Trabajos chef hotel en España

About the Role Nobu Hotel Madrid is preparing to open its doors, and we are looking for an exceptional Director of Rooms to lead the Rooms Division of this flagship luxury lifestyle property. As Director of Rooms, you will oversee Front Office, Housekeeping, Security, and Spa, ensuring every guest experience is delivered with precision, warmth, and excellence. You will be fully accountable for operational performance, guest satisfaction, and commercial results, while leading and inspiring teams to deliver Nobu’s signature service style. This role drives brand integrity, guest experience, and commercial performance, ensuring Nobu’s positioning as a global leader is consistently executed at property level. Key Responsibilities · Act as a visible ambassador of Nobu culture, standards, and values, providing both strategic direction and hands-on leadership to drive a high-performance, guest-centric Rooms Division · Lead all pre-opening activities for the Rooms Division, including team structuring, recruitment, onboarding, SOP development, and ongoing training, ensuring full operational readiness and alignment with brand standards at launch. · Establish and manage annual operating budgets, including capital expenditure and people budgets, ensuring strong financial discipline · Analyse performance data and translate insights into clear, actionable initiatives to drive operational excellence and commercial results · Protect and elevate the Nobu brand at property level, ensuring all guest touchpoints are delivered to standard while fostering innovation aligned with brand DNA · Collaborate closely with corporate teams and support the General Manager in owner relations, delivering clear reporting on performance, initiatives, and ROI · Handle escalated guest concerns with professionalism and care, ensuring exceptional resolution and guest satisfaction · Monitor, control, and optimise departmental costs to ensure performance remains within budget · Ensure full compliance with legal, licensing, and governance requirements, maintaining audit readiness and robust control over costs and procurement Requirements • Proven leadership experience in Rooms Division, • A hands-on leader with strong coaching and team development skills, • Experience in pre-opening environments highly desirable, • Strong commercial acumen with full P&L ownership experience, • Deep understanding of luxury service standards and guest experience, • Strong communication skills and ability to work with corporate teams and ownership Nobu Hotels effortlessly blends modern luxury and minimal Japanese tradition into the concept of a lifestyle hotel. Filled with cutting-edge design and stunning spaces, Nobu Hotels provides remarkable hospitable service and an unparalleled experience like nothing before. Helming from world renowned Chef Nobu Matsuhisa, Robert De Niro and Meir Teper, the Nobu Hotels concept is a remarkable conjunction of exquisite cuisine, innovation and creativity. We are looking for great people that embody our core values of Kokoro, Smile, Family & Crafted. You will share our passion, deliver quality results and have the courage to be different and creative within your specialism.

About the Company Hello! Welcome to Plaza Premium Group, we're people passionate about "Making Travel Better". We are a global company with team members from all walks of life, together we are #PPGFamily, together we are building a legacy. You don't need to be from this industry, you do need to be passionate. Join our family today. Together, we'll make travel better. JOB SCOPE: Assist in all aspects of kitchen operation, including food costs control. Assist and develop creative menu and recipes, ensure quality food product and meeting the highest standard of guests dining experience. Perform daily kitchen operations, assist (at the assigned uni with menu preparation, ensure food quality and freshness, monitor ordering, delivery and stocks control. Assist in staff scheduling. JOB RESPONSIBILITIES • Implement the instructions given by the supervisor, • Supervise and support on food preparation, cooking and general duties, • Ensure kitchen area and working table clean, tidy and hygiene, • Ensure food quality, portion size, good hands in bulk cooking/reheating and presentation to meet standards., • Ensure ingredients quality when delivery / ordering, • Able to handle emergency issues of kitchen and answer enquiries, • Maintain smooth operations in kitchen, • Assist supervisor for preparing the weekly shift schedule and roster, • Develop menu and recipes card, • Control food costs, • To put into effect team’s cooperation and work towards development, implementation, maintenance and improvement of the quality management system., • Take initiative to identify areas for improvement and participate in continual improvement activities., • Undertake other jobs assigned by superiors from time to time. JOB REQUIREMENTS • Minimum 7 years working experience as a Jr Sous Chef/Sous Chef, preferably in hotel or catering industry, • Accountable and able to work independently, • Excellent customer service, interpersonal and communication skills, • Attention to details, • Having the health supervisor or manager of health treatment certificate is preferred, • Able to read and write Spanish and English, • General computer knowledge and operation, • Shift duty is required, • Work location: Airport

Area Executive Chef Madrid JOB SCOPE To lead and manage culinary operations across Spain, ensuring high-quality, innovative, and efficient food production in line with company standards and guest expectations. Responsible for menu development, food safety, cost control, and team leadership across all lounges and central kitchen operations. Drive culinary excellence by supporting new openings, renovations, and ongoing operations while ensuring consistency, operational efficiency, and profitability. Foster a culture of innovation, sustainability, and continuous improvement, while enhancing guest satisfaction and overall service quality. JOB RESPONSIBILITIES This individual oversees the regional culinary program through a combination of food expertise, innovation, operational excellence and savvy business tactics to give maximum satisfaction to guests at maximum profitability to the Group. Operating • Manage all aspects of the kitchen including pre-opening planning and post opening operations including but not limited to budgeting, forecasting, capex resource planning, labour management as well as waste management., • Create recipes and menus in line with sustainable initiatives., • Leads by example in the kitchen with a view to develop team members with on the job and off the job trainings., • Develops a culture of development and engagement with all team members including a culture of innovation from culinary offerings to sustainable use of equipment., • Leads with a continuous improvement mindset to drive quality, development and returns., • Execute in ensuring business performance against company operating standards including guest satisfaction, employee engagement and external stakeholder engagement., • Leads Corporate Social Responsibility, food seasonality, health/wellness and high-quality culinary arts on campus, • Analyzes ongoing performance and trends in the local operation and devises and leads improvements, • Demonstrates a complete understanding of daily menu items and make sure Chef’s in your region is able to explain them to customers accurately, • Works with HQ and regional culinary leadership in planning, implementing, and supporting new concepts and activations., • Participate in preparation of RFP and presentations including subsequent RFP needs., • Ability to formulate and design large operations of Culinary in Lounges and Central Kitchens, • Conduct regular and ongoing review of the performance indexes on both a group trend and individual business unit basis., • Establish and enforce the Company food safety programs and conduct inspection and audit as required., • Provide on-site operations support, evaluation and troubleshooting for operating facilities, • Establish location/market/region programming and action plans as required., • Work in partnership with the Global Director Culinary and other operational departments as needed., • Follow policies and procedures, operating manuals and menu matrix and offer recommendations for enhancement for both HQ and business units., • Innovation and Technology, • Participate in on-site and off-site events and trade shows. People • Establish the essential training and work with HQ divisions and field business units for implementation, • Work with all divisions in organizing and conducting people development activities, • Work with owners and all divisions in creating and achieving the win win working and people relationship for both companies and colleagues, • Work with all parties in helping the individual development and any personnel actions required., • Assess and make recommendations on the people movement Effectiveness and Efficiency • Study the present area culinary operations and come up with plans in the overall improvement of the efficiency including and not limited to Central Kitchen, procurement procedures and logistics arrangement., • Work all divisions in achieving the best financial results in the field of marketing, sales, new business development, business enhancement and operations effectiveness and efficiency., • Make recommendation on the productivity, organization structure and set up of the outlets taking into account changing customers’ needs, equipment and new technology., • Analyze with the regional team the guest service results and feedback and identify issues to be improved or as best practices. JOB REQUIREMENTS • Degree or professional qualification in Culinary Arts, Hospitality, or a related field, • Over 15 years of experience managing international kitchen operations of multi-brand and/or multi-unit restaurants and production kitchens, • Experience working in a regional or multi-location capacity is required, • Strong background in hotel operations is required; airport or airline culinary experience is an added advantage, • Strong understanding of culinary operations, food production, and international cuisines, • Ability to plan kitchen equipment and work with internal and external project teams and kitchen planners, • Strong knowledge of cooking techniques and ability to optimize kitchen equipment usage, especially in space-constrained environments, • Good understanding of a variety of cuisines is desirable, • Sound business acumen with strong communication and presentation skills in English, • Proven track record in managing and operating kitchens within tight budget constraints, • Creative mindset with the ability to innovate and think outside the box

Financial Controller — Solana Rooftop Madrid Group: Juvia Group Hiring entity: Spanish operating entity Location: Madrid, Spain (on-site) Reports to: Head of Operations, Solana Madrid, with dotted line to Group Finance HQ Compensation: Competitive base + annual performance bonus Start date: Immediate — pre-opening phase About Juvia Group Juvia Group is an international hospitality company operating premium restaurant and rooftop concepts in Miami, Saint-Barthélemy, and now Madrid. Since opening the original Juvia in Miami Beach in 2012, the group has become known for design-led venues, serious culinary programs, and an international clientele. Solana Rooftop Madrid is our new European flagship — a design-driven rooftop restaurant and bar. We are assembling the opening team and looking for a Financial Controller to build and own the financial backbone of Solana from pre-opening through stabilization. The role You will be the financial anchor of a high-volume premium rooftop operating inside an institutional real estate and hotel environment. This is a hands-on role with real ownership — not a corporate seat. You will oversee the books, control costs, partner with the Head of Operations on daily operational decisions, and report into both local leadership and the parent company. What you'll own • Oversight of the external accounting firm responsible for the monthly close under Spanish GAAP (PGC), including review of accruals, prepayments, and fixed asset accounting, • Daily sales reconciliation between POS and the general ledger — cash, card, and house account controls, • Food, beverage, and labor cost control — weekly prime cost reporting, variance analysis, and corrective action with the Head of Operations, Chef, and F&B Manager, • Annual budgeting and rolling forecasts, with monthly variance reporting to ownership and Group Finance, • Cash flow management, banking relationships, treasury controls, and preparation of bank transfers, • Oversight of the external gestoría for payroll and tax filings (Modelos 303, 347, 349, 390, 200), • Accounts payable, vendor management, approval workflows, and supplier payment cycles, • Group reporting, including intercompany flows, • 5-8 years of finance experience, with at least 3 in a Financial Controller, Jefe de Administración, or senior finance role within hospitality — hotel F&B, premium restaurants, or restaurant groups, • Hands-on command of Spanish GAAP and practical experience overseeing external accounting firms, gestorías, and Spanish tax and payroll filings, • ERP experience with Holded and POS-to-GL integration, • Advanced Excel, including financial modeling and variance analysis, • Fluent Spanish (native or equivalent) and strong working English — you will communicate regularly and report in English, • Hands-on restaurant or hotel F&B cost control experience — food cost, beverage cost, labor ratios, prime cost management, inventory control, • Pre-opening experience at a premium restaurant or hotel F&B venue, • Experience working with institutional landlords or branded hotel operators, • Exposure to US GAAP or multi-jurisdictional group reporting, • Big 4 audit foundation (Deloitte, PwC, EY, KPMG) early in careerWhat we offer, • Competitive base salary, commensurate with experience, • Annual performance bonus (10-15%), • Founding team role in one of Madrid's most anticipated openings, • Direct exposure to ownership and international group leadership, • Long-term growth potential as the group expands its European platformHow to apply

El rol Como Chef de Partie, serás responsable de gestionar tu partida asignada y garantizar la entrega constante de alimentos de alta calidad en servicios de buffet, carta y eventos dentro de un entorno hotelero de ritmo alto. Ubicación: Zwolle, Países Bajos Sobre el hotel Hotel de 4 estrellas

¿Tienes pasión por la cocina y te gustaría formar parte de un prestigioso hotel en Córdoba? ¡Estamos buscando Cocineros/aa para unirse al equipo culinario y ofrecer una experiencia gastronómica incomparable! ¿QUÉ OFRECEMOS? -Contrato indefinido con salario competitivo acorde al convenio. -Estabilidad laboral -Oportunidades de crecimiento. -Descuentos en alojamiento y servicios del hotel. RESPONSABILIDADES: -Preparar y cocinar platos según los estándares de calidad del hotel. -Supervisar el correcto almacenamiento y conservación de los alimentos. -Gestionar la limpieza y el orden en las áreas de cocina, asegurando el cumplimiento de las normas de higiene. -Colaborar con el chef en la planificación y desarrollo del menú. -Garantizar que todos los platos sean presentados correctamente antes de ser servidos al cliente. REQUISITOS: -Experiencia como cocinero/a en hoteles o restaurantes de alta cocina. -Conocimientos avanzados de técnicas culinarias y manejo de equipos de cocina. -Capacidad para trabajar de manera eficiente en un entorno dinámico y bajo presión. -Habilidades para trabajar en equipo y liderazgo.

¿Tienes pasión por la cocina y te gustaría formar parte de un prestigioso hotel en San Lorenzo de El Escorial? ¡Estamos buscando Cocineros/a para unirse al equipo culinario y ofrecer una experiencia gastronómica incomparable! ¿QUÉ OFRECEMOS? -Contrato indefinido con salario competitivo acorde al convenio. -Estabilidad laboral -Oportunidades de crecimiento. -Descuentos en alojamiento y servicios del hotel. RESPONSABILIDADES: -Preparar y cocinar platos según los estándares de calidad del hotel. -Supervisar el correcto almacenamiento y conservación de los alimentos. -Gestionar la limpieza y el orden en las áreas de cocina, asegurando el cumplimiento de las normas de higiene. -Colaborar con el chef en la planificación y desarrollo del menú. -Garantizar que todos los platos sean presentados correctamente antes de ser servidos al cliente. REQUISITOS: -Experiencia como cocinero/a en hoteles o restaurantes de alta cocina. -Conocimientos avanzados de técnicas culinarias y manejo de equipos de cocina. -Capacidad para trabajar de manera eficiente en un entorno dinámico y bajo presión. -Habilidades para trabajar en equipo y liderazgo.

About the Company Welcome to Plaza Premium Group, we're people passionate about "Making Travel Better". We are a global company with team members from all walks of life, together we are #PPGFamily, together we are building a legacy. Assist and develop creative menu and recipes, ensure quality food product and meeting the highest standard of guests dining experience. Perform daily kitchen operations, assist (at the assigned uni with menu preparation, ensure food quality and freshness, monitor ordering, delivery and stocks control. Supervise and support on food preparation, cooking and general duties Ensure kitchen area and working table clean, tidy and hygiene Ensure food quality, portion size, good hands in bulk cooking/reheating and presentation to meet standards. Ensure ingredients quality when delivery / ordering Assist supervisor for preparing the weekly shift schedule and roster Control food costs To put into effect team’s cooperation and work towards development, implementation, maintenance and improvement of the quality management system. Minimum 7 years working experience as a Jr Sous Chef/Sous Chef, preferably in hotel or catering industry Able to read and write Spanish and English General computer knowledge and operation Shift duty is required

About the Company Welcome to Plaza Premium Group, we're people passionate about "Making Travel Better". We are a global company with team members from all walks of life, together we are #PPGFamily, together we are building a legacy. Assist and develop creative menu and recipes, ensure quality food product and meeting the highest standard of guests dining experience. Perform daily kitchen operations, assist (at the assigned uni with menu preparation, ensure food quality and freshness, monitor ordering, delivery and stocks control. Supervise and support on food preparation, cooking and general duties Ensure kitchen area and working table clean, tidy and hygiene Ensure food quality, portion size, good hands in bulk cooking/reheating and presentation to meet standards. Ensure ingredients quality when delivery / ordering Assist supervisor for preparing the weekly shift schedule and roster Control food costs To put into effect team’s cooperation and work towards development, implementation, maintenance and improvement of the quality management system. Minimum 7 years working experience as a Jr Sous Chef/Sous Chef, preferably in hotel or catering industry Able to read and write Spanish and English General computer knowledge and operation Shift duty is required

¿Te apasiona la gastronomía y te gustaría desarrollar tu carrera en la cocina de un prestigioso hotel en Leganés? ¡Buscamos un/a Ayudante de Cocina entusiasta y comprometido/a para formar parte de nuestro equipo culinario y contribuir a ofrecer una experiencia gastronómica excepcional a nuestros clientes! ¿QUÉ OFRECEMOS? Contrato indefinido con salario competitivo acorde al convenio. Estabilidad laboral en un entorno profesional y dinámico. Oportunidades de formación y crecimiento dentro del hotel. Descuentos en alojamiento y servicios del hotel. ️ RESPONSABILIDADES Asistir al equipo de cocina en la preparación de platos bajo la supervisión del Chef y los cocineros. Realizar tareas básicas de cocina: limpieza, pelado, corte y preparación de ingredientes. Asegurar la correcta conservación y almacenamiento de alimentos y materias primas. Mantener el orden y la limpieza en las áreas de trabajo, cumpliendo con las normas de higiene y seguridad alimentaria. Colaborar en el montaje de platos y apoyar en los servicios según las indicaciones del equipo. Contribuir al buen ambiente de trabajo y a la eficiencia del equipo culinario. ✅ REQUISITOS Experiencia previa como ayudante o auxiliar de cocina (deseable, no excluyente). Disponer de vehículo propio Conocimientos básicos de técnicas culinarias y manipulación de alimentos. Capacidad para trabajar en equipo y seguir instrucciones con atención al detalle. Actitud proactiva, orden y compromiso con la calidad. Disponibilidad para trabajar en turnos rotativos, fines de semana y festivos.

Únete a METT Marbella – Estepona como Demi Chef y desarrolla tu carrera mientras perfeccionas tu arte culinario!. Por qué METT Marbella es tu próximo destino profesional? Trabaja en un hotel de prestigio:. Únete a METT Marbella – Estepona como Demi Chef y sé parte de la experiencia que nues

Minimum 7 years working experience as a Jr Sous Chef/Sous Chef, preferably in hotel or catering industry.

Minimum 7 years working experience as a Jr Sous Chef/Sous Chef, preferably in hotel or catering industry.

Asistir al equipo de cocina en la preparación de platos bajo la supervisión del Chef y los cocineros. Experiencia previa como ayudante o auxiliar de cocina (deseable, no excluyente). Oportunidades de formación y crecimiento dentro del hotel.

Experiencia previa como ayudante o auxiliar de cocina (deseable, no excluyente). Asistir al equipo de cocina en la preparación de platos bajo la supervisión del Chef y los cocineros. Oportunidades de formación y crecimiento dentro del hotel.

Job Title Director of F&B of the Resort Department Food & Beverage Responsible for All Food & Beverage Service Personnel Reporting to General Manager Primary Objective of Position Under the general guidance of the General Manager, assess, evaluate and ensure that long-term and short term goals of the resort and its Food & Beverage operations are met. To direct and manage all food & beverage activities to maximise revenue, profitability and quality goals by developing and executing marketing strategies, up-selling strategies, controlling costs, and by providing quality service and products to guests. All work will be in line with the resort’s guidelines and business plan and service concepts. Working Liaison: Liaise with all teams in the resort so that all client’s needs are met and exceeded as far as possible. Key responsibilities: Assess, Evaluate and ensure Food & Beverage Goals are met Develops, implements a general business plan, and sales strategies to ensure optimum guest satisfaction, sales maximisation and profitability. Monitors present and future trends, practices and systems in the food & beverage industry to ensure that the resort’s food & beverage operations are competitive in the market place. Conducts weekly inspections of the food & beverage regions to ensure the property and FF&E are kept in the best condition, and recommends preventive maintenance to the General Manager where needed. Participates in development of recognition programmes for staff, advertising and promotional programs and campaigns to increase market awareness and penetration. Randomly inspects all food & beverage areas on a daily basis to ensure facilities and equipment are clean, well maintained and replaced if necessary. Checks the food & beverage outlets’ reservation lists, hotel arrival list, Meetings & Events guest list, and VIP list to ensure that F&B staff are aware of all VIP guests and traces. Is proficient in all food & beverage procedures to be a resource when needed. Challenges employees within department to achieve optimum food & beverage cost percentage and service per employee. Controls and analyses departmental costs on an ongoing basis; takes action to control negative deviation. Monitors food & beverage sales regarding discounts. Audits food & beverage services and quality on a regular basis and develops and implements strategies to improve results. Plans and co-ordinates in-house activities and package plans with Executive Chef, Sales & Marketing Managers and Front Office Manager. Direct and manage Food & Beverage Department to achieve the resort and departmental goals Utilises leadership skills and motivation to maximise employee productivity and satisfaction. Monitors hotel’s and golf areas overall service and team work daily, and makes recommendations for improvement to Department Heads. Selects and develops strategies to improve guest service, food production techniques and efficiency. Analyses financial reports relating to food & beverage, and takes corrective action and follow-up. Achieves goals for Mystery Shopper Manages and co-ordinates pricing and preparation of menus, beverages, and wine lists by taking the following into consideration: • local requirements - market needs - competition - trends - potential costs and labour costs - availability of food & beverage products - merchandising and promotions Approves all wine purchasing, and other food & beverage items in accordance with Brand quality standards. With Executive Chef, maintains an updated recipe file for all food and beverage items to include: • Sales history - Sales mix - Actual costs - Potential costs - Menu price - Par stocks - Production time Prepares food and beverage business plan based on input from Executive Chef. Assists in the development of the resort’s annual business plan, by developing strategies to increase sales in food & beverage. Laws, Regulations and Policies Monitors and makes sure the food & beverage departments follow all applicable laws. Monitors purchasing practices to ensure maximum quality to lowest possible price. Monitors and ensures highest levels of guest satisfaction by providing quality guest services and products within corporate standards. Strictly adheres to HACCP guidelines Human Resource Management Screens, interviews and assists in selecting potential Department Heads and Supervisors for department. Develops and recommends appropriate training to meet guest needs to include Training Plan, SOP Manual. Checks that staff meets and exceeds guest expectations by training and encouraging staff to go ‘the extra mile’. Identifies training needs, and makes sure staff receives training, including skills training to provide consistent, reliable service. Develop departmental training plans. Identifies employees with potential for promotion and/or transfer and makes appropriate development plans for him or her together with the General Manager. Conducts the following Human Resources related tasks: • Performance appraisals - Coaching - Counselling - Discipline and grievance - Employee relations - Wage and salary administration - Compensation and benefits - Succession planning Employee Relations Fosters and develops effective employee relations within department and throughout the resort. Establishes and maintains effective internal communications, including daily meetings with own Department Heads and Supervisors, to ensure optimum team work and productivity. Conducts monthly departmental meetings with all food and beverage staff present. Looks for ways to motivate and challenge employees. Health & Safety Ensures that all potential and real hazards are reported and reduced immediately. Fully understands the hotel’s fire, emergency procedures. Ensures that emergency procedures are practised and enforced to provide for the security and safety of guests and employees. Ensures that employees work in a safe manner that does not harm or injure self or others. Stimulates and encourages a general awareness of health and safety in tasks and activities carried out within the division. Ensures the safety of the people and property within the premises by applying resort regulations, adhering to existing laws and regulations. Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening. Ensures that the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct of resort employees is maintained by all employees in the department. Other Attends meetings and training required by the General Manager. Assists colleagues to perform similar or related jobs when necessary. Ensures guest satisfaction by attending to their requests and enquires courteously and efficiently. Accepts flexible work schedule necessary for uninterrupted service to resort guests. Maintains own working area, materials and company property clean, tidy and in good shape; reports defective materials and equipment to appropriate individual. Continuously seeks to endeavour and improve the department’s efficient operation, and knowledge of own job function.

Job Title Director of F&B of the Resort Department Food & Beverage Responsible for All Food & Beverage Service Personnel Reporting to General Manager Primary Objective of Position Under the general guidance of the General Manager, assess, evaluate and ensure that long-term and short term goals of the resort and its Food & Beverage operations are met. To direct and manage all food & beverage activities to maximise revenue, profitability and quality goals by developing and executing marketing strategies, up-selling strategies, controlling costs, and by providing quality service and products to guests. All work will be in line with the resort’s guidelines and business plan and service concepts. Working Liaison: Liaise with all teams in the resort so that all client’s needs are met and exceeded as far as possible. Key responsibilities: Assess, Evaluate and ensure Food & Beverage Goals are met Develops, implements a general business plan, and sales strategies to ensure optimum guest satisfaction, sales maximisation and profitability. Monitors present and future trends, practices and systems in the food & beverage industry to ensure that the resort’s food & beverage operations are competitive in the market place. Conducts weekly inspections of the food & beverage regions to ensure the property and FF&E are kept in the best condition, and recommends preventive maintenance to the General Manager where needed. Participates in development of recognition programmes for staff, advertising and promotional programs and campaigns to increase market awareness and penetration. Randomly inspects all food & beverage areas on a daily basis to ensure facilities and equipment are clean, well maintained and replaced if necessary. Checks the food & beverage outlets’ reservation lists, hotel arrival list, Meetings & Events guest list, and VIP list to ensure that F&B staff are aware of all VIP guests and traces. Is proficient in all food & beverage procedures to be a resource when needed. Challenges employees within department to achieve optimum food & beverage cost percentage and service per employee. Controls and analyses departmental costs on an ongoing basis; takes action to control negative deviation. Monitors food & beverage sales regarding discounts. Audits food & beverage services and quality on a regular basis and develops and implements strategies to improve results. Plans and co-ordinates in-house activities and package plans with Executive Chef, Sales & Marketing Managers and Front Office Manager. Direct and manage Food & Beverage Department to achieve the resort and departmental goals Utilises leadership skills and motivation to maximise employee productivity and satisfaction. Monitors hotel’s and golf areas overall service and team work daily, and makes recommendations for improvement to Department Heads. Selects and develops strategies to improve guest service, food production techniques and efficiency. Analyses financial reports relating to food & beverage, and takes corrective action and follow-up. Achieves goals for Mystery Shopper Manages and co-ordinates pricing and preparation of menus, beverages, and wine lists by taking the following into consideration: • local requirements - market needs - competition - trends - potential costs and labour costs - availability of food & beverage products - merchandising and promotions Approves all wine purchasing, and other food & beverage items in accordance with Brand quality standards. With Executive Chef, maintains an updated recipe file for all food and beverage items to include: • Sales history - Sales mix - Actual costs - Potential costs - Menu price - Par stocks - Production time Prepares food and beverage business plan based on input from Executive Chef. Assists in the development of the resort’s annual business plan, by developing strategies to increase sales in food & beverage. Laws, Regulations and Policies Monitors and makes sure the food & beverage departments follow all applicable laws. Monitors purchasing practices to ensure maximum quality to lowest possible price. Monitors and ensures highest levels of guest satisfaction by providing quality guest services and products within corporate standards. Strictly adheres to HACCP guidelines Human Resource Management Screens, interviews and assists in selecting potential Department Heads and Supervisors for department. Develops and recommends appropriate training to meet guest needs to include Training Plan, SOP Manual. Checks that staff meets and exceeds guest expectations by training and encouraging staff to go ‘the extra mile’. Identifies training needs, and makes sure staff receives training, including skills training to provide consistent, reliable service. Develop departmental training plans. Identifies employees with potential for promotion and/or transfer and makes appropriate development plans for him or her together with the General Manager. Conducts the following Human Resources related tasks: • Performance appraisals - Coaching - Counselling - Discipline and grievance - Employee relations - Wage and salary administration - Compensation and benefits - Succession planning Employee Relations Fosters and develops effective employee relations within department and throughout the resort. Establishes and maintains effective internal communications, including daily meetings with own Department Heads and Supervisors, to ensure optimum team work and productivity. Conducts monthly departmental meetings with all food and beverage staff present. Looks for ways to motivate and challenge employees. Health & Safety Ensures that all potential and real hazards are reported and reduced immediately. Fully understands the hotel’s fire, emergency procedures. Ensures that emergency procedures are practised and enforced to provide for the security and safety of guests and employees. Ensures that employees work in a safe manner that does not harm or injure self or others. Stimulates and encourages a general awareness of health and safety in tasks and activities carried out within the division. Ensures the safety of the people and property within the premises by applying resort regulations, adhering to existing laws and regulations. Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening. Ensures that the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct of resort employees is maintained by all employees in the department. Other Attends meetings and training required by the General Manager. Assists colleagues to perform similar or related jobs when necessary. Ensures guest satisfaction by attending to their requests and enquires courteously and efficiently. Accepts flexible work schedule necessary for uninterrupted service to resort guests. Maintains own working area, materials and company property clean, tidy and in good shape; reports defective materials and equipment to appropriate individual. Continuously seeks to endeavour and improve the department’s efficient operation, and knowledge of own job function.

Job Title Director of F&B of the Resort Department Food & Beverage Responsible for All Food & Beverage Service Personnel Reporting to General Manager Primary Objective of Position Under the general guidance of the General Manager, assess, evaluate and ensure that long-term and short term goals of the resort and its Food & Beverage operations are met. To direct and manage all food & beverage activities to maximise revenue, profitability and quality goals by developing and executing marketing strategies, up-selling strategies, controlling costs, and by providing quality service and products to guests. All work will be in line with the resort’s guidelines and business plan and service concepts. Working Liaison: Liaise with all teams in the resort so that all client’s needs are met and exceeded as far as possible. Key responsibilities: Assess, Evaluate and ensure Food & Beverage Goals are met Develops, implements a general business plan, and sales strategies to ensure optimum guest satisfaction, sales maximisation and profitability. Monitors present and future trends, practices and systems in the food & beverage industry to ensure that the resort’s food & beverage operations are competitive in the market place. Conducts weekly inspections of the food & beverage regions to ensure the property and FF&E are kept in the best condition, and recommends preventive maintenance to the General Manager where needed. Participates in development of recognition programmes for staff, advertising and promotional programs and campaigns to increase market awareness and penetration. Randomly inspects all food & beverage areas on a daily basis to ensure facilities and equipment are clean, well maintained and replaced if necessary. Checks the food & beverage outlets’ reservation lists, hotel arrival list, Meetings & Events guest list, and VIP list to ensure that F&B staff are aware of all VIP guests and traces. Is proficient in all food & beverage procedures to be a resource when needed. Challenges employees within department to achieve optimum food & beverage cost percentage and service per employee. Controls and analyses departmental costs on an ongoing basis; takes action to control negative deviation. Monitors food & beverage sales regarding discounts. Audits food & beverage services and quality on a regular basis and develops and implements strategies to improve results. Plans and co-ordinates in-house activities and package plans with Executive Chef, Sales & Marketing Managers and Front Office Manager. Direct and manage Food & Beverage Department to achieve the resort and departmental goals Utilises leadership skills and motivation to maximise employee productivity and satisfaction. Monitors hotel’s and golf areas overall service and team work daily, and makes recommendations for improvement to Department Heads. Selects and develops strategies to improve guest service, food production techniques and efficiency. Analyses financial reports relating to food & beverage, and takes corrective action and follow-up. Achieves goals for Mystery Shopper Manages and co-ordinates pricing and preparation of menus, beverages, and wine lists by taking the following into consideration: • local requirements - market needs - competition - trends - potential costs and labour costs - availability of food & beverage products - merchandising and promotions Approves all wine purchasing, and other food & beverage items in accordance with Brand quality standards. With Executive Chef, maintains an updated recipe file for all food and beverage items to include: • Sales history - Sales mix - Actual costs - Potential costs - Menu price - Par stocks - Production time Prepares food and beverage business plan based on input from Executive Chef. Assists in the development of the resort’s annual business plan, by developing strategies to increase sales in food & beverage. Laws, Regulations and Policies Monitors and makes sure the food & beverage departments follow all applicable laws. Monitors purchasing practices to ensure maximum quality to lowest possible price. Monitors and ensures highest levels of guest satisfaction by providing quality guest services and products within corporate standards. Strictly adheres to HACCP guidelines Human Resource Management Screens, interviews and assists in selecting potential Department Heads and Supervisors for department. Develops and recommends appropriate training to meet guest needs to include Training Plan, SOP Manual. Checks that staff meets and exceeds guest expectations by training and encouraging staff to go ‘the extra mile’. Identifies training needs, and makes sure staff receives training, including skills training to provide consistent, reliable service. Develop departmental training plans. Identifies employees with potential for promotion and/or transfer and makes appropriate development plans for him or her together with the General Manager. Conducts the following Human Resources related tasks: • Performance appraisals - Coaching - Counselling - Discipline and grievance - Employee relations - Wage and salary administration - Compensation and benefits - Succession planning Employee Relations Fosters and develops effective employee relations within department and throughout the resort. Establishes and maintains effective internal communications, including daily meetings with own Department Heads and Supervisors, to ensure optimum team work and productivity. Conducts monthly departmental meetings with all food and beverage staff present. Looks for ways to motivate and challenge employees. Health & Safety Ensures that all potential and real hazards are reported and reduced immediately. Fully understands the hotel’s fire, emergency procedures. Ensures that emergency procedures are practised and enforced to provide for the security and safety of guests and employees. Ensures that employees work in a safe manner that does not harm or injure self or others. Stimulates and encourages a general awareness of health and safety in tasks and activities carried out within the division. Ensures the safety of the people and property within the premises by applying resort regulations, adhering to existing laws and regulations. Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening. Ensures that the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct of resort employees is maintained by all employees in the department. Other Attends meetings and training required by the General Manager. Assists colleagues to perform similar or related jobs when necessary. Ensures guest satisfaction by attending to their requests and enquires courteously and efficiently. Accepts flexible work schedule necessary for uninterrupted service to resort guests. Maintains own working area, materials and company property clean, tidy and in good shape; reports defective materials and equipment to appropriate individual. Continuously seeks to endeavour and improve the department’s efficient operation, and knowledge of own job function.

Job Title Director of F&B of the Resort Department Food & Beverage Responsible for All Food & Beverage Service Personnel Reporting to General Manager Primary Objective of Position Under the general guidance of the General Manager, assess, evaluate and ensure that long-term and short term goals of the resort and its Food & Beverage operations are met. To direct and manage all food & beverage activities to maximise revenue, profitability and quality goals by developing and executing marketing strategies, up-selling strategies, controlling costs, and by providing quality service and products to guests. All work will be in line with the resort’s guidelines and business plan and service concepts. Working Liaison: Liaise with all teams in the resort so that all client’s needs are met and exceeded as far as possible. Key responsibilities: Assess, Evaluate and ensure Food & Beverage Goals are met Develops, implements a general business plan, and sales strategies to ensure optimum guest satisfaction, sales maximisation and profitability. Monitors present and future trends, practices and systems in the food & beverage industry to ensure that the resort’s food & beverage operations are competitive in the market place. Conducts weekly inspections of the food & beverage regions to ensure the property and FF&E are kept in the best condition, and recommends preventive maintenance to the General Manager where needed. Participates in development of recognition programmes for staff, advertising and promotional programs and campaigns to increase market awareness and penetration. Randomly inspects all food & beverage areas on a daily basis to ensure facilities and equipment are clean, well maintained and replaced if necessary. Checks the food & beverage outlets’ reservation lists, hotel arrival list, Meetings & Events guest list, and VIP list to ensure that F&B staff are aware of all VIP guests and traces. Is proficient in all food & beverage procedures to be a resource when needed. Challenges employees within department to achieve optimum food & beverage cost percentage and service per employee. Controls and analyses departmental costs on an ongoing basis; takes action to control negative deviation. Monitors food & beverage sales regarding discounts. Audits food & beverage services and quality on a regular basis and develops and implements strategies to improve results. Plans and co-ordinates in-house activities and package plans with Executive Chef, Sales & Marketing Managers and Front Office Manager. Direct and manage Food & Beverage Department to achieve the resort and departmental goals Utilises leadership skills and motivation to maximise employee productivity and satisfaction. Monitors hotel’s and golf areas overall service and team work daily, and makes recommendations for improvement to Department Heads. Selects and develops strategies to improve guest service, food production techniques and efficiency. Analyses financial reports relating to food & beverage, and takes corrective action and follow-up. Achieves goals for Mystery Shopper Manages and co-ordinates pricing and preparation of menus, beverages, and wine lists by taking the following into consideration: • local requirements - market needs - competition - trends - potential costs and labour costs - availability of food & beverage products - merchandising and promotions Approves all wine purchasing, and other food & beverage items in accordance with Brand quality standards. With Executive Chef, maintains an updated recipe file for all food and beverage items to include: • Sales history - Sales mix - Actual costs - Potential costs - Menu price - Par stocks - Production time Prepares food and beverage business plan based on input from Executive Chef. Assists in the development of the resort’s annual business plan, by developing strategies to increase sales in food & beverage. Laws, Regulations and Policies Monitors and makes sure the food & beverage departments follow all applicable laws. Monitors purchasing practices to ensure maximum quality to lowest possible price. Monitors and ensures highest levels of guest satisfaction by providing quality guest services and products within corporate standards. Strictly adheres to HACCP guidelines Human Resource Management Screens, interviews and assists in selecting potential Department Heads and Supervisors for department. Develops and recommends appropriate training to meet guest needs to include Training Plan, SOP Manual. Checks that staff meets and exceeds guest expectations by training and encouraging staff to go ‘the extra mile’. Identifies training needs, and makes sure staff receives training, including skills training to provide consistent, reliable service. Develop departmental training plans. Identifies employees with potential for promotion and/or transfer and makes appropriate development plans for him or her together with the General Manager. Conducts the following Human Resources related tasks: • Performance appraisals - Coaching - Counselling - Discipline and grievance - Employee relations - Wage and salary administration - Compensation and benefits - Succession planning Employee Relations Fosters and develops effective employee relations within department and throughout the resort. Establishes and maintains effective internal communications, including daily meetings with own Department Heads and Supervisors, to ensure optimum team work and productivity. Conducts monthly departmental meetings with all food and beverage staff present. Looks for ways to motivate and challenge employees. Health & Safety Ensures that all potential and real hazards are reported and reduced immediately. Fully understands the hotel’s fire, emergency procedures. Ensures that emergency procedures are practised and enforced to provide for the security and safety of guests and employees. Ensures that employees work in a safe manner that does not harm or injure self or others. Stimulates and encourages a general awareness of health and safety in tasks and activities carried out within the division. Ensures the safety of the people and property within the premises by applying resort regulations, adhering to existing laws and regulations. Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening. Ensures that the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct of resort employees is maintained by all employees in the department. Other Attends meetings and training required by the General Manager. Assists colleagues to perform similar or related jobs when necessary. Ensures guest satisfaction by attending to their requests and enquires courteously and efficiently. Accepts flexible work schedule necessary for uninterrupted service to resort guests. Maintains own working area, materials and company property clean, tidy and in good shape; reports defective materials and equipment to appropriate individual. Continuously seeks to endeavour and improve the department’s efficient operation, and knowledge of own job function.

Job Title Director of F&B of the Resort Department Food & Beverage Responsible for All Food & Beverage Service Personnel Reporting to General Manager Primary Objective of Position Under the general guidance of the General Manager, assess, evaluate and ensure that long-term and short term goals of the resort and its Food & Beverage operations are met. To direct and manage all food & beverage activities to maximise revenue, profitability and quality goals by developing and executing marketing strategies, up-selling strategies, controlling costs, and by providing quality service and products to guests. All work will be in line with the resort’s guidelines and business plan and service concepts. Working Liaison: Liaise with all teams in the resort so that all client’s needs are met and exceeded as far as possible. Key responsibilities: Assess, Evaluate and ensure Food & Beverage Goals are met Develops, implements a general business plan, and sales strategies to ensure optimum guest satisfaction, sales maximisation and profitability. Monitors present and future trends, practices and systems in the food & beverage industry to ensure that the resort’s food & beverage operations are competitive in the market place. Conducts weekly inspections of the food & beverage regions to ensure the property and FF&E are kept in the best condition, and recommends preventive maintenance to the General Manager where needed. Participates in development of recognition programmes for staff, advertising and promotional programs and campaigns to increase market awareness and penetration. Randomly inspects all food & beverage areas on a daily basis to ensure facilities and equipment are clean, well maintained and replaced if necessary. Checks the food & beverage outlets’ reservation lists, hotel arrival list, Meetings & Events guest list, and VIP list to ensure that F&B staff are aware of all VIP guests and traces. Is proficient in all food & beverage procedures to be a resource when needed. Challenges employees within department to achieve optimum food & beverage cost percentage and service per employee. Controls and analyses departmental costs on an ongoing basis; takes action to control negative deviation. Monitors food & beverage sales regarding discounts. Audits food & beverage services and quality on a regular basis and develops and implements strategies to improve results. Plans and co-ordinates in-house activities and package plans with Executive Chef, Sales & Marketing Managers and Front Office Manager. Direct and manage Food & Beverage Department to achieve the resort and departmental goals Utilises leadership skills and motivation to maximise employee productivity and satisfaction. Monitors hotel’s and golf areas overall service and team work daily, and makes recommendations for improvement to Department Heads. Selects and develops strategies to improve guest service, food production techniques and efficiency. Analyses financial reports relating to food & beverage, and takes corrective action and follow-up. Achieves goals for Mystery Shopper Manages and co-ordinates pricing and preparation of menus, beverages, and wine lists by taking the following into consideration: • local requirements - market needs - competition - trends - potential costs and labour costs - availability of food & beverage products - merchandising and promotions Approves all wine purchasing, and other food & beverage items in accordance with Brand quality standards. With Executive Chef, maintains an updated recipe file for all food and beverage items to include: • Sales history - Sales mix - Actual costs - Potential costs - Menu price - Par stocks - Production time Prepares food and beverage business plan based on input from Executive Chef. Assists in the development of the resort’s annual business plan, by developing strategies to increase sales in food & beverage. Laws, Regulations and Policies Monitors and makes sure the food & beverage departments follow all applicable laws. Monitors purchasing practices to ensure maximum quality to lowest possible price. Monitors and ensures highest levels of guest satisfaction by providing quality guest services and products within corporate standards. Strictly adheres to HACCP guidelines Human Resource Management Screens, interviews and assists in selecting potential Department Heads and Supervisors for department. Develops and recommends appropriate training to meet guest needs to include Training Plan, SOP Manual. Checks that staff meets and exceeds guest expectations by training and encouraging staff to go ‘the extra mile’. Identifies training needs, and makes sure staff receives training, including skills training to provide consistent, reliable service. Develop departmental training plans. Identifies employees with potential for promotion and/or transfer and makes appropriate development plans for him or her together with the General Manager. Conducts the following Human Resources related tasks: • Performance appraisals - Coaching - Counselling - Discipline and grievance - Employee relations - Wage and salary administration - Compensation and benefits - Succession planning Employee Relations Fosters and develops effective employee relations within department and throughout the resort. Establishes and maintains effective internal communications, including daily meetings with own Department Heads and Supervisors, to ensure optimum team work and productivity. Conducts monthly departmental meetings with all food and beverage staff present. Looks for ways to motivate and challenge employees. Health & Safety Ensures that all potential and real hazards are reported and reduced immediately. Fully understands the hotel’s fire, emergency procedures. Ensures that emergency procedures are practised and enforced to provide for the security and safety of guests and employees. Ensures that employees work in a safe manner that does not harm or injure self or others. Stimulates and encourages a general awareness of health and safety in tasks and activities carried out within the division. Ensures the safety of the people and property within the premises by applying resort regulations, adhering to existing laws and regulations. Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening. Ensures that the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct of resort employees is maintained by all employees in the department. Other Attends meetings and training required by the General Manager. Assists colleagues to perform similar or related jobs when necessary. Ensures guest satisfaction by attending to their requests and enquires courteously and efficiently. Accepts flexible work schedule necessary for uninterrupted service to resort guests. Maintains own working area, materials and company property clean, tidy and in good shape; reports defective materials and equipment to appropriate individual. Continuously seeks to endeavour and improve the department’s efficient operation, and knowledge of own job function.

Sunset Hospitality Group (SHG) is a leading multinational lifestyle hospitality group, with a wide portfolio encompassing Hotels & Resorts, Restaurants, Beach Clubs, Nightclubs, Fitness Centers, and more. SHG operates over 111 venues in 26 countries with a commitment to delivering authentic and diverse hospitality experiences that bring people together all around the world. We are looking for a dynamic and experienced F&B Operations Manager for Casa METT Sitges, to lead and optimize the hotel’s food & beverage operations across its distinctive outlets. Located in one of the most vibrant coastal destinations near Barcelona, Casa METT Sitges offers a lifestyle-driven hospitality experience where gastronomy, service, and atmosphere come together to create memorable moments for guests. Scope of the Role The F&B Operations Manager will oversee and drive the operational performance of all F&B outlets within the property, including: · Restaurants and bars concepts within the hotel · Pool Club and beach/lifestyle outlets · Breakfast, in-room dining, and banqueting/events operations The role focuses on ensuring operational excellence, profitability, and exceptional guest experiences aligned with the METT brand standards. Main Responsibilities · Oversee daily F&B operations across all outlets, ensuring consistency, efficiency, and high service standards · Drive revenue growth and profitability through strategic planning and cost control (food, beverage, and labor) · Ensure an outstanding guest experience, maintaining and elevating service quality across all touchpoints · Lead, train, and motivate F&B teams, fostering a high-performance culture · Collaborate closely with the Executive Chef and other departments to ensure seamless operations · Monitor and analyze KPIs, implementing improvements based on performance data · Manage supplier relationships, procurement processes, and inventory control · Ensure compliance with health, safety, and hygiene regulations · Support the development of innovative concepts, activations, and seasonal offerings (events, brunches, pool experiences) · Implement and maintain SOPs aligned with Sunset Hospitality Group standards Qualifications · Proven experience as F&B Manager or F&B Operations Manager in lifestyle hotels, resorts, or high-volume venues · Strong background in managing multi-outlet operations · Solid financial acumen with experience in budgeting, forecasting, and cost control · Demonstrated leadership and team management skills · Strong operational mindset with attention to detail and service excellence · Ability to work in a fast-paced, dynamic environment · Fluent Spanish and strong command of English Benefits · Competitive salary package · Discounts across Sunset Hospitality venues worldwide · Career growth opportunities within a dynamic international group If you are a results-driven F&B professional ready to elevate operations and deliver exceptional guest experiences in one of Sitges’ most exciting lifestyle destinations, we would love to hear from you. Learn more:

Hotel 5★ ubicado en Sitges precisa incorporar un/a Food & Beverage Manager , que liderará y coordinará el área de restauración, garantizando la excelencia operativa, la rentabilidad del departamento y una experiencia gastronómica alineada con los estándares del hotel. Responsabilidades Coordinar y supervisar la operativa diaria del área de Food & Beverage en todos los puntos de venta del hotel (restaurantes, bares, banquetes y eventos). Asegurar la correcta ejecución del servicio, manteniendo los estándares de calidad propios de un establecimiento 5★. Colaborar estrechamente con la Dirección de Área en el control de costes, facturación y seguimiento presupuestario del departamento. Participar en la definición y desarrollo de la oferta gastronómica junto al Chef Ejecutivo. Diseñar, actualizar y supervisar las cartas de bebidas y propuestas de bar, alineadas con el posicionamiento del hotel. Analizar y controlar las ventas del departamento de F&B, proponiendo acciones para la mejora de resultados y rentabilidad. Planificar turnos, dimensionar equipos y gestionar el control de horas y productividad. Liderar, formar y desarrollar al equipo de Food & Beverage, fomentando una cultura de servicio excelente y atención al detalle. Coordinar la operativa de eventos y banquetes, asegurando una experiencia impecable para el cliente. Velar por el cumplimiento de la normativa vigente en materia de higiene, seguridad alimentaria y prevención de riesgos laborales. Perfil requerido Formación en Restauración, Hostelería, Turismo o similar. Experiencia mínima de 2 años desempeñando funciones similares, preferentemente en hoteles de 4★ superior o 5★. Sólidos conocimientos en gastronomía, bebidas y gestión de eventos. Capacidad de liderazgo, organización y toma de decisiones. Perfil orientado a la calidad del servicio, al detalle y a resultados. Nivel alto de inglés; se valorará positivamente un segundo idioma. Residencia en Sitges o disponibilidad para trasladarse a diario. Se ofrece Incorporación a un proyecto sólido y de alto nivel dentro del segmento lujo. Entorno profesional exigente y orientado a la excelencia. Proyecto estable con posibilidades de desarrollo profesional.

Minimum 3–5 years of experience as Executive Chef or Senior Executive Sous Chef within a lifestyle resort or luxury hotel environment. Collaborate closely with the Chefs de Cuisine of each outlet, as well as Hotel Management, F&B and Marketing teams, to ensure alignment, operational excellence and

Minimum 3–5 years of experience as Executive Chef or Senior Executive Sous Chef within a lifestyle resort or luxury hotel environment. At METT Marbella-Estepona, we are looking for a visionary and hands-on Executive Chef to lead the culinary strategy across our four restaurants - Isola, Ammos Gree

KEY RESPONSIBILITIES Por favor, verifique que tiene el nivel de experiencia y las cualificaciones adecuadas leyendo la descripción completa de esta oportunidad a continuación. 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. xiphteb Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.

En Port Hotels hemos recorrido un largo camino, creciendo y consolidándonos como una de las principales cadenas hoteleras de la Comunidad Valenciana. Nuestro compromiso no solo se refleja en ofrecer experiencias inolvidables a nuestros huéspedes, sino también en potenciar el talento de quienes forman parte de nuestro equipo. Creemos firmemente en que el éxito de una empresa reside en las personas que la componen y por ello apostamos por crear un ambiente de trabajo que fomente el crecimiento personal y profesional. Asegúrese de leer detenidamente la información sobre esta oportunidad antes de presentar su candidatura. ¿Quieres emprender tu carrera en la industria de la felicidad? ¡Este es el lugar! ¿Qué harás cuando te unas a Port Hotels? Buscamos un/a profesional para apoyar al Chef de cocina en la gestión integral de la cocina, garantizando la calidad de los alimentos, el cumplimiento de los estándares operativos y el buen desempeño del equipo. Funciones principales: Participar en la planificación de menús y propuestas gastronómicas. Establecer horarios, días libres y vacaciones del personal. Mantener la seguridad en manipulación de los alimentos según APPCC. Asistir a todas las reuniones de capacitación y reuniones departamental. Controlar los adecuados niveles de producción de acuerdo con la OCC % para evitar mermas. Preparar todos los alimentos según recetas estándares establecidas. Tener los costes de los menús ofrecidos actualizados Asegurar que todas las estaciones estén limpias adecuadamente al final del turno. Respetar FIFO y controlar inventarios Practicar la política limpia a medida que avanza. Cumplir con los horarios establecidos de servicios. Contribuir a la mejora continua de procesos y calidad culinaria del establecimiento. Monitorear y Capacitar y motivar al equipo periódicamente fomentando en trabajo en equipo. Monitorear inventarios, pedidos ¿Qué buscamos en ti? Persona creativa y con iniciativa, capacidad de planificación y organización, atención al detalle y pasión por su profesión. Formación especializada en cocina y gastronomía y un mínimo tres años de experiencia como 2º jefe/a de cocina. Cocina de un hotel de 4 estrellas de similares características. Orientación al cliente interno y externo. Habilidades sociales y de liderazgo de grupo. Habilidades organizativas y Trabajo en equipo. Tolerancia a la presión. ¿Qué te ofrecemos al unirte a Port Hotels? Entorno dinámico : Un equipo diverso donde cada día es una oportunidad para aprender y crecer. Beneficios exclusivos : Descuentos para ti y tu familia en todos nuestros establecimientos. Desarrollo profesional : Apostamos por la promoción interna y por el crecimiento de nuestro equipo desde dentro. ¡El cielo es el límite! Flexibilidad : Creemos en un buen equilibrio entre vida personal y profesional, ofreciendo horarios flexibles para que te concentres en lo que realmente importa. Nuestra cultura en Port Hotels: Crecimiento constante : No nos conformamos, siempre estamos en busca de mejorar y hacer crecer nuestro negocio y a nuestro equipo. Trabajo en equipo : Sabemos que juntos llegamos más lejos. La colaboración y el apoyo mutuo son la clave de nuestro éxito. Compromiso con la excelencia : Buscamos siempre ofrecer lo mejor a nuestros clientes y para ello contamos con un equipo apasionado y comprometido. Si todo esto te suena a lo que estás buscando, ¡nos encantaría conocerte! xiphteb Port Hotels, donde las oportunidades crecen.

Qué te ofrecemos? A cambio de tu compromiso y motivación, te ofrecemos: • Te unirás a Palladium Hotel Group, empresa española con presencia internacional en pleno proceso de expansión, que ha sido reconocida por sexto año consecutivo como Top Employer en España, Italia, México, República D

Meliá Hotels International Descripción del puesto:. Supervisa que la elaboración de servicio de alimentos se lleve a buen término siguiendo los estándares de calidad establecidos por el Hotel. Mantener una estrecha comunicación con su jefe inmediato para coordinar la interacción de su secció

Si eres amante de la hostelería y quieres formar parte de nuestro proyecto, únete a nuestro equipo de Sun Storytellers.Tu misión consistirá en supervisar, organizar y dirigir la operación de la cocina, en búsqueda de la excelencia y cumpliendo los estándares de calidad, así como la satisfacc

Minimum 3–5 years of experience as Executive Chef or Senior Executive Sous Chef within a lifestyle resort or luxury hotel environment. At METT Marbella-Estepona, we are looking for a visionary and hands-on Executive Chef to lead the culinary strategy across our four restaurants - Isola, Ammos Gree

Eres la persona que buscamos? • Experiencia previa como Pastry Chef o en un puesto similar en hoteles o restaurantes de alta categoría. Únete a Casa METT Sitges como Pastry Chef y sé parte de la excelencia que define nuestro hotel.

Qualifications Proven experience as Executive Chef or Head Chef in high-end hotels or standalone restaurants. The Executive Chef will oversee and drive the culinary direction of all F&B outlets within the hotel, including: Albarada Restaurant.

OFERTA DE EMPLEO – SALES MANAGER Hotel España Ocean drive – Barcelona En Hotel España Ocean Drive, uno de los establecimientos históricos más emblemáticos de Barcelona, iniciamos la búsqueda de un/a Sales Manager que lidere la estrategia comercial y contribuya activamente al posicionamiento y crecimiento del hotel. Ubicado en el corazón de la ciudad, el Hotel España es una referencia del modernismo catalán, con una propuesta única que combina historia, diseño y hospitalidad. El hotel cuenta con 83 habitaciones y forma parte de la prestigiosa colección Preferred Hotels & Resorts , reforzando su posicionamiento en el segmento internacional. Recientemente, el establecimiento ha sido objeto de una cuidada renovación bajo la dirección del reconocido interiorista Lázaro Rosa-Violán , consolidando una propuesta estética contemporánea sin perder su esencia histórica. Además, el Hotel España pertenece a la cadena OD Hotels , un grupo en crecimiento con presencia en destinos clave y una clara apuesta por el diseño, la autenticidad y la experiencia del cliente. Propuesta gastronómica y F&B: El hotel cuenta con una oferta gastronómica diferencial encabezada por la Fonda España , bajo la dirección del reconocido chef Martín Berasategui , posicionándose como uno de los referentes culinarios de la ciudad. A esta propuesta se suma una coctelería y sky bar , desarrollados con el asesoramiento del prestigioso Grupo La Confitería , que aportan un atractivo adicional tanto para clientes alojados como para público local. Funciones principales: Desarrollo e implementación de la estrategia comercial del hotel. Captación y fidelización de cuentas nacionales e internacionales. Gestión de canales de distribución y posicionamiento en mercados clave. Representación del hotel en ferias, eventos y viajes comerciales. Coordinación con el equipo operativo y revenue para maximizar resultados. Participar activamente en la elaboración del presupuesto anual, asumiendo la responsabilidad de alcanzar los objetivos establecidos y garantizar el cumplimiento de los resultados previstos. Dependencia jerárquica: La persona seleccionada reportará directamente al Director del Hotel y a la Directora Comercial Territorial . Perfil requerido: Experiencia demostrable en posiciones similares dentro del sector hotelero. Fuerte orientación a cliente internacional y conocimiento de mercados emisores. Capacidad para generar negocio y aportar valor estratégico. Perfil proactivo, autónomo y alineado con proyectos exigentes y en crecimiento. Disponibilidad para viajar puntualmente. Condiciones: Incorporación inmediata. Imprescindible nivel avanzado de inglés y español. Se valorará conocimiento de catalán. Salario acorde a la responsabilidad del puesto, a concretar según experiencia. Sistema de retribución variable basado en objetivos (bonus económico). Buscamos una persona motivada, con ambición y compromiso, que quiera formar parte de un proyecto con identidad propia dentro de una cadena en expansión, y que contribuya activamente a seguir posicionando Hotel España como un referente en su segmento.

Minimum 7 years working experience as a Jr Sous Chef/Sous Chef, preferably in hotel or catering industry Able to read and write Spanish and English General computer knowledge and operation Shift duty is required.

Sunset Hospitality Group (SHG) is a leading multinational lifestyle hospitality group, with a wide portfolio encompassing Hotels & Resorts, Restaurants, Beach Clubs, Nightclubs, Fitness Centers, and more. SHG operates over 111 venues in 26 countries with a commitment to delivering authentic and diverse hospitality experiences that bring people together all around the world. We are looking for a dynamic and experienced F&B Operations Manager for Casa METT Sitges, to lead and optimize the hotel’s food & beverage operations across its distinctive outlets. Located in one of the most vibrant coastal destinations near Barcelona, Casa METT Sitges offers a lifestyle-driven hospitality experience where gastronomy, service, and atmosphere come together to create memorable moments for guests. Scope of the Role The F&B Operations Manager will oversee and drive the operational performance of all F&B outlets within the property, including: · Restaurants and bars concepts within the hotel · Pool Club and beach/lifestyle outlets · Breakfast, in-room dining, and banqueting/events operations The role focuses on ensuring operational excellence, profitability, and exceptional guest experiences aligned with the METT brand standards. Main Responsibilities · Oversee daily F&B operations across all outlets, ensuring consistency, efficiency, and high service standards · Drive revenue growth and profitability through strategic planning and cost control (food, beverage, and labor) · Ensure an outstanding guest experience, maintaining and elevating service quality across all touchpoints · Lead, train, and motivate F&B teams, fostering a high-performance culture · Collaborate closely with the Executive Chef and other departments to ensure seamless operations · Monitor and analyze KPIs, implementing improvements based on performance data · Manage supplier relationships, procurement processes, and inventory control · Ensure compliance with health, safety, and hygiene regulations · Support the development of innovative concepts, activations, and seasonal offerings (events, brunches, pool experiences) · Implement and maintain SOPs aligned with Sunset Hospitality Group standards Qualifications · Proven experience as F&B Manager or F&B Operations Manager in lifestyle hotels, resorts, or high-volume venues · Strong background in managing multi-outlet operations · Solid financial acumen with experience in budgeting, forecasting, and cost control · Demonstrated leadership and team management skills · Strong operational mindset with attention to detail and service excellence · Ability to work in a fast-paced, dynamic environment · Fluent Spanish and strong command of English Benefits · Competitive salary package · Discounts across Sunset Hospitality venues worldwide · Career growth opportunities within a dynamic international group If you are a results-driven F&B professional ready to elevate operations and deliver exceptional guest experiences in one of Sitges’ most exciting lifestyle destinations, we would love to hear from you. Learn more:

Minimum 7 years working experience as a Jr Sous Chef/Sous Chef, preferably in hotel or catering industry Accountable and able to work independently Excellent customer service, interpersonal and communication skills Attention to details Having the health supervisor or manager of health treatment cert

RESPONSABILIDADES Asistir al equipo de cocina en la preparación de platos bajo la supervisión del Chef y los cocineros. Oportunidades de formación y crecimiento dentro del hotel. REQUISITOS Experiencia previa como ayudante o auxiliar de cocina (deseable, no excluyente).

Hotel Tahiti Playa & Suites Buscamos un Sous Chef apasionado y creativo para unirse a nuestro equipo en un hotel independiente en Santa Susanna. Como Sous Chef, colaborarás estrechamente con el Chef Ejecutivo en la supervisión de las operaciones diarias de la cocina, asegurando la preparación y p

Si tu objetivo es perfeccionar tu técnica, crecer profesionalmente y formar parte de un equipo culinario de alto nivel, ¡esta es tu oportunidad! Únete a Casa METT Sitges como Chef de Partie y sé parte de la excelencia que define nuestro hotel. Cada miembro del equipo desempeña un papel importan

Insotel Hotel Group INSOTEL HOTEL GROUP es una reconocida cadena hotelera en Baleares en pleno proceso de crecimiento. Tu misión dentro de la compañía será dar soporte a la Chef Corporativa en la coordinación, supervisión y estandarización de las operaciones de cocina en los distintos estable

El Chef Ejecutivo dirigirá y coordinará la cocina buffet, gestionando equipos y asegurando la calidad alimentaria.

About the Company We are a global company with team members from all walks of life, together we are #PPGFamily, together we are building a legacy. Assist and develop creative menu and recipes, ensure quality food product and meeting the highest standard of guests dining experience. Perform daily kitchen operations, assist (at the assigned uni with menu preparation, ensure food quality and freshness, monitor ordering, delivery and stocks control. Supervise and support on food preparation, cooking and general duties Ensure kitchen area and working table clean, tidy and hygiene Ensure food quality, portion size, good hands in bulk cooking/reheating and presentation to meet standards. Ensure ingredients quality when delivery / ordering Assist supervisor for preparing the weekly shift schedule and roster Control food costs To put into effect team's cooperation and work towards development, implementation, maintenance and improvement of the quality management system. Minimum 7 years working experience as a Jr Sous Chef/Sous Chef, preferably in hotel or catering industry Able to read and write Spanish and English General computer knowledge and operation Shift duty is required

JOB REQUIREMENTSMinimum 7 years working experience as a Jr Sous Chef/Sous Chef, preferably in hotel or catering industryAccountable and able to work independentlyExcellent customer service, interpersonal and communication skillsAttention to detailsHaving the health supervisor or manager of health tr

Chef de Partie needed to prepare menus, maintain kitchen hygiene, and collaborate with other chefs in an Alpine hotel.

El Chef Ejecutivo dirigirá y coordinará la cocina de un buffet, planificando horarios, supervisando la producción diaria, garantizando la seguridad alimentaria y liderando un equipo, con un enfoque en la innovación y la gestión eficiente.

Buscamos un/a 2º jefe/a de cocina (Banquetes) / Sous Chef de Banquetes para uno de nuestros hoteles 5* ubicado en Madrid.

AYUDANTE DE COCINA: MISIÓN En Hotel Unico Madrid - Patio de Claudio, estamos seleccionando a un/a Ayudante de Cocina responsable de organizar las estaciones de trabajo con todos los ingredientes y equipos de cocina, prepare los platos según los protocolos del chef y desarrolle sus habilidades j