Six Senses Vision and Values:
Fully understand and embrace Six Senses company vision and values and its application in all tasks associated with the host s duty.
Adhere to all Six Senses brand standards ensuring successful communication across all levels of the operation.
To supervise and control all Food & Beverage outlets within agreed budgetary limits and parameters set by the resort.
To ensure and exceed guest expectations and satisfaction within its drinking and dining outlets.
To assist the General Manager in the profitability of these areas and to act on all Policies and Procedures as outlined by the resort in the established areas or responsibility.
To support the outlet managers in operating their units efficiently and successfully.
Develops an operating budget for each of the department s revenue outlets; after approval, monitors and takes corrective action as necessary to help assure that budget goals are attained.
To ensure that profit margins are maintained, agreed costs are not exceeded through effective control systems with sales analysis.
Assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.
Inspects to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met.
Assures that all standard operating procedures for revenue and cost control are in place and consistently utilized.
Helps plan and approves external and internal marketing and sales promotion activities for the food and beverage department.
To maintain high visibility in the outlets on a day to day basis at peak times.
To assist the managers in selecting, training and evaluating hosts to coach, counsel discipline and develop hosts.
Helps plan and approve the organizational chart, staffing and scheduling procedures and job description/specifications for all department staff.
Manages the long-range staffing needs of the department.
Establishes quantity and quality output standards for personnel in all positions within the department.
Ensures that all legal requirements are consistently adhered to including national and/or local laws pertaining to alcoholic beverages and food safety and sanitation.
Researches new products and develops an analysis of the cost/profit benefits.
Develops and implements policies and procedures for food and beverage departments.
Monitors purchasing and receiving procedures for products and supplies to ensure proper quantity, quality and price for all purchases.
Consults with the Executive Chef daily to help assure the highest level of guest satisfaction and out of the ordinary WOW experiences at minimum cost.
Greets guests and oversees actual service on a routine, random basis.
Helps develop wine lists and bottle/glass wine sales promotion programs.
Develops on-going professional development and training programs for wine program and hosts, food service and bar production/service hosts.
Ensures correct handling procedures to minimize china and glassware breakage and food waste.
Develops interesting ways of F&B outlets and events.
Manages physical inventory verification of all wines, beverages, tools and equipments and provides updated information to the accounting department.
Responsible for the proper accounting and reconciliation of the Point of Sale systems and outlet revenues.
Supervises the remodeling, refurbishment and other building design enhancements applicable to food and beverage service.
To ensure the effective and efficient running of Food & Beverage outlets.
To provide, recommend and implement new ideas to improve Food & Beverage experience of the resort.
Assign and delegate responsibility and authority to the Food & Beverage Manager, outlet Managers and other supervisors who assist the Director of Food & Beverage with the smooth running of the Food and Beverage service of the resort.
Take appropriate actions with regards to all host related issues; hire, commend, discipline, evaluate etc.
Evaluate the performance of Food & Beverage Service Hosts with a view towards development and an emphasis on those qualifying for future advancement.
Conduct self in a professional manner at all times to reflect the high standards of Six Senses Hotels, Resorts and Spas and encourage hosts reporting to you to do the same.
To deputize for the General Manager in his/her absence if requested.
Perform any additional duties as assigned by the General Manager.
Timely analysis of food & beverage prices in relation to competition.
Attendance and participation at daily, weekly F&B meeting and department head meetings.
To assist in menu planning and pricing.
Participation in Manager on Duty shifts as required.
Completion of monthly/quarterly inventory.
Assure the ordering and purchasing of beer, wine, liquor.
Minimize number of customer complaints.
High employee retention.
Participation towards overall Hotel Maintenance and cleanliness.
Actively propose innovative ideas regarding product and service including but not limited to table top presentation and beverage program.
Actively networks within the community for recruitment purposes.
Up to date with current F&B trends in the world and stay a step ahead of the competition by offering unique service and product elements at the Resort.
Continuously seeks new ideas for welcome and turn down amenities in the villa.
Complete any other duty assigned by the manager/superior. Arrive on time in full uniform in accordance with the company grooming guideline.