Main tasks:- Overall responsibility for the development of the company along the strategic objectives- Overall responsibility for qualitative and financial results- Overall responsibility for high levels of customer and employee satisfaction- Comprehensive leadership of the strategy process- Implementation of the strategies approved by the Executive Board- Project management of strategic projects- Responsible for sustainable sales growth of the Group- Maintaining a network with institutions or their representatives- Leading the regional managers and indirectly the day care centre managers in their management functions- Management of the staff units at the head office- Regular operational, business management and financial controls - Ensuring planning (budget, projects, etc.) and reporting processes - Management of the multi-year investment controlling

Main tasks:- Financial and operational responsibility for the EAACI headquarter office- Maintaining, developing, and implementing headquarter structures- Preparing official documents in cooperation with legal advisor- Liaising with and supporting the association President and Executive Committee Members- Reporting regularly to President, Board of Officers, and Executive Committee Members- Maintaining effective communication on all levels of the organisation- Maintaining professional liaison with authorities, EAACI bodies, partners, and sponsors- Managing the budget process in collaboration with the President and Treasurer as well as external financial consultant and auditor- Responsible for invoice processing and approval procedure- Facilitating financial and operational reports- Leading a team of 15 headquarter staff and responsible for all HR activities- Building and maintaining a thriving work environment and culture for staff- Overseeing the organisation of all EAACI events- Responsible for an effective Marketing and Communication strategy- Coordinating digital development and improvements within the organisation- Overseeing organisational and logistical aspects of Board of Officers - as well as Executive Committee - and other internal meetingsResponsibility: CHF 10 – 15 million revenue | Professional and disciplinary lead of 15 employees, including 4 department heads / managersResults:- Change of format for EAACI events from fully physical to digital and hybrid- Reduction of operational expenses of approx. 35% by streamlining processes- Launch of a new online education platform- Improving existing and implementing new digital services and systems- Successful restructuring of HQ team and staff costs savings during pandemic of about 30%- Reduction of staff fluctuation through individual coaching, inclusion & team building- Increasing income through updated service portfolio and efficient relationship management

Main tasks:- Financial and operational responsibility for up to 10 centres- Budgeting as well as planning and implementation of marketing activities- Management of key performance indicators- Implementation of internal quality management guidelines- Active cooperation with business partners and authorities- Responsible for internal and external communication- Crisis management- Over-all coordination of the daily operation - Analysis and optimisation of existing processes and procedures- Opening of new facilities and project management- Development and implementation of strategic goals- Preparation and execution of management meetings- Leadership, supervision and coaching of institutional leaders- Recruitment and implementation of Assessment Centres- Preparation and execution of trainings in German & English- Preparation and implementation of customer events- Active cooperation with business partners and authoritiesResponsibility: CHF 5 -10 million revenue| Professional and disciplinary lead of 120 employees, including 10 centre managersResults:- Reduction of labour costs across my region by approx. 15%.- Average annual increase in occupancy in my region of approx. 20%.- Increased efficiency in operations through the implementation of new guidelines- Reduction of personnel fluctuation through motivation, esteem & confidence building- Increasing the quality of customer service through goal-oriented management- Enlarging the centre portfolio by 30% by opening new facilities- Increased customer satisfaction through efficient customer relationship management

Main tasks:- Management of the food and beverage department- Budgeting and daily accounting responsibility- Coordination of general sales & marketing tasks- Leadership, recruitment and development of employees- Improvement and continuous analysis of workflows- Implementation of HACCP guidelines, quality and health & safety regulations- Development of new strategies on the basis of key figure analyses- Control, analysis and optimisation of costs and revenuesResponsibility: - Professional and disciplinary lead of 50 employees, including 5 outlet managersResults:- Development and implementation of new concepts for the outlets- Increased work efficiency through the introduction of new ordering and inventory software- Increase of total sales by approx. 3%.- Increase in guest numbers over lunchtime by approx. 8% by implementing new offers- Reduction of labour costs in the entire food and beverage department by approx. 4%.- Increase guest satisfaction across all outlets- Increase of marketing activities, in particular the internet presence- Reduction of staff fluctuation through targeted coaching and further development

Main responsibilities- managing the day to day operation- in charge of the hotel in GM’s absence- supervising the events department- overseeing and executing large on-site and in-house events- organizing effective training and daily rota for duty managers- constantly analyzing and improving operational standards and procedures- introducing new standards and guidelines- simplifying & optimizing working methods- organizing and executing induction days for newly arrived staff- evaluating new PMS and EPoS and coordinating the switch-over- assessing new telephone and call logging systems and coordinating the switch-over- evaluating &negotiating supplier contracts- improving, renewing and establishing new IT standards- developing and introducing improvement and refurbishment plans- creating and launching new events guides- organizing guest mailings & coordinating general Sales & Marketing duties- daily accounting & invoicing- analyzing and gathering of daily figures- budgeting- guest relations & assisting Front of House- effective handling of guest comments and complaints

Main responsibilities- supervising the day to day operation of 4 F&B outlets- guiding, overlooking and motivating 50 staff on a 24 hours operation- establishing and maintaining effective employee relations- introducing and upgrading standards and service sequences within these 4 outlets- maintaining and surpassing high quality service standards throughout the outlets- developing training plans and conducting on the job training sessions- introducing checklists and guidelines - creating and realizing Food & Beverage promotions- organizing and operating banquet and catering functions within the outlets- reorganizing and establishing outlets- overseeing hygiene and maintenance for all outlets- managing cost and improving profits- guest relations

Main responsibilities- managing the day to day operation of the Food & Beverage department- setting and maintaining new standards for service and guest relations for 7 outlets- restructuring and operating the Banquets and Events department- reorganizing and establishing new outlets- developing training plans and conducting on the job training sessions for the Food & Beverage department- writing and implementing new departmental related concepts- creating & realizing F&B promotions- coordinating staff during daily operations- overseeing the preparation, presentation and service of Food & Beverage products to ensure highest quality at all times- checking on hygiene conditions in reference to hotel standards- over viewing the general Food & Beverage store (inventory and reorder)- handling guest requests- establishing and maintaining effective employee relations

Main responsibilities- guest relations- reservations- check-in, check-out- general correspondence- cashiering services- concierge services- night audit- inventory, stock, storesAdditional- working as an Assistant Restaurant Manager on regular basis during rush time in the 1 Michelin Star awarded fine dining restaurant

Main responsibilities- guest relations- check-in, check-out- reservations- general correspondence, archives- operator services- cashiering services- concierge services- night audit

Main responsibilities- menu recommendation and order taking- wine recommendation and service- beverage service- food service- cashiering services- preparation and operation of banquet events- staff training

Main responsibilities- preparing the daily mis en place - operating the daily a la carte service- managing the pastry and garde-manger kitchen team- preparation of banquet events- staff training- creating new recipes- menu writing- hygiene controlling

Main responsibilities- preparing the daily mis en place - operating the daily a la carte service- preparation and operation of banquet events for up to 250 people- preparation and operation of cocktails for up to 800 people- managing the pastry kitchen team as well as the garde-manger kitchen team- staff training- creating new recipes- hygiene controlling

Main responsibilities- over viewing the production of cold and warm kitchen and pastry- leading the kitchen and stewarding team- staff straining- staff attendance controlling- controlling & purchasing of goods- calculating kitchen recipes- menu writing- creating new recipes- quality checks- hygiene, haccp- preparation and operation of caterings and events for up to 300 guests- inventory- guest relations

Main responsibilities- guiding the kitchen team- menu writing- purchasing of goods needed for daily operation- staff training- preparing daily meals for up to 250 guests- hygiene controlling- preparing and operating banquet events

Main responsibilities- preparing the daily mis en place- operating the daily a la carte service- managing the garde-manger kitchen team- hygiene controlling- staff straining- preparing and operating banquet events for up to 500 guests

Main responsibilities- preparing the daily mis en place- operating the daily a la carte service - preparing and operating banquet events for up to 450 guests- staff trainings- hygiene controlling- replacing the chef de partie