Bar Manager

Scope of Work

: As Bar 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.

In this role, I will assume full responsibility for the efficient operation of the beverage department to provide exceptional products and services within Six Senses brand operating standards and budget.

I will work strategically with the F&B Director 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 beverage experience.
• Beverage 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.
• 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 Bar and 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, excellent knowledge of the wine list and be able to recommend wine in absence of sommelier
• Responsible for monthly beverage inventory.
• Thorough knowledge of all facilities and services offered by the property.
• Support updating guest history profile.
• 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.

required standards with every decision made.

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 have an excellent command of written and spoken English and Hebrew.

The above is intended to provide an overview of the role and responsibilities for a Restaurant Manager at Six Senses Shaharut. 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. Accommodation Provided : Yes Benefit : Meals, transportation, uniform, use of resort facilities