48 Hospitality jobs for English speakers in Spain

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 Junior Guest Relations Officer provides exceptional and memorable service to guests, acting as a liaison between guests and hotel and marine departments. This role requires outstanding hospitality, communication, and organizational skills, as well as the ability to speak English clearly and additional languages. The Junior Guest Relations Officer is responsible for guest experience, guest sentiment, and the orderliness and efficacy of stateroom services.

Founding General Manager to lead the pre-opening and operation of Bonmont Resort, a new international destination combining a premium hotel and golf offering. Requires experience in complex hospitality projects and leading multidisciplinary teams.

Lead the inaugural properties of 1912 Collection, a new luxury boutique brand. Oversee three boutique hotels in Marbella's historic Old Town, ensuring operational excellence, team development, and guest satisfaction.

Leads overall COYA Marbella operations, ensuring successful delivery of business strategy and financial targets. Manages budgets, drives revenue growth, and oversees restaurant, pool, and club operations.

Direct, coach, and supervise kitchen staff while ensuring recipe quality and consistency. Oversee main sections, manage production, and maintain strict adherence to public health and HACCP standards. Requires 8+ years in upscale service.

Direct, coach, and supervise kitchen staff while ensuring recipe quality and consistency. Oversee main sections, manage production, and maintain strict adherence to public health and HACCP standards. Requires 8+ years in upscale service.

Direct, coach, and supervise kitchen staff while ensuring recipe quality and consistency. Oversee main sections, manage production, and maintain strict adherence to public health and HACCP standards. Requires 8+ years in upscale service.

Direct, coach, and supervise kitchen staff while ensuring recipe quality and consistency. Oversee main sections, manage production, and maintain strict adherence to public health and HACCP standards. Requires 8+ years in upscale service.

The Executive Sous Chef supports the Executive Chef in leading daily galley operations, ensuring ultra-luxury dining experiences. Responsibilities include menu execution, staff management, inventory control, and upholding Public Health and sanitation standards.

Food & Beverage Trainee internship at a 5-star hotel in Barcelona. Assist with restaurant and bar operations, learn service standards, and gain experience in food preparation and guest interaction.

Experienced Head Chef or Senior Sous Chef sought for a modern, high-volume restaurant in Barcelona. Lead a kitchen team, oversee all operations, and ensure exceptional food quality and guest experience.

As the second-in-command of the shipboard culinary team, the Executive Sous Chef supports the Executive Chef in leading daily galley operations to deliver ultra-luxury dining experiences. Responsibilities include menu execution, staff management, inventory control, and ensuring compliance with Public Health and sanitation standards.

Lead operations for a multi-site restaurant and hospitality group, driving growth and profitability. Requires senior experience in F&B, P&L ownership, and developing high-performing teams across diverse concepts.

Manages and elevates butler service standards across a luxury fleet. Drives consistent, personalized service delivery and strengthens Butler team capabilities. Provides training, feedback, and support to ensure high-quality service.

Kitchen Trainee will assist chefs with food preparation, learn culinary techniques, and support kitchen operations. Must be a current student in Culinary Arts or Gastronomy with basic kitchen knowledge and a positive attitude.

Pastry Chef Tournant ensures efficient pastry shop operation, managing production, quality, and presentation. Requires three years of experience in upscale settings, knowledge of US Public Health rules, and strong English skills.

As the second-in-command of the shipboard culinary team, the Executive Sous Chef supports the Executive Chef in leading daily galley operations to deliver ultra-luxury dining experiences. Responsibilities include menu execution, staff management, inventory control, and ensuring compliance with Public Health and sanitation standards.

As the second-in-command of the shipboard culinary team, the Executive Sous Chef supports the Executive Chef in leading daily galley operations to deliver ultra-luxury dining experiences. Responsibilities include menu execution, staff management, inventory control, and ensuring compliance with Public Health and sanitation standards.

As the second-in-command of the shipboard culinary team, the Executive Sous Chef supports the Executive Chef in leading daily galley operations to deliver ultra-luxury dining experiences. Responsibilities include menu execution, staff management, inventory control, and ensuring compliance with Public Health and sanitation standards.