Your role
You lead all Food & Beverage operations across the hotel's restaurant, bar, breakfast service, room service, and private/banqueting events. You are responsible for the quality, consistency, and commercial performance of the F&B offer throughout the season, ensuring every guest experience reflects the warmth and excellence the Schweizerhof is known for.
Your main responsibilities
- Oversee daily operations across all F&B outlets and service periods, coordinating service, kitchen, and stewarding teams.
- Monitor performance (covers, revenue, costs, guest feedback) and implement corrective actions promptly.
- Drive concept development, seasonal activations, upselling, and cross-selling to grow F&B revenue.
- Manage budgets, forecasting, cost control, purchasing, and inventory with rigorous financial discipline.
- Ensure full compliance with HACCP, Swiss hygiene standards, and quality requirements.
- Handle guest feedback, complaints, and VIP requests with professionalism and discretion.
- Lead recruitment, onboarding, training, and development of F&B teams adapted to seasonal operations.
- Maintain optimal staffing levels across high and low season, in line with productivity targets.
- Conduct regular performance reviews and coaching for supervisors and team leads.
- 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 multi-outlet operations including restaurant, bar, breakfast, room service, and events.
- Sound knowledge of fine dining or premium dining standards; exposure to Michelin-level operations is a plus.
- Hands-on leader with a genuine presence on the floor and the ability to inspire and develop a team.
- Solid financial understanding: budgeting, cost control, forecasting, and purchasing.
- Excellent communicator across departments, able to work closely with Kitchen, Front Office, and the GM.
- Guest-oriented, discreet, detail-focused, and calm under the pressure of peak season.
- Familiar with HACCP and Swiss food safety and hygiene regulations.
- Degree or diploma in Hospitality Management or equivalent professional experience.
- Fluency in English is required; German and French are an asset.
- Passionate about alpine hospitality, service culture, and continuous improvement.