Marco Bernasconi

Marco Bernasconi

Director of Operations at Cerutti "il Caffè" Franchising Concept Sagl
Lives in Lausanne, Switzerland
over 6 months ago

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Hotelier dipl. EHL │Food & Beverage │Solid and hands on │Profit │Excellence of service │Projects │Leader │5 languages

Hotelier and restaurateur graduated of the Hotel Management School of Lausanne (EHL). The Hospitality Operations Management and the Projects Management related to openings, renovations and profitability improvements in hotels and restaurants in Switzerland and international are my expertise.

Solid and hands on manager who constantly seeks to improve quality and details, with effective business skills. Achieving budgets, customer relations excellence, my ability to lead and work effectively under pressure allow me to reach and surpass goals. Aware of the sustainability and consumption trends.

My experience as well as the international and national network that I benefit allow me to maintain useful contacts from a commercial perspective.

Conscientious with a positive approach, I demonstrate strong intercultural skills and expresses myself in Italian, French, English, German and Spanish.


  • Director of Operations

    Cerutti "il Caffè" Franchising Concept Sagl - Mendrisio, Switzerland

    July 2016 - Now · 2 years and 5 months

    Start up of the Franchising concept, advise to owner, preparation of financial statements and P&L for the 2 projects in Sirio Business Software, organisation of the operation and follow the day by day operations, training to the employees, included the accountant.

  • Multi Units Manager

    EPFL, EPFL RLC, Compass Group (Switzerland) SA - Lausanne, Switzerland

    July 2014 - March 2016 · 1 year and 9 months

    Renovation project 1 semi-gourmet à la carte restaurant, 2 school restaurants, 2 snacks cafeterias, + 2000 tickets per day, the Forum Rolex Learning Center for events 500 pax, outside catering 800 pax, +25 employees • completed the outlets renovation and the concept change of the EPFL’s outlets • proposed new trendy concepts for the EPFL RLC's outlets with the calculation of profitability • increased up to 100 covers per day (+ 20%) by changing the offer • introduced new promotions for customer satisfaction and profitability improvements • improved service fluidity reviewing the guest’s free flow • reached over 95% in the health and safety audit to reduce/eliminate accidents

  • Hotel General Manager

    Nash Airport Hotel, Compass Group (Switzerland) SA - Geneva, Switzerland

    August 2011 - June 2014 · 2 years and 11 months

    4 stars Airport Hotel, 150 rooms, 1 Restaurant & Bar, fitness room & sauna, +25 employees • reached budgets with profitability of 18% • entered into long-term sales contracts with distribution channels: OTA, GDS, TA, TO, corporate clients and targeted business clients with interests in the area • diversified sales channels to cope rapidily with market changes • introduced Yield Management • boosted the hotel's website to encourage direct bookings • implemented the Management and Performance business strategy (MAP), the SAP software (purchases, sales, inventories, other operating costs and statistics) and the software ZEBRA for personnel planning • received the Award 2012: "The payrool’s ratio best improvement" • increased annual occupancy up to 10% to cope with falling prices of rooms that were set by the competitive market • changed / optimized procedures and introduced new services and offers • improved the food and service quality and increased the restaurant's turnover by 12% • follow-up and improvement

  • Executive Assistant Manager

    Moevenpick Hotel Gammarth Tunis - Gammarth, Tunisia

    December 2008 - August 2011 · 2 years and 9 months

    Pre-opening - Opening September 2010 5 stars Boutique Business & Leisure Hotel, 117 rooms & suites, 6 outlets, 1 spa, banqueting 800 pax, +220 employees • opening in September 2010 without exceeding budgets • achieved 80% annual occupancy rate • programmed the F&B critical paths and supported others departments • defined and implemented the F&B concepts and Mövenpick operational standards • hired team members and conducted an intensive training for 220 supervisors, managers and hotel employees • follow up of the construction site in synergy with architects, engineers and craftsmen • achieved a great success of the food & beverage concepts in the local market • in January 2011 Tunisia experienced the spring revolution and we lived a period of crisis, during which we completed the hotel’s construction, we ensured a good occupancy through commercial promotions targeting specific markets (media and international organizations), we were able to supply us regularly with the needs of the hotel operation and guaran

  • Director of Food & Beverage

    Moevenpick Resort & Spa El Gouna - Hurghada, Egypt

    October 2006 - November 2009 · 3 years and 2 months

    Renovation project 5 stars, Upscale Beach Resort Hotel, 554 rooms, 12 outlets, 1 Spa, 1 Health Club, 4 pools, banqueting 1000 pax, + 220 employees • programmed and completed in 2009 the renovation of the hotel without exceeding budgets and without an impact on the occupancy rate • introduced the “All Inclusive” concept not to lose market share • increased 10% the food & beverage turnover, decreased food & beverage costs by 3% and 0% increase in the operational structure • follow up of the construction site in synergy with architects, engineers and craftsmen • improved F&B quality satisfaction rating from 5.5% to 11.6% depending on the subject • obtained 100% result in the F&B operation quality control audit • redefined and successfully completed the new main restaurant’s concept, where I set up a creative sequence of 14 different culinary theme evenings, and Italian specialties restaurant’s concept • obtained the « Green Globe Hotel » certification

  • Food & Beverage Manager

    Casino Lugano SA - Lugano, Switzerland

    September 2002 - September 2006 · 4 years and 1 month

    Pre-opening - Opening in November 2002 gaming rooms, 1 restaurant, 3 snack bar, banqueting 500 pax, outside catering 800 pax, +150 employees • opening on time without exceeding budget • enforced the Casino’s activities offering customers a quality gastronomy and excellent service • successfully managed the outlets, with peak days of more than +2000 Casino’s visitors • obtained 13 points as recognition from the gourmet guide Gault Millau • increased turnover by 18.8% and maintained costs as budgeted

  • Unit Manager, Restaurant

    Moevenpick Gastronomie Schweiz AG - Lugano, Switzerland

    October 1999 - September 2002 · 2 years and 12 months

    Semi-gastronomic & touristic restaurant with 150 seats, +15 employees

  • Food & Beverage Manager

    Hotel Intercontinental Miramar Panama - Panama City, Panama

    October 1997 - December 2000 · 3 years and 3 months

    Post-opening of the Miramar Inter-Continental Panama 5 stars, 5 Star Diamond Award, 186 rooms, banqueting + 2'000 pax, point of sales and services, + 200 employees Pre-opening and opening of the Hotel Holiday Inn Panama 4 stars, City Hotel, 149 rooms, banqueting +300 pax, sales outlets and services, + 100 employees

  • Restaurant Manager

    Hyatt International - Cancún, Mexico

    March 1994 - September 1997 · 3 years and 8 months

    Promoted after following the Corporate Trainee Program 1 year 5 stars Luxury Hotel, 295 rooms, banqueting 300 pax, sales outlets and services, + 300 employees

  • Junior Assistant Food & Beverage Manager - Task Force

    Hotel Palmeraie Golf Palace - Marrakesh, Morocco

    March 1993 - June 1993 · 5 months

    Task force for the pre-opening and opening 5 stars Luxury Hotel, 325 rooms, Golf course, banqueting 300 pax, sales outlets and services, + 300 employees


  • Etudes supérieures en Hôtellerie et Restauration

    École hôtelière de Lausanne - Lausanne, Switzerland

    September 1989 - January 1993

  • Diploma of commerce

    Professional school of Lugano, Commercial section - Lugano, Switzerland

    September 1982 - June 1986


  • Italian
    Native or fluent
  • English
    Full professional
  • French
    Full professional
  • Spanish
    Full professional
  • German
    Professional working


  • European experience
  • European trained
  • Food & Beverage
  • General Manager
  • Hospitaly Management
  • Hotel Management
  • Hotel Manager
  • International background
  • International Hospitality
  • Latin American experience
  • Management
  • Middle East experience
  • Multicultural experience
  • North Africa experience
  • Opening Experience
  • Pre-openings
  • Renovation Experience
  • Revenue & Profit Growth


  • Competences & Skills

    Competences & Skills

John S Lohr
Director of Development - School Relations at Hosco
Carl Julien
Co Founder & COO at Hosco
Gabriel Villagra
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Iberostar Group
Palma, Spain
Paris, France
Other members
Lausanne, Suisse
Lynn Bruines
Geneva, Switzerland
Camille Amoyal
Crissier, Switzerland
Sébastien Cheneval
Lausanne, Suisse
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