Hotellerie Operations Manager Eröffnung — Innhub La Punt AG

Full description

The InnHub La Punt InnHub La Punt is an innovation campus currently under construction and scheduled to open in 2028. It is dedicated to co-creation and innovation, designed by the architect Sir Norman Foster and brings together a hotel with collaborative work and meeting spaces for companies, startups, athletes, cultural professionals and the local community. Designed as a so-called third place, seasonal main location and catalyst for transformation, the campus offers seminar and learning spaces, sports facilities, retail spaces, 3 restaurants, 1 bar and 1 fuel bar, 62 hotel rooms and 8 apartments with a total of 26 rooms. Instead of a classic hotel, a program-driven environment is created in which curated content, collaboration and individual contributions shape the experience. The InnHub operating system is essentially a hotel. In addition to the extensive hospitality operation, a professionally oriented health and performance offer as well as a partner and content program for the operating company are supported by a common operating logic of the three areas. With its opening in December 2028, a long, complex ramp-up lies ahead of us, which does not allow for shortcuts. We are looking for an experienced hospitality personality as a sparring partner for our GM Hospitality – someone who has already been responsible for or co-responsible for a pre-opening and a ramp-up in this order of magnitude in a management role, who helps to build the organization from the ground up and decisively decides how we design the operation, how we equip ourselves and who will join us in the future.

Position in the organisation

Reported to: GM Hospitality | Close collaboration with: Head F&B/Head Chef, Lead Sport & Health, Lead Content & Partnerships, Lead ICT Architecture, Lead Construction, Overall Project Management | Leadership responsibility: Growing beyond the ramp-up — from a small core team to a share of the ~65 RTD Baseline Hospitality | Location: La Punt, Engadin, Graubünden, Switzerland — on site | Duration: Temporary or Permanent — Function Director F&B & Stv. of GM Hospitality possible from opening at the end of 2028 | Start: By arrangement — earliest possible entry

Core of the task As an operationally involved sparring partner at eye level, this role accompanies the entire development of the InnHub: It translates the hospitality concept into a realistic course of construction and interior design. plans and monitors all procurements and builds up the operational organisation. This also includes building up the future team and ensuring that the InnHub working method also bears under the conditions of real operation.

Main responsibilities

• Construction history, interior design, procurement

Accompaniment and coordination of the ongoing construction project – dates, construction progress, coordination with architects, specialist planners and entrepreneurs, quality control, construction acceptance and, if necessary, cost monitoring. Document study and participation in all meetings.

• Monitoring of all work inside the building, e.g. floors, walls, carpentry, lighting, bathrooms, installations, surfaces and design.

FF&E, coordination of the procurement process: furniture, lights, loose and fixed equipment as well as technical equipment – in the hotel such as beds, armchairs, tables, lamps, TV sets or minibars.

• OS&E, coordination of the procurement process: all small operational equipment needed for hotel operations – e.g. tableware, glasses, cutlery, bed linen, towels, kitchen utensils, housekeeping materials or ironing boards.
• Cost monitoring of all procurement measures.

Ramp-up and Pre-Opening

• Co-responsible for the ramp-up plan: sequencing, milestones, setting times and readiness releases until the opening and into the first stabilized season.
• Translate the operational model — areas, roles, routines, capacities — into a concrete implementation plan.
• Coordinate and process work lines and packages related to Hospitality & F&B before opening: systems (PMS/ERP, POS), procurement, training infrastructure, opening logistics.
• Coordination meetings with the construction and alignment team between hospitality/F&B requirements and structural implementation.
• Check concept assumptions at an early stage for operational feasibility, guest experience, staffing requirements and cost-effectiveness; clearly identify what does not work under real conditions and develop viable alternatives that receive the conceptual intent.

Support recruitment and team building

• Building the entire recruitment and recruitment process according to the InnHub Values Fit – role profiles, sourcing, interview, onboarding, etc.

Build training and introduction paths according to the InnHub values Fit so that InnHubStandards are carried into practice from the first working day.

• Standards and cultural responsibility
• Ensure the integrity of the InnHub concept when developing SOPs and operational standards. The red lines in practice are responsible – where cost or convenience pressure must not compromise the guest experience.
• Build the quality and feedback routines that improve standards without drifting away from the concept.

Sparring and Steering

• Prepare important questions and decisions together with GM Hospitality, discuss them openly, point out possible consequences and jointly promote implementation.
• Constructive cooperation with the two other Business Units Health & Performance and Partnerships & Content, which promote cross-divisional coordination in order to achieve the common goals in the best possible way.

Contribute to steering committee preparation and reporting.

What this role is not This role is neither a classic GM function nor a pure project or administration role. It combines the development of operational operations with team management and the implementation of the InnHub concept in everyday life. Crucial are both sound operational experience and a strong identification with the InnHub philosophy – both must come together.

Requirement profile For this role, shared values and identification with the InnHub philosophy are just as important as professional experience.

Competences and experience

• Several years of management experience in a demanding hotel, resort or comparable hospitality operation – with responsibility for teams, service quality, processes and economic results.
• experience in the opening and gradual construction of a hotel, resort or similar operation of a similar scale
• Ideally with several F&B outlets.
• Ability to quickly familiarize yourself with the InnHub concept as well as building plans and operational concepts.
• Experience in building a new team – from organizational structure and recruitment to the development of a common service culture.
• Just as strategically and operationally strong – including willingness to take part in the process.
• Sovereignty, team spirit and a strong understanding of community leadership: successes are understood as team performance, different roles are respected and personal interests are subordinated to the common task.
• Open to new and unconventional solutions, at the same time with a good sense of what is feasible in everyday life and how ideas are translated into clear processes, responsibilities and resources.
• Experience in the F&B area including events and ev. Catering is beneficial
• Experience in the Engadine is an advantage.

Values fit

• The right person shares our values and fits our attitude. See also:

understands hospitality as a responsibility for a place and its atmosphere – not as a personal stage.

• It focuses on real quality and substance: attentive and present, but never intrusive; professional, but without unnecessary staging.
• keeps processes and offers as simple and meaningful as possible. New ideas or additional elements should only be included if they create real added value for guests and businesses.
• understands that different groups of guests do not each need their own concept.
• Crucial is a strong common foundation, which can be complemented appropriately depending on the guest or situation.
• When selecting employees, pay particular attention to attitude, judgment, willingness to learn and potential – not just the perfect CV.
• identifies with the InnHub concept, but remains open and pragmatic, preserves the basic idea, questions the existing and develops the concept where it makes sense for daily operations.

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