Food & Beverage Operations Manager (Restaurant & Pool)
Marchio dell'hotel: Sei Sensi
Posizione: Spagna, Ibiza
Hotel: Ibiza (IBZSS), Cami Sa Torre 71, Portinatx, 07810
Job number: 120356
As Food & Beverage Operations Manager- Restaurant & Pool, 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 North restaurant, Pharmacy bar, and poolside areas, ensuring exceptional product and service within brand operating standards. Continuous assessment of menus and wine lists will be conducted to align with Six Senses wellness and sustainability practices.
Maintaining a high standard of personal appearance, grooming, and hygiene is non-negotiable. Safety, security, and emergency procedures will be ingrained in myself and all hosts, adhering to brand and statutory requirements. Purchasing practices will align with Six Senses nutrition and sustainability platforms.
Interacting with guests and hosts professionally and seeking feedback actively, especially in the event of guest complaints, will be integral to the role. Cooperation with other departments and performing additional duties assigned by the Director of Food & Beverage or Resort Manager will ensure smooth operations.
I will align Food and Beverage activities with the corporate strategy, overseeing the preparation and updating of individual departmental operations manuals. Conducting regular divisional communications meetings and effective departmental briefings will be part of my routine.
Ensures that all hosts deliver the brand promise and provide exceptional guest service at all times.
Ensures that hosts also provide excellent service to internal customers in other departments as appropriate.
Handles all guest and internal customer complaints and inquiries courteously and efficiently, following through to make sure problems are resolved satisfactorily.
Maintains positive guest and colleague interactions with good working relationships.
Establishes a rapport with guests maintaining good customer relationships.
Personally and frequently verifies that guests in the Pool/North/Pharmacy areas are receiving the best possible service.
Spends the majority of the time to ensure that the area is managed well by the respective hosts and functions to the fullest expectations.
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 venues are operated in line with maximizing profit while delivering on the brand promise.
Achieves the monthly and annual personal targets and the revenue.
Manages costs proactively based on key performance indicators, and works with the respective Heads of Department as appropriate.
Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.
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.
Continuously seeks Marketing and Public Relations opportunities to increase awareness and ultimately business.
Ensures that minimum brand standards have been implemented.
Ensures that all Food and Beverage Do's and Don'ts are implemented.
Responds to the results of the consumer audit and ensures that the relevant changes are implemented.
Works closely with other Department Managers and Supervisors in a supportive and flexible manner, focusing on the overall success of Six Senses Ibiza and the satisfaction of guests.
Ensures that Food and Beverage hosts work in a supportive and flexible manner with other departments, fostering a spirit of "We work through Teams."
Tastes and monitors the food and beverage products served throughout the F&B operations, providing feedback where appropriate.
Monitors service and food and beverage standards in all outlets. Works with Outlet Managers, Executive Chefs, and Sous Chefs to take corrective actions where necessary.
Conducts frequent and thorough inspections together with the Executive Chef, of the Food and Beverage Operation.
Frequently verifies that only fresh products are used in food and beverage preparation.
Assists the Executive Chef/Executive Sous Chefs with creative suggestions and ideas related to menu development and culinary offerings.
Conducts monthly inventory checks on all operating equipment and supplies.
Liaises with the kitchen and F&B departments on daily operations and quality control.
Has a thorough knowledge and understanding of all food and beverage items in the menu and the ability to recommend Food and Beverage combinations and upsell alternatives.
Ensures that all F&B areas are kept clean and organized, both at the front as well as the back of house.
Liaises and organizes with Housekeeping Department that the established cleaning schedules are strictly adhered to.
Oversees and assists in the recruitment and selection of the hosts. Adheres to hotel guidelines when recruiting and uses a competency-based approach to selecting hosts.
Oversees the punctuality and appearance of all 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.
Maximizes the effectiveness of hosts by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.
To execute the position of Food & Beverage Operations Manager- Restaurant & Pool I must have the required qualifications, technical skills and experience in a similar role in luxury hotels with proven results and includes the following:
- Possess a Bachelor’s degree in Hotel Management, culinary arts, or related field plus 5 or more years related experience, including management experience, or an equivalent combination of education and experience. Diploma in Catering or Business and more than five years’ experience in a similar role, preferred.
- Fluent in English; I understand that fluency in Spanish is preferred.
- Valid European work permit is mandatory.
- 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.
- People person and good motivator.
- Excellent organizational skills.
- Solid leadership and training skills.
The above is intended to provide an overview of the role and responsibilities for a Food & Beverage Operations Manager- Restaurant & Pool at Six Senses Ibiza. It is not and does not infer that the above is an inclusive and/or exhaustive list of the duties and responsibilities inherent in the position.
Six Senses Ibiza is an equal opportunity employer. This policy applies to all terms and conditions of employment.
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