128 Hospitality jobs for English speakers in Switzerland

Assist the Executive Housekeeper in daily management and supervision of the Housekeeping Department. Coordinate staff, conduct inspections, monitor supplies, and handle guest requests to maintain hotel standards.

Reliable Breakfast & All-Round Employee needed to prepare and serve the breakfast buffet, maintain cleanliness, and assist with kitchen tasks. Must be friendly, flexible, and able to work early shifts.

Bellman assists guests with check-in/out, baggage, and answering questions. This role provides safe transportation, ensures vehicle cleanliness, and offers personalized, hospitable service while resolving guest challenges.

Assistant Housekeeping Manager assists in managing, training, and motivating the housekeeping team. Responsibilities include monitoring cleanliness standards, conducting inspections, handling guest complaints, and managing supplies and schedules.

The Commis de Cuisine assists in preparing meals, maintaining kitchen cleanliness, and managing supplies. They operate equipment, adhere to hygiene regulations, and contribute to order and cleanliness throughout the kitchen and storage areas.

The Sous Chef assists the Head Chef in menu planning, production, and preparation. They oversee daily kitchen operations, including mise en place, quality control, and staff supervision. The Sous Chef also shares responsibility for purchasing, equipment maintenance, and ensuring cleanliness and hygiene standards.

Manages all Food & Beverage operations including restaurants, bar, breakfast, room service, and events. Ensures luxury service standards and guest satisfaction. Oversees teams, monitors performance, and implements corrective actions. Develops and positions the hotel's F&B offering, drives revenue growth, and manages budgets. Ensures compliance with hygiene, safety, and quality standards. Leads, trains, and develops F&B teams.

Provides guest services, including information, reservations, and luggage handling. Manages mail, parcel post, and guest transfers. Coordinates emergency procedures and guest requests. Maintains inventory and ensures guest safety.

Hotel Manager for River Cruises is responsible for entire Hotel Operations, supervising service, galley, inventory, and administration. Requires experience in hotel operations, leadership, and English proficiency.

Manage the entire service department on river cruises, ensuring smooth operations and quality standards. Responsibilities include staff scheduling, handling passenger inquiries, and overseeing service execution.

Oversee Housekeeping department functions and personnel on river cruises. Ensure quality standards in cleaning and maintenance. Manage stocks, laundry, and lead the team while adhering to safety regulations.

Cabin Stewardess for River Cruises involves thoroughly cleaning cabins and common areas according to standards. Duties include room service and maintaining hygiene safety. Requires English proficiency, trustworthiness, and a pleasant demeanor.

Executive Chef for River Cruises is responsible for the entire galley sector, including supervising operations, managing purchasing, and controlling budgets. Requires a professional culinary diploma and experience as a Chef de Cuisine.

Responsible for laundry operations, including maintaining linen inventory, managing cleaning supplies, and ensuring quality control. Must adhere to safety, environmental, and HACCP standards while handling laundry equipment.

Patissier for River Cruises is responsible for preparing bakery dishes, supervising the station, and ensuring hygiene standards. Requires a patissier or baker diploma, relevant experience, and English proficiency.

Prepare and bake fresh bread and products for guests and crew on river cruises. Responsibilities include planning production, following recipes, and managing ingredient orders. Requires culinary education and fluency in English and/or German.

Chef de Cuisine for River Cruises is responsible for the entire galley sector, including ordering, purchasing, and budget control. This role requires a professional diploma as a cook, experience as Chef de Cuisine, and good English skills.

Chef de Partie for River Cruises. Responsibilities include dish preparation at the hot galley, organizing provisions, and maintaining quality and hygiene standards per HACCP. Requires a Cook Diploma, relevant experience, and English proficiency.

Purser for River Cruises requires experience in hotel/cruise ship administration, accounting, and quality standards. Responsibilities include managing financial details, guest/crew accounting, and overseeing service operations. Must be fluent in English.

Serve beverages to guests in assigned areas on river cruises. Duties include service tasks, adhering to quality and hygiene standards, and teamwork. Requires relevant experience, knowledge of international beverages, and fluency in English and/or German.