Food & Beverage Manager - Six Senses Con Dao

Job Summary

Responsible for the overall operation and performance of all Food & Beverage outlets at Six Senses Côn Đảo, ensuring exceptional guest experience, strong financial performance, and compliance with brand standards. Leads daily operations, team development, and continuous improvement in a luxury resort environment.

1. Key Responsibilities

• Oversee all Food & Beverage operations across restaurant, bar, in-villa dining, and events at Six Senses Côn Đảo, ensuring exceptional guest experience and compliance with luxury brand standards.
• Coordinate annual F&B promotions with Sales & Marketing and Property Management, and evaluate performance results.
• Collaborate with Executive Chef on seasonal menus, recipes, costing, and product development to ensure quality, creativity, and presentation standards.
• Ensure consistent food preparation, hygiene, safety, and SOP compliance across all outlets.
• Oversee wine and beverage programs including wine lists, beverage menus, pairing recommendations, tastings, and guest experiences in collaboration with Bar team.
• Monitor beverage cost, pricing strategy, inventory control, and profitability, ensuring proper storage, handling, and service of wines and spirits.
• Analyze and set food cost standards, and control F&B costs, waste, breakage, and overall profitability.
• Implement cost control measures and revenue optimization initiatives, including group purchasing agreements and supplier negotiations.
• Maintain strong supplier relationships and ensure quality sourcing of food, wine, and beverage products.
• Ensure compliance with sustainability standards including responsible sourcing, waste reduction, and eco-friendly operations.
• Lead, coach, and develop the F&B team through training, performance management, and workforce planning.
• Manage daily operations including opening/closing procedures, inventory control, receiving, storage, and stock management.
• Act on guest feedback promptly and ensure effective service recovery to maintain guest satisfaction.
• Prepare monthly reports on operational performance, financial results, guest feedback, and improvement actions.
• Work closely with Executive Chef, Sommelier, Rooms Division, Sales & Marketing, Engineering, and Finance to align F&B strategy with resort objectives.
• Lead by example in delivering luxury service standards and maintaining strong presence in all F&B outlets.

2. Requirements

• Minimum 3–5 years’ experience in F&B management within luxury hotel/resort environment.

   

• Strong knowledge of multi-outlet operations including restaurant, bar, and in-villa dining.
• Solid experience in food & beverage cost control, budgeting, and revenue management.
• Strong knowledge of wines, spirits, cocktails, and beverage operations in luxury hospitality.
• Experience in wine list development, beverage service standards, and food & wine pairing.
• WSET certification or equivalent is an advantage.
• Strong leadership, guest service, and team development skills.
• Good understanding of HACCP, hygiene, and food safety standards.