Trova lavoro per cuoco in Ciampino40

20/10/2026
Nuovo!
Italia, Lazio, Rome - Hosco
COMMIS DE RANG In Rocco Forte Hotels ci guidano valori forti che rispecchiano la cultura della famiglia Forte, promuoviamo l'unicità delle nostre destinazioni grazie alle 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 Russie si trova tra Piazza di Spagna e Piazza del Popolo. Tutte le più belle attrazioni di Roma sono a portata di mano. Dalla sua apertura, viaggiatori aristocratici, personaggi della nobiltà russa e artisti di fama mondiale hanno attraversato la nostra elegante hall. Con il suo giardino segreto, l'Hotel de Russie è un'oasi verde situata nel cuore della città e rappresenta uno degli hotel più apprezzati dagli ospiti internazionali. Di cosa ti occuperai? In quanto Commis de Rang, assisterai lo Chef de Rang durante l'esecuzione del servizio al rango e nell'allestimento della sala. Al fianco di professionisti di eccellenza, ti occuperai di: • Supportare lo Chef de Rang nell'erogazione del servizio in sala, portando i piatti dalla cucina al tavolo, occupandoti della mise en place dei tavoli e dello sbarazzo, secondo le procedure e gli standard di servizio; • Curare la pulizia e il decoro del ristorante; • Curare la pulizia e il decoro delle aree di back office del ristorante; • Interagire con l'Ospite, instaurando un rapporto personalizzato. 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. • Ambiente inclusivo e flessibile: siamo una realtà che promuove un ambiente di lavoro inclusivo, che valorizza la diversità e garantisce un equilibrio tra vita professionale e privata. • 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 e sui prodotti ?Irene Forte?. • Iniziative per il tuo benessere: portale BenefitHub con scontistiche su beni a 360°, flessibilità oraria e gestione del tempo. • Un salario competitivo arricchito da un sistema di mance strutturato in maniera equa fra tutti i collaboratori. • Offriamo un contratto a tempo determinato full-time, con inquadramento al Livello 6s del CCNL Settore Turismo e una RAL di € 21.570. Quali requisiti cerchiamo? • Discreta conoscenza dell'italiano e dell'inglese; • Preferibile esperienza professionale in un ruolo analogo; • Certificazione HACCP valida; • Preferibile diploma d'istruzione professionale dei servizi turistici; 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).
20/10/2026
Nuovo!
Italia, Lazio, Rome - Hosco
COMMIS DE PARTIE In Rocco Forte Hotels ci guidano valori forti che rispecchiano la cultura della famiglia Forte, promuoviamo l'unicità delle nostre destinazioni grazie alle 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 Russie si trova tra Piazza di Spagna e Piazza del Popolo. Tutte le più belle attrazioni di Roma sono a portata di mano. Dalla sua apertura, viaggiatori aristocratici, personaggi della nobiltà russa e artisti di fama mondiale hanno attraversato la nostra elegante hall. Con il suo giardino segreto, l'Hotel de Russie è un'oasi verde situata nel cuore della città e rappresenta uno degli hotel più apprezzati dagli ospiti internazionali. Di cosa ti occuperai? In quanto Commis de Partie ti occuperai, sotto la supervisione dello Chef de Partie, della preparazione e della lavorazione delle materie prime. Al fianco di professionisti di eccellenza, ti occuperai di: • Gestire la prima lavorazione delle materie prime, rendendole pronte per una successiva elaborazione da parte dello Chef de Partie, secondo gli standard e le procedure di servizio; • Assistere lo Chef de Partie nella preparazione, nella cottura e nella presentazione dei piatti; • Rispettare gli standard sulla salute e la sicurezza previsti in cucina e riporta qualsiasi problema si presenti; • Curare il decoro e la pulizia della sua postazione e dei suoi strumenti di servizio. 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. • Ambiente inclusivo e flessibile: siamo una realtà che promuove un ambiente di lavoro inclusivo, che valorizza la diversità e garantisce un equilibrio tra vita professionale e privata. • 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 e sui prodotti ?Irene Forte?. • Iniziative per il tuo benessere: portale BenefitHub con scontistiche su beni a 360°, flessibilità oraria e gestione del tempo. • Un salario competitivo arricchito da un sistema di mance strutturato in maniera equa fra tutti i collaboratori. • Offriamo un contratto a tempo determinato full-time, con inquadramento al Livello 6s del CCNL Settore Turismo e una RAL di € 21.570. Quali requisiti cerchiamo? • Percorso di studi nel settore; • Conoscenza delle tecniche di cottura di base e della cucina Italiana; • Manualità con gli strumenti del mestiere (ad es. coltelli); • Passione per la ristorazione e ambizione a crescere professionalmente. • Flessibilità. 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).
20/10/2026
Nuovo!
Italia, Lazio, Rome - Hosco
CHEF DE PARTIE In Rocco Forte Hotels ci guidano valori forti che rispecchiano la cultura della famiglia Forte, promuoviamo l'unicità delle nostre destinazioni grazie alle 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 Russie si trova tra Piazza di Spagna e Piazza del Popolo. Tutte le più belle attrazioni di Roma sono a portata di mano. Dalla sua apertura, viaggiatori aristocratici, personaggi della nobiltà russa e artisti di fama mondiale hanno attraversato la nostra elegante hall. Con il suo giardino segreto, l'Hotel de Russie è un'oasi verde situata nel cuore della città e rappresenta uno degli hotel più apprezzati dagli ospiti internazionali. Di cosa ti occuperai? In quanto Chef de Partie, ti occuperai della preparazione, della cottura e della presentazione dei piatti che hanno l'obiettivo di rendere indimenticabile l'esperienza culinaria dell'Ospite. Al fianco di professionisti di eccellenza, svolgerai mansioni come: • Occuparti della preparazione e della cottura dei piatti della partita assegnata, secondo gli standard e le procedure di servizio; • Curare le guarnizioni e controllare la presentazione dei piatti in uscita dalla sua partita; • Supervisionare e coordinare il lavoro dei Commis de Partie della rispettiva partita; • Eseguire i propri compiti rispettando le tempistiche; • Rispettare gli standard sull'igiene, salute e la sicurezza (es. HACCP) previsti in cucina e segnalazione di eventuali problemi; • Supportare le attività del Sous Chef quando richiesto. 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. • Ambiente inclusivo e flessibile: siamo una realtà che promuove un ambiente di lavoro inclusivo, che valorizza la diversità e garantisce un equilibrio tra vita professionale e privata. • 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 e sui prodotti ?Irene Forte?. • Iniziative per il tuo benessere: portale BenefitHub con scontistiche su beni a 360°, flessibilità oraria e gestione del tempo. • Un salario competitivo arricchito da un sistema di mance strutturato in maniera equa fra tutti i collaboratori. • Offriamo un contratto a tempo determinato full-time, con inquadramento al Livello 4 del CCNL Settore Turismo e una RAL di € 23.880. Quali requisiti cerchiamo? • Esperienza pregressa nel medesimo ruolo di almeno 2 anni; • Conoscenza approfondita delle tecniche di cottura e della cucina Italiana; • Passione per la ristorazione e ambizione per crescere professionalmente; • Flessibilità. 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 il responsabile HR, per approfondire il tuo profilo. Se questi step saranno positivi, seguirà un ultimo colloquio con il Manager di reparto 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).
20/10/2026
Nuovo!
Italia, Lazio, Rome - Hosco
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.
20/10/2026
Nuovo!
Italia, Lazio, Rome - Hosco
CHEF DE PARTIE DI PASTICCERIA In Rocco Forte Hotels ci guidano valori forti che rispecchiano la cultura della famiglia Forte, promuoviamo l'unicità delle nostre destinazioni grazie alle 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 de Partie di Pasticceria, ti occuperai della preparazione, della cottura e della presentazione dei piatti che hanno l'obiettivo di rendere indimenticabile l'esperienza culinaria dell'Ospite. Al fianco di professionisti di eccellenza, svolgerai mansioni come: • Occuparti della preparazione e della cottura di dolci e dessert, secondo gli standard e le procedure di servizio; • Curare le guarnizioni e controllare la presentazione dei piatti in uscita dalla Pasticceria; • Supervisionare e coordinare il lavoro dei Commis de Partie di Pasticceria; • Eseguire i propri compiti rispettando le tempistiche; • Rispettare gli standard sull'igiene, salute e la sicurezza (es. HACCP) previsti in cucina e segnalazione di eventuali problemi; • Supportare le attività del Pastry Chef quando richiesto. 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. • Ambiente inclusivo e flessibile: siamo una realtà che promuove un ambiente di lavoro inclusivo, che valorizza la diversità e garantisce un equilibrio tra vita professionale e privata. • 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 e sui prodotti ?Irene Forte?. • Iniziative per il tuo benessere: portale BenefitHub con scontistiche su beni a 360°, flessibilità oraria e gestione del tempo. • Un salario competitivo arricchito da un sistema di mance strutturato in maniera equa fra tutti i collaboratori. • Contratto iniziale a tempo determinato (6 mesi), livello 4, CCNL Turismo; RAL: 25.000€. Quali requisiti cerchiamo? • Esperienza pregressa nel medesimo ruolo di almeno 2 anni; • Conoscenza approfondita delle tecniche di cottura e della cucina Italiana; • Passione per la ristorazione e ambizione per crescere professionalmente; • Flessibilità. 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 il responsabile HR, per approfondire il tuo profilo. Se questi step saranno positivi, seguirà un ultimo colloquio con il Manager di reparto per valutare le tue competenze tecniche. Ti forniremo un feedback chiaro, indipendentemente dall'esito. Rocco Forte Hotels è un 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 del Regolamento UE 2016/679 (GDPR) e del d.lgs. 196/03 e s.m.i.
20/10/2026
Nuovo!
Italia, Lazio, Rome - Hosco
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.
20/10/2026
Nuovo!
Italia, Lazio, Rome - Hosco
The St. Regis Rome is casting for a Chef de partie - pastry. The ideal candidate has a strong attention to detail and the ability to perform efficiently in a fast-paced luxury hospitality environment. POSITION SUMMARY Reporting to the Executive Assistant manager in charge of F&B, the role will be part of the hotel team, proud to engage our guests and to create exquisite moments, by ensuring exceptional quality, consistency, and guest satisfaction. Core Work Activities - Prepare breads and pastries, including preparing doughs and fillings, proofing, baking, and decorating as appropriate. - Review Production sheet to understand variety of baked goods to be produced daily. - Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists. - Maintain kitchen logs for food safety program compliance. - Keep Chef informed of excess food items for planning of daily specials. - Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods. - Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures. Check and ensure correct temperatures of kitchen appliances and food, and report issues to management. -  Follow all company policies and procedures, including safety and security; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. - Maintain confidentiality of proprietary information; protect company assets. - Develop and maintain positive working relationships with others and support team to reach common goals; handle sensitive issues with tact, respect, and confidentiality. - Comply with quality expectations and standards. - Perform other reasonable job duties as requested by Supervisors.    CANDIDATE PROFILE - A team Player with flexible & positive attitude. - Understanding of food safety, sanitation, and hygiene standards. - Ability to work efficiently in a high-volume and fast-paced environment. - Excellent teamwork and communication skills. - Passion for the hospitality industry. - Great teamwork skills and attention to detail. - Positive outlook and outgoing personality. - Previous panasiatic kitchen experience is a big plus. - Availability to work late nights, weekends, and bank holidays as we operate 365 days a year.    What we offer Professional career progression at international level in Marriott hotels worldwide. - 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.
20/10/2026
Nuovo!
Italia, Lazio, Rome - Hosco
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). 
20/10/2026
Nuovo!
Italia, Lazio, Rome - Hosco
IL RUOLO Siamo alla ricerca di una figura di Chef de Rang per il nostro ristorante 2* Michelin, Acquolina, presso  The First Arte. Il/La Chef de Rang è una risorsa fondamentale nel settore F&B; in quanto cameriere professionista sarà responsabile della sala del ristorante. Il/La Chef de Rang si occuperà personalmente dell'accoglienza dei clienti, con estrema cura, e con l'obiettivo di personalizzare e arricchire l'esperienza dei singoli ospiti, rendendo la loro esperienza memorabile.  LA TUA ATTIVITÀ: - Garantire la soddisfazione del cliente con il supporto  del Team di Cucina e Sala; - Offrire accoglienza personalizzata ai clienti all'ingresso e/o al tavolo; - Servizio attento e personalizzato in base alle richieste dei clienti; - Curare la mise en place della sala (disposizione di tovaglie, argenteria, tavoli, ecc.); - Supervisionare eventi F&B speciali; - Coordinare i Commis; - Ascoltare i feedback dei superiori e dei colleghi e curarne  i follow-up; - Conoscere approfonditamente e promuove l'offerta e i servizi F&B della struttura; - Garantire la manutenzione, l'igiene e la pulizia degli strumenti utilizzati in sala;  - Collaborare con la Cucina e il Bar per soddisfare le richieste degli ospiti; - Fare riferimento al Restaurant Manager supportandone le  decisioni, e offrendo la propria  expertise per ottimizzare i servizi e le proposte culinarie offerte; - Comunicare con il Team eventuali modifiche al menù e al servizio; - Seguire e rispettare le normative nazionali in termini di sicurezza alimentare e igiene, nonché sicurezza sul lavoro; - Suggerire raccomandazioni di piatti e abbinamenti per arricchire l'esperienza culinaria dei clienti; - Assistere e aiutare durante la pulizia e la chiusura della sala e offrire supporto per la mise en place del servizio successivo; - Partecipare ai briefing giornalieri e periodici con il proprio Team e i referenti degli altri reparti F&B per discutere di obiettivi settimanali, modifiche all'offerta, ed altre eventuali informazioni
20/10/2026
Nuovo!
Italia, Lazio, Rome - Hosco
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.
20/10/2026
Nuovo!
Italia, Lazio, Rome - Hosco
Ricerchiamo una persona umile e motivata, con voglia di imparare e crescere in sala. Richiesta serietà e spirito di squadra.
20/10/2026
Nuovo!
Italia, Lazio, Rome - Hosco
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 Opening in October 2026 on Via Ludovisi, just off the legendary Via Veneto, Experimental Roma will be 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 will feature 82 rooms, a restaurant, a bar, and a spectacular rooftop with a suspended pool offering breathtaking views over the magnificent cityscape of Rome. Join Experimental and be part of an opening where creativity, passion, and the joy of hospitality come together on the Roman scene. ABOUT THE JOB As a Breakfast Attendant, your responsibilities will include: Buffet Preparation and Setup - Set up and arrange the breakfast buffet according to the hotel's standards, - Set tables for guests following established procedures, - Prepare hot and cold beverages (coffee, tea, juices, etc.), - Replenish the buffet throughout service, - Check the freshness and quality of all items served.   Culinary Preparation - Prepare simple in-house items (cakes, crepes, muffins, etc.), - Cook or reheat certain products (pastries, bread, eggs, etc.), - Follow hygiene and food safety standards.   Guest Service - Welcome guests courteously and professionally, - Ensure guest satisfaction and respond to specific requests, - Clear and clean tables after guests depart.   Cleaning and Organization - Clean and organize the buffet area and breakfast dining room, - Maintain and sanitize kitchen equipment, - Manage stock and report any replenishment needs.   Working Conditions - Early morning shifts, - Prolonged periods of standing, - Handling of light loads (plates, trays, etc.).   ABOUT YOU                  Passionate about the hospitality industry, you ideally have some prior experience in the field and are eager to take on an autonomous role. The required skills and qualities include: - Strong sense of service and hospitality - Speed and efficiency in task execution - Ability to work independently - Knowledge of food hygiene standards (HACCP) - Experience in restaurants or hotels is a plus You communicate easily with both teams and guests, using appropriate and professional communication skills in Italian and English. 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).
20/10/2026
Nuovo!
Italia, Lazio, Rome - Hosco
At the historical The St. Regis Rome we are sourcing for a Chef de rang (temporary contract). The ideal candidate is able to provide an outstanding customer service to our international guests whilst delivering service to the highest standards. POSITION SUMMARY 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. Serve food courses and alcoholic/non-alcoholic beverages to guests. Answer questions on menu selections. Communicate with the kitchen regarding menu questions, the length of wait, recook orders, and product availability. Follow cycle time guidelines for all meals. Maintain cleanliness of work areas throughout the day. Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen. Inspect the cleanliness and presentation all chinaware, glassware, and silverware prior to use. Monitor and maintain the cleanliness of assigned tables including ensuring courses are cleared and tables are properly crumbed. Communicate with guests and other employees and ensure staff is working together as a team to ensure optimum service. 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 - Welcome guests and promptly attend to their tables, delivering a warm and personalized service experience. - Serve food and beverages to guests, providing knowledgeable recommendations. - Demonstrate excellent menu knowledge and confidently assist guests with questions, dietary requirements and special requests. - Record transactions in the MICROS system correctly and timely. - Anticipate the needs of the guests and check-in throughout the dining experience to assure satisfaction with food and beverage offerings. - Clean tables, complete closing duties and re-stock tableware and other supplies. - Communicate effectively with the kitchen regarding menu questions, waiting time, recook orders, product availability, allergies, dietary requirements and special requests. - Follow cycle time guidelines for all meals. - Maintain cleanliness and organization of work areas throughout the shift. - Inspect the cleanliness and presentation of all chinaware, glassware, silverware and service equipment prior to use. - Follow Standard Operating Procedures and brand identity guidelines. - Comply with all company, health, safety and security policies and procedures. - Maintain confidentiality of proprietary information; protect company assets. - Support all co-workers and treat them with dignity and respect. - Comply with quality assurance expectations and standards. - Perform other reasonable job duties as requested by Supervisors. - Welcome guests and be the brand ambassador; manage guest's requests and complaints in line with our service culture. - Comply with all health, safety and hygiene standards and policies. - Assist colleagues and support other operational areas when required. CANDIDATE PROFILE - A team Player with flexible & positive attitude. - Exceptional storytelling and guest engagement skills. - Passion for the hospitality industry.  - Possess a good command of English and Italian.  - An excellent verbal manner and proven customer service skills. - Good knowledge or experience in the hospitality industry - Good organization skills with attention to detail. - Good leadership and training experience. - Able to work in a fast-paced environment & remain calm under pressure. - Be able to demonstrate experience in complaint handling. - Strong grooming standards and professional presentation. - Availability to work late nights, weekends, and bank holidays as we operate 365 days a year. 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.
20/10/2026
Nuovo!
Italia, Lazio, Rome - Hosco
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 Opening in October 2026 on Via Ludovisi, just off the legendary Via Veneto, Experimental Roma will be 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 will feature 82 rooms, a restaurant, a bar, and a spectacular rooftop with a suspended pool offering breathtaking views over the magnificent cityscape of Rome. Join Experimental and be part of an opening where creativity, passion, and the joy of hospitality come together on the Roman scene. ABOUT THE JOB As part of their duties, he/she will be responsible for: - Delivering dishes from the kitchen to the dining area and acting as the liaison between the chef de rang and the kitchen, - Setting up trays, sideboards, and room service trays before service, - Preparing and delivering room service trays to guest rooms, - Performing end-of-service tasks: cleaning, organizing, and preparing for the next service, - Ensuring all work areas are maintained in optimal condition (cleanliness, maintenance, and functionality), - Contributing to smooth communication between the kitchen and the dining area by responding quickly to the needs of both teams, - Ensuring guest satisfaction through prompt service and professional conduct in the dining room.   ABOUT YOU                  You are dynamic, organized, and detail-oriented. You are discreet yet efficient, with a strong passion for the hospitality and restaurant industry. You are available to work evenings, weekends, and public holidays. You communicate easily with both teams and guests, using appropriate and professional communication skills in Italian and English. 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).
20/10/2026
Nuovo!
Italia, Lazio, Rome - Hosco
Entra a far parte del nostro team! Per una delle nostre importanti strutture alberghiere Cluster con brand a livello internazionale siamo alla ricerca di figure di Commis di sala motivate e orientate all'accoglienza, pronte a contribuire all'esperienza degli ospiti con professionalità e attenzione. La posizione ha carattere d'urgenza. Principali responsabilità - - Supportare il team nella preparazione e gestione del servizio di sala; - Curare la mise en place e il riassetto degli spazi; - Accogliere e assistere gli ospiti durante il servizio; - Supportare Chef de Rang e personale di sala nelle attività operative; - Servire cibi e bevande secondo gli standard della struttura; - Collaborare con cucina e bar per garantire un servizio rapido ed efficiente; - Prestare attenzione alle esigenze degli ospiti e contribuire alla loro soddisfazione; - Assicurare il rispetto degli standard di qualità, igiene e sicurezza. Requisiti richiesti: - - Esperienza pregressa, anche breve, nel settore della ristorazione o alberghiero; - Predisposizione al contatto con il pubblico e orientamento all'ospite; - Buone capacità relazionali e attitudine al lavoro di squadra; - Dinamicità, flessibilità e capacità di lavorare in contesti caratterizzati da ritmi sostenuti; - Conoscenza della lingua inglese; la conoscenza di una seconda lingua costituisce titolo preferenziale; - Disponibilità a lavorare su turni, nei weekend e nei giorni festivi; - Essere auto/moto muniti. Si offre - - Contratto secondo il CCNL Turismo su turnazione; - Retribuzione lorda annuale compresa tra €21000€ e €24000, commisurata all'esperienza e alle competenze del candidato; - Mensa aziendale; - Percorsi di formazione e sviluppo professionale; - Inserimento in un contesto internazionale e dinamico. Sede di lavoro: Roma Parco de Medici Fiumicino  La ricerca è rivolta a candidati di entrambi i sessi (L. 903/77 e D.Lgs. 198/2006).
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