Patrick Zufferey Email & Phone Number

Montreux

3-stars sup. “healthcare” hotel of 21 rooms and suites, 1 restaurant, banquet/seminar facilities and Spa4-stars “seniorcare” assisted living residence of 36 apartments up to 90 sqm, 40 secured single/double rooms, 1 restaurant catering board meal plan, beauty shop, GP and physiotherapy clinic.www.bristol-montreux.chTotal turnover > 13’000 KNursing staff 43 FTE, hotel service staff 49 FTE, social activity team 5 FTE, total 131 employees.General Manager – BOAS / TERTIANUM Group contract- Repositioning as a 3-stars superior “healthcare” hotel; re-certification for ISO-9001.- Implementation of analytic accounting and procedures related- Project development of a sleep clinic with the support of medical specialists- Supervision and follow up of major technical issues- Sanitary crisis management- Program implementation for absenteeism prevention and follow up, “no sick leave valuation”- Day to day manning monitoring and complex strategies to reduce labor costs within the staffing fixed by the department of state for public health and the overall healthcare needs- Public and official relations, conducting tripartite talks with families, GP/nurses and insurances- Litigation negotiations with insurances, key accounts and guardians of nursing home residents

Crissier

Opened up and positioned a new superior 3-star hotel complex of 98 rooms and 2 restaurants, in the outskirts of Lausanne as business, seminar and conference venue.www.discovery-hotel.chHotel staff 34 FTEGeneral Manager – BOAS Group contract- Hotel pre-opening and opening. Budget, manning definition, staff hiring, team building, SOPs, FF&E purchasing, ISO 9001 quality standards implementation- Development of the F&B concept after completion of a market survey- Ensuring the pre-opening phase in terms of operations, sales, marketing & rev. management- Active development of local sales to gain shares in a very competitive market- In terms of yield management, development of complex sales strategies complying with the BOAS group guidelines

Lausanne Area, Switzerland

Expert at final examinations for the Hotel and Restaurant Management Diploma, in charge of projects business plan assessment

Lausanne Area, Switzerland

3-stars boutique hotel of 33 rooms, family ownedwww.elite-lausanne.chManaging Director- Renovation program for the repositioning as a middle class business boutique hotel.- Building strong customer relations and working with clients to determine needs and expectations in order to reinforce loyalty. Earned the reputation as one of the two best 3-stars hotel in Lausanne.- Yield management, rates and restrictions strategies and daily manual pace monitoring- Cross training within the team and coaching to improve efficiency, cohesion and satisfaction at work- In charge of all finance, accounting and human resources

Seoul, South-Korea

Opening of a 4-stars Deluxe hotel of 230 rooms, with 6 F&B outlets, banquet facilities of 500 sqm, outside catering and health clubResident Manager in charge of Food and Beverage- New hotel F&B outlets pre-opening and opening. Opening budget, manning definition, staff hiring and training, SOPs, FF&E purchasing.- F&B marketing plan. Conducted several market surveys, developed and set up strategies to reach the highest revenue - Development of the wedding banquet activity in a very competitive market.- In charge of the overall hotel’s operation during the General Manager absence.

Bachelor'S Degree

Education record