Bartender - the social hub

As a Bartender at The Social Hub, you are the heartbeat of the bar and the reason guests keep coming back. You mix, shake, and pour with skill, whether it’s a timeless classic, a bold new creation, or a zero‑proof drink that still steals the show. Every order comes with your signature mix of precision, personality, and genuine hospitality. One moment you’re crafting cocktails, the next you’re jumping in to support the floor, always making the experience smoother, warmer, and more fun for everyone.

You’ll join a passionate, international F&B crew that thrives on teamwork and takes pride in delivering top‑notch service. With hands‑on training, guidance from the Restaurant Manager and F&B Supervisor, and plenty of room to grow, you’ll have everything you need to bring your A‑game from day one.

• Prepare and serve a wide range of drinks, from expertly crafted cocktails to quality non‑alcoholic options, with consistency and flair.
• Deliver warm, engaging service that makes every guest feel at home and every moment memorable.
• Jump in to support food service and other restaurant operations when needed;
  no task is too small, no vibe too low.
• Stay sharp on all things TSH, from menu knowledge to upcoming events, so you’re always ready to answer guest questions with confidence.
• Handle guest feedback like a pro, turning complaints into compliments whenever possible.
• Keep the bar clean, organized, and running smoothly while following safety and compliance guidelines.
• Support event setup and service, helping turn TSH spaces into the ultimate gathering spots.
• Share your skills and mentor others to keep our drink game strong across the board.

• 1‑2 years of bartending or hospitality experience preferred, but passion and a great attitude count for a lot.
• A genuine love for drinks, whether it’s mixology, mocktails, or mastering a great pour.
• Strong communication skills and a natural way with people;
  guest‑facing is your happy place.
• Solid multitasking and time‑management skills, especially in a fast‑paced environment.
• Fluent in English and Italian;
  any other languages—even better.
• A professional appearance and mindset, with attention to detail and high service standards.
• Flexibility with shifts.

• The opportunity to work at a dynamic, multi‑national company that redefines hospitality.
• The chance to learn and grow in your role with potential for future growth.
• Awesome discounts at all our European properties for you, your friends, and family.
• A wonderful workplace full of events, fun colleagues, and great salary/benefits.

For the opening of the new exclusive Akira Back restaurant, The St. Regis Rome is casting for a Bartender. The ideal candidate is able to provide outstanding customer service to our international guests while delivering service to the highest standards. Reporting to the Specialty Restaurant Manager, the role will be part of the AB Restaurant team, proud to engage our guests and create exquisite moments.

• Represent and be the face of the AB restaurant to all guests.
• Strong task and time‑management abilities.
• Interacting with guests with exceptional interpersonal and communication skills.
• Positive, engaging personality and professional appearance.
• Create classics and innovative drinks exceeding guests’ needs and expectations.
• Assess guests’ needs and preferences and make recommendations.
• Record drink orders accurately into the Micros system.
• Prepare and serve drinks in accordance with standard recipes.
• Peel, slice and pit fruit for garnishing drinks.
• Mix and garnish cocktails according to standard specs.
• Restock and replenish bar inventory and supplies.
• Serve snacks to guests seated at the bar.
• Upsell drink and food to guests.
• Respond promptly to requests from guests in a polite and professional way.
• Keep an eye for detail and own initiative.
• Attempt to limit problems related to guests excessive drinking by following established procedures.
• Process transactions using the POS system.
• Prepare checks for guests or open tabs.
• Process guests payments, by using CC or room number.
• Arrange glasses and bottles into attractive and functional displays.
• Ensure clean glasses, bar equipment and working areas.
• Comply with all health, safety and hygiene standards and policies.
• Order and restock bar inventory (requisitions, fruit orders…).
• Create drink recipes.
• Stay guests focused and provide excellent guests’ experience.
• Maintain confidentiality of proprietary information;
  protect company assets.
• Support all co‑workers and treat them with dignity and respect.
• Comply with quality assurance expectations and standards.
• Maintain bars as clean as possible and use quiet times to clean, tidy up.

• Good command of Italian and English.
• Exceptional storytelling and guest engagement skills.
• Excellent verbal manner and proven customer service skills.
• Good organization skills with attention to detail.
• Good knowledge or experience of the hospitality industry;
  Asian, Japanese or fusion dining concept preferred.
• A team player with a flexible & positive attitude.
• Passion for the hospitality industry.
• Ability to work in a fast‑paced environment & remain calm under pressure.
• Ability to demonstrate experience in complaint handling.
• Availability to work late nights, weekends and bank holidays as we operate 365 days a year.

• 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 and wellbeing activities through the TakeCare program.
• Experienced management & motivated and engaging colleagues.
• Canteen service and uniform.

For the opening of the new exclusive Akira Back restaurant, The St. Regis Rome is casting for a passionate and skilled Chef de Partie – Sushi specialization. The ideal candidate is a strong connoisseur of Japanese cuisine, excellent knife skills, great attention to detail, and the ability to perform efficiently in a fast‑paced luxury hospitality environment.

• Preparation of 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.
• 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.

• 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.

• 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 and wellbeing activities through the TakeCare program.
• Experienced management & motivated and engaging colleagues.
• Canteen service and uniform.

At the historical St. Regis Rome we are looking for an I° Maître. Reporting to the F&B Services & In Room Dining Manager, the I° Maître will be part of a passionate F&B team, proud to engage our guests and create exquisite moments in the unique atmosphere of LUMEN Cocktails & Cuisine and Lumen Garden, a real urban oasis in the city center.

• Supervise daily restaurant operations and assist with menu planning.
• Maintain sanitation standards and assist servers and hosts on the floor during peak meal periods.
• Strive to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility.
• Determine training needed to accomplish goals, then implement the plan.
• Lead the food and beverage team, advocate sound business decision making, demonstrate honesty and integrity, and lead by example.
• Encourage and build mutual trust, respect, and cooperation among team members.
• Serve as a role model to demonstrate appropriate behaviours.
• Identify the developmental needs of others and coach, mentor, or otherwise help others to improve their knowledge or skills.
• Develop specific goals and plans to prioritize, organise and accomplish your work.
• Ensure and maintain the productivity level of employees.
• Provide the leadership, vision and direction to bring together and prioritise the departmental goals in an efficient and effective manner.
• Ensure compliance with all food & beverage policies, standards and procedures by training, supervising, follow‑up and hands‑on management.
• Ensure compliance with all applicable laws and regulations, food handling and sanitation standards, and liquor laws.
• Establish and maintain open, collaborative relationships with employees and ensure employees do the same within the team.
• Establish guidelines so employees understand expectations and parameters.
• Monitor alcohol beverage service in compliance with local laws.
• Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Manage day‑to‑day operations, ensure quality and standards and meet the expectations of the customers on a daily basis.
• Empower employees to provide excellent customer service.
• Act as the guest service role model for the restaurants, setting a good example of excellent customer service and creating a positive atmosphere for guest relations.
• Handle guest problems and complaints.
• Meet with guests informally during meals or upon departure to obtain feedback on quality of food and beverage, service levels, and overall satisfaction.
• Ensure corrective action is taken to continuously improve service results.
• Incorporate guest satisfaction as a component of departmental meetings with a focus on continuous improvement.
• Manage service delivery in outlets to ensure excellent service from point of entry to departure.
• Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Identify the educational needs of others, develop formal educational or training programs, or classes, and teach or instruct others.
• Ensure employees are treated fairly and equitably.
• Strive to improve employee retention, providing ongoing training so employees understand guest expectations.
• Solicit employee feedback, utilize an "open door" policy and review employee satisfaction results to identify and address employee problems or concerns.
• Strive to improve service performance, ensuring recognition is taken place across areas of responsibility.
• Provide information to supervisors, co‑workers, and subordinates by telephone, in written form, e‑mail, or in person.
• Analyze information and evaluate results to choose the best solution and solve problems.
• Assist servers and hosts on the floor during meal periods and high demand times, recognize good quality products and presentations.
• Supervise daily shift operations in the absence of the Assistant Restaurant Manager.
• Oversee the financial aspects of the department, including purchasing and payment of invoices.

• High school diploma or GED;
  4 years experience in the food and beverage, culinary, or related professional area.
• Or 2‑year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major;
  2 years experience in the food and beverage, culinary, or related professional area.
• Strong interpersonal and communication skills, leading and influencing others.
• Positive, confident, and professional attitude.
• Excellent customer service skills, patience, and experience dealing with guests.
• Strong knowledge of local, state, and Federal liquor laws.
• Good organization skills with attention to detail.
• Flexible and positive attitude.
• Team player.
• Excellent organizational and leadership abilities.
• Strong communication skills.
• Adaptable.
• Ability to work in a fast‑paced environment, remain calm under pressure, and handle stressful situations.
• Knowledge of vacation rental properties and safety/ security policies.
• Leadership ability.
• Strong working style with the ability to work within a team environment or independently.
• Excellent time management and surpass expectations.
• Strong decision‑making ability.
• Motivated, hardworking, self‑motivated.
• Attention to detail and appreciativeness.
• Strong analytical skillset.
• Critical thinking skills.
• Strong leadership and management skills.

• 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 and wellbeing activities through the TakeCare program.
• Experienced management & motivated and engaging colleagues.
• Canteen service and uniform.

For the opening of the new exclusive Akira Back restaurant, The St. Regis Rome is casting for a Sommelier. The ideal candidate is able to provide an outstanding customer service to our international guests whilst delivering service to the highest standards.

• Represent and be the face of the hotel/bar to all guests.
• Pair and suggest wines that will best complement each particular food menu item.
• Request new wines and products to complement existing menu selections.
• Research new wine trends and benchmark competitors.
• Conduct staff wine tastings per 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 lists for outlets or restaurants.
• Design and implement wine promotions and incentive programs.
• Meet with wine distributors, wineries, and purveyors to stay abreast of latest products and ensure positive vendor relationships.
• Update and maintain wine list.
• Attend wine tastings and training to continue self‑education and development.
• Answer guest questions or concerns regarding origin, vintage, and style of various wines.
• Decant wines appropriately to the wine type.
• Issue, open, and serve wine/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.
• Conduct vintage and BIN number checks.
• 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 coolers, freezers are set at the correct temperatures and labeled and record equipment and food temperatures on HACCP chart.
• Complete scheduled inventories (opening inventory).
• Report any employee, guest, and/or vendor incidents and accidents to management and Loss Prevention as required.
• In charge of the Restaurant Outlets in the absence of the Director of Restaurants, Bars and Events.
• Count bank at end of shift, complete designated cashier reports, resolve discrepancies, drop off receipts, secure bank.
• Update MICROS system menus as required.
• 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.

• Experience as Sommelier in luxury and lifestyle hospitality.
• Good command of English and Italian.
• Exceptional storytelling and guest engagement skills.
• Excellent verbal manner and proven customer service skills.
• Good knowledge or experience in the hospitality industry.
• Good organization skills with attention to detail.
• Team player with flexible & positive attitude.
• Good leadership and training experience.
• Passion for the hospitality industry.
• Ability to work in a fast‑paced environment & remain calm under pressure.
• Ability to demonstrate experience in complaint handling.
• Availability to work late nights, weekends and bank holidays as we operate 365 days a year.

• 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 and wellbeing activities through the TakeCare program.
• Experienced management & motivated and engaging colleagues.
• Canteen service and uniform.

At Marriott International, we are dedicated to being an equal‑opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. We are committed to non‑discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.