Job Summary
Responsible for the overall operation and performance of all Food & Beverage outlets at Six Senses Côn Đảo, ensuring exceptional guest experience, strong financial performance, and compliance with brand standards. Leads daily operations, team development, and continuous improvement in a luxury resort environment.
- Key Responsibilities
- Oversee all Food & Beverage operations across restaurant, bar, in-villa dining, and events at Six Senses Côn Đảo, ensuring exceptional guest experience and compliance with luxury brand standards.
- Coordinate annual F&B promotions with Sales & Marketing and Property Management, and evaluate performance results.
- Collaborate with Executive Chef on seasonal menus, recipes, costing, and product development to ensure quality, creativity, and presentation standards.
- Ensure consistent food preparation, hygiene, safety, and SOP compliance across all outlets.
- Oversee wine and beverage programs including wine lists, beverage menus, pairing recommendations, tastings, and guest experiences in collaboration with Bar team.
- Monitor beverage cost, pricing strategy, inventory control, and profitability, ensuring proper storage, handling, and service of wines and spirits.
- Analyze and set food cost standards, and control F&B costs, waste, breakage, and overall profitability.
- Implement cost control measures and revenue optimization initiatives, including group purchasing agreements and supplier negotiations.
- Maintain strong supplier relationships and ensure quality sourcing of food, wine, and beverage products.
- Ensure compliance with sustainability standards including responsible sourcing, waste reduction, and eco-friendly operations.
- Lead, coach, and develop the F&B team through training, performance management, and workforce planning.
- Manage daily operations including opening/closing procedures, inventory control, receiving, storage, and stock management.
- Act on guest feedback promptly and ensure effective service recovery to maintain guest satisfaction.
- Prepare monthly reports on operational performance, financial results, guest feedback, and improvement actions.
- Work closely with Executive Chef, Sommelier, Rooms Division, Sales & Marketing, Engineering, and Finance to align F&B strategy with resort objectives.
- Lead by example in delivering luxury service standards and maintaining strong presence in all F&B outlets.
- Requirements
- Minimum 3–5 years experience in F&B management within luxury hotel/resort environment.
- Strong knowledge of multi-outlet operations including restaurant, bar, and in-villa dining.
- Solid experience in food & beverage cost control, budgeting, and revenue management.
- Strong knowledge of wines, spirits, cocktails, and beverage operations in luxury hospitality.
- Experience in wine list development, beverage service standards, and food & wine pairing.
- WSET certification or equivalent is an advantage.
- Strong leadership, guest service, and team development skills.
- Good understanding of HACCP, hygiene, and food safety standards.
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