37 Hospitality English-speaking jobs in Porto

The Cruise Director is the 'face' of Mystic Cruises, ensuring guest satisfaction and representing company standards. They lead entertainment, manage the entertainment department, and coordinate daily programs. Strong MC and entertainment experience, management skills, and excellent communication are required.

Head Cruise Director and Master of Ceremonies for an expedition cruise line. This role is the company's face, leading entertainment, managing staff, and coordinating guest experiences across all events.

The Head Waiter ensures professional, personalized service and maintains restaurant standards across all service periods. This role supports daily operations, manages guest satisfaction, and assists with operational duties and billing.

Supervises housekeeping, sanitation, and maintenance in public areas and staterooms, ensuring company and public health standards are met. Drives a personalized guest experience and optimizes resource use. Communicates furnishing requirements and collaborates with shipboard leaders. Requires two years of supervisory experience in a premium hospitality environment, preferably cruise ship experience. Fluent English skills and a commitment to guest service are essential.

Provides support to the Rooms Division Manager in the operation of housekeeping services, ensuring guest satisfaction and timely resolution of issues. Oversees housekeeping performance, conducts inspections, and monitors guest feedback to identify trends. Manages housekeeping supplies and fosters a positive team environment through coaching and development. Requires 3+ years of progressive middle-management experience in a leading hospitality setting with operational management experience in Rooms Division/Housekeeping operations. Cruise ship experience is required.

The Assistant Food & Beverage Manager ensures smooth food and beverage service operations, manages guest and crew areas, and maintains high service standards. This role requires strong leadership, operational expertise, and a focus on guest experience. Must have a diploma from a recognized hotel management school or university and at least three years of experience in a similar role onboard a cruise ship.

The Senior Assistant Purser leads a team of service professionals, ensuring smooth and high-quality guest operations. Responsibilities include guest service leadership, operational excellence, guest relations, financial oversight, and safety compliance.

The Executive Chef oversees all culinary operations, ensuring food quality, consistency, and guest satisfaction. This role requires strong leadership, international cuisine expertise, and high-volume kitchen management skills. The Executive Chef collaborates with the Food & Beverage team, Provision Master, and Hotel Inventory Manager to maintain cost control and streamline operations.

Executive Pastry Chef oversees pastry and bakery production for multiple food outlets, ensuring quality, adherence to standards, and implementation of new trends. Manages staff, conducts training, and collaborates with the Chief Baker. Requires a degree in Pastry Arts or equivalent experience, plus six years in high-volume pastry operations, including two years as an Executive Pastry Chef.

The Rooms Division Manager ensures cleanliness, sanitation, and maintenance of guest and crew accommodations, public spaces, and laundry services. This role leads and develops a team, optimizes service delivery, and manages expenditures within budget. Requires 10+ years of experience in the cruise industry, including 5+ years as a Housekeeping Manager on a cruise ship.

The Sous Chef supervises culinary production in a designated galley section, ensuring quality, consistency, and adherence to company standards. This role involves managing mise-en-place, overseeing food production schedules, training staff, and maintaining compliance with safety and sanitation regulations. The ideal candidate has a culinary background, leadership experience, and the ability to manage a high-volume operation in a multicultural environment.

Manages Galley team operations, supervises food delivery in various outlets, and ensures menu consistency. Requires a culinary degree or apprenticeship, 5+ years experience in large-volume food service, including 2+ years as an Executive Sous Chef. Fluent English and strong leadership skills are essential.

Experienced Associate Hotel General Manager to lead guest services, revenue generation, entertainment, and operational excellence across key hotel departments. Previous shipboard experience required.

Experienced Guest Services Director (1st Purser Rooms) needed to oversee Guest Services, Housekeeping, and Laundry operations on a cruise ship. Leads a multicultural team, drives service excellence, and ensures a seamless guest experience. Requires previous cruise ship experience in a senior guest operations or hotel role and 5+ years in hospitality leadership.

Experienced Hotel General Manager to lead all onboard hotel operations for a leading cruise line. Responsible for guest services, F&B, entertainment, retail, housekeeping, and more. Requires 10+ years of progressive leadership in high-end hospitality, shipboard experience, and strong operational knowledge.

Chef de Partie oversees food production and quality in a high-volume cruise ship setting. Responsibilities include supervising staff, controlling food costs, and ensuring food safety compliance. Requires 5+ years' culinary experience and Western/Continental cuisine expertise.

Lead, mentor, and develop the Entertainment and Activities team to deliver a dynamic, guest-centric program. Act as the onboard Brand Ambassador, overseeing all entertainment offerings and ensuring service excellence.

Sushi Chef prepares high-quality Japanese cuisine, including maki, nigiri, and sashimi, adhering to strict quality and hygiene standards. Requires proven experience in high-volume sushi preparation, strong knife skills, and seafood safety knowledge.

Chef de Partie – Pastry supervises onboard pastry operations, ensuring high-quality production of desserts. Requires cruise ship experience, Pastry Arts qualification, and five years in large-scale production.

Chef de Partie – Pizza leads Neapolitan-style pizza production onboard. Responsibilities include overseeing operations, ensuring quality, managing costs, and supervising staff. Requires 5+ years as a Pizzaiolo in high-volume settings.