Head of F&B
Permanent contract / Glion & Bulle, Switzerland
Glion Institute of Higher Education (GIHE), in the top 5 for Hospitality & Leisure Management by the QS World University Ranking, is a brand of the Sommet Education Group. Founded in 1962, GIHE is a private Swiss institution offering Bachelor's and Master's degrees in hospitality, luxury and event management to an international student body across three campuses in Glion and Bulle, Switzerland, and London, UK.
You share our values: Development, Distinctiveness, Joint commitment, Openness and Sense of service.
Responsibilities:
- Develop seasonal cost forecasts and oversee the overall Food & Beverage budget to support proactive planning, ensure alignment with financial targets and approval protocols, and maintain transparency through regular reporting to support strategic decision-making
- Lead and coordinate all F&B purchasing activities, including product selection, pricing, and cost control, across both campuses. Ensure compliance with procurement processes and collaborate with Executive Chefs and F&B Manager to maintain quality and efficiency
- Lead and manage the Food & Beverage team, including Purchasing team, across both campuses. This includes overseeing recruitment, onboarding, training, and performance evaluation to ensure a high-performing, well-coordinated team aligned with operational and strategic objectives
- Oversee the monthly financial closure process for Food & Beverage operations, including the reconciliation of inventory, verification of stock movements, and alignment of actual costs with budgeted figures to ensure accurate reporting and financial transparency
- Drive continuous improvement of departmental processes and systems by applying critical thinking and strong planning skills, while developing and enforcing quality standards to ensure all procured items meet required specifications and compliance expectations
- Maintain and regularly update the supplier database, purchase records, and all related documentation to ensure accuracy, compliance, and operational efficiency
- Ensure the delivery of exceptional guest experiences by maintaining high service standards across all F&B outlets and events, in collaboration with service and events managers
- Collaborate with the Event and F&B Manager to plan and execute F&B services for internal and external events, ensuring quality, timeliness, and alignment with brand standards
- Promote sustainable practices in procurement, waste reduction, and resource management in alignment with institutional sustainability goals
- Ensure compliance with all health, safety, and food hygiene regulations across all F&B operations
- Manage the daily purchasing activities, including receiving and storage processes and supervising staff by allocating tasks
Profile and experiences:
- Bachelor's degree in Hospitality Management, Culinary Arts, Business Administration, or a related field (a Master's degree or MBA is a plus, especially for strategic and financial oversight roles)
- 8-10 years of progressive experience in F&B operations, with at least 3-5 years in a leadership role
- Proven experience managing multi-site operations (e.g., campuses, hotels, or resorts)
- Strong background in budgeting, procurement, and cost control
- Experience working with cross-functional teams including chefs, purchasing, service and events team and finance
- Excellent leadership and team management skills
- Strong financial acumen and experience with budget planning and forecasting
- Proficiency in inventory management systems and ERP tools
- Solid negotiation and supplier management skills
- Knowledge of food safety standards, quality control, and compliance regulations
- Strong analytical thinking, problem-solving, and process improvement mindset
- Proficient in both English and French, with strong communication skills across diverse teams
Other information:
- Type of contract: undefined period of time contract
- Activity rate: 100%
- Location: Rue de l'Ondine 20, 1630 Bulle & Route de Glion 111, 1823 Glion (multi-site position)
- Start date: as soon as possible