Restaurant Manager

About the Client (Confidential) A prestigious high\-altitude culinary destination in the Valais Alps is seeking a Restaurant Manager.

This property is a hybrid of a high\-energy, "alp\-chic" lunch venue and an intimate, high\-end evening dining room.

With F&B revenue exceeding CHF 1.2M in the winter season, this is a high\-volume, high\-prestige operation.

The Role You will be the face of the F&B operation, managing a diverse flow of individual leisure guests, high\-net\-worth residents, and a growing Corporate/MICE segment (generating CHF 500K+ annually).

Key Responsibilities

• Oversee the daily service flow for breakfast, high\-volume lunch, and refined dinner.
  




• Lead the front\-of\-house team with a focus on "service culture" and operational excellence.
  




• Manage private events and MICE groups, which are a key focus for the upcoming 2026 season.
  




• Maintain a sophisticated wine and beverage program suited to a luxury clientele.
  

Requirements

• Languages: French and English are mandatory.
  




• Experience: Proven track record in high\-end seasonal operations (Hotels or Restaurants 4* or 5* hotels).
  




• Traits: Strong leadership under pressure. The ability to manage "guest flow peaks" at 2,100m altitude is essential. You must be physically and mentally prepared for the demands of a mountain resort.
  

Benefits

Benefits & Working Conditions

   Salary: between CHF 4,600 – 5,350 NET ( €4,900 – €5,700 NET per month )

* Accommodation: Studio apartment provided for CHF 850/month in winter (limited availability).

provided to find local housing (CHF 800–1,200 range). Opportunity to share for couples or friends.

• Lifestyle: Full Crans\-Montana Gondola & Ski Pass provided for the duration of your contract.
  




• Perks: 50% discount at the restaurant and hotel for you and your family (subject to availability).
  




• Dining: On\-site meals provided for CHF 10 per day of service.
  




• Work\-Life Balance: 35 days of contractual leave. Overtime/extra hours result in additional days off.
  




• Schedule: 6 days on / 1 off (moving to 5/2 once the team is fully staffed).
  




• Commute: Transportation provided via company vehicle or gondola (20–35 min).
  




• Biking to work is possible in summer (20–30 min).
  

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