105 Hospitality jobs for English speakers in France

Leads and manages the ship's Casino Department, ensuring casino operations, revenue targets, guest satisfaction, and compliance with gaming regulations.

Experienced Hospitality Leader sought to cultivate service and operational excellence in restaurants. Responsibilities include developing talent, defining strategic direction, and driving financial performance. Requires 5+ years of leadership in high-volume settings.

As the second-in-command of the shipboard culinary team, the Executive Sous Chef supports the Executive Chef in leading daily galley operations to deliver ultra-luxury dining experiences. Responsibilities include menu execution, staff management, inventory control, and ensuring compliance with Public Health and sanitation standards.

As the second-in-command of the shipboard culinary team, the Executive Sous Chef supports the Executive Chef in leading daily galley operations to deliver ultra-luxury dining experiences. Responsibilities include menu execution, staff management, inventory control, and ensuring compliance with Public Health and sanitation standards.

As the second-in-command of the shipboard culinary team, the Executive Sous Chef supports the Executive Chef in leading daily galley operations to deliver ultra-luxury dining experiences. Responsibilities include menu execution, staff management, inventory control, and ensuring compliance with Public Health and sanitation standards.

As the second-in-command of the shipboard culinary team, the Executive Sous Chef supports the Executive Chef in leading daily galley operations to deliver ultra-luxury dining experiences. Responsibilities include menu execution, staff management, inventory control, and ensuring compliance with Public Health and sanitation standards.

As the second-in-command of the shipboard culinary team, the Executive Sous Chef supports the Executive Chef in leading daily galley operations to deliver ultra-luxury dining experiences. Responsibilities include menu execution, staff management, inventory control, and ensuring compliance with Public Health and sanitation standards.

As the second-in-command of the shipboard culinary team, the Executive Sous Chef supports the Executive Chef in leading daily galley operations to deliver ultra-luxury dining experiences. Responsibilities include menu execution, staff management, inventory control, and ensuring compliance with Public Health and sanitation standards.

As the second-in-command of the shipboard culinary team, the Executive Sous Chef supports the Executive Chef in leading daily galley operations to deliver ultra-luxury dining experiences. Responsibilities include menu execution, staff management, inventory control, and ensuring compliance with Public Health and sanitation standards.

As the second-in-command of the shipboard culinary team, the Executive Sous Chef supports the Executive Chef in leading daily galley operations to deliver ultra-luxury dining experiences. Responsibilities include menu execution, staff management, inventory control, and ensuring compliance with Public Health and sanitation standards.

As the second-in-command of the shipboard culinary team, the Executive Sous Chef supports the Executive Chef in leading daily galley operations to deliver ultra-luxury dining experiences. Responsibilities include menu execution, staff management, inventory control, and ensuring compliance with Public Health and sanitation standards.

Leads and manages casino operations, including daily activities, guest relations, and compliance with gaming rules. Requires experience as a Senior Casino Supervisor and knowledge of casino financial management and human resources.

Manages the ship's Casino Department, overseeing operations, revenue targets, guest satisfaction, compliance, VIP relationships, and staff performance. Requires 2-5 years of casino management experience, gaming school certification, and strong financial and management skills.

Lead culinary team and drive excellence across restaurants and banquets. Oversee kitchen operations, manage inventory, and ensure food safety compliance. Requires proven senior culinary leadership experience.

Hospitality Manager overseeing high-level services across hospitality, Reception, events, and F&B. Manages budgets, operations, and service providers while driving digitalization and compliance. Requires a relevant Master's degree and 5-8 years of luxury service management experience.

Hotel Manager role in Morzine and Tignes requires day-to-day management of hotel, guests, and staff. Responsibilities include overseeing front of house, catering, and housekeeping while ensuring high service standards.

Resort Support team member ensures smooth operations and high guest service across properties. Responsibilities include guest assistance, chalet support, cleaning, and resort maintenance. Requires Food Hygiene Level 2 and a valid driving license.

Hospitality Manager overseeing F&B, events, and services across a portfolio. Responsibilities include budget management, operational excellence, and driving digitalization. Requires 5-8 years in luxury service management.

Chalet Host role delivering exceptional daily service at luxury properties. Responsibilities include guest service, meal preparation, housekeeping, and maintaining chalet ambiance. Requires a proactive, discreet hospitality professional.

The Peninsula Paris seeks a SPA Receptionist to promote services, manage payments, and welcome clients. Responsibilities include organizing appointments and maintaining reception areas. Candidates need strong interpersonal and organizational skills.