19 Hospitality English-speaking jobs in Canton of Zürich

Senior Bartender responsible for guest service, drink preparation, and shift leadership. Must be enthusiastic about the bar scene, eager to learn, and possess patience for perfecting drinks.

The Concierge delivers personalized, exceptional services at Mandarin Oriental Savoy, Zurich. Responsibilities include providing expert local knowledge, handling guest requests, and ensuring high service standards.

Hotel Cleanliness Supervisor for the late shift oversees evening housekeeping operations. Responsibilities include supervising staff, inspecting rooms and public areas, and ensuring all cleaning tasks meet company standards. Requires a Swiss or EU passport.

This full-time role combines private cooking in Zurich with production kitchen work in Glattbrugg. Responsibilities include preparing meals for a private household and cooking/portionng food according to established recipes. Flexibility is required.

Seeking a friendly, professional Bartender for a hotel bar team in Switzerland. Responsibilities include preparing and serving beverages, guest interaction, and maintaining the bar area. Requires good customer service skills and a reliable attitude.

Front Office Supervisor role at FIVE Zurich requires proven experience in a highly active environment. Responsibilities include managing daily operations, supervising employees, and developing service goals to deliver 'FIVE-star' guest experiences.

Chef de Rang to deliver exceptional, timely service at a luxury hotel group. Requires excellent communication, leadership, and business development skills to upsell and maintain high service standards.

Chef de Rang to join the Brasserie Team at Mandarin Oriental Savoy, Zurich. Responsibilities include providing professional guest care, serving food and drinks, maintaining high standards, and handling transactions.

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.

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.

Demi Chef de Partie for Italian Cuisine in luxury hospitality. Responsibilities include food preparation, maintaining station readiness, ensuring quality, and supporting team members under the Head Chef or Sous Chef.

Culinary Internship with FIVE Hotels and Resorts. Responsibilities include preparing and cooking food to high standards, prepping ingredients, and maintaining kitchen safety. Requires proactive execution and attention to detail.

Front Office Manager to ensure exceptional service standards and foster a positive team environment. Oversee daily operations, lead the team, and drive guest satisfaction while meeting financial objectives.

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.

Front Desk Agent to deliver exceptional service at a luxury hotel group. Responsibilities include guest arrival/departure, registration, handling payments, and maintaining high operational standards.

Create fresh, Nordic-inspired pastry options for daily service and weekend brunches. Take ownership of presentation, taste, and production flow. Requires professional baking training or serious passion for baking.

Teppanyaki Grill Cooks prepare meals on a flat iron griddle while entertaining guests with culinary acrobatics. Responsibilities include precise food preparation, mastering Japanese seasonings, and maintaining strict food safety standards.

Cook and present a wide variety of authentic North and South Indian dishes, including Tandoor items. Plan menus, maintain high hygiene standards, and manage food inventory while adapting recipes for dietary needs.

Chef de Partie - Pastry role involves cake and sweets preparation, monitoring mise-en-place, and maintaining strict hygiene and safety standards. This position requires a proactive, detail-oriented individual to contribute to departmental and financial targets.