Responsable de la restauration /Restaurant Manager / Breakfast Manager

ph3Responsable de la restauration /Restaurant Manager / Breakfast Manager /h3 pOversee and manage all Food Beverage operations across restaurants, bar, breakfast, room service, and events/banqueting. Ensure consistent delivery of luxury service standards and exceptional guest experience in line with LQA requirements. Coordinate service, kitchen, stewarding, and back‑of‑house teams to ensure smooth daily operations. Monitor operational performance (covers, revenue, costs, guest feedback) and implement corrective actions. Lead the strategic development and positioning of the hotel’s Food Beverage offering. Drive revenue growth through concept development, seasonal activations, upselling, and cross‑selling. Manage budgets, forecasting, cost control, purchasing, and inventory management. Ensure full compliance with hygiene, safety, HACCP, and quality standards. Handle guest complaints and VIP requests with professionalism and discretion. Oversee cash handling, billing procedures, and duty management shifts. Lead, recruit, train, and develop FB teams in line with luxury service and LQA standards. Ensure optimal staffing levels and productivity adapted to seasonal activity. Conduct performance management, coaching, and KPI follow‑up for management teams. Act as an ambassador of the hotel and Michel Reybier Hospitality Collection values. /p h3Job Details /h3 ul libLocation /b: 3920 Zermatt (VS) /li libWorkload /b: 100% /li libEmployment start /b: /li libEmployment duration /b: /li libWork form /b: Night work, Sunday and holiday work, Shift work /li /ul h3Qualifications /h3 ul libQualification /b: skilled /li libWork experience /b: More than 3 years /li libEducation /b: Higher professional education and training, diploma or equivalent /li /ul h3Language Skills /h3 ul libEnglish /b - Orally: Very good knowledge, Written: Very good knowledge /li /ul /p #J-18808-Ljbffr