Porto Platanias Hotels & Resorts treats the restaurant entrance as a moment of transition.
The Host / Hostess does not simply greet guests — they set the tone, control the flow, and protect the dining experience.

We are looking for a Restaurant Host / Hostess who understands that calm presence and clear coordination matter more than performance or chatter.

The Role

This is a guest-facing coordination role.

Your responsibility is to:

• welcome guests professionally
• manage seating flow
• support smooth service operations

You work in close coordination with Service Managers and Servers.

Responsibilities

• Welcome and seat guests according to service flow and availability
• Manage reservations, waitlists, and table rotation
• Coordinate with service teams to ensure smooth seating timing
• Maintain order and calm at the restaurant entrance
• Provide clear, polite information to guests when needed
• Support service flow during peak dining periods
• Represent the restaurant with professionalism and discretion

What This Role Is NOT

• Not suitable for loud, informal, or chaotic behavior
• Not a purely decorative or passive position
• Not a role without responsibility

If you underestimate the importance of flow and first impressions, this role is not a fit.

Requirements

Applications will be considered only from candidates who have:

• Previous hospitality or guest-facing experience (preferred)
• Clear communication skills in English (additional languages a plus)
• Professional appearance and calm demeanor
• Ability to manage guest flow under pressure
• Respect for procedures, teamwork, and service hierarchy

What We Value Most

• Order over improvisation
• Calm over speed
• Coordination over charm
• Consistency over performance

How Success Is Measured

• Smooth guest flow and seating
• Calm restaurant entrance even at peak times
• Positive first impressions from guests
• Strong coordination with service teams
• Trust from supervisors and colleagues

What We Offer

• Professional and structured working environment
• Clear service standards and expectations
• Competitive compensation
• Accommodation and meals (if applicable)
• Opportunity to grow within F&B operations