Food & Beverage Manager - Six Senses Quexigal Palace

As Food & Beverage Manager, I will fully comprehend the vision of Six Senses to help people reconnect with themselves, others, and the world around them, and our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness.

Sustainability, Wellness, and Out of the Ordinary experiences are at the core of everything we do at Six Senses. I will safeguard these pillars and ensure they are fully embedded within all Food & Beverage operations, guest experiences, and host culture across the department.

I will deliver exceptional culinary and beverage experiences that reflect our brand identity while continuously evolving concepts, service styles, and offerings in alignment with Six Senses standards and philosophy.

As Food & Beverage Manager, I will assume full responsibility for the efficient and inspiring operation of the Food & Beverage department within Six Senses operational standards. Working closely with the Food & Beverage Director, Executive Chef, and other Executive Committee members, I will contribute to the strategic direction and positioning of the resort.

I will ensure that all outlets deliver consistent excellence, innovation, and emotional hospitality, while fostering a high-performance, engaged, and motivated team of hosts.

Duties and Responsibilities 

The duties and responsibilities will include:

• Oversee the daily operations of all Food & Beverage outlets, ensuring consistency in service, quality, and guest experience across all venues.
• Work closely with the F&B Director to design, evolve, and implement innovative concepts aligned with Six Senses wellness and sustainability philosophy.
• Ensure that all menus, beverages, and culinary offerings reflect seasonal, local, and responsible sourcing principles in line with Eat With Six Senses.
• Lead, inspire, and develop the F&B team, fostering a culture of excellence, accountability, creativity, and emotional hospitality.
• Drive guest satisfaction through proactive service culture, ensuring every guest interaction becomes a crafted and memorable experience.
• Continuously evaluate operational performance and guest feedback to identify opportunities for improvement and innovation.
• Ensure strict adherence to LQA standards and brand service standards through constant presence and leadership in the operation.
• Manage departmental budgets, controlling costs while maintaining the highest standards of quality and guest experience.
• Oversee inventory management, stock control, ordering processes, and supplier relationships, ensuring alignment with sustainability and brand guidelines.
• Ensure responsible business practices including waste reduction, elimination of single-use plastics, and sustainable procurement.
• Monitor payroll, scheduling, and productivity to ensure operational efficiency and optimal resource allocation.
• Support monthly reporting, financial tracking, and operational documentation in line with corporate requirements.
• Ensure compliance with all health, safety, hygiene, and legal regulations across all F&B operations.
• Handle guest feedback and service recovery with immediacy, empowerment, and emotional intelligence.
• Foster strong interdepartmental communication to ensure seamless guest journeys and operational alignment.
• Participate in and lead daily briefings, operational meetings, and training sessions to ensure continuous team alignment and development.
• Act as a role model for Six Senses values, maintaining high standards of personal presentation, professionalism, and leadership behavior.
• Drive innovation in guest experiences, creating Out of the Ordinary moments that surprise, delight, and inspire storytelling.

Qualifications

To execute the position of Food & Beverage Manager, I have the required qualifications, technical skills, and experience in a similar role in luxury hotels with proven results.

I possess a Bachelor’s degree in Hospitality, Hotel Management, or Business Management, and a minimum of three years’ experience in a similar operational leadership role within luxury hospitality.

I have strong knowledge of Food & Beverage operations, including service standards, menu development, wine and beverage service, inventory control, cost management, and hygiene regulations.

I am proficient in MS Office (Word, Excel, PowerPoint, Outlook) and familiar with hotel systems such as OPERA and MICROS.

I have an excellent command of written and spoken English, and knowledge of Spanish is considered an advantage.

The above is intended to provide an overview of the role and responsibilities for a F&B Manager at Six Senses Quexigal Palace. 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.

Six Senses Quexigal Palace is an equal opportunity employer. This policy applies to all terms and conditions of employment.