Director of Food & Beverage – Six Senses Kanuhura

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 hotel/resort.

Duties and Responsibilities

As Director of Food & Beverage, I will assume full responsibility for the efficient operation of the Food & Beverage department to provide exceptional product and service within brand operating standards.

The duties and responsibilities will include:

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 Food & Beverage 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 in all F&B outlets, our rigorous adherence to LQA standards.

Full responsibility for the efficient operation of the F&B department to provide exceptional product and service within brand operating standards.

Responsible for an exceptional guest experience in F&B offering.

Ensure and review that purchasing practices meet the requirements of the Six Senses nutrition and sustainability platforms.

Be responsible and ensure that Food & Beverage 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.

Lead a team of engaged and experienced managers who each manage their own teams on a daily basis to provide the Six Senses exceptional standards of operation and service.

Ensure that forecasting is undertaken on a daily, weekly, monthly, quarterly and annual basis to ensure budgets are met and exceeded.

Prepare and submit legally required and confidential documentation related to the operation.

Technical skills include Advanced MS Office – Word, Excel, PowerPoint and Outlook. Also familiar with various hotel systems including OPERA and MICROS platforms and have knowledge on property and policies on Food and Beverage and policies on discounts/food promotion etc.

Familiar with Food and beverage terminology, application, operation, wine service, costs, menu development food and hygiene codes and controlling inventory.

Have an excellent command of written and spoken English.

Maintain a thorough understanding of Six Senses in terms of guidelines, rules and regulations, brand and operating standards, facilities and services.