute requests.

 

Qualifications

  • High School graduate or equivalent required.
  • Must have at least 6 months’ experience in the hospitality industry. More experience preferred.

 

Benefits

  • Rewards & recognition
  • Accommodation
  • Continuous professional development

Spa

Spa therapist

Experience

  • Previous experience in the Beauty Therapy industry required.
  • Experience in working with the public and ability to deliver outstanding customer service.

Skills

  • Degree in physiotherapy or aesthetics.
  • Excellent communication and customer service skills.
  • Ability to communicate confidently, professionally and helpfully with guests.
  • High attention to detail and accuracy.
  • English language mandatory. 2nd language (German or French) would be considered an asset.

Contract

  • Full time – seasonal.

 

Hammam therapist

Experience

  • Previous experience in the Beauty Therapy industry/ Hammam required.
  • Experience in working with the public and ability to deliver outstanding customer service.

Skills

  • Degree in physiotherapy or aesthetics.
  • Excellent communication and customer service skills.
  • Ability to communicate confidently, professionally and helpfully with guests.
  • High attention to detail and accuracy.
  • English language mandatory. 2nd language (German or French) would be considered an asset.

Contract

  • Full Time /seasonal.

 

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