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 responsibility encompasses ensuring the quality, consistency, and commercial performance of our offerings throughout the season. Each guest experience should embody the warmth and excellence that the Schweizerhof is renowned for.
Your Main Responsibilities
- Oversee daily operations across all F&B outlets and service periods, coordinating with service, kitchen, and stewarding teams.
- Monitor performance metrics such as covers, revenue, costs, and guest feedback, implementing corrective actions as needed.
- Drive the development of innovative concepts, seasonal activations, and upselling strategies to enhance F&B revenue.
- Manage budgets, forecasts, and inventory with meticulous financial discipline.
- Ensure compliance with HACCP standards, Swiss hygiene regulations, and quality requirements.
- Address 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 throughout the high and low seasons, aligned with productivity targets.
- Conduct regular performance reviews and offer coaching to supervisors and team leads.
- Act as an ambassador for the Schweizerhof Zermatt and exemplify the values of Michel Reybier Hospitality.
Your Profile
- Proven operational experience in F&B management within a quality hotel environment; experience in alpine or resort settings is highly advantageous.
- Background in managing multi-outlet operations, including restaurant, bar, breakfast, room service, and events.
- In-depth knowledge of fine dining and premium dining standards; experience with Michelin-level operations is a plus.
- Hands-on leader with a genuine presence on the floor, capable of inspiring and developing the team.
- Strong financial acumen in budgeting, cost control, forecasting, and purchasing.
- Excellent communication skills, facilitating collaboration across departments including Kitchen, Front Office, and General Management.
- Guest-oriented, discreet, attentive to detail, and composed under the pressures of peak season.
- Familiarity with HACCP and Swiss food safety and hygiene regulations.
- Degree or diploma in Hospitality Management or equivalent professional experience.
- Fluency in English is required; proficiency in German and French is an asset.
- Passionate about alpine hospitality, service culture, and continuous improvement.
Apply online using the form below. Only applications matching the job profile will be considered.