Director of Food & Beverage

Duties and Responsibilities 

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

The duties and responsibilities will include: 

• Keep abreast of industry trends and practices and update knowledge and skills to improve the product and service offering.
• Focus on the rejuvenation of the Food & Beverage experience.
• Products and services will be constantly assessed and reviewed to remain relevant, innovative and in keeping with Six Senses wellness and sustainability practices.
• Focus and review regularly through my physical presence in all F&B outlets, our rigorous adherence to LQA standards.
• Full responsibility for the efficient operation of the F&B department to provide exceptional product and service within brand operating standards
• Responsible for an exceptional guest experience in F&B offering.
• Ensure and review that purchasing practices meet the requirements of the Six Senses nutrition and sustainability platforms.
• Assess and review stocktakes and storage areas to ensure all stock is on hand, properly stored and in line with Six Senses control and hygiene standards.
• Ensure and approve that standard recipes for F&B are developed, including presentation photographs.
• Effectively carry out service recovery or charge our hosts to do so in the event of guest complaints.
• Responsible for inspecting F&B outlets and F&B heart-of-the-house areas on a regular basis and ensuring any maintenance and product improvements are actioned within the designated time frame.
• Be responsible and ensure that Food & Beverage amenities, menus and wine lists will remain relevant and in keeping with Six Senses wellness and sustainability practices.
• 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.
• Lead a team of engaged and experienced managers who each manage their own teams on a daily basis to provide the Six Senses exceptional standards of operation and service.
• Assist General Manager on meeting and exceeding the annual budget in terms of both revenue generation and cost control.
• Deliver a crafted experience for all of our guests and foster a desirable place to work for all of our hosts.
• Assist General Manager on ensuring that property complies with all legal, statutory and financial requirements.
• Implement, review and maintain documentation, reporting systems, contractual obligations, security and safety protocols, communications, product and service standards.
• Implement, review and maintain host management practices and budgetary controls to ensure the successful operation of the property.
• 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.
• Ensure that interaction and communications between departments within the property are clear and effectively maintained to support the smooth running of the property.
• Work closely with marketing, sales and public relation in developing strategies and tactics which support revenue generation and profile-raising initiatives are undertaken as documented in the marketing plan.
• Instill a revenue-focused philosophy so that all hosts are fully engaged with driving revenue opportunities in line with the business strategy and annual plan.
• Ensure that all activities within my department are carried out ethically, honestly and within the parameters of local law.
• Revise and control that my department’s operational budget is 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.
• Ensure that forecasting is undertaken on a daily, weekly, monthly, quarterly and annual basis to ensure budgets are met and exceeded.
• Prepare and submit legally required and confidential documentation related to the operation.
• Complete accurately all corporate reporting requirements for the role.
• Attend or conduct the designated meetings and briefings as instructed by the General Manager with a two-way flow of pertinent information and communications.

Qualifications

To execute the position of Director of Food & Beverage, I possess a minimum of a Bachelor’s degree in Hospitality, Hotel or Business Management and more than five years’ experience in a similar hotel operational role.

Technical skills include Advanced MS Office – Word, Excel, PowerPoint and Outlook. I am also familiar with various hotel systems including OPERA and MICROS platforms and have knowledge on property and policies on Food and Beverage 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.