313 English-speaking jobs in Boulogne-Billancourt

The Restaurant Host greets guests, provides a positive first impression, and seats them. They must be knowledgeable about the menu and maintain a clean, orderly service area.

Software Product Assurance Manager will ensure software projects comply with standards, processes, and contractual commitments. The role provides independent project assurance across development and operational phases, with a focus on system availability, evolutions, and operational robustness.

The Cluster Director of Engineering will oversee daily operations, manage team activities, and ensure staff training and safety compliance. Responsibilities include supervising maintenance, renovations, and security procedures. The role requires a Bachelor's degree in Engineering and 2+ years of relevant experience.

Leads global acceleration, optimization, and scaling of the Full-Funnel marketing model across all Accor entities. Develops and implements best-in-class methodologies and governance models to ensure performance consistency. Oversees iCoE Methodologies, specifically focusing on Marketing Mix Modeling (MMM), incrementality tests, and data-driven attribution. Partners with Global Brand teams and regional leaders to align marketing strategies with business objectives.

Manages hotel operations, including Rooms, Food & Beverage, and Spa, ensuring guest satisfaction and financial performance. Leads and coaches department heads, implements Fairmont Standards, and oversees guest services and safety. Requires experience in budget planning, operations management, and team leadership.

Assists the Chef de Partie in managing a kitchen section, preparing dishes, ensuring quality and hygiene, and supporting smooth service.

The Stewarding Supervisor oversees the stewarding team, ensuring cleanliness, hygiene, and organization in kitchens and food service areas. This role safeguards food safety compliance, supports kitchen operations, and maintains equipment and inventory.

Provides porter and valet services to hotel guests, assisting with luggage, parking vehicles, and responding to guest requests. Must have a valid driver's license, clean driving record, and experience driving manual transmissions.

Oversee and manage a designated banqueting kitchen section, ensuring high-quality food preparation and timely service for events. Prepare, cook, and present banquet menus according to recipes and standards. Supervise and train Commis Chefs and kitchen assistants. Adhere to food safety and hygiene regulations.

The Restaurant Manager oversees daily restaurant operations, including team management, inventory, and guest satisfaction. They ensure efficient service, staff training, and cost optimization.

The Restaurant Manager oversees daily restaurant operations, including team management, inventory, and guest satisfaction. They ensure efficient service, staff training, and cost optimization.

The AM Restaurant Server provides excellent customer service, sells menu items, and ensures efficient service operations.

Line Cook prepares and cooks hot food products, portions food, plates and garnishes dishes, and assists with food preparation. Must understand menu techniques, work as part of a team, and maintain a clean work station.

The Spa Concierge is the frontline voice and face of the Spa, delivering personalized service and maintaining a positive attitude. Responsibilities include answering guest questions, booking appointments, describing spa offerings, and providing beverage service.

The Restaurant Supervisor oversees dining room operations, supervises FOH staff, and ensures high-quality guest service.

The AM Restaurant Server provides excellent customer service, sells menu items, and ensures efficient service operations.

Prepare and cook dishes according to established recipes and standards. Ensure food quality, freshness, and presentation meet five-star hotel standards. Maintain cleanliness and organization of workstations. Collaborate with team members to ensure timely service.

The Executive Chef leads the culinary mission of the restaurant, developing recipes, managing kitchen operations, and ensuring guest satisfaction. Responsibilities include menu development, staff supervision, cost control, and collaborating with other departments.

The Bartender prepares beverages according to recipe standards and provides superior service. Must have strong beverage knowledge, be able to work flexible hours, and pass a background check.

The Restaurant Host greets guests, provides a positive first impression, and seats them. They must be knowledgeable about the menu and maintain a clean, orderly service area.