Die Stelle
0301Oversee and manage all Food & Beverage operations across restaurants, bar, breakfast, room service, and events/banqueting.
02Ensure consistent delivery of luxury service standards and exceptional guest experience in line with LQA requirements.
03Coordinate service, kitchen, stewarding, and back-of-house teams to ensure smooth daily operations.
04Monitor operational performance (covers, revenue, costs, guest feedback) and implement corrective actions.
05Lead the strategic development and positioning of the hotel’s Food & Beverage offering.
06Drive revenue growth through concept development, seasonal activations, upselling, and cross-selling.
07Manage budgets, forecasting, cost control, purchasing, and inventory management.
08Ensure full compliance with hygiene, safety, HACCP, and quality standards.
09Handle guest complaints and VIP requests with professionalism and discretion.
10Oversee cash handling, billing procedures, and duty management shifts.
11Lead, recruit, train, and develop F&B teams in line with luxury service and LQA standards.
12Ensure optimal staffing levels and productivity adapted to seasonal activity.
13Conduct performance management, coaching, and KPI follow-up for management teams.
14Act as an ambassador of the hotel and Michel Reybier Hospitality Collection values.
