Salary by experience
View as table
| Experience | Salary (CHF) |
|---|---|
| 0-2 yrs | CHF 76'500 |
| 3-5 yrs | CHF 80'600 |
| 6-8 yrs | CHF 74'750 |
| 9-11 yrs | CHF 93'000 |
| 12-21 yrs | CHF 94'654 |
| 21+ yrs | CHF 85'000 |
Top HR
Swiss professionsHospitality & Hotels
Gastro-Betriebsleiter/in BP
You run hospitality businesses and organise processes for guests and the team.
01 · Overview
What this profession is about
You manage small to medium-sized hospitality businesses. You coordinate staff, finances, and guest care.
As a Gastro-Betriebsleiter/in BP, you are responsible for the successful operation. You plan seasonal menus. You monitor quality and ensure happy guests. You also organise staff, finances, and marketing. Your daily work is varied. It requires strong organisational skills and a service mindset. You work in hotels, restaurants, or canteens. You actively shape the guest experience.
FieldHospitality & Hotels
Education pathContinuing Education Profession
IndustryHospitality, Housekeeping & Facility Management
Swissdoc 0.220.40.0
02 · Salary
What you can earn
✓ Exact salary match
Salaries reflect Swiss market data. Range covers entry to senior. Salary reference based on Food Service Manager. Based on 212 observations, updated 7 months ago.
Salary trend
-5% over decadeView as table
| Period | Salary (CHF) |
|---|---|
| 2014-2016 | CHF 87'750 |
| 2017-2019 | CHF 84'500 |
| 2020-2022 | CHF 88'953 |
| 2023-2025 | CHF 83'275 |
Top earning cantons
View as table
| Canton | Salary | Obs. |
|---|---|---|
| Zurich | CHF 90'000 | 31 |
| Valais | CHF 86'400 | 14 |
| Vaud | CHF 85'400 | 38 |
| Berne | CHF 82'550 | 18 |
| Geneva | CHF 81'900 | 19 |
Top paying industries
View as table
| Industry | Salary | Obs. |
|---|---|---|
| Tourism / Travel / Recreation | CHF 97'850 | 6 |
| Health care / Social services | CHF 96'300 | 6 |
| Catering / Hotel | CHF 83'500 | 174 |
03 · Pathway
How to enter and grow
- 🎓 Gastro-Betriebsleiter/in mit eidg. Fachausweis
- ⏱ 1 Jahr, berufsbegleitend
Official education path
The main path is a 1 year part-time course. It leads to a federal professional certificate.
Typical training path
Gastro-Betriebsleiter/in mit eidg. Fachausweis
Curriculum
- Hygiene (Leitlinie GVG) /
- Gastgewerbliches
- Recht
- Betriebsführung
- Rechnungswesen
- Service /
- Verkauf
- Küche
- Persönlichkeit
- Führung
- Betriebsorganisation
- Marketing
- Finanzen
- Administration und Recht
- Gastronomie
- Hotellerie
- Systemgastronomie
- Eventmanagement
Prerequisites
- eidg. Fähigkeitszeugnis (EFZ), gymnasiale Maturität, Fachmaturität, Fachmittelschulausweis or an equivalent qualification
- 2 years of professional experience in a leadership position
- Required module completions or equivalence certificates for Core modules: Gastgewerbliches Recht, Betriebsführung, Rechnungswesen, Recht, Service / Verkauf, Küche
- Required module completions or equivalence certificates for Advanced modules: Persönlichkeit, Marketing, Führung, Betriebsorganisation, Finanzen, Administration und Recht
Requirements
- Willingness to work irregular hours
- Customer and service orientation
- Creativity
- Organisational skills
- Ability to lead employees and work in a team
- Hygiene awareness
- Social competence
- 1Hygiene (Leitlinie GVG) /
- 2Gastgewerbliches
- 3Recht
- 4Betriebsführung
- 5Rechnungswesen
- 6Service /
- 7Verkauf
- 8Küche
- 9Persönlichkeit
- 10Führung
- 11Betriebsorganisation
- 12Marketing
- 13Finanzen
- 14Administration und Recht
- 15Gastronomie
- 16Hotellerie
- 17Systemgastronomie
- 18Eventmanagement
Where this can lead
Career changers can train further through higher specialist schools or universities of applied sciences in related fields.
04 · Skills & fit
What it takes
Required skills
- Service orientation
- Organisational skills
- Leadership skills
- Hygiene awareness
Personality fit
- Swiss career path
- Career transition
- Professional growth
05 · Daily reality
What the work feels like
Typical day
You stand in the kitchen. You discuss the daily menu with the service staff. Then you check stock levels. You plan working hours for the coming week.
- You create work processes. You adapt the menu to the current season.
- You monitor food quality. You check the cleanliness of the premises.
- You plan income and expenses. You set prices for products.
- You hire new staff. You organise their training and contracts.
- You coordinate marketing campaigns. You plan events for customers.
- You communicate with suppliers and authorities. You ensure smooth operations.
Working conditions
You work in hotels, restaurants, cafés, bars, or canteens. Your workplace is often the active area in the dining room or kitchen.
Where to learn
- GastroSuisse Verband für Hotellerie und RestaurationBlumenfeldstrasse 20, 8046 Zürich
Strengths
- Service orientation
- Organisational skills
- Leadership skills
- Hygiene awareness
Trade-offs
- Irregular hours
- High pressure
- Physical strain
- Responsibility
06 · Similar
