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Food & Beverage Manager

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.