Sushiman/Sushiwoman - Seen Restaurant - Anantara Palazzo Naiadi Rome Hotel - Minor Hotels - Southern
Descrizione dell'offerta
Sushiman/sushiwoman – Seen Restaurant – Anantara Palazzo Naiadi Rome Hotel – Minor Hotels – Southern
For the opening of the new exclusive Akira Back restaurant, The St. Regis Rome is casting for a Sommelier.
Responsibilities
Represent the AB brand and deliver exceptional guest experience. Pair and suggest wines and sake that will best complement each particular food menu item. Identify and propose new wines and sake products to complement existing menu selections. Research new wine and sake trends and benchmark competitors. Conduct staff wine and sake tastings with company SOP and applicable laws. Conduct period inventories to ensure percentage cost is at or below budgeted levels. Order and conduct inventory of specialty wine equipment and glassware. Create and update wine and sake lists for outlets or restaurants. Design and implement wine and sake promotions and guest engagement initiatives. Meet with wine and sake distributors, wineries, and purveyors to stay abreast of latest products and ensure positive vendor relationships. Curate, update and maintain wine and sake lists. Attend wine tastings and training to continue self‑education and development. Answer guest questions or concerns regarding the origin, vintage, and style of various wines. Decant wines appropriately to the wine type. Issue, open, and serve wine/sake/champagne bottles, ensuring guest satisfaction. Monitor inventory of wine cellar, ensuring appropriate quality and amounts of wine, proper storage and disposal of wines, and replenishing cellar as needed. Train and educate server and bartender staff on wine origin, vintage, styles, and pairings. Complete closing duties, including storing all reusable goods, breaking down goods, cleaning all equipment and areas, returning equipment to proper locations, locking refrigerators, restocking items, turning off lights, locking doors, and completing daily cleaning checklist. Ensure that coolers, freezers are set at the correct temperatures and labeled and record equipment and food temperatures on HACCP chart. Complete scheduled inventories for wine and sake at the end of each month. Report any employee, guest, and/or vendor incidents and accidents to management and Loss Prevention at the time of the incident and/or accident. Act as a key operational leader within the restaurant, ensuring service standards are maintained. Count bank at end of shift, complete designated cashier reports, resolve any discrepancies, drop off receipts, and secure bank. Update MICROS system menus as required. Contribute to team effort by accomplishing related results as needed. Follow Standard Operating Procedures and brand identity guidelines. Comply with all health, safety and hygiene standards and policies. Balance the cash register at the start and close of each shift. Help others when required.
Requirements
A team Player with flexible & positive attitude. Passion for the hospitality industry. Possess a good command of English and Italian. Experience as Sommelier in luxury hospitality, Asian, Japanese or fusion dining concept preferred. Exceptional storytelling and guest engagement skills. An excellent verbal manner and proven customer service skills. Good organization skills with an attention to detail. Able to work in a fast paced environment & remain calm under pressure. Be able to demonstrate experience in complaint handling. Strong grooming standards and professional presentation. Availability to work late nights, weekends and bank holiday as we operate 365 days a year.
Benefits
Discounts on hotel rooms, gift shop items, food and beverage across the company. Learning and development opportunities online, on the job and in class. Charity events, wellbeing activities through the TakeCare program. Experienced management & motivated and engaging colleagues. Canteen service and uniform.
Chef de partie – Sushi specialization For the opening of the new exclusive Akira Back restaurant, The St. Regis Rome is casting for a Chef de partie – Sushi specialization to join our culinary team. Responsibilities
Prepare sushi rice according to established recipes and quality standards. Prepare nigiri, sashimi, maki rolls, hand rolls, and other sushi menu items. Perform fish fabrication, portioning, trimming, and seafood preparation. Prepare garnishes, sauces, condiments, and mise en place for service. Maintain consistency in presentation, portion control, and product quality. Ensure all dishes meet Akira Back brand standards before service. Monitor the freshness, quality, and proper storage of seafood and ingredients. Follow HACCP and food safety procedures at all times. Maintain proper temperature control of food products and storage equipment. Ensure cleanliness and sanitation of workstations, tools, knives, and equipment. Assist with inventory rotation (FIFO) and stock management. Work closely with kitchen and service teams to ensure smooth daily operations. Support fellow team members during busy service periods. Participate actively in training sessions and professional development programs. Maintain a positive and professional attitude at all times.
Requirements
Minimum 2 years of experience in a sushi, Japanese, or Asian restaurant environment. Knowledge of sushi rice preparation and fundamental Japanese culinary techniques. Experience preparing nigiri, sashimi, and sushi rolls. Strong knife skills and understanding of fish handling procedures. Understanding of food safety, sanitation, and hygiene standards. Ability to work efficiently in a high-volume and fast-paced environment. Excellent teamwork and communication skills. Availability to work evenings, weekends, and public holidays. A team Player with flexible & positive attitude. Passion for the hospitality industry. Great teamwork skills and attention to detail. Positive outlook and outgoing personality. Ability to work in a fast‑paced kitchen environment while maintaining high standards of quality and professionalism. Food Safety Certification. Preferred qualifications: experience in luxury hotels or upscale Japanese restaurants, experience with fish butchery and seafood fabrication, knowledge of Japanese ingredients and products, previous experience with contemporary Japanese or fusion cuisine.
Benefits
Discounts on hotel rooms, gift shop items, food and beverage across the company. Learning and development opportunities online, on the job and in class. Charity events, wellbeing activities through the TakeCare program. Experienced management & motivated and engaging colleagues. Canteen service and uniform.
I° Maître At the historical St. Regis Rome we are looking for a I° Maître. Responsibilities
Supervises daily restaurant operations and assists with menu planning. Maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan. Supervises and manages employees. Manages all day‑to‑day operations. Understands employee positions well enough to perform duties in employees' absence. Maintains service and sanitation standards in restaurant, bar/lounge and room service areas. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Utilizes interpersonal and communication skills to lead, influence, and encourage others. Advocates sound financial/business decision making; demonstrates honesty and integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. Creates specific goals and plans to prioritize, organize, and accomplish work. Ensures and maintains the productivity level of employees. Provides the leadership, vision and direction to bring together and prioritize departmental goals efficiently and effectively. Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow‑up and hand‑on management. Ensures compliance with all applicable laws and regulations. Ensures compliance with food handling and sanitation standards. Ensures staff understands local, state and Federal liquor laws. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Establishes guidelines so employees understand expectations and parameters. Monitors alcohol beverage service in compliance with local laws. Provides services that are above and beyond for customer satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Manages day‑to‑day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis. Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. Empowers employees to provide excellent customer service. Handles guest problems and complaints. #J-18808-Ljbffr
Represent the AB brand and deliver exceptional guest experience. Pair and suggest wines and sake that will best complement each particular food menu item. Identify and propose new wines and sake products to complement existing menu selections. Research new wine and sake trends and benchmark competitors. Conduct staff wine and sake tastings with company SOP and applicable laws. Conduct period inventories to ensure percentage cost is at or below budgeted levels. Order and conduct inventory of specialty wine equipment and glassware. Create and update wine and sake lists for outlets or restaurants. Design and implement wine and sake promotions and guest engagement initiatives. Meet with wine and sake distributors, wineries, and purveyors to stay abreast of latest products and ensure positive vendor relationships. Curate, update and maintain wine and sake lists. Attend wine tastings and training to continue self‑education and development. Answer guest questions or concerns regarding the origin, vintage, and style of various wines. Decant wines appropriately to the wine type. Issue, open, and serve wine/sake/champagne bottles, ensuring guest satisfaction. Monitor inventory of wine cellar, ensuring appropriate quality and amounts of wine, proper storage and disposal of wines, and replenishing cellar as needed. Train and educate server and bartender staff on wine origin, vintage, styles, and pairings. Complete closing duties, including storing all reusable goods, breaking down goods, cleaning all equipment and areas, returning equipment to proper locations, locking refrigerators, restocking items, turning off lights, locking doors, and completing daily cleaning checklist. Ensure that coolers, freezers are set at the correct temperatures and labeled and record equipment and food temperatures on HACCP chart. Complete scheduled inventories for wine and sake at the end of each month. Report any employee, guest, and/or vendor incidents and accidents to management and Loss Prevention at the time of the incident and/or accident. Act as a key operational leader within the restaurant, ensuring service standards are maintained. Count bank at end of shift, complete designated cashier reports, resolve any discrepancies, drop off receipts, and secure bank. Update MICROS system menus as required. Contribute to team effort by accomplishing related results as needed. Follow Standard Operating Procedures and brand identity guidelines. Comply with all health, safety and hygiene standards and policies. Balance the cash register at the start and close of each shift. Help others when required.
Requirements
A team Player with flexible & positive attitude. Passion for the hospitality industry. Possess a good command of English and Italian. Experience as Sommelier in luxury hospitality, Asian, Japanese or fusion dining concept preferred. Exceptional storytelling and guest engagement skills. An excellent verbal manner and proven customer service skills. Good organization skills with an attention to detail. Able to work in a fast paced environment & remain calm under pressure. Be able to demonstrate experience in complaint handling. Strong grooming standards and professional presentation. Availability to work late nights, weekends and bank holiday as we operate 365 days a year.
Benefits
Discounts on hotel rooms, gift shop items, food and beverage across the company. Learning and development opportunities online, on the job and in class. Charity events, wellbeing activities through the TakeCare program. Experienced management & motivated and engaging colleagues. Canteen service and uniform.
Chef de partie – Sushi specialization For the opening of the new exclusive Akira Back restaurant, The St. Regis Rome is casting for a Chef de partie – Sushi specialization to join our culinary team. Responsibilities
Prepare sushi rice according to established recipes and quality standards. Prepare nigiri, sashimi, maki rolls, hand rolls, and other sushi menu items. Perform fish fabrication, portioning, trimming, and seafood preparation. Prepare garnishes, sauces, condiments, and mise en place for service. Maintain consistency in presentation, portion control, and product quality. Ensure all dishes meet Akira Back brand standards before service. Monitor the freshness, quality, and proper storage of seafood and ingredients. Follow HACCP and food safety procedures at all times. Maintain proper temperature control of food products and storage equipment. Ensure cleanliness and sanitation of workstations, tools, knives, and equipment. Assist with inventory rotation (FIFO) and stock management. Work closely with kitchen and service teams to ensure smooth daily operations. Support fellow team members during busy service periods. Participate actively in training sessions and professional development programs. Maintain a positive and professional attitude at all times.
Requirements
Minimum 2 years of experience in a sushi, Japanese, or Asian restaurant environment. Knowledge of sushi rice preparation and fundamental Japanese culinary techniques. Experience preparing nigiri, sashimi, and sushi rolls. Strong knife skills and understanding of fish handling procedures. Understanding of food safety, sanitation, and hygiene standards. Ability to work efficiently in a high-volume and fast-paced environment. Excellent teamwork and communication skills. Availability to work evenings, weekends, and public holidays. A team Player with flexible & positive attitude. Passion for the hospitality industry. Great teamwork skills and attention to detail. Positive outlook and outgoing personality. Ability to work in a fast‑paced kitchen environment while maintaining high standards of quality and professionalism. Food Safety Certification. Preferred qualifications: experience in luxury hotels or upscale Japanese restaurants, experience with fish butchery and seafood fabrication, knowledge of Japanese ingredients and products, previous experience with contemporary Japanese or fusion cuisine.
Benefits
Discounts on hotel rooms, gift shop items, food and beverage across the company. Learning and development opportunities online, on the job and in class. Charity events, wellbeing activities through the TakeCare program. Experienced management & motivated and engaging colleagues. Canteen service and uniform.
I° Maître At the historical St. Regis Rome we are looking for a I° Maître. Responsibilities
Supervises daily restaurant operations and assists with menu planning. Maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan. Supervises and manages employees. Manages all day‑to‑day operations. Understands employee positions well enough to perform duties in employees' absence. Maintains service and sanitation standards in restaurant, bar/lounge and room service areas. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Utilizes interpersonal and communication skills to lead, influence, and encourage others. Advocates sound financial/business decision making; demonstrates honesty and integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. Creates specific goals and plans to prioritize, organize, and accomplish work. Ensures and maintains the productivity level of employees. Provides the leadership, vision and direction to bring together and prioritize departmental goals efficiently and effectively. Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow‑up and hand‑on management. Ensures compliance with all applicable laws and regulations. Ensures compliance with food handling and sanitation standards. Ensures staff understands local, state and Federal liquor laws. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Establishes guidelines so employees understand expectations and parameters. Monitors alcohol beverage service in compliance with local laws. Provides services that are above and beyond for customer satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Manages day‑to‑day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis. Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. Empowers employees to provide excellent customer service. Handles guest problems and complaints. #J-18808-Ljbffr
Candidatura e Ritorno (in fondo)
Ricevi annunci simili
Inserisci la tua email: ti avvisiamo quando escono nuovi annunci corrispondenti.
✅ Controlla la tua email e clicca il link per confermare l'alert.
Nessun account necessario. Disiscrizione con un clic dall'email.