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All Accor

Global hotel management, franchising, loyalty program

Food and Beverage Trainee

Food & Beverage Operations ManagementUpdated on Nov 11
Full-timeMontreux, SwitzerlandNo salary listed

About the Job

Requirements

  • Graduated from a recognized hotel school or university within the last two years.
  • Have at least one year of food and beverage service experience.
  • Have at least six months of experience in a supervisory role.
  • Speak and write French and English.
  • Be flexible, adaptable, and able to work under stress.
  • Have strong communication skills.
  • Be flexible and available to work the required schedules.
  • Be team-oriented and customer-service-oriented.
  • Be detail-oriented and organized.
  • Be comfortable giving presentations and training.
  • Demonstrate leadership.
  • Have a Swiss work permit or be from an eligible EU-17 or EU-8 country to work in Switzerland.

Responsibilities

  • Provide consistently professional, welcoming, and engaging service.
  • Build and maintain effective relationships with colleagues, and monitor their performance levels and schedules.
  • Organize colleague schedules.
  • Take necessary actions to deliver high-quality service.
  • Know the menu, garnishes, contents, preparation methods, and promotional approach.
  • Handle customer complaints and report them to the immediate supervisor.
  • Lead pre-service briefings and maintain close relationships with the department head.
  • Monitor inventory for daily restaurant and bar operations to maintain service levels.
  • Model and apply LQA technical and emotional standards.
  • Maintain service quality, discretion, and honesty.
  • Follow hygiene and sanitation requirements, ergonomic practices, and health and safety rules.
  • Follow departmental policies, procedures, service standards, and security policies.
  • Perform other assigned duties.
  • Rotate through all food and beverage outlets.
  • As Banquet Supervisor, supervise the service team with the banquet supervisors, personally attend to guests during banquets, breakfasts, and brunches, perform required administrative work including scheduling, opening and closing duties, and cleaning and maintenance checklists, coordinate staff training, and lead by example as a warm and professional host.
  • As Montreux Jazz Café Supervisor, supervise the service team with the Assistant Manager, personally attend to guests through reservations, seating, order taking, and cashier duties as needed, ensure supervised colleagues serve guests effectively, perform administrative work including scheduling, opening and closing duties, cleaning and maintenance checklists, employee action plans, evaluations, and recruitment, coordinate practical staff training, and lead by example as a warm and professional host.
  • As Funky Claude's Bar Supervisor, supervise the service team with the bar supervisor, organize service and station plans, participate in beverage inventory, perform administrative work including scheduling, opening and closing duties, cleaning and maintenance checklists, employee action plans, evaluations, and recruitment, coordinate staff training, and participate in regular cleaning inspections to ensure health, safety, and hotel cleanliness standards are met.
  • As In Room Dining and Pureaty Café Supervisor, supervise the In Room Dining team with its supervisor, help manage the department and take responsibility in the supervisor's absence, understand room service operations, VIP amenities, and Pureaty Café operations, maintain cleanliness and hygiene of trays, carts, equipment, and premises, and know the menu, garnishes, contents, preparation methods, and promotional approach.
  • As Terrasse du Petit Palais Supervisor, personally attend to guests through reservations, seating, order taking, farewells, and cashier duties as needed, ensure supervised colleagues serve guests effectively and promptly, participate in beverage inventory, perform administrative work including scheduling, opening and closing duties, cleaning and maintenance checklists, employee action plans, evaluations, and recruitment, coordinate staff training, and participate in regular cleaning inspections to ensure health, safety, and hotel cleanliness standards are met.
  • Observe and receive guidance on food and beverage administration from the Food and Beverage Coordinator and Director.
  • Become familiar with budgets associated with the food and beverage department.
  • Manage pressure and urgent requests from other departments regarding inventory and budget management.
  • Gain exposure to food and beverage logistics and organization.
  • Interact with suppliers and service providers.
  • Understand department dynamics and schedule colleagues effectively.
  • Plan and prepare the hotel and department for future audits.

Desired Qualifications

  • Experience in a four- or five-star hotel is an asset.

About the Company

All Accor

Global hotel management, franchising, loyalty program

Accor is a global hospitality group with a wide range of hotel brands spanning economy to luxury. It earns revenue from room bookings, food and beverage services, and management fees from franchised properties, while providing hotel management and franchising services to partners. The company runs a loyalty program, A Club, to keep guests returning, and expands its capabilities through acquisitions like Adoria and a stake in Squarebreak to broaden its offerings. Its goal is to grow its footprint and deliver consistent, responsible guest experiences worldwide by leveraging global expertise and local know‑how, with a strong focus on sustainability.

Company size
10,001+
Company stage
IPO
Headquarters
Issy-les-Moulineaux, France
Founded
1967

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