Beverage & Bar Experience Lead

As Beverage Manager, I will fully comprehend the vision of Six Senses to help people reconnect with themselves, others and the world around them and our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness.

Sustainability, Wellness and Out of the Ordinary experiences are at the core of everything we do at Six Senses. I will safeguard these pillars and its strategic planning and development and ensure all directives, practices and initiatives are implemented, embraced, adopted within the resort.

Duties and Responsibilities :
In this role, I will assume full responsibility for the efficient operation of the Beverage & Bar department to provide exceptional product and service within brand operating standards.

By keeping abreast of industry trends and practices and updating knowledge and skills to improve the product and service offering, I will continually focus on the rejuvenation of the beverage experience. Menus and wine lists will be constantly assessed to remain relevant and in keeping with Six Senses wellness and sustainability practices.

Ahigh 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 nutrition and sustainability platforms, 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. 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.

My constant interaction with and provision of support to and communication withother departments is intrinsic to the smooth functioning of the operation. I will perform any additional duties given to me by the Director of Food & Beverage or Resort Manager.

Assists to ensure that the Food and Beverage activities are aligned with the respective corporate strategy, and that the hotel actions have been implemented where appropriate.

Oversees the preparation and update of individual departmental operations manuals.

Conducts regular divisional communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary.

Maximizes host productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.

Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.

Ensures that the Bars are operated in line with maximizing profit while delivering on the brand promise.

Prepares with the beverage team, a yearly marketing plan which is the basis of the Food and Beverage annual marketing plan.

Evaluates local, national and international market trends, vendors and other hotel/restaurant operations constantly to make sure that the hotel’s operations remain competitive and cutting-edge.

Ensures that minimum brand standards have been implemented and that all Food and Beverages Do´s and Don´ts are implemented.

Responds to the results of the consumer audit and ensure that the relevant changes are implemented.

Works closely with the Bar Manager / Head Bartenders in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests. And Ensures that Food and Beverage hosts work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”.

Monitors service and food and beverage standards in the Bars. Work with the Bar Manager / Head Bartenders, Executive Sous Chefs and Chef de Cuisines to take corrective actions where necessary. Conducts frequent and thorough inspections together with the Executive Sous Chef, of the Food and Beverage Operation.

Oversees and assists in the recruitment and selection of all Bar & Beverage hosts. Adheres to hotel guidelines when recruiting and uses a competency-based approach to selecting hosts.

Oversees the punctuality and appearance of all Bar hosts, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.

Maximises the effectiveness of hosts by developing each of their skills and abilities through the appropriate