134 Hospitality jobs for English speakers in Switzerland

Lead the Spa operation for the Grand Hotel Locarno through pre-opening, launch, and daily business. Ensure a high-quality guest experience, drive revenue via treatment strategies, and manage the team to uphold luxury service standards.

Support the Executive Chef in leading the kitchen team during the pre-opening and ongoing operations of a luxury hotel. Responsibilities include menu development, staff training, and ensuring high standards of food quality and safety.

Lead Housekeeping operations for the Grand Hotel Locarno through pre-opening and daily service. Ensure highest standards of cleanliness, hygiene, and presentation across all areas while managing team and standards.

Executive Chef for Ocean vessels, ensuring efficient food production quality and cost control. Responsibilities include menu adherence, team leadership, and maintaining high standards of cleanliness and public health. Requires 5-6 years of experience in a 5-star environment.

Junior Sous Chef role requires high-end cooking and catering experience, knowledge of international cuisines, and ability to manage line cooking and personalized diet menus. Must be organized, flexible, and communicative in English.

Provide efficient service in restaurants and bars. Responsibilities include mise en place, order taking, and ensuring hygiene standards. Previous experience in food and beverage service is preferred.

Assists the Executive Housekeeper in organizing and operating the housekeeping department. Responsibilities include managing personnel, ensuring adherence to standards, and maintaining impeccable cleanliness across all areas. Requires 2+ years in a 5-star hospitality environment with ship operations experience.

Cabin Stewardess for river cruises involves thoroughly cleaning cabins and common areas according to standards. Responsibilities include room service, quality control, and maintaining hygiene safety. This role requires adherence to instructions and teamwork.

Chef de Partie for river cruises. Responsibilities include preparing dishes at the assigned hot galley station, organizing provisions, and supervising station quality. Must maintain cleanliness, safety, and HACCP standards.

Chef de Cuisine is responsible for the entire galley sector, including supervising work, ordering, purchasing, and budget control. This role involves planning menus, maintaining quality standards per regulations, and managing galley equipment.

Assistant Chief Housekeeper supports the Executive Housekeeper to oversee housekeeping functions on Ocean vessels. Responsibilities include maintaining cleanliness, managing supplies, and leading a multi-cultural team. Requires shipboard or premium hospitality experience.

Spa Therapist responsible for performing beauty, massage, and body therapy treatments to required standards. Duties include consultations, identifying contraindications, and achieving retail sales. Requires expertise in cosmetology and massage techniques.

Sous Chef for Catering & Banquets handles BEOs, function sheets, and event briefs. Responsibilities include creating production plans, designing menus, managing orders, and representing the kitchen to customers.

Ambitious talent sought to shape a new legendary hotel. Responsibilities include delivering precise F&B service, creating memorable dining experiences, and managing operational processes. Requires professionalism and exceptional guest care.

Oversee daily operations of all Food & Beverage outlets at a legendary alpine resort hotel. Lead, train, and motivate F&B teams to ensure excellent service, manage costs, and maintain high standards of quality and guest satisfaction.

Floor Supervisor to maintain high cleaning standards in a new 5* superior hotel. This role involves ensuring prompt guest solutions, creating memorable experiences, and taking responsibility for operational processes.

Room Attendant to maintain high cleaning standards in a new 5* superior hotel in St. Moritz. This role requires proactive, outgoing individuals to provide personalized guest services and independently resolve challenges.

The Restaurant Manager - Fine Dining leads the Orsini Service team at Mandarin Oriental Savoy, Zurich, ensuring impeccable guest service. Responsibilities include roster control, process coordination, and driving guest satisfaction.

Banquet Supervisor oversees banquet and event operations at Mandarin Oriental Savoy, Zurich. Responsibilities include ensuring smooth, guest-oriented workflow for weddings, conferences, and corporate events.

Front of House Trainee supports the Bell Team at Mandarin Oriental Savoy, Zurich. Responsibilities include assisting guests on arrival, supporting lobby operations, and managing luggage.