Staff Cafeteria Attendant

Your Role in the Story

As the Staff Cafeteria Attendant you will ensure that all employees have access to fresh well-prepared balanced and consistently served meals in a clean organized and welcoming environment. Your main focus will be to oversee the full daily staff dining operation from breakfast through to dinner including all preparation service and closing procedures. This also includes maintaining food quality hygiene standards fair portioning and efficient kitchen operations at every stage of the day.

You will also be responsible for the full operational cycle of the staff restaurant including preparation service execution and end-of-day closure (covering food handling cleanliness and kitchen reset).

In the case of any employee-related matters inappropriate behavior conflicts or repeated issues within the Staff Restaurant these must be reported to the Director of People & Culture.

Key Responsibilities

• Ensure the Staff Restaurant is clean tidy and presentable at all times and fully prepared before each service period.
• Oversee and manage staff during shifts to ensure smooth operations.
• Coordinate with the Chief Engineer in case of any broken equipment and ensure timely replacement or repair.
• Liaise with the Purchasing Manager in case of missing supplies or materials required for smooth operations.
• Support the mapping and forecasting of quantities and operational needs.
• Prepare full restaurant setup before breakfast lunch dinner and snack service periods.
• Conduct freshness checks and quality control of food items before distribution.
• Ensure appropriate table layout and allocation to provide a welcoming and comfortable environment.
• Manage ambience elements such as music (where applicable) and TV content/videos to support a positive atmosphere as per Luura standards.
• At the end of each shift ensure the Staff Restaurant is left clean and free of waste including proper disposal of all rubbish.
• Restock coffee and tea stations and ensure they are fully prepared for the next service period.
• Store any remaining food safely in the refrigerator in accordance with hygiene and storage standards.
• Report food waste and monitor opportunities to reduce and prevent food loss.
• Maintain a tidy fair and cooperative environment for all employees.
• Ensure all service items (plates trays cutlery glasses napkins etc.) are available clean and properly arranged.
• Support correct portioning of staff meals ensuring fairness and consistency.
• Monitor food quantities and proactively inform the Executive Chef or F&B team of any shortages.
• Ensure food is properly stored after each service period when required.
• Maintain refrigerator cleanliness organization and separation by meal period.
• Ensure all food items are properly covered labeled and stored according to hygiene standards.
• Follow all food hygiene cleanliness and safety procedures at all times.
• Distribute and serve food and snacks to employees in a timely organized and courteous manner ensuring consistency portion control and service standards are maintained at all times.
• Report any food quality hygiene maintenance or equipment issues to the relevant department promptly.
• Welcome employees in a polite professional and consistent manner.
• Support smooth employee flow during meal periods.
• Maintain a positive calm and respectful atmosphere within the Staff Restaurant at all times.
• Monitor general behavior and remind employees of basic house rules when necessary.
• Communicate with the Director of People & Culture regarding employee behavior conflicts complaints or welfare-related matters.
• Monitor stock levels of basic restaurant supplies and report shortages in a timely manner.
• Ensure sufficient chairs and tables are set up according to each shifts expected occupancy maintaining a comfortable well-organized and welcoming dining environment (set up and set off)
• Ensure proper use of restaurant equipment and report any damage or malfunction immediately.
• Remain flexible to support additional operational requirements as directed by the Executive Chef Director of P&C and Cluster General Manager.

Qualifications :

Who Were Looking For

• Previous experience in a staff cafeteria hotel restaurant kitchen canteen or F&B service environment is preferred.
• Basic knowledge of food & beverage service buffet setup meal service and daily service flow.
• Understanding of health & safety food hygiene allergens HACCP standards and proper food storage procedures.
• Ability to follow cleanliness hygiene food handling and safety procedures with consistency and attention to detail.
• Eligibility to work in Greece / EU countries.
• Warm polite and professional personality with a people-first mindset.
• Respectful and service-oriented attitude when interacting with employees and colleagues.
• Strong teamwork communication and problem-solving skills.
• Well-presented organized reliable and attentive to detail.
• Ability to follow instructions and complete daily tasks accurately and efficiently.
• Hands-on proactive and flexible approach to supporting preparation service cleaning restocking and closing duties.
• Comfortable working in a fast-paced environment during busy meal periods while remaining calm fair and professional.
• Passionate about hospitality teamwork and contributing to a positive employee experience.

Additional Information :

Perks Youll Love 

• Team rates at LUURA Ennismore & Accor properties worldwide. 
• Discounts at our restaurants bars and cafes. 
• Access to art cultural events & live music nights. 
• Recognition that matters from surprise gifts to team celebrations. 
• Beautiful team spaces & comfortable accommodation (where applicable). 

Ready to Dive In 

Bring your energy your ideas and your true self and lets create something unforgettable together. 

 Apply now and start your journey with LUURA. 

Remote Work :

No

Employment Type :

Full-time