Restaurant Manager and Service Instructor
Permanent contract / Crans-Montana, Switzerland
Les Roches, part of Sommet Education group, is a globally renowned institution shaping the future of hospitality and the experience economy through transformative and experiential education in 3 campuses: Crans-Montana (Switzerland), Marbella (Spain) and Abu Dhabi (UAE).
2nd in the 2026 QS World University Ranking in Hospitality and Leisure Management and 2nd in employer reputation category.
Accredited by the New England Commission of Higher Education (NECHE) and Swiss Accreditation Council (SAC) as a University of Applied Sciences Institute.
Les Roches Marbella, certified ISO-14001 and ISO-9001.
Our values, Development, Distinctiveness, Joint Commitment, Openness and Sense of Service, are the foundation of our actions. We offer an innovative, collaborative and thriving environment.
EDUCATION AND PROFESSIONAL EXPERIENCES
Minimum a Bachelor Degree in Hospitality Management, Food and Beverage or equivalent.
A minimum of 7-years’ experience in international hotel environment in service, room service, banqueting, bar or sommelerie with a minimum of 2 years a managerial position leading a team.
Previous educational experience is a plus.
KNOWLEDGE AND SKILLS
Fluent in English (written and verbal), another language is a plus.
Highly interested in pedagogy and transmission.
Passionate about F&B industry, sharing personal convictions and enthusiasm.
Customer focused, trying to always exceed guests’ expectations.
Team oriented, collaborating efficiently with others, building relationships and communicating transparently and with respect.
Highly adaptable to other cultures, understanding the richness of multi-cultural environments.
Entrepreneurial fiber, with interest and ideas for business development.
Knowledgeable about IT programs and restaurant systems (POS, reservation system…)
PURPOSE
The Restaurant Manager & Service Instructor acts as mentor for Les Roches’ students guiding and inspiring them towards success sharing her/his expertise, passion and sense of hospitality.
Academically, the Restaurant Manager & Service Instructor designs, prepares and teaches theoretical classes and practical workshops related to food and beverage, and evaluates students in their learning process, according to Les Roches’ standards and curriculum.
Operationally, the Restaurant Manager & Service Instructor is the guardian of outlet operations and its standards of excellence, as well as planning of special events, linking with industry standards.
KEY RESPONSIBILITIES
Academic responsibilities:
Instruct F&B service curriculum following syllabus and lesson plans.
Prepare and animate practical and theoretical workshops, in class or in restaurant.
Prepare and update academic documentation, including syllabus, SOW, lesson plan.
Evaluate and assess students in class and report it through appropriate system.
Supervise stagiaires and monitor their performances along the semester.
Participate in the maintenance of grooming standards, participating in morning roll call.
Participate in academic follow-up of students with progression boards and committees.
Contribute to academic research, collaborating or leading research projects in line with her/his field of expertise.
Operational responsibilities:
Ensure the good conduct of service operations and the right organization of the outlet linking with the Head Chef and Culinary Instructor (including creation of restaurant identity and standards, update and development of menus, maintenance of all operational documentation, proper follow up of reservation list…)
Contributes towards highest possible service quality in the outlets, following industry expectations and Les Roches standards.
Apply the hygiene and grooming standards in the assigned outlet.
Be accountable for the financial aspects of the outlet, including cash flow, end-of-shift closure and P&L analysis.
Be involved in Les Roches’ life, taking part in the mentoring of clubs.
Participate in or organize on and off-campus events and caterings.
Managerial responsibilities (if applicable):
Lead direct reports (restaurant supervisors and stagiaires), organizing work, distributing tasks, ensuring the respect of standards of excellence in line with service identity.
Guarantee time management, with proper recording of timesheet, control of overtime and holidays of direct reports to ensure service continuity and staff comfort.
Monitor direct reports’ performance through performance review, setting objectives (together with Director of Food and Beverage) and putting in place development plans.
