As Beverage 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 integral 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.
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. **Qualification **: To execute the position of Beverage 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 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. **Accommodation Provided **: No **Benefit **: Six Senses Benefits **Job Code **: SSIZA **HR Contact **: Six Senses Ibiza