Restaurant Supervisor – Permanent contract – Crans-Montana, Switzerland
The Restaurant Supervisor is responsible for the smooth organization of the outlet’s daily operations and planning of special events, following industry standards. The Supervisor also animates practical workshops and hands‑on classes related to practical arts, evaluates students in their learning process according to Les Roches standards and curriculum, and acts as mentor for students, guiding and inspiring them toward success with passion and hospitality.
Main Responsibilities
Operational Responsibilities
* Take responsibility for the good conduct of service operations in the outlet.
* Contribute toward the highest possible service quality in the outlets, following industry expectations and Les Roches standards.
* Support the Restaurant Manager & Service Instructor in the organization of the outlet (update and development of menus, maintenance of updated floorplan, proper follow‑up of reservation list).
* Apply hygiene and grooming standards in the assigned outlet.
* Be accountable for the financial aspects of the outlet, including cash count and end‑of‑shift closure.
* Participate in on‑campus and off‑campus events and catering.
Academic Responsibilities
* Animate practical workshops for semester 1 students in restaurant.
* Evaluate and assess students in class and report through the appropriate system.
* Supervise stagiaires and monitor their performances throughout the semester.
* Participate in the maintenance of grooming standards and morning roll call.
* Be involved in Les Roches life, taking part in mentoring of clubs.
Education and Professional Experience
* Higher Education Diploma in Hospitality Management, Food and Beverage or related field.
* A minimum of 3 years’ experience in an international hotel environment in service, room service, banqueting, bar or sommellerie.
* Previous managerial experience and/or educational experience is a plus.
Knowledge and Skills
* Fluent in English (written and verbal); another language is a plus.
* Interested in pedagogy and transmission.
* Passionate about the F&B industry, sharing personal convictions and enthusiasm.
* Customer‑focused, striving to exceed guests’ expectations.
* Team‑oriented, collaborating efficiently, building relationships, communicating transparently and with respect.
* Highly adaptable to other cultures, understanding the richness of multi‑cultural environments.
* Entrepreneurial mindset, with interest and ideas for business development.
* Knowledgeable about IT programs and restaurant systems (POS, reservation system).
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