Restaurant Manager – Le Grill

Michel Reybier Hospitality includes around a dozen luxury properties in Switzerland and France. In the world-renowned resort of Zermatt, the hotel portfolio comprises the traditional Mont Cervin Palace 5*S, the trendy new Schweizerhof 4*S, and the historic Monte Rosa 4*.e Rosa 4*.

We want to be the best in Zermatt…

As a member of The Leading Hotels of the World, the Mont Cervin Palace combines the finest Swiss hotel tradition with the comfort of a modern luxury hotel. Our credo — “doing good for our guests” and “Hospitality by Heart” — is something we truly live as a team. Become part of it!

To strengthen our team, we are looking for an experience and motivated Restaurant Manager that would be responsible for the overall management of the restaurant - Le Grill, ensuring an exceptional guest experience aligned with the standards of a luxury establishmentfor breakfast for the upcoming summer season 2026.

• Oversee and ensure smooth daily operations at the restaurant “Le Grill”.
• Guarantee exceptional guest experience and consistent luxury service standards.
• Ensure close coordination between service teams, kitchen teams and other hotel departments (Front Office, Concierge, Housekeeping).Ensure close coordination between service teams, kitchen teams and other hotel departments (Front Office, Concierge, Housekeeping).
• Lead the strategic development of the restaurant in collaboration with the F&B Director.
• Develop initiatives to increase revenue and guest engagement through signature experiences.
• Monitor daily outlet performance (covers, average spend, guest feedback, profitability) and implement corrective and improvement actions.
• Ensure full compliance with hygiene, safety and quality standards, including HACCP and LQA standards, and drive continuous improvement.
• Ensure the proper daily implementation of service protocols and standards.
• Participate in and oversee daily billing and cash handling procedures.
• Handle guest complaints in a professional and prompt manner to guarantee 100% guest satisfaction.
• Regularly review and update guest CARDEX profiles.
• Contribute to the implementation of new procedures and organize internal LQA audits.
• Build guest loyalty and develop the clientele; promote the hotel's.
• Do everything possible to anticipate and meet guests' requests.
• Ensure proper compliance with applicable health and safety regulations.

Team Management

• Lead, inspire and develop the team through a hands-on leadership style.
• Ensure recruitment, onboarding, training and performance management aligned with LQA standards.
• Build a culture of professionalism, teamwork, accountability and guest-focus.
• Ensure optimal staffing levels, schedules and productivity adapted to seasonal business volumes and peak periods.
• Implement continuous training programs (service standards, product knowledge, upselling, guest engagement).
• Foster an open and supportive environment where employees feel comfortable sharing feedback.
• Encourage continuous learning, professional growth, and cross-functional collaboration

• Central staff accommodations in the heart of Zermatt
• Employee, family & friends room rates and other discounts (for example, in the many restaurants of the MRH-Zermatt SA hotels)
• A fitness room is available for our employees, as well as a wide range of sports activities in Zermatt
• Access to our pool area during dedicated employee swimming hours
• Through our development program, you have access to various courses, for example with the company Ritzy
• Discounts on seasonal or annual ski lift passes with the Zermatt resident card
• Employees who are unable or do not wish to work both the winter and summer seasons in Zermatt are supported—together with our partner hotels—in finding a complementary position

• Minimum 3 years of experience in a similar leadership role within a 5-star luxury hotel / Palace, with multi-outlet operations.
• Proven experience managing restaurant.
• Proven ability to manage a team, including recruitment, training, coaching and performance follow-up.
• Need to have experience in the financial aspect of a restaurant.
• Proven experience in a seasonal environment with high activity levels and operational peak periods.
• Proven experience in team leadership, operational planning and guest relation excellence.
• Strong background in handling VIP and high-profile guests, with absolute discretion and attention to detail.
• Degree or diploma in Hospitality Management, Hotel & Restaurant Management, or equivalent professional training.
• Additional qualifications in Food & Beverage Management, Wine & Beverage are a strong advantage.
• Solid knowledge of HACCP and Swiss hygiene & safety standards; relevant certifications are a plus.
• Continuous professional development and a strong interest in luxury service standards (LQA) are highly valued.