Mirco Giumelli has been managing the bar at the luxurious Grace La Margna Hotel since it opened three years ago. Originally from Grosio in northern Italy, the bar manager has built up a stable team that stands out for its creativity, passion, and cohesion. Or, as Giumelli himself describes his crew: "Funky. Loyal. Strong."
In winter, the team has around twelve members, while in summer there are seven. But regardless of the lineup, every movement flows into the next, every glance is spot on, accompanied by the typical lively gestures with which Italians communicate—quickly, clearly, and with great expression.
Communication as the key to success
The N/5 – The Bar Crew works as a unit. Bartenders and service staff are versatile: those who mix drinks can also serve, and those who serve at tables also know how to stir cocktails. "We are truly interchangeable – everyone can do everything," says Giumelli. In a business like Grace La Margna (the only five-star hotel in St. Moritz that is open all year round), this versatility is essential.
For us, the bar is not a workplace, but a part of life—from breakfast to aperitivo!
Mirco Giumelli, Bar Manager
If someone is absent, another person must be able to step in immediately, especially during peak season. Giumelli believes that his team's recipe for success also lies in their shared cultural roots. On the one hand, this makes communication much easier: language, gestures, facial expressions – everything flows together. "We talk a lot with our hands; it's just part of who we are," he says with a smile.
On the other hand, the team shares the same work ethic. "We were born in the bar," explains Giumelli. "For us, the bar is not a workplace, but a part of life – from breakfast to aperitivo." This shared understanding of work and passion creates trust, cohesion, and an energy that guests immediately sense. At the same time, the team structure in the business also shows its pragmatic side. It simplifies communication and strengthens cohesion, especially in periods of high stress.
Working at high performance
In St. Moritz, working in winter is a high-performance sport. The bar serves over 20,000 guests in just three months. "When it's busy, you don't need motivation," says Giumelli. "The energy comes naturally." After a successful day's work, the team celebrates together with a beer or sandwich, sometimes late into the Engadin night. In summer, however, when things are quieter, the team organizes trips to bar shows, training courses, or joint excursions – the main thing is to keep the passion alive.
Conflicts are resolved internally. "We wash our dirty laundry indoors," says Giumelli with a laugh. And of course, when passion and Italian temperament come together, things can get heated. But in the end, solidarity always prevails: everyone laughs, shakes hands, and carries on. The menu changes twice a year, adapted to the winter and summer seasons.
Each bartender contributes ideas before Giumelli puts together the final menu. "I always compare two decisions: those of the team and those of the company," he says. Signature drinks include the Mandarin Fizz, a fruity gin fizz with mandarin, and the Not a Dirty Martini—clear, elegant, and refined with specially ordered Italian olives.
Everything is prepared in the in-house laboratory. What sets the team apart is its close-knit family atmosphere. They eat together, go out together, and spend their days off together. "We live for the bar," says Giumelli. "When you love what you do, time doesn't matter." This attitude rubs off on the guests. Anyone who takes a seat here is not simply served, but treated like family for a moment.
