What makes working with us special
Experience and professionalism: we are professionals at work
Employers, universities and schools that invest in an on-site restaurant strengthen their position in the job market. We help our clients get the most out of this investment. Our account managers take full responsibility for the entire operation, ensuring an efficient, competent and reliable service along with a guest experience that convinces.
Account Manager
Our account managers run the operations in their region, are responsible for their economic success, and serve at the same time as the contact for all contractual and strategic matters. They form the link between the specialist departments at headquarters in Dübendorf and the team on site, and they ensure that standards in culinary quality, hygiene, workplace safety and staff management remain consistent across all locations.
When clients want to refresh or fully renovate their dining space, the relevant account manager works together with our Design & Construction team to advise on efficient and attractive use of space, for example the increasingly popular multi-use model that turns a restaurant or coffee bar into a co-working space outside meal times. Account managers also provide the relevant reporting on sustainable cuisine and on the economic performance of the staff restaurant.
Restaurant Manager
Restaurant managers are the link between the kitchen and guests. They ensure that restaurant operations run smoothly, advise our customers on the culinary accompaniment to internal company events and drinks receptions and provide suitable catering for conferences and meetings. At smaller locations, the head chef is also the restaurant manager. We promote our talents with the GastroSuisse training courses: G1 Wirtekurs, G2 eidg. Fachausweis Gastro-Betriebsleiter:in and G3 höhere Fachprüfung Gastro-Betriebsleiter:in. With over 300 establishments in Switzerland, we find the right challenge for everyone to develop their career after further training.
Our chefs
Our chefs are passionate professionals who spoil their guests with surprising menus every day. They know their guests' preferences and plan the menu for their restaurant individually using our proprietary smartChef platform. They ensure that all quality standards are met in the kitchen. We promote their further development and support internal cohesion with internal training in culinary skills, the annual Culinary Day conference and the internal ChefChampion competition. Traditional chef training still focuses little on plant-based cuisine. As this is an important cornerstone of our sustainability strategy, we train everyone at the Hiltl Academy in vegetarian and vegan cuisine.
Service staff
The staff in the kitchen, at the menu counter and at the cash desk are passionate about their work. The teams receive regular training in hospitality and hygiene. We can offer many people with little formal education and few language skills interesting work that is fairly paid, recognized and appreciated.
