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




By keeping abreast of industry trends and practices and updating knowledge and skills to improve the product and service offering, I will continually focus on the rejuvenation of the culinary experience. Menus and wine lists will be constantly assessed to remain relevant and in keeping with Six Senses wellness and sustainability practices.
Purchasing practices will meet the requirements of the Six Senses nutrition and sustainability platforms, 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. **Qualification **: To execute the position of Director of Food & Beverage, 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 Diploma in Catering or Business and more than five years’ experience in a similar 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.
I am a responsive, engaged and interactive leader, capable of building strong positive relationships with hosts that results in a shared vision of success for the operation, demonstrated ability to leverage shared resources and to manage through influence.
In terms of frontline food and beverage management, I have an intuitive sense of product and service quality, a passion for excellence and an understanding of the sophisticated needs of the luxury customer.
My financial acumen positions me as a business savvy leader with demonstrated financial understanding and interpretation of reports plus cost and inventory control. **Accommodation Provided **: No **Benefit **: local Six Senses benefits **Job Code **: SSRME **HR Contact **: Six Senses Management Recruitment