82 Hospitality jobs for English speakers in Italy

Sous Chef for Mandarin Oriental Cristallo, Cortina, supporting pre-opening and ongoing culinary operations. Responsibilities include kitchen setup, team development, menu standardization, and ensuring high quality and food safety. Requires 5+ years in luxury dining.

Join the F&B team to create unique guest experiences at Generator. Responsibilities include working in Bar, Café, or Kitchen, handling cash, and ensuring high-quality service with coffee and food knowledge.

Motivated Junior Sous Chef needed to manage the kitchen brigade at Hotel Le Fontanelle. Responsibilities include daily kitchen operations, staff supervision, and maintaining high quality standards. Requires experience in high-quality settings.

Seeking a motivated Chef de Rang for "La Colonna" Restaurant. Requires luxury hospitality experience, strong communication, and the ability to manage high expectations while ensuring impeccable service.

Major Food Group seeks an experienced Sous Chef to maintain high standards of cuisine and professionalism. Responsibilities include sourcing ingredients, developing recipes, organizing teams, and managing kitchen operations and inventory.

Lead all Rooms Division operations, including Front Office and Housekeeping, to deliver exceptional guest experiences and drive commercial performance. Oversee budgeting, team development, and operational excellence.

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 a similar F&B management role.

Demi Chef de Partie sought for Season 2027 at Splendido, A Belmond Hotel. Responsibilities include dish preparation, maintaining quality standards, and ensuring clean kitchen operations. Requires 2+ years of luxury experience and HACCP certification.

Oversee the efficient and cost-effective operation of the Stewarding function, supporting Food & Beverage. Manage equipment inventories, maintain hygiene standards, and lead a high-performing team.

Support the Front of House Manager to create a unique guest experience. Lead and build the FOH team, ensuring high standards and brand embodiment. Requires hospitality experience and strong leadership.

Bartender needed for Splendido at Bar Baratta 16 for Season 2027. Responsibilities include preparing drinks, managing inventory, ensuring excellent customer service, and maintaining bar operations according to high standards.

Bartender ensures consistent drink quality while providing superior guest service in a fast-paced environment. Responsibilities include preparing orders, verifying age, and maintaining bar stock. Requires 2+ years of experience and knowledge of mixology.

Seeking a knowledgeable Assistant Bar Leader to deliver a refined beverage experience. This role involves coaching team members, upholding quality standards, and guiding guests through beverage offerings. Requires 4+ years of relevant experience and strong knowledge of spirits and wine.

Demi Chef de Partie Pastry needed for DaV Mare at Splendido Mare. Responsibilities include preparing desserts, cakes, and pastries while maintaining high standards of quality and hygiene. Requires 2+ years of pastry experience and culinary qualification.

Provide First Class Service in a global restaurant setting. Responsibilities include leading dish delivery, supporting expediting, maintaining service areas, and anticipating guest needs. Requires 1+ year of experience.

The Kitchen Office Executive manages all Kitchen administrative matters under the Executive Chef. Responsibilities include food cost control, ordering, maintaining records, and coordinating kitchen schedules. Requires a hospitality diploma and at least two years of related experience.

Lead and elevate a large-scale butler operation in a luxury Caribbean resort. Set uncompromising standards for service, coach and develop a team of 35 butlers, and ensure flawless consistency across villas, suites, and residences. Proven Director of Butlers experience in ultra-luxury resorts is required.

Resort F&B Director role managing the entire F&B department at Arbatax Park Resort & Spa. Requires 7-10 years of F&B operations experience, leadership, and strong financial acumen.

Hospitality leader to manage daily operations of an upscale dining restaurant under the General Manager. Responsibilities include scheduling staff, ensuring policy adherence, and inspiring exemplary guest service. Minimum 1-3 years in restaurant management is required.

Experienced Sommelier needed to assist guests with wine, sake, and champagne selection, ensuring high service standards. Requires 2-4 years in an upscale, high-volume restaurant and knowledge of wine service techniques.