Food & Beverage Manager

Role

Full-time

Permanent

Mid

Hospitality

Logistics

Zermatt, Valais

Requirements

Bachelor's

EU/EFTA permit

Skills

Multi-outlet OperationsPurchasingCost ControlCommunication SkillsForecastingInventory managementFine-Dining Service StandardsEmployee performance reviewsBudget managementTeam managementHACCPHospitality experience

Languages

English

German

French

Description

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.

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.

Requirements

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.

Company

MRH-Zermatt SA

Hospitality