As the warm season approaches, many restaurant owners in Switzerland find themselves in the same situation:
👉 Urgently hiring seasonal staff,
👉 A surge in guests,
👉 and the usual race against the clock to fill shifts and maintain service quality.
But while summer is a key business period, hiring just to “get through it” without a long-term personnel strategy can easily backfire.
Often, hiring decisions are made purely based on short-term availability. Understandable? Yes. Sustainable? Not really.
Here are some common issues:
High turnover: employees come and go without stability
Constant retraining: every season feels like starting from scratch
Low retention: top talents look for more structured opportunities
Overloaded management: leaders end up dealing with HR crises instead of guest satisfaction
In hospitality, where people are the face of your brand, quality staffing is not a luxury — it's a necessity.
Here are a few practices more and more restaurateurs are embracing:
Start recruiting early
Begin the hiring process 2–3 months ahead of the season to ensure better selection.
Keep a pool of reliable former staff
Rehiring trained and trusted seasonal employees saves time and builds trust.
Make short-term roles attractive
Benefits, training, accommodation, or performance bonuses can enhance loyalty, even in seasonal jobs.
Think in yearly cycles, not just seasonal bursts
Retaining core team members throughout the year and rotating in seasonal support brings consistency and culture.
When time is tight and pressure is high, it can help to rely on a partner who understands the hospitality industry and can support your recruitment and workforce planning.
🎯 Swiss Hospitality Recruitment helps restaurants across Switzerland build strong, flexible teams adapted to the seasonal rhythm of the F&B sector.
Whether you're looking for chefs, waiters, bartenders or seasonal staff, we can help you find the right people — not just for summer, but for long-term success.