F&B Outlet Manager

In this role, I will assume full responsibility for the efficient operation of the restaurant to provide exceptional products and services within brand operating standards.



I will ensure that all set policies, procedures, best practices are in place and rigorously enforced.



I will support the EAM/Director of Food & Beverage and focus on the rejuvenation of the restaurant/culinary experience. Food & Beverage amenities, menus and wine lists will be constantly assessed to remain relevant and in keeping with Six Senses wellness and sustainability practices.



I will work in partnership with Guest Services, Reservations, and Front Office to ensure guest’s needs are determined /met.



I will have a full knowledge of menus and specials of all outlets and a good knowledge of the wine list and be able to recommend wine in absence of sommelier. I will have a thorough knowledge of all facilities and services offered by the resort.



A high standard of personal appearance, grooming and hygiene, plus comprehensive knowledge of safety, security and emergency procedures will be maintained by myself and all hosts in line with brand and statutory requirements.



Purchasing practices will meet the requirements of the Six Senses sustainability platform, while stocktakes and storage assessment will be undertaken at the required times to ensure all stock is on hand, properly stored and in line with Six Senses standards.



An important part of the role is to interact with guests and hosts in a professional, courteous and positive manner and proactively seek feedback. I am responsible for an exceptional guest experience from arrival to departure. In the event of guest complaints, I will effectively carry out service recovery or charge our hosts to do so to the satisfaction of guests.



Interaction and communications between department/s under my control and other departments within the resort are clear and effectively maintained to support the smooth running of the resort. I will perform any additional duties given to me by the EAM/Director of Food & Beverage and/or General Manager.



Forecasting and reporting requirements for the role for example relating to service, breakage, loss and inventories will be completed accurately, on time and maintained for reference. Corrective action will be taken immediately when issues are identified, particularly for Quality assessments. The required meetings and briefings are to be attended or conducted and/or as instructed by I will perform any additional duties given to me by the EAM/Director of Food & Beverage and/or General Manager.



Six Senses guidelines and standards of service and operation will be adopted and followed by all Front Office hosts so that our performance benchmarks are maintained and exceeded. Product and service quality is continually reviewed through my physical presence in the outlet/s and public areas on a regular basis and I will ensure rigorous adherence to LQA standards and guest comments. Service and product maintenance issues are promptly rectified. I will ensure that the best practices of Six Senses are fully implemented, maintained and exceeded throughout the department to exceed guest satisfaction.



All activities within the department will be carried out ethically, honestly and within the parameters of local law.



In this role, I will instill a revenue-focused philosophy through training and education so that all hosts are fully engaged with driving revenue opportunities. Payroll costs will be minimized by maximizing the productivity and efficient scheduling of hosts. My department’s operational budget will be strictly adhered to and all costs will be continually monitored and controlled to drive profitability, while taking into consideration the preservation of required standards with every decision made. Forecasting is undertaken on a daily, weekly, monthly, quarterly and

annual basis to ensure budgets are met and exceeded.



As Outlet Manager, I am responsible for the management and development of all hosts within the department/s through the provision of direction, delegation, interaction, encouragement and enthusiasm, discipline, training, performance evaluation and counselling to build a loyal, productive and effective team. I will ensure our hosts report for duty punctually, wearing the correct attire and deliver friendly, courteous, consistent and efficient service at all times.



In this role, I will behave in a professional manner and set an example to all. I will abide by Six Senses principles, core values, best practices, guidelines and objectives, while respecting other cultures and nationalities and projecting a positive and proactive position to help build and maintain a strong, loyal team.

To execute the position of Outlet Manager, I have the required qualifications, technical skills and experience in a similar or greater role in luxury hotels with proven results. I possess a minimum of a Bachelor’s degree in Hospitality, Hotel or Business Management and more than three years’ experience in a similar hotel operational role.



I am a personally involved, visible and proactive leader with excellent organizational skills, capable of providing focused direction and continuing to establish the property’s prominent position within the market. I possess a well-developed capability for strategic decision-making and a track record of proven results in the areas of customer satisfaction, operational excellence, host satisfaction, revenue and profit.



In terms of frontline restaurant management, I have an intuitive sense of product and service quality, a passion for excellence and an understanding of the sophisticated needs of the luxury customer.



My financial acumen positions me as a business savvy leader with demonstrated financial understanding and interpretation of reports plus cost and inventory control.

From a people management perspective, I am a responsive, engaged and interactive leader, capable of building strong positive relationships with hosts that results in a shared vision of success for the operation, demonstrated ability to leverage shared resources, undertake training as needed and to manage through influence.



Technical skills include Advanced MS Office – Word, Excel, PowerPoint and Outlook. I am also familiar with various hotel systems including MICROS/point of sell platforms. I have knowledge of hotel/resort and policies on discounts/food promotion etc.



I am familiar with Food and beverage terminology, application, operation, wine service, costs, menu development food and hygiene codes and controlling inventory. I have an excellent command of written and spoken English with some knowledge of the local language and customs.



I will be able to lift heavy materials up to 20lbs if required and stand for long periods of time.



I will maintain a thorough understanding of Six Senses in terms of guidelines, rules and regulations, brand and operating standards, facilities and services.

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