Food and Beverage Manager / Food and Beverage Managerin

Short & sweet Berghotel Schatzalp - We love being among the best! The Skihotel Schatzalp is located 300 meters above the health resort Davos on a unique sun terrace. It was founded in 1900 as one of the leading luxury sanatoriums of its time. Thomas Mann mentioned it several times in his literary classic The Magic Mountain from 1924. In 2008, the hotel received the award for the most historic hotel in Switzerland, and yet we are still enormously on trend. You can reach the Schatzalp from the center of Davos in just 4 minutes using the hotel's own funicular from 08:00 AM to midnight. Swiss Historic & Garten Hotel Schatzalp: • 92 rooms and three Schatzalp Lodges - Chalet, Villa Guarda as well as a holiday apartment • Hotel's own ski area Slow-Mountain with great off-piste variants • private botanical garden Alpinum alpinum.ch (http://alpinum.ch) • Belle Epoque Restaurant for breakfast & dinner & banquets • Terrace restaurant Snow-Beach TOP OF DAVOS • Panorama Restaurant (1,865 meters) • Piano-Bar & Lobby • Winter sledding run & summer toboggan run Your profile • Completed training in the hotel/gastronomy sector as well as several years of professional experience, ideally with leadership experience. • Demonstrable successes in leading F&B teams, in beverage procurement, and in cost control. • Very good knowledge of offer design, price calculation, reporting, and inventory processes. • Negotiation skills in dealing with suppliers and manufacturers as well as a pronounced analytical and number-oriented way of working. • High service orientation, structured planning ability, and resilience during peak times. • Very good German and English skills; further languages an advantage • Experience with common hotel/gastronomy systems (POS, PMS, cash registers) Micros Fidelio cash register systems, Micros Fidelio CCM (Conference and Catering Management module), Fidelio V8.13 Your main tasks • Overall responsibility for all F&B areas of the hotel: 3 restaurants, bar, breakfast and banquet including support in managing daily service processes according to the highest gastronomic standards. • Responsible procurement in the beverage area: assortment design, supplier management, and price negotiations. • Development and implementation of target specifications for service (e.g., revenue, costs, quality, and guest values) as well as derivation of concrete measures for the teams in the restaurants. • Offer design and price calculation for F&B services in close cooperation with the Event and Management departments. • Planning, organization, and monitoring of inventories as well as annual inventory counts in the F&B area. • Creation and evaluation of the monthly Sales Report as well as derivation of recommendations for action for revenue increase and cost optimization. • Conducting contract negotiations with manufacturers and suppliers for the beverage area. • Regular Target-Actual comparison (monthly) based on Sales Forecast and Sales Report; • Interface function between F&B, Kitchen, Event/Banquet, Sales, and Management for coordination of capacities, processes, and guest benefit. We offer • a varied and exciting working environment • a young and dynamic team • accommodation options • free Wi-Fi • special conditions in the businesses of the Swiss Historic Hotels • discounts for family members and friends in the hotel • comprehensive induction • free use of in-house leisure facilities (ski area, sledding run, etc.) AND MORE: • 43.5 hours weekly working time • 35 days vacation (with 12 months of employment) • 13th month salary • 2 season operation (December to end of March and May to end of October) • Salary above L-GAV minimum