Introduction
As Sommelier, 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 full knowledge and active participation of all our brand initiatives.
Duties and Responsibilities
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 service.
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 mise-en-place before every meal to ensure proper service.
Ensure the prompt and efficient service of all beverages in accordance with resort standards.
Have a good knowledge of all outlet menus (food and wine) and F&B day-to-day activities.
Knowledge of menu prices and upselling when necessary.
Ensure all equipment of the department is kept clean and in good working condition.
Uphold Six Senses guidelines and standards of service and operation; meet and exceed performance benchmarks.
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
High school diploma or equivalent; 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 inventory control.
Fluent in English and French; UE or Swiss passport.
Authorization to work in Switzerland.
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