Restaurant Instructor (80-100%)

Über den Job

Glion Institute of Higher Education, a Sommet Education Group brand, is a private Swiss institution shaping the future of hospitality and luxury management education across 3 campuses in Glion and Bulle (Switzerland) and London (UK).

3rd in Hospitality and Leisure Management, 3rd in employer reputation in the 2026 QS World University Ranking.

Accredited by the New England Commission of Higher Education (NECHE) and Swiss Accreditation Council (SAC) as a University of Applied Sciences Institute.

Development, Distinctiveness, Joint Commitment, Openness and Sense of Service are the values driving our actions. We offer an innovative, collaborative and thriving environment.

Responsibilities:

• Deliver engaging theoretical and practical instruction in Food & Beverage service operations, ensuring alignment with institutional learning outcomes and academic standards
• Teach and demonstrate restaurant service techniques, guest engagement, hospitality etiquette, upselling strategies, and service excellence principles
• Plan, organize, and facilitate practical learning experiences within training restaurants, cafeterias, events, and other operational environments
• Assess student performance through practical evaluations, assignments, projects, and examinations, while maintaining accurate academic and attendance records
• Provide individualized feedback, coaching, mentoring, and academic support to foster student success and professional development
• Supervise students during service operations, ensuring the consistent application of professional hospitality standards and best practices
• Guide students in operational procedures, including mise-en-place, table set-up, service preparation, food and beverage delivery, and guest recovery techniques
• Coordinate and support effective collaboration between front-of-house and back-of-house teams during practical activities and service operations
• Contribute to the planning and execution of special events, banquets, industry functions, and experiential learning opportunities
• Develop students' leadership, communication, teamwork, operational, and managerial competencies while promoting an inclusive and supportive learning environment
• Provide career guidance, internship support, and job placement assistance to enhance students' employability and industry readiness
• Contribute to the development, review, and continuous improvement of Food & Beverage curricula, ensuring relevance to current hospitality industry trends and practices
• Collaborate with faculty and stakeholders on interdisciplinary initiatives, quality assurance activities, accreditation processes, and innovation in teaching and learning methodologies

Profile and experiences:

• Bachelor's Degree in Hospitality Management, Hotel Management, Food & Beverage Management, Education, or a related field
• Professional hospitality qualification from a recognized institution
• Food Safety and Hygiene Certification
• Fluent in English (orally and in written); any other languages is a plus
• Minimum 3 years of operational experience in food and beverage service within luxury hotels, resorts, restaurants, or hospitality establishments
• Experience in fine dining, banquet, or luxury service environments
• Previous teaching, training, coaching, or mentoring experience is highly desirable
• Ability to develop engaging practical learning experiences
• Effective student assessment and feedback capabilities