**_Duties and Responsibilities_**
**_ Vision and Values_**
As Restaurant Manager, I fully comprehend the vision of Six Senses to help people reconnect with themselves, others and the world around them, plus our values of local sensitivity and general sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness. By embracing the Six Senses vision and values, I will deliver an exceptional experience for guests and develop hosts to be the very best they can be.
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Wellness_**
I will fully embrace, implement and safeguard the overall Wellness philosophy, concepts and programs such as Sleep with Six Senses, Eat With Six Senses and Grow With Six Senses. All aspects of these wellness and initiatives will be adopted and implemented throughout the operation and its strategic planning and development.
As one of the pillars of Wellness, I will safeguard the Eat With Six Senses program and make sure that this program and all other nutritional brand initiatives are fully embraced within the Food & Beverage department. All aspects of these wellness and nutrition initiatives will be adopted and implemented throughout the operation with particular focus on growing or making our own products.
**_ Sustainability_**
Sustainability is at the core of everything we do at Six Senses. As Restaurant Manager, I will ensure all directives on environmental protection and preservation, re-usage and minimum wastage, purchasing and packaging such as the abolition of single-use plastic, social responsibility and all other practices documented in the Sustainability Guidelines are followed in the outlets to maintain a harmonious and sensitive approach to our environment and cultural surroundings.
**_ Out of the Ordinary_**
To offer Out of the Ordinary experiences in the Restaurant that inspires the spirit of hospitality by delighting others and creating stories. Combine element of surprise and original experiences and take any regular moment and craft it into a beautiful memory. Intertwine Six Senses brand values into experiences, give them a pride of place to symbolically showcase wellness, sustainability, fun, quirky and re-connecting moments.
**_ Operational Ownership_**
In this role, I will assume full responsibility for the efficient operation of one of our Restaurants, providing exceptional products, services and vibes within brand operating standards and theme of our establishment. I will ensure that all set policies, procedures, best practices are in place and rigorously enforced. Signing the daily checklist, opening, and closing standards plus all operation guidelines for the restaurant.
I will support the 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. A high standard of personal appeareance, 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.
An important part of the role is to interact with guests and hosts in a professional, courteous and positive manner and proactively seek feedback. In the event of guest complaints, to effectively carry out service recovery or charge hosts to do so to the satisfaction of guests.
My constant interaction and communication between the Restaurant and other departments within the resort to be clear and effectively maintained to support the smooth running of the resort. I will perform any additional duties given to me by the Director of Food & Beverage.
**_Administration_**
I will be forecasting and reporting requirements for the role to be completed accurately, on time and maintained for reference. Corrective action to be taken immediately when issues are identified, particularly for Quality assessments.
**_ Financial Performance_**
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 to be minimized by maximizing the productivity and efficient scheduling of hosts. The outlet’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.
**_Skills and Experience_**
To execute the position of Restaurant Manager, I have the required qualifications, technical skills and experience in a similar or greater role in luxury hotels with proven results. I posses a minimum of a Diploma in Catering or Business and more than three years' experience in a similar role.
I posse a strong pulse on the current culinary lifestyle and trends in international and Mediterranean markets, strong organizational and leadership skills