Duties and Responsibilities
As Sommelier, I will assume full responsibility for the efficient operation in the following:
Manage a station in the dining room by providing great wine service and taking advantage of all opportunities to increase beverage sales.
Conduct Wine Seminars for our guests. Conduct Wine Tastings/Dinners for our guests.
Conduct Wine Training Sessions for Restaurant and Beverage Hosts.
Decant properly older vintages, with the showmanship and standards required by traditional wine.
Inspect condition and cleanliness of menus and wine list, ensure designated amounts are available, and update menus or wine lists as changes occur.
Pair wines with food, recommending those that will complement the different styles of cuisine and the different methods of food preparation.
Organize their mis-en-place before every meal in order to ensure proper service
Ensure the prompt and efficient service of all beverages set by the resorts required standards.
Have a good knowledge of all outlet menus (food and wine) and F&B day to day activities.
Knowledge on menu prices and suggesting upselling when necessary.
Ensure all equipment of the department is kept clean and in good working condition.
Upkeep Six Senses guidelines and standards of service and operation. My performance benchmarks are maintained and exceeded.
Strictly adhere to LQA standards and guest comments.
Review storage to ensure stock is on hand, properly stored and in line with Six Senses control and hygiene standards.
Qualifications
To execute the position of Sommelier, I must have the required qualifications, technical skills and experience in a similar role in luxury hotels with proven results and includes the following:
High school diploma or equivalent and at least 1-3 years’ sommelier experience in a full-service outlet or similar setting. Hospitality diploma/degree from a recognized hospitality school is preferred.
Experience in beverage service and excellent knowledge of wines, spirits and mixed drinks.
Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
Well-versed with Food and beverage terminology, wine terminology, application, operation, wine service, costs, menu development food and hygiene codes and controlling inventory.
Fluent in English and French + UE or Swiss passport.
