F&B Leader

As Food and Beverage Leader, 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 ensure full knowledge and active participation of all our brand initiatives.

Duties and Responsibilities 
As Food and Beverage Leader, I will assume full responsibility for the efficient operation in the following: 
•    Lead the overall In Room Dining operation and guest experience.
•    Act as the primary operational liaison between Rooms Division, Food & Beverage operating partners and hotel departments. 
•    Lead, coach, develop and retain talent while supporting succession planning and future leadership growth. 
•    Lead personalized guest experiences through proactive service, guest preference management and service recovery. 
•    Drive service quality, LQA standards and continuous improvement.
•    Oversee menu enhancement, innovation and wellness-focused offerings.
•    Monitor departmental performance, productivity and revenue opportunities.
•    Manage departmental financial performance through budget control, labor productivity and revenue optimization.
•    Champion Six Senses values, sustainability and responsible business practices.

Qualifications
To execute the position of Hotel Food and Beverage Leader, I must have the required qualifications, technical skills and experience in a similar role in luxury hotels with proven results and includes the following:

•    Proven leadership experience within luxury hospitality or luxury food & beverage operations.
•    Strong stakeholder management and collaboration skills with the ability to work effectively across multiple departments and external partners.
•    Strong knowledge of food and beverage operations, cost control, inventory management, guest service excellence and team leadership. Experience working with hotel operating systems such as OPERA and TABIT preferred.
•    Bachelor's degree in Hospitality, Hotel or Business Management preferred.
•    Fluent English; Hebrew and additional languages are an advantage.

The above is intended to provide an overview of the role and responsibilities for an Hotel Food and Beverage Leader at Six Senses Tel Aviv. It is not and does not infer that the above is an inclusive and/or exhaustive list of the duties and responsibilities inherent to the position.

Six Senses Tel Aviv is an equal opportunity employer. This policy applies to all terms and conditions of employment.