Gelato Ambassador - Bvlgari Hotel Milano
Cosa comprende il lavoro
Job Title: Gelato Ambassador – Bvlgari Hotel Milano
Location: Bvlgari Hotel Milano
Department: Food & Beverage / Kitchen
Reports to: Food & Beverage Director / Executive Chef
We are looking for an enthusiastic, service-driven and passionate Gelato Attendant to join our exclusive Niko Romito Gelato Project at Bvlgari Hotel Milano.
This role will be responsible for delivering an exceptional guest experience through the daily operation of the dedicated gelato cart, creating memorable interactions while maintaining the highest standards of luxury hospitality and service excellence.
The ideal candidate combines genuine warmth, attention to detail and operational efficiency with a passion for food, guest engagement and premium service.
Main Responsibilities- Manage the daily operations of the gelato cart in line with hotel and brand standards.
- Welcome and engage guests with a warm, professional and personalized approach.
- Present and describe gelato flavors, ingredients and concepts with confidence and enthusiasm.
- Serve gelato ensuring excellent presentation and consistency standards.
- Maintain the highest standards of cleanliness, hygiene and food safety procedures.
- Monitor stock levels and communicate replenishment needs promptly.
- Support setup, preparation and closing procedures of the gelato station.
- Ensure the cart and surrounding area remain visually impeccable at all times.
- Create memorable moments by anticipating guest needs and delivering intuitive service.
- Collaborate closely with Restaurant, Kitchen and F&B teams to ensure seamless operation.
- Follow all company procedures, grooming standards and health & safety regulations.
- Previous experience in Food & Beverage, retail hospitality or guest-facing roles preferred.
- Passion for hospitality and guest interaction.
- Excellent interpersonal and communication skills.
- Energetic, positive and naturally service oriented attitude.
- Strong attention to detail and ability to work in a fast-paced environment.
- Flexibility to work weekends, holidays and rotating shifts.
- Good command of English & Italian; additional languages are considered a plus.
- Knowledge or passion for artisanal food and gelato concepts is appreciated.
An opportunity to join an iconic luxury hospitality environment and become part of a unique project where Italian excellence, craftsmanship and memorable guest experiences come together.
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. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
Developed in partnership with jeweler and luxury products designer Bulgari, our select Bulgari Hotels & Resorts are located in major cosmopolitan cities and luxury resort destinations. Join our team and help deliver the excitement, timeless glamour and heritage of the Bulgari brand. In joining Bulgari Hotels & Resorts, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
- Dipartimento: F&B Sala
Su di te
- Lingua richiesta: Italiano.
L'azienda
On a private street between Via Montenapoleone, Via della Spiga, La Scala and the Accademia di Brera, in a tastefully renovated 18th-century Milanese palazzo is the Bulgari Hotel Milan, situated in the cultural and commercial heart of a city that, behind its austere façades, hides delightful and unexpected courtyards and green spaces. One such space is the Bulgari Hotel’s 4,000-square-meter private garden, a natural extension of the nearby Botanical Garden, a restorative oasis of serenity and relaxation in the midst of Milan’s busy pace.
