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EAM in charge of F&B - The St. Regis RomeNew!
At The St. Regis Rome we are looking for an Executive Assistant manager (EAM) in charge of F&B.
JOB SUMMARY
Functions as the strategic business leader of the property responsible for food and beverage/culinary operation, including Restaurants/Bars, Room Service, Banquets/Catering, Stewarding and employee cafeteria. Must ensure sanitation and food standards are achieved. The position ensures food and beverage/culinary operations and others hotel operations meet the brand's standards, targets customer needs, ensures employee satisfaction, focuses on growing revenues and maximizes the financial performance of the departments and developing positive owner relations.
Supports the General Manager in monitoring development and implementation of hotel strategies and special project and works with department heads to ensure implementation of the brand service strategy and brand initiatives in order to deliver products and services to meet or exceed the needs and expectations of the brand's target customer and employees and provides a return on investment.
CANDIDATE PROFILE
Education and Experience
- High school diploma or GED; 6 years' experience in the culinary, food and beverage, or related professional area.
OR
- 2-year degree from an accredited university in Business Administration, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.
Developing and Maintaining Food and Beverage/Culinary Goals
- Develops and implements guidelines and control procedures for purchasing and receiving areas.
- Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
- Manages department controllable expenses including food cost, supplies, uniforms and equipment.
- Makes recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy.
- Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department's financial performance.
- Establishes challenging, realistic and obtainable goals to guide operational performance, service excellence and desired leadership behaviors.
Ensuring Culinary Standards and Responsibilities are Met
- Provides direction for menu development.
- Monitors the quality of raw and cooked food products to ensure that standards are met.
- Determines how food should be presented and create decorative food displays.
- Recognizes superior quality products, presentations and flavor.
- Ensures compliance with food handling and sanitation standards.
- Follows proper handling and right temperature of all food products.
- Ensures employees maintain required food handling and sanitation certifications.
- Maintains purchasing, receiving and food storage standards.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Leading Food and Beverage/Culinary Team
- Leads kitchen management team and ensures proper supervision and coordination activities of cooks and workers engaged in food preparation.
- Demonstrates new cooking techniques and equipment to staff.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
- Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc.
- Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change.
- Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team).
- Establishes and maintains open, collaborative relationships with direct reports and entire food & beverage and culinary team by soliciting employee feedback, utilizing the "open door" policy and reviewing employee satisfaction results to identify and address employee problems or concerns.
- Develops a food and beverage operating strategy that is aligned with the brand's business strategy and leads its execution.
- Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
- Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue and ensure a competitive position in the market.
Managing Profitability
- Demonstrates and communicates key drivers of guest satisfaction for the brand's target customer.
- Analyzes service issues and identifies trends.
- Makes and executes the necessary decisions to keep property moving forward toward achievement of goals.
- Works with hotel management team to develop an operational strategy that is aligned with the brand's business strategy and leads its execution.
Managing Revenue Goals
- Monitors hotel operations sales performance against budget.
- Reviews reports and financial statements to determine hotel operations performance against budget.
- Coaches and supports operations team to effectively manage occupancy & rate, wages and controllable expenses.
- Reviews the Wage Progress Report and compares budgeted wages to actual wages, coaching direct reports to address problem areas and holding team accountable for results.
Ensuring Exceptional Customer Service
- Provides services that are above and beyond for customer satisfaction and retention.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Reviews findings from comment cards and guest satisfaction results with F& B team and ensures appropriate corrective action is taken.
- Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
- Empowers employees to provide excellent guest service.
- Estimates cost and benefit ratio, maintaining balance between profit and service satisfaction.
- Shares plans to take corrective action based on comment cards and guest satisfaction results with property leadership.
Managing and Conducting Human Resource Activities
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Coaches and supports food & beverage leadership team to effectively manage wages, food & beverage cost and controllable expenses (e.g., restaurant supplies, uniforms, etc.).
- Hires food & beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation.
- Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance.
- Ensures that expectations and objectives are clearly communicated to subordinates; subordinates are also open to raise questions and/or concerns.
- Brings issues to the attention of Human Resources as necessary.
- Ensures employees are treated fairly and equitably.
- Coaches team by providing specific feedback to improve performance.
Additional Responsibilities
- Informs and/or update the executives, the peers and the subordinates on relevant information in a timely manner.
- Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
- Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.
- Order and purchase equipment and supplies.
MANAGEMENT COMPETENCIES
Leadership
- Adaptability ? Develops strategies and identifies resources to implement and manage change; models flexibility in adjusting priorities; and communicates the need for change in a positive way that encourages commitment.
- Communication - Actively listens and uses appropriate communication styles to deliver complex information in a clear concise way and influences others to accept a point of view, gain consensus, or take action.
- Problem Solving and Decision Making - Models and sets expectations for solving complex problems, collecting and comparing information to evaluate alternatives, considering their potential impact before making decisions, involving others to gain agreement and support, and guiding others to implement solutions.
- Professional Demeanor - Exhibits behavioral styles that convey confidence and command respect from others; makes a good first impression and represents the company in alignment with its values. Managing Execution
- Building and Contributing to Teams - Leads and participates as a member of a team to move the team toward the completion of common goals while fostering cohesion and collaboration among team members.
- Driving for Results - Focuses and guides others in accomplishing work objectives.
- Planning and Organizing - Gathers information and resources required to set a plan of action for self and/or others; prioritizes and arranges work requirements self and/or others to accomplish goals and ensure work is completed. Building Relationships
- Coworker Relationships - Develops and uses collaborative relationships to facilitate the accomplishment of work goals.
- Customer Relationships - Develops and sustains relationships based on an understanding of customer needs and actions consistent with the company's service standards.
- Global Mindset - Supports employees and business partners with diverse styles, abilities, motivations, and/or cultural perspectives; utilizes differences to drive innovation, engagement and enhance business results; and ensures employees are given the opportunity to contribute to their full potential. Generating Talent and Organizational Capability
- Organizational Capability - Evaluates and adapts the structure of organizational units, jobs, and work processes to best fit the needs and/or support the goals of an organizational unit.
- Talent Management - Provides guidance and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives. Learning and Applying Professional Expertise
- Applied Learning - Seeks and makes the most of learning opportunities to improve performance of self and/or others.
- Business Acumen - Understands and utilizes business information (e.g., data related to employee engagement, guest satisfaction, and property financial performance) to manage everyday operations and generate innovative solutions to approach business and administrative challenges.
- Technical Acumen - Understands and utilizes professional skills and knowledge in a specific functional area to conduct and manage everyday business operations and generate innovative solutions to approach function-specific work challenges.
- Food Production and Presentation - Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards. Willingness to adhere to internal company standards.
- Food and Beverage Marketing - Knowledge of local and internal marketing efforts to drive revenue. Develops and executes marketing plans using relevant information as appropriate such as feedback gathered from customers.
- Food and Beverage Inventory - Knowledge of procedures and techniques for food storage and rotation, quality assurance audit requirements, merchandising food products, inventory and supply storage, and shift production.
- Finance/Accounting - Knowledge and understanding of financial knowledge, controls, inventory, costs, expenses, and all cash handling procedures and policies.
- Purchasing and Materials Management - Knowledge of practices and procedures needed to maintain material, equipment and supplies; including vendor identification and contract negotiation, supply requisition and purchasing, and inventory control.
- Basic Competencies - Fundamental competencies required for accomplishing basic work activities.
- Basic Computer Skills - Uses basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).
- Mathematical Reasoning - Demonstrates ability to add, subtract, multiply, or divide quickly, correctly, and in a way that allows one to solve work-related issues.
- Oral Comprehension - Demonstrates ability to listen to and understand information and ideas presented through spoken words and sentences.
- Reading Comprehension - Demonstrates understanding of written sentences and paragraphs in work-related documents.
- Writing - Communicates effectively in writing as appropriate for the needs of the audience.
At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
#LI-FG1
Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
...
17/10/2026
Host/Hostess (part time temporary) - The St. Regis RomeNew!
At the iconic The St. Regis Rome, we are looking for a host/hostess (part time temporary).
Reporting to the F&B Service & In room Dining Manager the role will be part of the F&B team, proud to engage our guests and to create exquisite moments.
POSITION SUMMARY
A Host/Hostess presents a positive first impression of the establishment's friendliness, excellent service and high standards. The Host/Hostess also greet Guests upon arrival, inform Guests of their wait time, monitor a waiting list, enter Guest names into the computer system, show Guests to their table and bid Guests farewell as they leave. A Host/Hostess must be able to carry natural conversation with Guests without sounding scripted or intrusive. Additionally, the role cares for our Guests by refilling beverages and performs light housekeeping duties such as cleaning glasses and menus and ensures restrooms are clean, stocked and orderly. As a member of an energetic team, the Host/Hostess may also need to answer the phones and fill to-go orders when needed.
TASKS AND RESPONSABILITIES
- Welcome guests and be the brand ambassador; manage guests' requests and complaints in line with our service culture
- Greet incoming and departing Guests warmly with a genuine smile and eye contact; escort them to assigned dining area; present menus; announce waiter's name
- Use visual cues to seat Guests in either the bar or dining area depending on their preference
- Inform Guest of current promotion and who will be serving them to ensure a smooth handoff to the service staff
- Answer incoming calls to the restaurant and provide appropriate service
- Manage the flow of Guests into the Dining and Bar areas, provide accurate wait times to incoming Guests if appropriate
- Attend to special Guest needs and requests
- Observant to Guests' needs throughout dining experience to ensure they receive high quality service (i.e. notice a drink refill is needed while seating another Guest and ensuring the drink is refilled prior to getting back to the door).
- Protect establishment and patrons by adhering to sanitation, safety and alcohol control policies
- Help dining room staff by setting and clearing tables; replenishing water; serving beverages
- Issue dining charges by verifying orders; calculating taxes; totaling bill for to-go orders
- Receive payments by validating credit charges; approving checks; accepting currency; calculating and issuing change for ToGo orders
- Reconcile cash drawer by proving cash transactions; listing checks and credit card charges for to-go orders
- Support for new Bonvoy enrollment
- Contribute to team effort by accomplishing related results as needed
- Follow Standard Operating Procedures and brand identity guidelines
- Comply with all health, safety and hygiene standards and policies.
- Balance the cash register at the start and close of each shift.
COMPETENCIES AND SKILLS
- Possess a good command of English and Italian.
- Great storytelling skills.
- An excellent verbal manner and proven customer service skills.
- Good knowledge or experience in the hospitality industry.
- Good organization skills with an attention to detail.
- A team Player with flexible & positive attitude.
- Good leadership and training experience.
- Passion for the hospitality industry & F&B
- Able to work in a fast paced environment & remain calm under pressure.
- Be able to demonstrate experience in complaint handling.
- Availability to work on shifts, weekends and bank holiday as we operate 365 days a year.
Connect your passions with a rewarding opportunity
You're a hospitality enthusiast. Join us and grow through opportunities to explore the business, opening yourself to various career options.
What we offer
- Discounts on hotel rooms, gift shop items, food and beverage across the company.
- Learning and development opportunities online, on the job and in class.
- Charity events, Wellbeing activities through the TakeCare program.
- Experienced management & motivated and engaging colleagues
- Canteen service and uniform
#LI-FG1
At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
...
17/10/2026
Cuoco - OMNIA hotelsNew!
La posizione
Per le nostre strutture di Roma ricerchiamo un/una Cuoco, da inserire nel team Food & Beverage.
La figura contribuisce alla qualità dell'offerta ristorativa attraverso la realizzazione delle preparazioni e il rispetto degli standard operativi, assicurando organizzazione e attenzione al dettaglio in tutte le fasi del servizio.
Di cosa ti occuperai
- Preparazione delle materie prime e realizzazione dei piatti
- Esecuzione del servizio nel rispetto degli standard qualitativi e delle tempistiche operative
- Monitoraggio della qualità delle materie prime e corretta conservazione degli alimenti, applicando la normativa HACCP in materia di igiene e sicurezza
- Coordinamento con la sala per il corretto svolgimento del servizio
- Partecipazione all'elaborazione del menu, apportando contributi operativi e proposte coerenti con gli standard della cucina
- Applicazione corretta delle procedure aziendali nella gestione delle prese e delle grammature
...
17/10/2026
Chef de partie - The St. Regis RomeNew!
For the new exclusive Akira Back restaurant, The St. Regis Rome is casting for a Chef de partie (temporary).
The ideal candidate is a strong connoisseur of fusion concept and techniques, and will provide an outstanding customer service to our very demanding guests whilst serving them to the highest standards.
POSITION SUMMARY
Reporting to the Executive Chef, the role will be part of the AB Restaurant team, proud to engage our guests and to create exquisite moments.
Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.
Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests' service needs, assist individuals with disabilities, and thank guests with genuine appreciation. Speak with others using clear and professional language.
CORE WORK ACTIVITIES
- Prepare fresh ingredients for cooking according to recipes/menu
- Cook food and prepare top-quality menu items in a timely manner
- Test foods to ensure proper preparation and temperature
- Operate kitchen equipment safely and responsibly
- Ensure the proper sanitation and cleanliness of surfaces and storage containers
- Comply with all health, safety and hygiene standards and policies.
- Balance the cash register at the start and close of each shift.
-
Help others when required
CANDIDATE PROFILE
- A team Player with flexible & positive attitude.
- Passion for the hospitality industry.
- Great teamwork skills and attention to detail.
- Positive outlook and outgoing personality.
- Previous fusion kitchen experience is a big plus.
- Availability to work late nights, weekends, and bank holidays as we operate 365 days a year.
This role requires ensuring a professional appearance in a clean uniform are also required.
What we offer
- Discounts on hotel rooms, gift shop items, food and beverage across the company.
- Learning and development opportunities online, on the job and in class.
- Charity events, Wellbeing activities through the TakeCare program.
- Experienced management & motivated and engaging colleagues.
- Canteen service and uniform.
#LI-FG1
At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
...
17/10/2026
Executive Pastry Chef - The St. Regis RomeNew!
At The St. Regis Rome we are looking for an Executive Pastry Chef.
Reporting to the Executive Assistant Manager in charge of F&B, the resource will lead the pastry team to serve Restaurants and banqueting.
JOB SUMMARY
Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Leads development and training of team to improve results while maintaining standards. Must ensure sanitation and food standards are achieved.
CANDIDATE PROFILE
Education and Experience
• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
OR
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 3 years experience in the culinary, food and beverage, or related professional area.
CORE WORK ACTIVITIES
Leading Pastry Culinary Team
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors.
• Ensures and maintains the productivity level of employees.
• Ensures employees understand expectations and parameters.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
Ensuring Culinary Standards and Responsibilities are Met
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
• Recognizes superior quality products, presentations and flavor.
• Maintains food preparation handling and correct storage standards.
• Maintains purchasing, receiving and food storage standards.
• Supports procedures for food & beverage portion and waste controls.
• Follows proper handling and right temperature of all food products.
• Supervises pastry preparation shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Ensures compliance with all applicable laws and regulations.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Assists in determining how food should be presented and creates decorative food displays.
Ensuring Exceptional Customer Service
• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Sets a positive example for guest relations.
• Empowers employees to provide excellent customer service.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Strives to improve service performance.
Maintaining Culinary Goals
• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
• Develops specific goals and plans to prioritize, organize, and accomplish your work.
• Trains employees in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.
• Purchases appropriate supplies and manage inventories according to budget.
Supports Training and Development Activities
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.
• Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Ensures property policies are administered fairly and consistently.
• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
Additional Responsibilities
• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluates results to choose the best solution and solve problems.
• Brings issues to the attention of the department manager and Human Resources as necessary.
• Attends and participates in all pertinent meetings.
#LI-FG1
At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
...
17/10/2026
