Vision and Values
As Assistant 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.
Wellness
I will fully embrace and implement the overall Wellness philosophy, concepts and programs such as Sleep with Six Senses, Eat With Six Senses and Grow With Six Senses. All aspects of these wellness and initiatives will be adopted and implemented throughout the operation and its strategic planning and development.
As one of the pillars of Wellness, I will safeguard the Eat With Six Senses program and make sure that this program and all other nutritional brand initiatives are fully embraced within the Food & Beverage department. All aspects of these wellness and nutrition initiatives will be adopted and implemented throughout the operation with particular focus on growing or making our own products.
Sustainability
Sustainability is at the core of everything we do at Six Senses. As Assistant Restaurant Manager, I will ensure all directives on environmental protection and preservation, re-usage and minimum wastage, purchasing and packaging such as the abolition of single-use plastic by 2022, social responsibility and all other practices documented in the Sustainability Guidelines are followed in the department to maintain a harmonious and sensitive approach to our environment and cultural surroundings.
Operational Ownership
In this role, I will assist on the efficient operation of the Restaurants 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 F&B Manager and focus on the rejuvenation of the room service/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 property.
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 property. I will perform any additional duties given to me by the F&B Manager.
Administration
Forecasting and reporting requirements for the role for example relating to service, breakage, loss and inventories will be completed accurately, on time and maintained for reference. Corrective action will be taken immediately when issues are identified, particularly for Quality assessments. The required meetings and briefings are to be attended or conducted and/or as instructed.
I will perform any additional duties given to me by the F&B Manager.
Quality
Six Senses guidelines and standards of service and operation will be adopted and followed by all Restaurant hosts so that our performance benchmarks are maintained and exceeded. Product and service quality is continually reviewed through my physical presence in the outlet/s and public areas on a regular basis and I will ensure rigorous adherence to LQA standards and guest comments. Service and product maintenance issues are promptly rectified. I will ensure that the best practices of Six Senses are fully implemented, maintained and exceeded throughout the department to exceed guest satisfaction.
All activities within the department will be carried out ethically, honestly and within the parameters of local law.
Financial Performance
In this role, I will instill a revenue-focused philosophy through training and education so that all hosts are fully engaged with driving revenue opportunities. Payroll costs will be minimized by maximizing the productivity and efficient scheduling of hosts. My department’s operational budget will be strictly adhered to and all costs will be continually monitored and controlled to drive profitability, while taking into consideration the preservation of required standards with every decision made. Forecasting is undertaken on a daily, weekly, monthly, quarterly and annual basis to ensure budgets are met and exceeded.
People Management
As Assistant Restaurant Manager, I am responsible for the management and development of all hosts within the department/s through the provision of direction, delegation, interaction, encouragement and enthusiasm, discipline, training, performance evaluation and counseling to build a loyal, productive and effective team. I will ensure our hosts report for duty punctually, wearing the correct attire and deliver friendly, courteous, consistent and efficient service at all times.
General
In this role, I will behave in a professional manner and set an example to all. I will abide by Six Senses principles, core values, best practices, guidelines and objectives, while respecting other cultures and nationalities and projecting a positive and proactive position to help build and maintain a strong, loyal team.
Skills and Experience
To execute the position of Assistant Restaurant 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.
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
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