Culinary Deputy Manager (Global Sporting Event) - Italian & English Speaking

Uniting Holding; Milano; In loco; EUR 30.000 - 50.000; Tempo pieno

Descrizione del lavoro

A leading hospitality provider is seeking experienced Culinary Deputy Managers for an upcoming event in Milan from January 12 to February 24, 2026. The role involves managing all aspects of food and beverage provision with a focus on excellent service quality. Candidates must be fluent in English and Italian, have relevant food & beverage management experience, and strong organizational skills. This is an exciting opportunity to showcase culinary expertise in a dynamic environment.

Competenze

• Manage food & beverage provision for an event programme.
• Work closely with venue staff to ensure high-quality service.
• Assist in staff training and aim for exemplary service.

Mansioni

• Develop understanding of daily food & beverage programme and schedule.
• Build relationships with venue staff and manage hospitality team.
• Liaise with operational teams and manage quality control.

Conoscenze

Fluent in English

Fluent in Italian

Excellent organisational skills

Food & Beverage Management experience

Kitchen experience

Previous experience of event hospitality

Strong time management skills

Excellent client and supplier liaison skills

Excellent IT skills

Ability to multi-task

Strumenti

Excel

PowerPoint

Descrizione del lavoro

The Culinary Deputy Manager will work closely with hotel, restaurants and venues in order to manage all food & beverage provision of the programme and ensure a high quality and positive catering experience for all guests by ensuring service, food and beverage served surpasses guest expectations in variety, freshness, presentation and originality.

We are looking to recruit two Culinary Deputy Managers for the period 12th Jan 2026 to 24th Feb 2026. We are only able to consider candidates who live or have accommodation in Milan.

Key Responsibilities

• Develop a clear understanding of the daily F&B programme schedule and content
• Build strong working relationships with the venue staff, including chefs to ensure a solid understanding of iLUKA’s requirements
• Manage the hospitality team onsite and all elements of F&B within the programme
• Work collaboratively with the iLUKA Overlay Team to ensure all Hospitality spaces are presented immaculately at all times
• Oversee preparation, set‑up and execution of all F&B Hospitality areas/functions with Overlay Team
• Develop event running schedules for all relevant venues
• Design and manage effective people‑flow systems at each venue in the buffet and hospitality areas especially at peak times
• Review and understand all F&B procedures for dealing with all possible circumstances, including additional guests, changes to table plans and schedule changes
• Liaise with all relevant venue teams and manage on site quality control of all F&B elements, ensuring guests receive a high level of service at all times
• Set up daily meetings and liaise effectively with the onsite catering team
• Liaise with venue teams to ensure all relevant Health & Safety policies are implemented and adhered to
• Liaise with operational teams to develop communications plans and procedures for advancing and hosting/staffing at each venue
• Liaise with Guest Communications Team to ensure each lounge, venue & restaurant is prepared for guest numbers and any special requirements
• Daily reconciliation of guest attendance at each venue
• First point of contact for Hospitality Teams for any F&B related issues
• Escalate issues to project manager and/or programme manager directly and report issues using incident report book
• Where necessary, manage the operation & running of any guest lounges within hotel to provide excellent customer service and a top‑class hospitality experience for all guests, including F&B replenishment, drinks service and ensuring the Lounge is immaculately presented
• Ensure that catering & special event areas are kept clean, tidy, and up to date with proper information
• In coordination with catering team ensure that cleaning and waste is managed appropriately
• Provide a daily final reconciliation of all venue F&B expenditure and guest numbers
• Coordinate with catering and host teams that the special events catering requirements are scheduled and delivered appropriately

This is not an exhaustive list, and all team members will be expected to contribute to any other aspects of the business, as necessary.

Skills, Knowledge & Expertise

• Fluent in English and Italian
• Excellent organisational skills
• Quality service oriented with a “Can Do” attitude
• Food & Beverage Management experience
• Kitchen experience required
• Previous experience of event hospitality
• Strong time management skills with ability to meet strict deadlines
• Excellent client and supplier liaison skills
• Methodical, accurate and an eye for detail
• Ability to delegate effectively and a willingness to lead by example
• Excellent IT skills, especially Excel & PowerPoint
• Ability to multi‑task and meet strict deadlines
• Flexible approach to working hours and ability to adapt to a dynamic environment
• High Level understanding of what constitutes excellent customer service
• Able to build rapport at all levels
• Proactive, positive approach to all tasks and a high degree of reliability
• Ability to work in a calm, professional manner
• Ability to lead, train and motivate staff to deliver exemplary service

Attributes

• High energy, comfortable working potentially long hours in a demanding but rewarding and friendly environment
• Flexible, enthusiastic, confident, outgoing
• Willing to roll sleeves up and get involved
• Passionate about sport, hospitality and delivery
• Able to work in a calm, kind and professional manner in a pressured environment
• Ability to prioritise a demanding workload