Overview
As an In Room Dining 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.
Operational Ownership
In this role, I will assume full responsibility for the efficient operation of IRD department to provide exceptional products and services within Six Senses brand operating standards and budget.
I will work strategically with the F&B Manager to develop cohesive and productive goals for my department and establish procedures/guidelines to achieve them. I will support an overall consistency of the Company’s vision, quality/standards and develop concepts consistent with brand identity.
My scope of work includes:
* 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 and 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 my physical presence in my department, our rigorous adherence to LQA standards.
* Responsible for an exceptional guest experience service in IVD-IRD areas.
* Effectively carry out service recovery or charge our hosts to do so in the event of guest complaints.
* Responsible for inspecting department and guests’ orders on a regular basis and ensuring any maintenance and product improvements are actioned within the designated time frame.
* Lead a team of engaged and experienced hosts to provide the Six Senses exceptional standards of service.
* Be responsible and ensure that IVD-IRD 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.
* Responsible for monthly inventory.
* Follow pricing guidelines given set by the property.
* Thorough knowledge of all facilities and services offered by the property.
* Support updating guest history profile.
* Deliver a crafted experience for all of our guests and foster a desirable place to work for all of our hosts.
* Ahigh 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.
* Ensure that interaction and communications between departments within the property are clear and effectively maintained to support the smooth running of the department.
* Ensure that all activities within my department are carried out ethically, honestly and within the parameters of local law.
* Supervise and review storage to ensure stock is on hand, properly stored and in line with Six Senses control and hygiene standards.
* Provide guidance and control portions and presentations of orders.
* Revise and control department’s operational budget is 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.
* Minimize payroll costs by maximizing productivity and efficient scheduling of hosts.
* Prepare and submit legally required and confidential documentation related to the operation.
* Complete accurately all corporate reporting requirements for the role.
* Attend or conduct the designated meetings and briefings as instructed by my manager.
* Perform any additional duties given to me by my manager.
People, Leadership and Service Standards
As an In Room Dining Manager, I am responsible for the management and development of all hosts within the department through the provision of direction, delegation, interaction, encouragement and enthusiasm, discipline, training, performance evaluation and counselling 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.
Recruitment of the right people is intrinsic to delivering the Six Senses standard of service. I will work closely with F&B Manager in identifying potential internal and external candidates
I will identify high potential talent for development in the department.
I will always 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.
I am a personally involved, visible and proactive leader with excellent organizational skills, capable of providing focused direction and continuing to establish the company’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.
Qualifications and Requirements
To execute the position of In Room Dining Manager, not only do I have the legal right to work in Portugal and speak fluent Portuguese and English, but 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.
Technical skills include Advanced MS Office – Word, Excel, PowerPoint and Outlook. I am 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.
I am familiar with Food and beverage terminology, application, operation, wine service, costs, menu development food and hygiene codes and controlling inventory.
I will maintain a thorough understanding of Six Senses in terms of guidelines, rules and regulations, brand and operating standards, facilities and services.
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