259 Hospitality jobs for English speakers in Portugal

Experienced Pastry Chef needed for a high-end Lisbon restaurant. Responsibilities include creating and preparing diverse desserts, pastries, and breads, developing new menu items, and managing kitchen standards. Requires 3+ years of experience.

Ensure optimum service and meet guest needs by supervising staff, inspecting grooming, and completing opening/closing duties. Monitor dining rooms, manage inventory, and assist management with employee support.

F&B Service Expert builds memorable guest experiences by delivering wide-ranging services. Duties include setting tables, kitchen communication, guest interaction, and maintaining cleanliness while upholding quality standards.

Experienced Head Pastry Chef needed to oversee the pastry department, create innovative dessert menus, and ensure high-quality production. Requires 3+ years of experience, team management skills, and knowledge of baking techniques.

Skilled Restaurant Manager needed for a lifestyle concept in Lisbon. Oversee service standards, operations, and team motivation. Requires 3+ years in luxury settings, managing floor/bar, budgets, and HR.

As a Chef de Partie, prepare and test high-quality dishes, supervise line cooks, and maintain kitchen cleanliness. Ensure food quality, manage costs, and uphold all health and safety regulations.

Experienced Head Chef needed to lead kitchen operations at a fine dining restaurant. Responsibilities include creating innovative menus, managing staff, and overseeing food quality while focusing on Porto's flavors.

Seeking a part-time Concierge in Braga to provide exceptional customer service. Responsibilities include greeting guests, assisting with check-in/out, and recommending local activities. Previous customer service experience is preferred.

Skilled Dishwasher needed for a busy restaurant in Faro. Responsibilities include washing, rinsing, and sanitizing dishes, glassware, and utensils while maintaining sanitation standards. Previous experience and ability to work efficiently in a fast-paced environment are required.

Banquet Manager to plan and execute various banquet events, overseeing setup, operations, and breakdown. This role requires strong leadership, knowledge of the service sector, and a focus on guest satisfaction.

Experienced Restaurant Manager needed to oversee daily operations in Funchal. Responsibilities include budgeting, inventory, staff scheduling, and ensuring high customer satisfaction. Requires 3+ years in management and knowledge of food safety.

Lead the entire banqueting culinary operation, ensuring flawless execution of all event sizes. Manage kitchen teams, develop menus, and maintain high standards of quality, safety, and efficiency.

The Resort Manager Deputy is responsible for operational execution and destination development. Key duties include managing the villa portfolio, overseeing guest satisfaction, and leading on-site operations. Requires 2-3 years in luxury hospitality.

Part-Time Barista needed to craft and serve high-quality coffee drinks. Responsibilities include customer service, maintaining workspace cleanliness, and handling transactions. Requires prior Barista experience and knowledge of coffee blends.

Restaurant and Bar Supervisor to manage daily F&B operations, ensure quality standards, and lead a team. Requires 2+ years experience, fluency in English, and strong leadership skills.

Supervise and coordinate casino cashiering functions and staff providing professional guest service. Requires 1-2 years of supervisory cash handling experience and strong customer service skills. Must accurately count currency and operate related equipment.

The Pastry Chef manages pastry and bakery production, supervises a team, and ensures guest satisfaction. Requires 4+ years of experience in a similar role within a 5-star establishment and a valid STCW95 certification.

The Chef de Cuisine oversees food preparation, execution, and presentation in a 5-star outlet, ensuring compliance with company recipes and standards. Manages daily galley operations, supervises culinary staff, and maintains strict adherence to Public Health and safety regulations. Requires STCW95 certification, 4+ years of experience in a 5-star establishment, and fluency in English.

The Head Waiter delivers professional, personalized service while supporting daily restaurant operations. This role ensures service standards, operational organization, and guest satisfaction across all service periods.

Seeking a skilled Sous Chef for a fine dining restaurant. Responsibilities include assisting the Head Chef with menu development, managing daily kitchen operations, and training staff. Proven experience in fine dining is required.