Food & Beverage <em>Manager</em>

Description du poste

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.