312 English-speaking jobs in Boulogne-Billancourt

The Beverage Director creates and manages the beverage program for a restaurant, Banquets & Catering departments. Responsibilities include ensuring guest satisfaction, managing team performance, overseeing beverage procurement and inventory, and developing and implementing beverage training programs.

Cleans and prepares public areas and guest rooms to ensure guest satisfaction and property appearance. Responsibilities include removing trash, linens, and restocking supplies. Must be able to lift up to 50 lbs and work a flexible schedule. High school diploma or GED required.

The Assistant Director of Events leads banquet and event operations, ensuring seamless execution, revenue maximization, and guest satisfaction. This role develops and manages the annual business plan, analyzes financial performance, and drives revenue growth. The position oversees event execution, collaborates with various departments, and ensures compliance with safety and hygiene standards.

Cooks hot food products, prepares and portions food, and plates and garnishes cooked items. Must understand menu techniques, work as part of a team, and possess strong communication skills.

This Food & Beverage International Student Internship provides hands-on experience in luxury hospitality at a 5-star resort. Interns will learn Sofitel brand standards, service culture, and operational procedures while delivering courteous, professional service to guests and colleagues.

The Bartender prepares beverages according to recipe standards and provides superior service. Knowledge of drinks, wines, and menu items is required. Must be able to work flexible hours and possess strong communication skills.

Bartender responsible for greeting guests, taking orders, preparing and serving drinks and snacks, and ensuring guest satisfaction. Duties include creating new cocktails, promoting food and beverage offerings, and maintaining bar cleanliness. Must adhere to hotel food safety and hygiene standards.

Lead and inspire a bar team, crafting innovative cocktails and training bartenders on brand recipes and techniques. Develop and update the cocktail menu, collaborating with management and the kitchen team. Ensure smooth bar operations and accurate cash handling.

Manages daily operations of hotel bar(s), ensuring high beverage service standards. Supervises bar staff, training, scheduling, and performance. Designs beverage menus, maintains stock levels, and implements cost control procedures.

Supervises all aspects of the bar's daily operation, including service standards, staff training, and inventory management. Ensures responsible alcohol service procedures are followed and maintains a clean and secure environment.

Supervises concierge team operations to ensure a luxury guest experience. Handles guest requests, complaints, and arrangements professionally. Trains, coaches, and provides feedback to team members. Coordinates with departments to meet guest needs.

Assists in preparing and cooking dishes under the guidance of the Chef de Partie. Maintains consistency in taste, presentation, and portioning. Supports section operations, supervises commis chefs, and ensures cleanliness.

Chef de Partie responsible for preparing and cooking dishes, managing a kitchen section, and supporting kitchen operations.

Assists in preparing and cooking menu items for breakfast, lunch, and dinner service. Maintains kitchen cleanliness and organization. Contributes to menu innovation and supports inventory management.

Provides guest assistance from reservation to departure, ensuring a high level of satisfaction. Collaborates with Housekeeping, Engineering, and Food and Beverage teams to manage guest needs and maintain villa upkeep. Handles flight confirmations, reservations, and guest itineraries. Assists other departments and promotes resort facilities. Maintains guest satisfaction and implements service standards. Conducts routine inspections and manages equipment upkeep.

Bellboy position at a vibrant, original hotel. Deliver luggage, messages, and items for guests. Provide personalized room orientations and exceptional service.

Assist Chef de Cuisine with menu planning, recipe development, and daily specials. Supervise food preparation and cooking to maintain Filia's authentic Italian standards. Lead and motivate line cooks and junior staff. Oversee daily kitchen operations, ensuring efficiency and timeliness.

The Guest Relations Associate assists guests with check-in, check-out, and other cashiering duties. They prepare guest compendiums, welcome cards, and amenities. The role involves liaising with other departments to ensure guest requests are met and handling guest complaints.

Assists in preparing and cooking dishes under the guidance of the Chef de Partie. Maintains consistency in taste, presentation, and portioning. Supports section operations, supervises commis chefs, and ensures cleanliness.

Chef de Partie responsible for preparing and cooking dishes within assigned sections, ensuring consistency and quality. Supervises junior staff, maintains section cleanliness, and supports kitchen operations. Collaborates with front-of-house to deliver memorable dining experiences.