20 Hospitality jobs for English speakers in Italy

Breakfast Demi Chef De Partie role requires 5+ years in upscale service and 2+ years as Chef Tournant. Must have a culinary school degree, strong management skills, and proficiency in kitchen operations and quality control.

Sous Chef for a dual-season private/charter motor yacht. Responsibilities include cooking for 15 crew and assisting the Head Chef. Requires 4-5 years of chef experience, solid pastry/baking foundation, and a driving license.

Lead the food and beverage organization to deliver exceptional guest experiences and profitability. Develop F&B strategies, oversee operations, manage budgets, and ensure compliance with luxury hospitality standards.

The Director of Food and Beverage oversees all F&B operations, including restaurants, bars, and banquets. This role leads the F&B team, manages inventory, and optimizes financial performance while ensuring high-quality service.

Manage restaurant and kitchen personnel, ensuring quality preparation and proper food handling. Responsibilities include staff training, scheduling, maintaining standards, and promoting guest satisfaction.

Lead Rooms Division operations at Hotel La Palma, overseeing Front Office, Housekeeping, and Spa to ensure luxury hospitality and guest satisfaction. Requires expertise in operational efficiency, budget management, and team leadership.

Seeking a Spa Director to shape the growth of the Spa & Wellness offering at Relais Borgo Santo Pietro. This senior role requires 5+ years in luxury spa management, strong operational leadership, and commercial awareness.

Lead all Rooms Division operations at Hotel La Palma, overseeing Front Office, Housekeeping, and Spa to ensure luxury hospitality and guest satisfaction. Requires expertise in operational excellence, budget management, and team leadership.

Guest Services Manager drives exceptional guest experience and team satisfaction. This role requires a Hotel Director/General Manager background in a cruise line with 2-3 years of hotelier experience. Responsibilities include leading service delivery and managing operational needs.

Lead a dynamic team overseeing multiple F&B outlets and events. Drive revenue through strategic management, own P&L, and collaborate on menu development. Requires 2+ years in F&B management with experience in businesses over £4m revenue.

Lead all Rooms Division operations, including Front Office, Housekeeping, and Guest Services, to deliver exceptional guest experiences and drive commercial performance. Requires progressive leadership in luxury hospitality.

Seeking an experienced Restaurant & Bar Operations Manager to oversee daily management of a structured venue offering lunch, dinner, bar service, and events. Responsibilities include staff scheduling, service supervision, financial control, and maintaining high service standards.

Line Cook needed with one year of experience in kitchen preparation and cooking. Responsibilities include accurately cooking meats, fish, vegetables, and hot food, plus plating and garnishing. Requires strong attention to detail and ability to work in a fast-paced team environment.

Line Cook to prepare and cook menu items for a modern European menu. Responsibilities include mise en place, stock monitoring, and adhering to food safety standards. Requires relevant kitchen experience and a disciplined approach to cleanliness.

Experienced Pastry Cook needed to create and prepare all pastry items. Responsibilities include menu planning, ingredient organization, and overseeing junior staff. A culinary diploma or equivalent experience is strongly preferred.

Major Food Group seeks experienced Line Cooks to maintain high standards of cuisine. Responsibilities include food preparation, cooking menu items, stocking stations, and ensuring timely, high-quality service. Strong communication skills are required.

Experienced Prep Cooks needed to assist the head chef with chopping, washing, and preparing ingredients. Responsibilities include maintaining kitchen hygiene, preparing salads, breads, and sauces, and learning kitchen techniques. A culinary diploma or equivalent experience is preferred.

Experienced Pastry Cooks are sought to create and prepare all pastry items. Responsibilities include menu planning, ingredient organization, and overseeing junior staff. A culinary diploma or equivalent experience is strongly preferred.

Experienced Prep Cooks needed to assist the head chef with chopping, washing, and preparing ingredients. Responsibilities include maintaining kitchen hygiene, preparing salads, breads, and sauces, and learning kitchen techniques. A culinary diploma or equivalent experience is strongly preferred.

Line Cook to prepare and cook menu items for a modern European kitchen. Responsibilities include mise en place, stock monitoring, and adhering to food safety standards. Requires relevant kitchen experience and a disciplined approach to cleanliness.