F&B Manager
numo-hotelsand-resorts · Ierapetra, Greece
Food & Beverage Manager
Mitsis Group · Kos, GreeceFull-time
Executive Chef
Stellar Senior Living [Parent] · Albuquerque, USOn-site · Full-time · Manager
Chef de Cuisine
Kimpton Hotels & Restaurants · Atlanta, US
SUSHI CHEF
Chukchansi Gold Resort & Casino · Coarsegold, US· Full-time
Chef-Head
Marriott · China
Restaurant Chef
Melia Hotels International · Las Palmas, Spain
Restaurant Manager
Four Seasons Hotels and Resorts · Budapest, HungaryFull-time · Manager
General Manager
Omni Hotels & Resorts · Frisco, US
Culinary Manager I
Aramark · Lexington Park, USEntry
+10K new in the last hour
numo-hotelsand-resorts · Posted Nov 10, 2026
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Manage all F&B and day‑to‑day operations within budgeted guidelines and according to the highest standards.
A salary that makes Mondays better – Competitive pay for your awesomeness.
Manage all F&B and day‑to‑day operations within budgeted guidelines and according to the highest standards Preserve excellent levels of internal and external customer service Design exceptional menus, purchase goods and continuously make necessary improvements Identify customers’ needs and respond proactively to all their concerns Lead F&B team by attracting, recruiting, training and appraising talented personnel Degree or Diploma in Hospitality Management, Business or related field Nice to have: Second language proficiency On‑the‑job learning and workshops Professional development opportunities Accommodation provided Daily staff meals Special hotel rates worldwide Mitsis Group · Posted Nov 10, 2026
Lead the food and beverage operations of Mitsis Summer Palace, ensuring high service standards, hygiene, safety, and business objectives.
Competitive remuneration package Variable bonus based on monthly targets and annual performance
Organize, coordinate and supervise daily F&B operations Collaborate with the General Manager on service improvement Design menu, materials and equipment Participate in staffing and training Monitor guest satisfaction Degree or diploma relevant to the field Nice to have: Second foreign language Stellar Senior Living [Parent] · Posted Nov 9, 2026
Lead the kitchen operations, menu planning, staff supervision, and budget management for a senior living community.
Plan, test and assess cost of new menus and menu items Clean and supervise the cleaning of the overall work area, equipment and utensils, and maintain sanitation standards Function as the lead worker over cooks and other food service personnel Participate in interviewing and selection of food service personnel Schedule and reschedule staff medical dental vision generous Paid Time Off program Kimpton Hotels & Restaurants · Posted Nov 9, 2026
Lead both commercial and private kitchen operations, supporting the Executive Chef.
Build menus and design recipes Lead all kitchen employees Plan, assign, and direct work; appraise performance; reward and coach employees; address complaints and problem solve Participate in service education through line-ups, menu meetings, and new staff training programs Track kitchen inventory, place orders, monitor equipment maintenance and condition, and ensure compliance with health and safety codes 2 or 4-year degree in Culinary Arts or Hospitality Management Nice to have: advanced culinary arts Nice to have: oenology Nice to have: pastry Nice to have: banquet Chukchansi Gold Resort & Casino · Posted Jun 26, 2026
Responsible for the supervision of all relative food production, financial performance and quality assurance of finished products.
In addition to our competitive wages and employee perks, Chukchansi Gold team members receive $43,000-$58,000 in benefits alone, including medical, vision, 401K with employer match and immediate vesting, life insurance, meals, reduced workday hours, paid time off and more.
Perform excellent customer service at all times. Check production levels and adjust if necessary Assign production tasks to lead line cook Review line for proper food levels and pars Maintain compliance with all regulations of health and sanitation standards as well as all applicable federal, state, local laws/ordinances; to include maintaining applicable food safety certification. High school diploma or GED Marriott · Posted Nov 9, 2026
Accountable for overall success of the daily kitchen operations.
Prepares and cooks foods of all types Reviews and adjusts systems and procedures in the kitchen Develops, designs, or creates new menus and recipes Ensures compliance with food handling and sanitation standards Supervises kitchen shift operations High school diploma or GED 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management Melia Hotels International · Posted Nov 6, 2026
Lead the gastronomic experience of the restaurant, ensuring excellence in every dish and managing the kitchen team.
Design creative menus adapted to the restaurant’s identity Ensure quality, freshness and impeccable presentation of dishes Supervise and coordinate the kitchen team Manage cost control, inventory and food safety standards Stay updated on culinary trends and propose innovative ideas Four Seasons Hotels and Resorts · Posted Nov 6, 2026
Lead a fast‑paced, high‑volume restaurant at Four Seasons Hotel Gresham Palace Budapest, overseeing operations, staff, finance, and guest experience.
Competitive remuneration package that reflects your skills, contribution, and the premium standards of Four Seasons
Oversee all aspects of restaurant operation Lead dynamic restaurant environment Maintain visible presence across service periods Ensure operational systems and service standards Promote positive guest relations Nice to have: English proficiency Nice to have: Hungarian language Nice to have: additional European languages Omni Hotels & Resorts · Posted Nov 5, 2026
Lead the Trick Rider specialty restaurant at Omni PGA Frisco Resort, overseeing dining operations, staff management, inventory, and guest experience.
Monitor dining rooms for seating availability, service, safety, cleanliness and wellbeing of restaurant guests Maintain full familiarity with menus and knowledge of beverage offerings Ensure all staff has completed side work checklists for dining room Assist in overall management of the outlet Spot check liquor pars and order daily supplies Aramark · Posted Nov 7, 2026
Lead a team where hospitality, culinary excellence, and community impact come together every day.
Follow the implementation of the ARAMARK Food Services program in accordance with ARAMARK standardized procedures. Design menu, prepare order and work out the food production procedure in accordance client and account manager’s requirement. Lead the whole food production in kitchen. Ensure standardized production flow and focal on food safety and quality issue. Make purchasing plan for food materials, inventory management, assist with account manager for cost control and waste reduction. Keep good understanding on the development and new trend in catering industry; Be proactive to promote new menus and dishes. Technical Secondary School and above. CDM required. Accommodation Full board Continuous personalized training Career development prospects
holidays
medical vision 401K life insurance meals
private health insurance training & development programs international task force and relocation opportunities global travel benefits complimentary employee meals
Executive ChefStellar Senior Living [Parent] · Albuquerque, US
Chef-HeadMarriott · China
Restaurant ChefMelia Hotels International · Las Palmas, Spain
General ManagerOmni Hotels & Resorts · Frisco, US
Culinary Manager IAramark · Lexington Park, US