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KEY RESPONSIBILITIES • Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports., • Must have excellent food knowledge and a full understanding of culinary terms., • Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office., • Must be proficient in completing tasks, work efficiently and productively., • Must be able to work in any section of a kitchen., • Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly., • Undertake recipe reviews daily. Maintain recipe folders in immaculate condition., • Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings., • Control production levels and recommend ideas for improvements and better cost controlling., • Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor., • Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production., • Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within his section., • Ensures that the HACCP program is carried out correctly., • Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors., • Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations. QUALIFICATIONS AND EDUCATION • A minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef Tournant (shipboard experience preferred)., • A culinary school degree is required., • Very strong management skills in a multicultural and dynamic environment., • Very strong communication, problem solving, decision making, and interpersonal skills., • Superior customer service, teambuilding, and conflict resolution skills., • Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques., • Strong planning, coaching, organizing, staffing, controlling, and evaluating skills., • Intermediate computer software skills required., • Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections., • Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.

KEY RESPONSIBILITIES • Ensures the smooth and efficient operation and control of the Pastry Shop and production daily according to company policies., • Responsible for the production, quality and presentation of the pastry and dessert assortment to be used in the daily menus., • Assists the CDP Pastry in preparing production forecasts and recording leftovers to avoid unnecessary wastage and keep food costs within the budget., • Assists in the set-up of the pastry display in the various buffets., • Must have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily., • Ensures the cleaning of the Pastry Shop as per the schedule established by the Executive Pastry Chef and exercises proper methods to minimize equipment damage., • Ensures that the pastry galley is ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors., • Responsible for the requisition and transportation of the necessary items from the main stores to the pastry shop when assigned., • Ensures recipes and yields are in accordance with the company’s standards., • Assists the CDP Pastry with the completion of the daily pastry consumption re-cap as requested by the Executive Chef., • Is aware of and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew members with inquiries., • Attends meetings, training activities, courses and all other work-related activities as required., • Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position., • Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management QUALIFICATIONS AND EDUCATION • A minimum of three years' experience as a Pastry Cook in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred)., • Knowledge of proper cleaning techniques, requirements, and use of equipment., • Completion of high school or basic education equivalency requirement., • Strong English communication skills #PastryCook #CruiseShipJobs #PastryChef #ShipboardLife #FoodAndBeverage #HospitalityCareers #NowHiring #USPH #CulinaryJobs #HospitalityJobs

• Lead the transformation of a luxury hotel's Food & Beverage operation, • One of Barcelona's most prestigious 5-star luxury hotels Aumente sus posibilidades de conseguir una entrevista leyendo la siguiente descripción general de este puesto antes de presentar su candidatura. About Our Client Our client is a prestigious luxury Hotel in Barcelona renowned for its commitment to service excellence, operational performance, and outstanding guest experiences. Job Description • Lead the overall Food & Beverage strategy, ensuring the highest standards of service, guest satisfaction, and profitability., • Oversee the operation of all restaurants, bars, in-room dining, banqueting, and events., • Manage, inspire, and develop a multidisciplinary team of over 100 professionals., • Foster a culture of accountability, excellence, engagement, and continuous improvement., • Coach, mentor, and develop department managers and leadership teams., • Design, implement, and optimize operational procedures, service standards, and internal communication processes., • Play an active role in developing new food and beverage concepts, guest experiences, and commercial initiatives., • Identify new revenue opportunities through innovative products, events, partnerships, and experiential offerings., • Work closely with the Executive Chef to ensure alignment between culinary excellence and overall guest experience., • Monitor and achieve financial, operational, and guest satisfaction objectives., • Lead change management initiatives and support the ongoing evolution of the department. The Successful Applicant • Inspirational and authentic leadership style., • Strong ability to motivate, develop, and empower teams., • Outstanding communication and interpersonal skills., • Hands-on, operationally focused approach with strong business acumen., • Strategic mindset combined with excellent execution capabilities., • Innovative and forward-thinking attitude., • Ability to successfully lead transformation and organizational change., • High level of emotional intelligence and stakeholder management skills., • Strong commercial awareness and results orientation., • Ability to build credibility across both operational and executive teams. Requirements • Proven experience as a Food & Beverage Director within luxury or ultra-luxury hotels., • Strong background managing large-scale and complex F&B operations with multiple outlets., • Demonstrated success in leading teams, driving organizational change, and improving business performance., • Deep understanding of current food, beverage, and luxury hospitality trends., • Fluent English and Spanish required; additional languages are considered an advantage., • Willingness to be based in Barcelona. What’s on Offer • Competitive salary package commensurate with experience and responsibilities., • Opportunity to lead a high-impact transformation project within a prestigious hospitality environment., • Long-term career development prospects within a growing organization. xqbhyrx This dynamic, collaborative, and excellence-driven culture. #J-18808-Ljbffr

Page Executive is representing a prestigious 5-star luxury hotel in Barcelona seeking a transformative Food & Beverage leader. Antes de solicitar este puesto, por favor, lea la siguiente información sobre esta oportunidad que encontrará a continuación. You will steward the strategy for all F&B outlets, drive guest satisfaction, and ensure profitability across restaurants, bars, in-room dining, banqueting, and events. xqbhyrx You will coach a 100+ strong multidisciplinary team, foster a culture of accountability, and lead organizational change to elevate service and commercial performance. #J-18808-Ljbffr

ppSLS Barcelona, a five-star urban resort of extraordinary experiences, brings a new variety of seaside glamour, indulgence and excellence to Barcelona’s waterfront district of Port Forum. Here the hallmarks of an SLS wonderland – playful ambiance, VIP treatment, and theatrical experiences - meet idyllic views to set a lavish stage for the extraordinary to unfold. The only 5-star hotel in the city to feature a terrace off every guestroom (471 in total), SLS Barcelona is all-encompassing in its delight, offering an array of exclusive amenities including rooftop dining and bars, three inviting swimming pools, a spacious 800 square‑meter ballroom with abundant natural light, breakout rooms catering to all size of meetings, a rejuvenating spa, and a state‑of‑the‑art fitness centre. Say farewell to the ordinary, and hello to the extraordinary! /p h3Job Description /h3 pbWhat you’ll do /b /p pWe are looking for an Accountant to join the team at SLS Barcelona. Under the guidance of the Assistant Director of Finance, you’ll support the Finance department on the financial operations of the hotel while managing hotel assets and ensuring a centralized accounting environment. /p ul liVerify that the PMS daily city ledger, guest ledger and advance deposit ledger balances reconcile to the sum of previous month closing balance and the PMS system net changes for the current month to date. /li liPrepare daily revenue journal, ensuring that revenues have been classified to the correct general ledger code. Circulate completed report to department heads on a timely basis. /li liVerify that the total cash settlements posted in the PMS system for the day balance to the total amount of cash deposited per the General Cashier report. /li liVerify all credit cards billing against the daily business report and prepare credit card and bank conciliation sheets and credit card commission accrual. /li liEnsure that audit policies and procedures (Control Self-Assessment) are being followed. /li liBe fully in line with Hotel Credit Policy. /li liCheck that all invoices have relevant back-ups and are in accordance with rates quoted by the hotel and with banqueting orders. /li liEnsure credits received are allocated against the correct invoice and not pro‑rated over various invoices. /li liEnsure any payments received at the hotel are credited correctly. /li liFollow up outstanding amounts with standard letters in accordance with Credit Policy and Procedure. /li liAdvise of any potential problems as soon as they come to light. /li liKnow and observe credit policies. /li liProcess all applications for new credit accounts. /li liRegularly distribute listings of all active accounts receivable. /li liEstablish and continually review credit limits for accounts receivable. /li liReview checked‑out guests, open payer accounts, and advance deposit records with audited revenue. /li liMaintain a complete credit file for each account containing all documentation related to the credit investigation. /li liManage, reconcile and follow up on all credit card inquiries/disputes. /li liReview all accounts receivable debits and credits daily. /li liVerify the accuracy of accounts receivable balances. /li liMaintain and build communication with all credit stakeholders. /li /ul h3Qualifications /h3 pbWhat we are looking for... /b /p ul liBachelor’s degree in hospitality, business administration or related field. /li li+2 years of experience in a hotel’s accounting department. /li liAbility to multitask, work in a fast‑paced environment and have a high‑level attention to detail. /li liFluent in Spanish and English. /li liYou take ownership of important issues, solve problems, and make effective decisions. /li liYou learn quickly and adapt to SLS’s unique culture. /li liYou are humble and open to ideas. We leave our ego at the door and help get things done. /li liYou’re up for doing things differently and trying (almost) everything once. /li liYou want to be part of a team that works hard, supports each other and has fun along the way. /li /ul h3Additional Information /h3 pbWhat's in it for you... /b /p ul liThe opportunity to join an innovative, fast‑growing, international group that’s committed to not just building new hotels but building a global brand. /li liThe chance to challenge the norm and work in an environment that is both creative and rewarding. /li liBecome part of a team that’s very passionate about creating great hospitality experiences and exploring new locations at every opportunity. /li liA competitive package and plenty of opportunity for development. /li liExcellent discounts across the entire Ennismore family of brands. /li /ul pSLS is part of Ennismore, a creative hospitality company rooted in culture and community, with a global collection of entrepreneurial and founder‑built brands with purpose at their heart. Ennismore is a joint‑venture with Accor, formed in 2021. /p /p #J-18808-Ljbffr

Page Executive is representing a prestigious 5-star luxury hotel in Barcelona seeking a transformative Food & Beverage leader. You will steward the strategy for all F&B outlets, drive guest satisfaction, and ensure profitability across restaurants, bars, in-room dining, banqueting, and events.You will coach a 100+ strong multidisciplinary team, foster a culture of accountability, and lead organizational change to elevate service and commercial performance.#J-18808-Ljbffr

KEY RESPONSIBILITIES Revise detenidamente toda la documentación de la solicitud antes de hacer clic en el botón de solicitar al final de esta descripción. • Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports., • Must have excellent food knowledge and a full understanding of culinary terms., • Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office., • Must be proficient in completing tasks, work efficiently and productively., • Must be able to work in any section of a kitchen., • Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly., • Undertake recipe reviews daily. Maintain recipe folders in immaculate condition., • Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings., • Control production levels and recommend ideas for improvements and better cost controlling., • Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor., • Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production., • Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within his section., • Ensures that the HACCP program is carried out correctly., • Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors., • Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations. QUALIFICATION • A minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef Tournant., • Very strong management skills in a multicultural and dynamic environment., • Very strong communication, problem solving, decision making, and interpersonal skills., • Superior customer service, teambuilding, and conflict resolution skills., • Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques., • Strong planning, coaching, organizing, staffing, controlling, and evaluating skills., • Intermediate computer software skills required., • Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections. xqbhyrx, • Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office. #SpainJobs #ChefSpain #CulinarySpain #SpainHospitality #WorkAbroadSpain #SpanishChef #HospitalitySpain #NowHiringSpain #CarreraEspaña #SpainCareers #CocinaEspañola #ChefJobsSpain #SpainOverseasJobs #HospitalityJobsSpain #SpanishHospitality #TrabajoEspaña #SpanishTalent #CulinaryProfessionalsSpain #ChefCareerSpain #EspañaJobOpportunity

KEY RESPONSIBILITIES Revise detenidamente toda la documentación de la solicitud antes de hacer clic en el botón de solicitar al final de esta descripción. • Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports., • Must have excellent food knowledge and a full understanding of culinary terms., • Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office., • Must be proficient in completing tasks, work efficiently and productively., • Must be able to work in any section of a kitchen., • Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly., • Undertake recipe reviews daily. Maintain recipe folders in immaculate condition., • Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings., • Control production levels and recommend ideas for improvements and better cost controlling., • Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor., • Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production., • Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within his section., • Ensures that the HACCP program is carried out correctly., • Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors., • Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations. QUALIFICATION • A minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef Tournant., • Very strong management skills in a multicultural and dynamic environment., • Very strong communication, problem solving, decision making, and interpersonal skills., • Superior customer service, teambuilding, and conflict resolution skills., • Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques., • Strong planning, coaching, organizing, staffing, controlling, and evaluating skills., • Intermediate computer software skills required., • Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections. xqbhyrx, • Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office. #SpainJobs #ChefSpain #CulinarySpain #SpainHospitality #WorkAbroadSpain #SpanishChef #HospitalitySpain #NowHiringSpain #CarreraEspaña #SpainCareers #CocinaEspañola #ChefJobsSpain #SpainOverseasJobs #HospitalityJobsSpain #SpanishHospitality #TrabajoEspaña #SpanishTalent #CulinaryProfessionalsSpain #ChefCareerSpain #EspañaJobOpportunity

ph3WAITER /h3 pDate: Jul 15, 2026 /p pLocation: Barcelona, ES Spain /p pDepartment: Food and Beverage /p pAre you passionate about hospitality and excellence? Join the bNH Collection /b bteam /b and work in captivating hotels and resorts in authentic landmark buildings in key destinations across Europe, Latin America, the Middle East, Asia and now Greater China. You will create an eclectic-elegant atmosphere to offer our guests stays driven by extraordinary feelings, paying great attention to stimulating details to create memorable moments. Find your place at NH Collection and experience the joy of making guests feel unique in elegant spaces and rooms to unfold. You will provide them with outstanding service and personalised attention. You will be part of a brand that places extraordinary feelings at the heart of everything it does. /p h3bWhat will be your mission? /b /h3 pAs bWaiter/Waitress /b you will be responsible for taking orders and delivering food and beverages to our customers providing an excellent overall guest experience. /p h3bWhat will you do? /b /h3 ul liProvide excellent customer service that promote satisfaction. /li liWelcome and acknowledge all guests according to company standards. /li liMaintain a direct and frequent contact with guests, especially during the most important moments of their stay, like breakfast, lunch, dinner and/or any events or meetings (banqueting, coffee breaks, etc.). /li liDemonstrate an excellent knowledge of frequent guests, paying attention to their preferences. /li liBe aware and offer the different products and services available at the hotel’s restaurant. /li liReview daily specials and changes on the menu with the correspondent FB team. /li liEffectively communicate with the Kitchen Staff to make sure orders are accurate and delivered promptly. /li liCarry out the setting up and cleaning of the tables of the restaurant and meeting rooms as required. /li liFulfill processes and procedures related to product set ups, quality and service according to brand standards. /li liDeliver checks and collect bill payments from guests, using the point-of-sale system, handling money, processing credit and debit cards. /li liIdentify opportunities to increase the FB Department income by Upselling. /li liEnsure that all FB outlet are clean, neat and tidy and ready to accept guests. /li liFollow all relevant health department rules/regulations and all customer service guidelines. /li /ul h3bWhat are we looking for? /b /h3 ul liPrevious experience developing similar functions in other hotel chains, or related industries will be highly valuable. /li liVocational training on hospitality/FB. /li liFluency in local language and knowledge of English is highly valuable. /li liWorking knowledge of various computer software programs (Microsoft Office, POS, etc.). /li liActive listening and effective communication skills. /li liFocus on detail. /li liSales oriented. /li liAbility to work on your own and as part of a team. /li /ul h3bWhy choose us? /b /h3 pAt bMinor Hotels Europe Americas /b we are committed to shaping exciting careers worldwide and cross-cultural experiences. Our journey is fuelled by the passion and dedication of our incredible teams, who also enjoy inspiring and exclusive benefits such as: /p ul liWorldwide experience – diversity of 150 different nationalities. /li liCareer development opportunities full of national and international challenges. /li liWide range of training programmes to enhance your skills. /li liWellbeing initiatives, including flexible working conditions. /li liTeam member recognition programmes, including Memorable Dates. /li liAbility to make a difference through our sustainability programme and volunteering initiatives. /li liTeam member rates and promotions, offering discounted rates in our hotels around the world and exclusive benefits through our corporate loyalty programme. /li /ul pMinor Hotels Europe Americas is dedicated to fostering an inclusive working environment where every individual is valued and equally encouraged. We warmly welcome individuals from all backgrounds and abilities. /p /p #J-18808-Ljbffr

WAITER 1Date: Jul 9, 2026Location: Barcelona, ES SpainDepartment: Food and BeverageAre you passionate about hospitality and excellence? Join the NH Collection team and work in captivating hotels and resorts in authentic landmark buildings in key destinations across Europe, Latin America, the Middle East, Asia and now Greater China. You will create an eclectic-elegant atmosphere to offer our guests stays driven by extraordinary feelings, paying great attention to stimulating details to create memorable moments. Find your place at NH Collection and experience the joy of making guests feel unique in elegant spaces and rooms to unfold. You will provide them with outstanding service and personalised attention. You will be part of a brand that places extraordinary feelings at the heart of everything it does.What will be your mission?As Waiter/Waitress you will be responsible for taking orders and delivering food and beverages to our customers providing an excellent overall guest experience.What will you do?- Provide excellent customer service that promote satisfaction.- Welcome and acknowledge all guests according to company standards.- Maintain a direct and frequent contact with guests, especially during the most important moments of their stay, like breakfast, lunch, dinner and/or any events or meetings (banqueting, coffee breaks, etc.).- Demonstrate an excellent knowledge of frequent guests, paying attention to their preferences.- Be aware and offer the different products and services available at the hotel’s restaurant.- Review daily specials and changes on the menu with the correspondent F&B team.- Effectively communicate with the Kitchen Staff to make sure orders are accurate and delivered promptly.- Carry out the setting up and cleaning of the tables of the restaurant and meeting rooms as required.- Fulfill processes and procedures related to product set ups, quality and service according to brand standards.- Deliver checks and collect bill payments from guests, using the point-of-sale system, handling money, processing credit and debit cards.- Identify opportunities to increase the F&B Department income by Upselling.- Ensure that all F&B outlet are clean, neat and tidy and ready to accept guests.- Follow all relevant health department rules/regulations and all customer service guidelines.What are we looking for?- Previous experience developing similar functions in other hotel chains, or related industries will be highly valuable.- Vocational training on hospitality/F&B.- Fluency in local language and knowledge of English is highly valuable.- Working knowledge of various computer software programs (Microsoft Office, POS, etc).- Active listening and effective communication skills.- Focus on detail.- Sales oriented.- Ability to work on your own and as part of a team.Why choose us?At Minor Hotels Europe & Americas we are committed to shaping exciting careers worldwide and cross-cultural experiences. Our journey is fuelled by the passion and dedication of our incredible teams, who also enjoy inspiring and exclusive benefits such as:- Worldwide experience – diversity of 150 different nationalities.- Career development opportunities full of national and international challenges.- Wide range of training programmes to enhance your skills.- Wellbeing initiatives, including flexible working conditions.- Team member recognition programmes, including Memorable Dates.- Ability to make a difference through our sustainability programme and volunteering initiatives.- Team member rates and promotions, offering discounted rates in our hotels around the world and exclusive benefits through our corporate loyalty programme.Are you looking for a new challenge? Apply now!Minor Hotels Europe & Americas is dedicated to fostering an inclusive working environment where every individual is valued and equally encouraged. We warmly welcome individuals from all backgrounds and abilities.#J-18808-Ljbffr

ph3WAITER 1 /h3 pDate: Jul 9, 2026 /p pLocation: Barcelona, ES Spain /p pDepartment: Food and Beverage /p pAre you passionate about hospitality and excellence? Join the bNH Collection /b bteam /b and work in captivating hotels and resorts in authentic landmark buildings in key destinations across Europe, Latin America, the Middle East, Asia and now Greater China. You will create an eclectic-elegant atmosphere to offer our guests stays driven by extraordinary feelings, paying great attention to stimulating details to create memorable moments. Find your place at NH Collection and experience the joy of making guests feel unique in elegant spaces and rooms to unfold. You will provide them with outstanding service and personalised attention. You will be part of a brand that places extraordinary feelings at the heart of everything it does. /p h3bWhat will be your mission? /b /h3 pAs bWaiter/Waitress /b you will be responsible for taking orders and delivering food and beverages to our customers providing an excellent overall guest experience. /p h3bWhat will you do? /b /h3 ul liProvide excellent customer service that promote satisfaction. /li liWelcome and acknowledge all guests according to company standards. /li liMaintain a direct and frequent contact with guests, especially during the most important moments of their stay, like breakfast, lunch, dinner and/or any events or meetings (banqueting, coffee breaks, etc.). /li liDemonstrate an excellent knowledge of frequent guests, paying attention to their preferences. /li liBe aware and offer the different products and services available at the hotel’s restaurant. /li liReview daily specials and changes on the menu with the correspondent FB team. /li liEffectively communicate with the Kitchen Staff to make sure orders are accurate and delivered promptly. /li liCarry out the setting up and cleaning of the tables of the restaurant and meeting rooms as required. /li liFulfill processes and procedures related to product set ups, quality and service according to brand standards. /li liDeliver checks and collect bill payments from guests, using the point-of-sale system, handling money, processing credit and debit cards. /li liIdentify opportunities to increase the FB Department income by Upselling. /li liEnsure that all FB outlet are clean, neat and tidy and ready to accept guests. /li liFollow all relevant health department rules/regulations and all customer service guidelines. /li /ul h3bWhat are we looking for? /b /h3 ul liPrevious experience developing similar functions in other hotel chains, or related industries will be highly valuable. /li liVocational training on hospitality/FB. /li liFluency in local language and knowledge of English is highly valuable. /li liWorking knowledge of various computer software programs (Microsoft Office, POS, etc). /li liActive listening and effective communication skills. /li liFocus on detail. /li liSales oriented. /li liAbility to work on your own and as part of a team. /li /ul h3bWhy choose us? /b /h3 pAt bMinor Hotels Europe Americas /b we are committed to shaping exciting careers worldwide and cross-cultural experiences. Our journey is fuelled by the passion and dedication of our incredible teams, who also enjoy inspiring and exclusive benefits such as: /p ul liWorldwide experience – diversity of 150 different nationalities. /li liCareer development opportunities full of national and international challenges. /li liWide range of training programmes to enhance your skills. /li liWellbeing initiatives, including flexible working conditions. /li liTeam member recognition programmes, including Memorable Dates. /li liAbility to make a difference through our sustainability programme and volunteering initiatives. /li liTeam member rates and promotions, offering discounted rates in our hotels around the world and exclusive benefits through our corporate loyalty programme. /li /ul pbAre you looking for a new challenge? Apply now! /b /p pMinor Hotels Europe Americas is dedicated to fostering an inclusive working environment where every individual is valued and equally encouraged. We warmly welcome individuals from all backgrounds and abilities. /p /p #J-18808-Ljbffr

WAITERDate: Jul 15, 2026Location: Barcelona, ES SpainDepartment: Food and BeverageAre you passionate about hospitality and excellence? Join the NH Collection team and work in captivating hotels and resorts in authentic landmark buildings in key destinations across Europe, Latin America, the Middle East, Asia and now Greater China. You will create an eclectic-elegant atmosphere to offer our guests stays driven by extraordinary feelings, paying great attention to stimulating details to create memorable moments. Find your place at NH Collection and experience the joy of making guests feel unique in elegant spaces and rooms to unfold. You will provide them with outstanding service and personalised attention. You will be part of a brand that places extraordinary feelings at the heart of everything it does.What will be your mission?As Waiter/Waitress you will be responsible for taking orders and delivering food and beverages to our customers providing an excellent overall guest experience.What will you do?- Provide excellent customer service that promote satisfaction.- Welcome and acknowledge all guests according to company standards.- Maintain a direct and frequent contact with guests, especially during the most important moments of their stay, like breakfast, lunch, dinner and/or any events or meetings (banqueting, coffee breaks, etc.).- Demonstrate an excellent knowledge of frequent guests, paying attention to their preferences.- Be aware and offer the different products and services available at the hotel’s restaurant.- Review daily specials and changes on the menu with the correspondent F&B team.- Effectively communicate with the Kitchen Staff to make sure orders are accurate and delivered promptly.- Carry out the setting up and cleaning of the tables of the restaurant and meeting rooms as required.- Fulfill processes and procedures related to product set ups, quality and service according to brand standards.- Deliver checks and collect bill payments from guests, using the point-of-sale system, handling money, processing credit and debit cards.- Identify opportunities to increase the F&B Department income by Upselling.- Ensure that all F&B outlet are clean, neat and tidy and ready to accept guests.- Follow all relevant health department rules/regulations and all customer service guidelines.What are we looking for?- Previous experience developing similar functions in other hotel chains, or related industries will be highly valuable.- Vocational training on hospitality/F&B.- Fluency in local language and knowledge of English is highly valuable.- Working knowledge of various computer software programs (Microsoft Office, POS, etc.).- Active listening and effective communication skills.- Focus on detail.- Sales oriented.- Ability to work on your own and as part of a team.Why choose us?At Minor Hotels Europe & Americas we are committed to shaping exciting careers worldwide and cross-cultural experiences. Our journey is fuelled by the passion and dedication of our incredible teams, who also enjoy inspiring and exclusive benefits such as:- Worldwide experience – diversity of 150 different nationalities.- Career development opportunities full of national and international challenges.- Wide range of training programmes to enhance your skills.- Wellbeing initiatives, including flexible working conditions.- Team member recognition programmes, including Memorable Dates.- Ability to make a difference through our sustainability programme and volunteering initiatives.- Team member rates and promotions, offering discounted rates in our hotels around the world and exclusive benefits through our corporate loyalty programme.Minor Hotels Europe & Americas is dedicated to fostering an inclusive working environment where every individual is valued and equally encouraged. We warmly welcome individuals from all backgrounds and abilities.#J-18808-Ljbffr

Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. A minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef Tournant (shipboard experience preferred).

Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. A minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef Tournant (shipboard experience preferred).

A minimum of three years' experience as a Pastry Cook in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred).

KEY RESPONSIBILITIES br br• Ensures the smooth and efficient operation and control of the Pastry Shop and production daily according to company policies. br• Responsible for the production, quality and presentation of the pastry and dessert assortment to be used in the daily menus. br• Assists the CDP Pastry in preparing production forecasts and recording leftovers to avoid unnecessary wastage and keep food costs within the budget. br• Assists in the set-up of the pastry display in the various buffets. br• Must have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily. br• Ensures the cleaning of the Pastry Shop as per the schedule established by the Executive Pastry Chef and exercises proper methods to minimize equipment damage. br• Ensures that the pastry galley is ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors. br• Responsible for the requisition and transportation of the necessary items from the main stores to the pastry shop when assigned. br• Ensures recipes and yields are in accordance with the company’s standards. br• Assists the CDP Pastry with the completion of the daily pastry consumption re-cap as requested by the Executive Chef. br• Is aware of and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew members with inquiries. br• Attends meetings, training activities, courses and all other work-related activities as required. br• Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position. br• Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management br brQUALIFICATIONS AND EDUCATION br br• A minimum of three years' experience as a Pastry Cook in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred). br• Knowledge of proper cleaning techniques, requirements, and use of equipment. br• Completion of high school or basic education equivalency requirement. br• Strong English communication skills br br br#PastryCook #CruiseShipJobs #PastryChef #ShipboardLife #FoodAndBeverage #HospitalityCareers #NowHiring #USPH #CulinaryJobs #HospitalityJobs

• Lead the transformation of a luxury hotel's Food & Beverage operation- One of Barcelona's most prestigious 5-star luxury hotelsAbout Our ClientOur client is a prestigious luxury Hotel in Barcelona renowned for its commitment to service excellence, operational performance, and outstanding guest experiences.Job Description- Lead the overall Food & Beverage strategy, ensuring the highest standards of service, guest satisfaction, and profitability.- Oversee the operation of all restaurants, bars, in-room dining, banqueting, and events.- Manage, inspire, and develop a multidisciplinary team of over 100 professionals.- Foster a culture of accountability, excellence, engagement, and continuous improvement.- Coach, mentor, and develop department managers and leadership teams.- Design, implement, and optimize operational procedures, service standards, and internal communication processes.- Play an active role in developing new food and beverage concepts, guest experiences, and commercial initiatives.- Identify new revenue opportunities through innovative products, events, partnerships, and experiential offerings.- Work closely with the Executive Chef to ensure alignment between culinary excellence and overall guest experience.- Monitor and achieve financial, operational, and guest satisfaction objectives.- Lead change management initiatives and support the ongoing evolution of the department.The Successful Applicant- Inspirational and authentic leadership style.- Strong ability to motivate, develop, and empower teams.- Outstanding communication and interpersonal skills.- Hands-on, operationally focused approach with strong business acumen.- Strategic mindset combined with excellent execution capabilities.- Innovative and forward-thinking attitude.- Ability to successfully lead transformation and organizational change.- High level of emotional intelligence and stakeholder management skills.- Strong commercial awareness and results orientation.- Ability to build credibility across both operational and executive teams.Requirements- Proven experience as a Food & Beverage Director within luxury or ultra-luxury hotels.- Strong background managing large-scale and complex F&B operations with multiple outlets.- Demonstrated success in leading teams, driving organizational change, and improving business performance.- Deep understanding of current food, beverage, and luxury hospitality trends.- Fluent English and Spanish required; additional languages are considered an advantage.- Willingness to be based in Barcelona.What’s on Offer- Competitive salary package commensurate with experience and responsibilities.- Opportunity to lead a high-impact transformation project within a prestigious hospitality environment.- Long-term career development prospects within a growing organization.This dynamic, collaborative, and excellence-driven culture.#J-18808-Ljbffr

KEY RESPONSIBILITIES Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. Must have excellent food knowledge and a full understanding of culinary terms. Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office. Must be proficient in completing tasks, work efficiently and productively. Must be able to work in any section of a kitchen. Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly. Undertake recipe reviews daily. Maintain recipe folders in immaculate condition. Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings. Control production levels and recommend ideas for improvements and better cost controlling. Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor. Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production. Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within his section. Ensures that the HACCP program is carried out correctly. Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors. Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations. QUALIFICATIONS AND EDUCATION A minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef Tournant (shipboard experience preferred). A culinary school degree is required. Very strong management skills in a multicultural and dynamic environment. Very strong communication, problem solving, decision making, and interpersonal skills. Superior customer service, teambuilding, and conflict resolution skills. Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. Strong planning, coaching, organizing, staffing, controlling, and evaluating skills. Intermediate computer software skills required. Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections. Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.

ph3Conference Concierge Trainee (Internship) /h3 pGrand Hyatt Barcelona ES - Barcelona /p pIntern /p pHourly/Entry Level Employee /p pFull-time /p pLocal /p h3Summary /h3 pAre you ready to dive into the world of luxury hospitality and make an impact behind the scenes of unforgettable events? At bGrand Hyatt Barcelona /b, we’re on the lookout for enthusiastic, people-focused students to join our bConference Concierge Internship Program /b. This isn’t just any internship—it’s your chance to be part of a global brand where genuine care, personal growth, and incredible guest experiences come together. At Hyatt, our purpose is simple but powerful: “We care for people so they can be their best.” And that includes you. /p h3Qualifications /h3 pConference Concierge Trainee Internship at Grand Hyatt Barcelona. Ready to be the face behind the magic of world-class events? Step into the fast-paced, detail-driven world of Meetings Events at Grand Hyatt Barcelona, a 5-star Grand Luxury hotel where elegance meets efficiency. We’re looking for a Conference Concierge Trainee to join our team from September—someone organized, people-focused, and ready to make every guest experience flawless. /p h3What You’ll Do /h3 ul liBe the main on-site contact for meeting planners and event organizers /li liCoordinate event logistics with all relevant departments (banqueting, kitchen, AV, housekeeping) /li liSupport the setup and breakdown of meeting spaces according to client specifications /li liEnsure service runs smoothly and all client requests are addressed in real time /li liAssist with signage, materials, and documentation for events /li liMaintain event documentation and daily reports for internal communication /li liDeliver top-tier guest service with a warm, solution-oriented approach /li liRepresent the Grand Hyatt brand with professionalism and personality /li /ul h3Who You Are /h3 ul liA current university student (preferably studying Hospitality, Events, or Tourism) /li liAvailable to start in September for a 6-month internship /li liFluent in Spanish and English /li liOrganized, detail-oriented, and calm under pressure /li liA confident communicator who thrives in guest-facing roles /li liProactive, flexible, and comfortable multitasking in a fast-paced environment /li liWilling to work flexible hours, including evenings and weekends /li liAble to sign a university internship agreement /li liLegally authorized to work in Spain or enrolled in an EU internship program /li /ul h3What You’ll Get /h3 ul li12 complimentary nights at Hyatt hotels worldwide /li liPersonalized learning path and access to Hyatt’s global training resources /li liFree Headspace subscription for mindfulness and well-being /li liDaily staff meals during working hours /li li6 vacation days during the internship period /li liMentorship, real-world experience, and exposure to luxury hospitality at its best /li /ul /p #J-18808-Ljbffr

KEY RESPONSIBILITIES Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. Must have excellent food knowledge and a full understanding of culinary terms. Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office. Must be proficient in completing tasks, work efficiently and productively. Must be able to work in any section of a kitchen. Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly. Undertake recipe reviews daily. Maintain recipe folders in immaculate condition. Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings. Control production levels and recommend ideas for improvements and better cost controlling. Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor. Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production. Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within his section. Ensures that the HACCP program is carried out correctly. Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors. Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations. QUALIFICATIONS AND EDUCATION A minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef Tournant (shipboard experience preferred). A culinary school degree is required. Very strong management skills in a multicultural and dynamic environment. Very strong communication, problem solving, decision making, and interpersonal skills. Superior customer service, teambuilding, and conflict resolution skills. Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. Strong planning, coaching, organizing, staffing, controlling, and evaluating skills. Intermediate computer software skills required. Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections. Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.

Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. A minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef Tournant (shipboard experience preferred).