Commis di sala - Sheraton Parco de' Medici

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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.

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20/10/2026

Pastry Chef M/F - Experimental Roma - ExperimentalNew!

ABOUT US Famous for introducing cocktail bar culture to Paris in 2007, Experimental redefined hospitality with innovative cocktail bars and boutique hotels across Europe and beyond. Over the years, destinations have expanded from major European capitals such as Rome, Paris, and London to more seasonal locations like Comporta, Ibiza, or Menorca in the summer, and the ski resorts of Verbier and Val d'Isère in the winter. The group also operates venues in Porto, Venice, New York, Biarritz, and the Cotswolds. Each of our unique destinations blends design, creativity, and exceptional service, with exciting new openings on the horizon. ABOUT EXPERIMENTAL ROMA Opened in early October on Via Ludovisi, just off the legendary Via Veneto, Experimental Roma is a vibrant and cinematic new destination from Experimental. Housed in a former bank, the hotel has been transformed by interior designer Rodolphe Parente into a space that embodies the essence of la dolce vita : elegant, timeless, and irresistibly Italian. The property features 82 rooms, a restaurant, a bar, and a spectacular rooftop with a suspended pool offering breathtaking views over the magnificent cityscape of Rome. ABOUT THE JOB The Pastry Chef is responsible for the smooth running of service, for fostering a supportive and motivating environment for their team, and for delivering an unforgettable experience to all our guests. Research & Development - Assist the Head Chef in discovering and tasting new desserts. - Support the Head Chef in updating menus and creating new ones that meet the group's quality standards. Suppliers - Ensure that the quality and quantity of desserts meet expectations. - Check delivery notes and invoices. - Inform the Head Chef when kitchen equipment needs to be purchased or repaired. HACCP & Workplace Safety - Comply with nutrition, hygiene, and safety regulations. - Adhere to the personal hygiene and dress code standards set by management. Recruitment & Team Building - Lead your team effectively. - Participate in the training and professional development of your team members. - Demonstrate proper techniques to help your team improve. - Maintain a positive and professional approach toward colleagues. - Attend briefings and team meetings. Service - Ensure the quality of all dishes leaving the kitchen. - Foster positive and respectful interactions between team members and restaurant guests. - Ensure your team treats front-of-house colleagues with respect. - Ensure proper care and maintenance of equipment and professional attire. ABOUT YOU - Graduated in pastry arts, you have at least one significant experience in a similar position, preferably in a luxury establishment. - A true motivator, you know how to inspire and unite a team. You are a patient teacher and enjoy sharing your knowledge. - An excellent manager, you have strong skills in cost control, data analysis, and productivity optimization. - You are autonomous, adaptable, and highly organized, with a sense of initiative, as well as a strong commitment to hospitality and customer service, if this sounds like you, this role is made for you. Experience Hospitality, the Experimental Way ! Throughout your journey with us, you'll be immersed in a stimulating and innovative environment. You'll join a dynamic group and grow alongside a diverse team of passionate professionals and recognized experts. Whether it's your first role or a new career opportunity, we take pride in recruiting, developing, and retaining the most motivated and talented individuals from all backgrounds and skill sets. Here's what we offer: - Training and career development opportunities, - Mobility possibilities across France, Italy, Switzerland, the US, the UK, the, Balearic Islands, and more, - Attractive discounts across all our venues (cocktail bars, wine bars, and restaurants).

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20/10/2026

Kitchen Porter M/F - Experimental Roma - ExperimentalNew!

ABOUT US Famous for introducing cocktail bar culture to Paris in 2007, Experimental redefined hospitality with innovative cocktail bars and boutique hotels across Europe and beyond. Over the years, destinations have expanded from major European capitals such as Rome, Paris, and London to more seasonal locations like Comporta, Ibiza, or Menorca in the summer, and the ski resorts of Verbier and Val d'Isère in the winter. The group also operates venues in Porto, Venice, New York, Biarritz, and the Cotswolds. Each of our unique destinations blends design, creativity, and exceptional service, with exciting new openings on the horizon. ABOUT EXPERIMENTAL ROMA Opened in early October on Via Ludovisi, just off the legendary Via Veneto, Experimental Roma is a vibrant and cinematic new destination from Experimental. Housed in a former bank, the hotel has been transformed by interior designer Rodolphe Parente into a space that embodies the essence of la dolce vita : elegant, timeless, and irresistibly Italian. The property features 82 rooms, a restaurant, a bar, and a spectacular rooftop with a suspended pool offering breathtaking views over the magnificent cityscape of Rome. ABOUT THE JOB As a Kitchen Porter, your responsibilities will include: - Washing dishes, cutlery, and all kitchen equipment used during service (pots, pans, ovens, mixers, etc.), as well as proper storage, - Cleaning kitchen areas and back-of-house spaces (floors, tiles, work surfaces, drains, etc.), and clearing trash and waste, - Assisting the kitchen team with basic food preparation and mise en place, including peeling and chopping vegetables, - Packaging and unpackaging food products, - Applying and respecting hygiene and safety regulations, - Sorting waste, - Transporting waste to designated containers, - Clearing and emptying plates and dishes, - Emptying trash bins.   ABOUT YOU                  You have a genuine interest in the world of gastronomy. You demonstrate strong organizational skills and the ability to work efficiently. You are detail-oriented and have a good knowledge of hygiene regulations. You are available to work evenings, weekends, and public holidays. Experience Hospitality, the Experimental Way ! Throughout your journey with us, you'll be immersed in a stimulating and innovative environment. You'll join a dynamic group and grow alongside a diverse team of passionate professionals and recognized experts. Whether it's your first role or a new career opportunity, we take pride in recruiting, developing, and retaining the most motivated and talented individuals from all backgrounds and skill sets. Here's what we offer: - Training and career development opportunities, - Mobility possibilities across France, Italy, Switzerland, the US, the UK, the Balearic Islands, and more, - Attractive discounts across all our venues (cocktail bars, wine bars, and restaurants).

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20/10/2026

Restaurant Manager - OMNIA hotelsNew!

La posizione Per una delle nostre strutture di Roma ricerchiamo un Restaurant Manager, responsabile dell'organizzazione e del coordinamento delle attività di ristorazione dell'hotel. La struttura è caratterizzata da importanti volumi operativi e da un'offerta articolata che comprende servizio breakfast, bar, ristorante à la carte e una significativa attività di banqueting ed eventi. La figura coordina il team di sala, assicura il corretto svolgimento dei diversi servizi e garantisce il rispetto degli standard qualitativi e organizzativi, lavorando in costante collaborazione con la Direzione, la cucina e gli altri reparti coinvolti. Il ruolo richiede una solida capacità gestionale unita a una conoscenza concreta dell'operatività di sala, con particolare attenzione al banqueting e allo sviluppo dell'offerta ristorativa della struttura. Di cosa ti occuperai - Coordinare e supervisionare il team di sala, organizzando turni, coperture operative e distribuzione delle attività in funzione dei diversi servizi; - Garantire il corretto svolgimento dei servizi breakfast, bar, ristorante à la carte, banqueting, assicurando continuità organizzativa e qualità del servizio; - Pianificare e coordinare l'operatività di banchetti, gruppi ed eventi, verificando allestimenti, tempistiche, personale e modalità di servizio; - Collaborare con Sales & Events e con gli altri reparti coinvolti per tradurre le esigenze organizzative degli eventi nella corretta gestione operativa del servizio; - Mantenere un coordinamento costante con la cucina, assicurando un'efficace comunicazione tra sala e reparto produttivo; - Supervisionare mise en place, standard di servizio, procedure operative e corretta organizzazione degli spazi di ristorazione; - Presidiare direttamente i servizi di maggiore complessità, supportando il team nella gestione delle priorità e delle eventuali criticità; - Curare l'inserimento e la formazione dei nuovi ingressi, monitorando le performance del personale e favorendone lo sviluppo professionale; - Gestire le richieste e le eventuali problematiche degli ospiti, garantendo attenzione, tempestività e qualità nella risoluzione; - Supervisionare la gestione della cassa e delle relative chiusure di turno, verificando la correttezza degli incassi e delle operazioni effettuate; - Monitorare l'organizzazione del reparto, i fabbisogni di personale e l'impiego delle risorse, condividendo con la Direzione eventuali necessità o interventi; - Supervisionare materiali, attrezzature e dotazioni del reparto, collaborando con Economato e Procurement per la corretta gestione delle forniture; - Contribuire allo sviluppo dell'offerta ristorativa della struttura, con particolare attenzione alla valorizzazione del ristorante à la carte e al miglioramento continuo della qualità del servizio; - Predisporre e condividere con la Direzione la reportistica relativa all'andamento del reparto, evidenziando risultati, criticità e opportunità di miglioramento.

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20/10/2026

Chef d'Etage Notturno - Hotel de la Ville, Rome, ItalyNew!

CHEF D'ETAGE NOTTURNO In Rocco Forte Hotels ci guidano valori forti che rispecchiano la cultura della famiglia Forte e promuoviamo l'unicità delle nostre destinazioni grazie alla personalità dei nostri collaboratori. Siamo sempre alla ricerca della qualità e ci impegniamo a regalare esperienze indimenticabili ai nostri Ospiti. Se desideri crescere in un ambiente che promuove l'eccellenza, la qualità e la collaborazione, questa è l'opportunità giusta per te!  Chi siamo?  Rocco Forte Hotels è una Compagnia di alberghi di lusso, fondata da Sir Rocco Forte e sua sorella Olga Polizzi nel 1996, che ha l'obiettivo di offrire esperienze uniche e personalizzate in località europee iconiche come Roma, Firenze, Sicilia, Puglia, Regno Unito, Germania e Belgio.  L'Hotel De La Ville, situato in cima alla famosa Scalinata di Trinità dei Monti è la destinazione più emozionante di Roma. Ispirato all'epoca del Grand Tour, l'hotel è un elegante incontro tra l'architettura del XVIII secolo, un concetto di lusso attuale che offre un servizio ineguagliabile. L'interno, frutto della collaborazione tra Olga Polizzi e il famoso architetto Tommaso Ziffer, intreccia elementi di design tradizionale con tecnologie all'avanguardia, offrendo risultati sorprendenti. Di cosa ti occuperai?  In quanto Chef d'Etage Notturno, svolgerai il servizio In Room Dining durante la notte e sarai responsabile della preparazione delle dotazioni di reparto, nel rispetto degli standard di servizi Rocco Forte Hotels. Al fianco di professionisti del settore, ti occuperai di:  • Svolgere il servizio In Room Dining durante la notte: servizio e sbarazzo di piatti e bevande, mise en place del tavolo in camera e cura dei materiali di lavoro, secondo le procedure e gli standard di servizio; • Curare l'esperienza dei nostri Ospiti durante la loro permanenza, ascoltando le esigenze e cercando di anticiparle. • Mantenere un rapporto professionale con gli Ospiti e i Team Members; • Anticipare le esigenze degli Ospiti e gestire i complaint; • Coordinare il lavoro dei Commis d'Etage Notturni. Cosa ti offriamo?  • Opportunità di crescita unica: offriamo percorsi di carriera disegnati sulle tue ambizioni, con possibilità di specializzarti o di crescere.  • Attività di formazione e sviluppo (hard e soft skills) continue e specifiche per ruolo e reparto.  • Possibilità di soggiornare presso gli hotel della compagnia ad una tariffa ridotta (35€ a notte) al raggiungimento dei 6 mesi lavorativi. Si avrà diritto anche al 50% di sconto presso bar e ristoranti della Compagnia e al 20% di sconto su trattamenti di benessere presso le nostre Spa.  • Accesso al portale BenefitHub, con scontistiche fino al 10% su beni di qualsiasi tipo.  • Un sistema di mance basato sul Discretionary Service Charge, distribuito in maniera equa fra tutti i collaboratori.  • Primo contratto a tempo determinato (6 mesi); CCNL Settore Turismo, 5° Livello; RAL: 25.000€. Quali requisiti cerchiamo?  • Buona conoscenza dell'italiano e dell'inglese. La conoscenza di una terza lingua è preferibile; • Esperienza professionale in un ruolo analogo presso un Hotel di lusso di livello internazionale; • Certificazione HACCP valida; • Dimostrazione di un costante aggiornamento professionale attraverso corsi di specializzazione, conferenze/workshop; • Attenzione al dettaglio. Qual è il nostro iter di selezione?  In Rocco Forte Hotels, puntiamo sulla trasparenza: dopo un primo contatto telefonico o via mail, seguirà un colloquio individuale con un responsabile HR o con il Manager di reparto ed infine organizzeremo un ultimo colloquio per valutare le tue competenze tecniche. Ti forniremo un feedback chiaro, indipendentemente dall'esito.  Rocco Forte Hotels is an Equal Opportunity Employer e il presente annuncio garantisce le pari opportunità. I candidati, con l'invio del loro curriculum, autorizzano Rocco Forte Hotels al trattamento dei dati ai sensi della vigente normativa (d.lgs. 196/03). 

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20/10/2026

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