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Head of Food & Beverage m/f/d

For the 2024/25 winter season:
Are you an organizational talent with a passion for numbers and looking for a new challenge? Then you’ve come to the right place at +2,000 meters.

Apply now and become part of our #teamGERBERHOTEL and let’s exceed the expectations of our guests together!

Full-time position & attractive working hours

December to May: 6 days 8.00 a.m. – 5.00 p.m.
May to mid-August: Enjoy your vacation time and recharge your batteries
Mid-August to December: Organize your working hours flexibly and independently (incl. orders, cash registers, stock management, etc.)

The minimum basic salary to be formally stated is € 3,163.58 gross per month for 48 hours per week. Willingness to overpay depending on experience and qualifications.

Your tasks

  • Supervision of all F&B areas (restaurants, bars, kitchens)
  • Optimal price-performance ratio through cost control, forecasting and supplier management
  • Efficient order processing and invoice controlling
  • Planning and monitoring of the production kitchen
  • Carrying out inventories and cash register management
  • Optimization of menus and drinks menus
  • Purchasing equipment in the non-food area
  • Development of strategies to increase sales and profitability
  • Innovation and promotion of digitalization
  • Developing strategies to increase sales and control costs

Your Benefits

  • Enjoy free accommodation in one of our lovingly furnished Staff Resorts including WLAN access and parking facilities
  • Work out in our staff gym
  • Enjoy free meals 7 days a week
  • Save money with the GERBER BONUS: -50% in all GERBER establishments (except Bar 2020)
  • Leisure fun on the slopes with a discounted ski pass
  • Hours recorded by HGC
  • Generous discounts on overnight stays in all Gerber hotels for your family members
  • Various staff events such as karaoke night, staff swimming, Beat the Boss ensure a good team feeling

We expect

  • Training as a hotel and restaurant specialist or training as a chef including several years
  • Professional experience in the catering and hotel industry
  • Business management know-how and cost awareness
  • Organizational talent and negotiating skills
  • Flexibility, ability to work under pressure & punctuality