Your Role
As the leader of all Food & Beverage operations at our esteemed hotel, you will oversee the restaurant, bar, breakfast service, room service, and private banqueting events. Your primary responsibility will be to ensure the quality, consistency, and commercial success of our F&B offerings throughout the season, making certain that every guest experience embodies the warmth and excellence for which the Schweizerhof is renowned.
Your Main Responsibilities
- Oversee daily operations across all F&B outlets and service periods, coordinating seamlessly with service, kitchen, and stewarding teams.
- Monitor performance metrics (covers, revenue, costs, guest feedback) and implement necessary corrective actions in a timely manner.
- Drive concept development, seasonal initiatives, upselling, and cross-selling to enhance F&B revenue.
- Manage budgets, forecasting, cost control, purchasing, and inventory with stringent financial discipline.
- Ensure adherence to HACCP, Swiss hygiene standards, and the highest quality requirements.
- Handle guest feedback, complaints, and VIP requests with professionalism and discretion.
- Lead the recruitment, onboarding, training, and development of F&B teams tailored to seasonal operations.
- Maintain optimal staffing levels during peak and off-peak seasons, aligned with productivity targets.
- Conduct regular performance reviews and provide coaching for supervisors and team leaders.
- Act as an ambassador of the Schweizerhof Zermatt and Michel Reybier Hospitality values.
Your Profile
- Proven operational experience in F&B management within a quality hotel environment; alpine or resort experience is a strong advantage.
- Background in managing multi-outlet operations, including restaurant, bar, breakfast, room service, and events.
- In-depth knowledge of fine dining or premium dining standards; exposure to Michelin-level operations is a plus.
- A hands-on leader with a genuine presence on the floor, able to inspire and develop a team effectively.
- Strong financial acumen: budgeting, cost control, forecasting, and purchasing.
- Excellent communicator across departments, capable of collaborating closely with Kitchen, Front Office, and the General Manager.
- Guest-oriented, discreet, detail-focused, and able to remain calm under the pressure of peak seasons.
- Familiarity with HACCP and Swiss food safety and hygiene regulations.
- A degree or diploma in Hospitality Management or equivalent professional experience.
- Fluency in English is required; knowledge of German and French is a valuable asset.
- Passionate about alpine hospitality, dedicated to service culture, and committed to continuous improvement.
Apply online using the form below. Only applications matching the job profile will be considered.