CV All-Rounder: Example and Template
This shows how, as an all-rounder in hospitality, caretaking and facility maintenance, you can demonstrate concretely which tasks you handle independently and with which evidence you cover them.
Currently 55 open All-Rounder positions in Switzerland, across 7 cantons, 10 of them from the last 7 days. Luzerner Kantonsspital advertises the most.
CV example — two-page template
This template is editable straight away — or upload your existing CV and it is carried into this layout automatically.
Which qualifications and certificates belong in an all-rounder CV?
State your highest job-related qualification first, followed by the short certificates that are immediately needed on the job.
As an all-rounder, you often don't have a single clear job title but rather a combination of them. That's why you should list an EFZ (for example, restaurant specialist, cook, facility maintenance specialist) or an EBA certificate at the top. If you have no qualification in the sector, write your years of experience and the areas you cover in the headline instead, for example 'All-rounder in hospitality and maintenance, 9 years, service, kitchen, housekeeping'.
Next come the practical certificates an employer will actually check: HACCP hygiene training, an emergency aid course per IVR, fire safety officer per VKF guideline, forklift licence per the Suva basic course, and possibly the cantonal innkeeper's licence or a chemicals and dosing course for cleaning products. Always add the year, since hygiene and emergency aid courses only count as current for a few years.
Add a brief classification for foreign diplomas and, if applicable, recognition by the SBFI. Residence status and availability are equally important: note your C or B permit, place of residence and category B driving licence in the header, since shift, weekend and on-call duties are part of everyday life in all-rounder positions.
How should you structure your work experience if you've worked in many different areas?
Structure each position by area and back up every area with a figure, otherwise your profile will look unfocused.
For each position, describe the establishment in a context line: number of seats, rooms, residents, square metres of floor space, team size and type of business (seasonal operation, year-round operation, staff restaurant, care home). Only this allows an HR manager to gauge what your tasks actually involved. Breakfast service for 45 rooms is a different achievement than for 8 rooms.
Below that, add three to four bullet points covering your areas of deployment: one on guest contact or service, one on kitchen or production, one on cleaning, maintenance and safety, and one on figures such as till closing, inventory, food cost or ordering. Quantify every point: covers per shift, meals per day, number of maintenance orders, reduced external costs in CHF, beverage shrinkage in percent.
Group temporary assignments and short seasonal positions into a single block, for example 'Seasonal and temporary hospitality assignments 2015 - 2017, 5 establishments, service and kitchen'. This avoids gaps in your timeline and demonstrates flexibility. Also mention which shift models you're familiar with (split shifts, continuous shift, on-call), and that you're familiar with L-GAV working time recording.
How long should the CV be, and is a photo needed in Switzerland?
Two pages, a friendly portrait photo and a set of reference letters as a separate PDF are the Swiss standard.
Keep the CV to two pages, even if you've had many short assignments. Describe the last ten years in detail, and list older positions with just the role, employer and years. Use CHF amounts with an apostrophe (CHF 85'000) and dates in the format 03/2020 - present. You don't need a cover page; HR managers don't count it as content.
A portrait photo is still customary in Switzerland and is an advantage for hospitality and customer-facing all-rounder positions. Choose a current, professional photo in work or business attire, not a holiday snapshot. Leave out details on marital status, religion or denomination; year of birth and nationality or permit status, on the other hand, are common.
Include reference letters, copies of diplomas and current course certificates as a single combined PDF in your application, and name the file clearly, for example 'Buehlmann_Marco_CV.pdf'. Two references with job title and phone number, ideally a direct supervisor from the kitchen or caretaking, round off the dossier. Finally, state your earliest possible start date and whether you're available for weekend and public holiday shifts.
Where All-Rounder are hired in Switzerland
How the 55 open positions are spread across the cantons.
Figures as a table
| Canton | postings |
|---|---|
| Luzern | 16 |
| Aargau | 6 |
| St. Gallen | 4 |
| Zürich | 3 |
| Thurgau | 1 |
| Nidwalden | 1 |
| Bern | 1 |
Which languages the postings require
Of 33 postings that state a language — in brackets, those requiring professional level.
Figures as a table
| Language | postings |
|---|---|
| German | 32 (31) |
| English | 3 (3) |
| French | 1 (1) |
Who hires All-Rounder in Switzerland
Employers with the most open positions. Staffing agencies are excluded.
Figures as a table
| Employer | postings |
|---|---|
| Luzerner Kantonsspital | 18 |
| Lidl Switzerland | 7 |
| SV Group | 4 |
| Variosystems | 3 |
| Holcim Schweiz / Suisse / Svizzera | 2 |
| Schneider Umweltservice AG | 1 |
Full-time or part-time?
How the positions are advertised.
Figures as a table
| Workload | postings |
|---|---|
| Vollzeit / plein temps | 41 |
| Teilzeit / partiel | 13 |
| Temporär | 1 |
The CV in full
To read through and reuse.
Marco Bühlmann
All-Rounder in Hospitality and Facility Maintenance, EFZ Restaurant Specialist with Innkeeper's Licence
All-rounder with 11 years of experience in hospitality, catering and technical maintenance, deployable from breakfast service through kitchen stations to minor repairs and cleaning planning. I have led shifts of 6 to 14 employees in establishments with 45 to 120 seats and brought the HACCP self-inspection through three food inspections without any complaints. I work in accordance with the L-GAV and Suva safety requirements, and I am familiar with ordering, inventory and till closing from day-to-day operations.
What sets me apart
Three areas with no loss of productivity when switching: Within a single shift I move between service, the entremetier kitchen station and housekeeping, and in this way covered around 380 hours of team absence in 2024 without external temporary staff.
Hands-on repairs instead of a technician's invoice: I handle minor repairs to the dishwasher, beer tap system, door closers and sanitary fittings myself; as a result, external costs for small jobs fell from CHF 14'800 to CHF 6'200 per year.
Hygiene and safety documentation under control: I maintain temperature logs, cleaning schedules, traceability records and Suva checklists in such a way that three cantonal food inspections were concluded without any measures being ordered.
Figures from day-to-day operations: I handle till closing, goods ordering and monthly inventory for stock worth around CHF 38'000, and have kept the food cost ratio stable below 29 percent since 2022.
Key achievements
Food waste reduced by 18 percent. Through portion control, mise-en-place standards and a leftovers log, I reduced kitchen waste in the banquet operation from 42 to 34 kilograms per day - a saving of around CHF 21'000 per year.
Reorganised breakfast service for 45 rooms. A new buffet layout and clear station assignments shortened preparation time by 25 minutes per day; the guest rating for breakfast rose from 7.9 to 8.8 out of 10.
Introduced a maintenance plan for 3 buildings. I recorded 140 systems and rooms in a maintenance list with intervals; unplanned fault reports fell from 96 to 51 in the first year.
Experience
All-Rounder, Hospitality and Building Maintenance — Hotel Sonnhalde Mittelland AG, Olten, 03/2020 - present
Seasonal establishment with 45 rooms, a restaurant with 90 seats and seminar rooms; deployed in service, kitchen, housekeeping and technical maintenance.
- Lead 5 shifts per week with 6 to 14 employees and take responsibility for till closing on 2 days, with average daily revenue of CHF 7'400.
- Responsible for HACCP self-inspection for 3 cold rooms and 11 refrigeration units; 3 inspections by the cantonal food inspectorate with no complaints.
- Reduced external costs for small jobs from CHF 14'800 to CHF 6'200 per year through in-house repairs and filter changes.
- Trained 4 apprentices and 9 casual staff at service and kitchen stations, reducing turnover in the casual staff pool from 40 to 22 percent.
Service and Kitchen Employee (All-Rounder) — Gasthof Rebstock Wangenried GmbH, 08/2016 - 02/2020
Country inn with 120 seats, a hall for banquets of up to 180 people, team of 11 employees.
- Handled up to 60 covers per shift alone in à la carte service and took over the entremetier station in the event of staff absence.
- Organised 38 banquets per year from quotation through to breakdown, with average revenue of CHF 4'100 per event.
- Reduced beverage shrinkage from 4.1 to 1.6 percent through inventory control and pouring training.
- Implemented the new cleaning schedule according to Suva requirements; 0 accidents with lost days over 3 years.
Operations Employee, Maintenance and Logistics — Alterszentrum Lindenpark Region Bern AG, 09/2013 - 07/2016
Institution with 78 residents, a large kitchen producing 210 meals per day, laundry and outdoor facilities.
- Distributed 210 meals daily according to dietary requirements and checked serving temperatures at 6 measuring points.
- Managed the warehouse with around 700 items, keeping inventory discrepancies below 1 percent over 3 years.
- Took charge of winter service and grounds maintenance over 4'500 square metres, including scheduling for 2 casual staff.
- Completed around 320 maintenance orders per year reported via the internal ticketing system, 92 percent within 48 hours.
Education
EFZ, Restaurant Specialist — Berufsfachschule Solothurn-Grenchen · 2013
Hospitality Industry Certificate (Innkeeper's Licence), Business management, law, hygiene — GastroSolothurn · 2019
Further training, Fundamentals of facility maintenance and caretaking — Gewerbliches Bildungszentrum Region Olten · 2021
HACCP hygiene training for self-inspection, refresher 2024 · Fire safety officer per VKF guideline, 2023 · Emergency aid and First Aid Level 1 (IVR), 2024 · Forklift licence, Suva-recognised basic course, 2015
Common questions
- What language should I write my CV in as a All-Rounder?
- 97% of the adverts are in German — write the CV in German unless the advert itself is in English.
- Where in Switzerland are All-Rounder most in demand?
- Lucerne alone holds 29% of the openings, then Aargau and St. Gallen. If you live elsewhere, put your willingness to relocate in the profile.
- What language level do All-Rounder adverts ask for?
- German in 97% of adverts that state a requirement, 97% of them at professional level. "Good knowledge" will not do — give A2 to C2.
- Are All-Rounder roles offered full or part time?
- 76% full time, only 24% part time. If you need part time, say so early rather than leaving it open.
- Who hires All-Rounder in Switzerland?
- Currently Luzerner Kantonsspital, Lidl Switzerland, SV Group, among others. Their adverts are the best word list for your own CV.