About The Role

Act as a professional link between management and Hosts, ensuring clear communication of goals, procedures, and resort policies.
Supervise daily restaurant and bar operations to ensure high guest satisfaction.
Monitor outlet budgets, inventory, waste, and costs to maximize profitability.
Support and mentor the service team, leading by example with a positive and empathetic attitude.
Handle guest concerns professionally and promptly; escalate serious issues to the direct manager when necessary.
Ensure warm, courteous, and efficient guest service in all dining and bar areas.
Conduct and attend daily briefings and team meetings to share operational updates, promotions, events, and guest feedback.
Oversee mise en place and bar setup to ensure readiness before service.
Take guest orders, provide recommendations, and upsell where appropriate.
Maintain excellent knowledge of menus, wines, cocktails, and beverages, including ingredients, pairings, and preparation methods.
Coordinate with the Kitchen and Bar teams to ensure timely and accurate order delivery.
Follow Six Senses sustainability practices and minimize single-use items.
Promote signature experiences and crafted beverages to enhance guest engagement and revenue.
Maintain cleanliness, organization, hygiene, and safety standards in all work areas.
Report maintenance issues and safety hazards promptly.