.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 global 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.Duties and ResponsibilitiesIn this role, I will assume full responsibility for the efficient operation of the restaurant to provide exceptional products and services within Six Senses brand operating standards and budget.I will work strategically with the F&B Director and Assistant F&B Director to develop cohesive and productive goals for my department and establish procedures to achieve them.
I will support an overall consistency of the Company's vision, quality/standards and develop concepts consistent with brand identity.My scope of work includes: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 restaurant 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 my department, our rigorous adherence to LQA standards.Responsible for an exceptional guest experience service in the restaurant.Effectively carry out service recovery or charge our hosts to do so in the event of guest complaints.Responsible for inspecting department and guests' orders on a regular basis and ensuring any maintenance and product improvements are actioned within the designated time frame.Lead a team of engaged and experienced hosts to provide the Six Senses exceptional standards of service.Be responsible and ensure that Restaurant 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.Responsible for monthly inventory.Thorough knowledge of all facilities and services offered by the property.Support updating guest history profile.Ensure that interaction and communications between departments within the property are clear and effectively maintained to support the smooth running of the department.Supervise and review storage to ensure stock is on hand, properly stored and in line with Six Senses control and hygiene standards.Provide guidance and control portions and presentations of orders