Culinary Admin Trainee: Internship in Cost Control & Ops

Hyatt Hotels Corporation; Barcelona; Presencial; EUR 11.020 - 16.531; Jornada completa

Descripción de la vacante

Grand Hyatt Barcelona is seeking an Admin Culinary Trainee to support the Culinary department’s administrative and operational functions. You will help with labor cost control, workforce management, reporting, and coordination of communications between departments.

Join a luxury hotel environment to gain hands‑on experience under the guidance of Executive Chefs and culinary managers, with opportunities to contribute to daily kitchen operations and cost control initiatives.

Formación

• Currently studying or recently graduated in Hospitality Management, Business Administration, Tourism, Human Resources, Finance, or related field.
• Strong interest in hospitality operations, cost control, and administrative tasks.
• Excellent organizational and administrative skills with attention to detail.
• Fluency in Spanish and English; additional languages are a plus.

Responsabilidades

• Manage and coordinate labor cost and workforce administration (ETTs) including hours verification and monthly reconciliation.
• Assist with payroll and labor cost reporting with Finance.
• Monitor overtime, night hours, service charges, and gratuities records.
• Support recipe costing sheets and food cost analysis for hotel outlets.
• Coordinate training schedules and onboarding with HR; provide admin support to Culinary leadership.

Conocimientos

Spanish

English

Organizational skills

Attention to detail

Proactive attitude

Multicultural teamwork

Educación

Hospitality/Business studies

Herramientas

Excel

Microsoft Office

Descripción del empleo

Grand Hyatt Barcelona is seeking an Admin Culinary Trainee to support the Culinary department’s administrative and operational functions. You will help with labor cost control, workforce management, reporting, and coordination of communications between departments.

Join a luxury hotel environment to gain hands‑on experience under the guidance of Executive Chefs and culinary managers, with opportunities to contribute to daily kitchen operations and cost control initiatives.