As a Sommelier, I will assume full responsibility for the efficient operation in the following areas:
Manage a station in the dining room by providing excellent wine service and leveraging opportunities to increase beverage sales.
Conduct wine seminars, tastings, and dinners for guests.
Provide wine training sessions for restaurant and beverage staff.
Properly decant older vintages, demonstrating showmanship and adhering to traditional wine standards.
Inspect the condition and cleanliness of menus and wine lists, ensure availability of designated quantities, and update as necessary.
Pair wines with food, recommending options that complement various cuisines and preparations.
Organize mise-en-place before each service to ensure proper execution.
Ensure prompt and efficient beverage service according to resort standards.
Maintain thorough knowledge of all outlet menus (food and wine) and daily F&B operations.
Understand menu pricing and suggest upselling when appropriate.
Keep all departmental equipment clean and in good working order.
Uphold Six Senses service and operational standards, exceeding performance benchmarks.
Strictly adhere to LQA standards and guest feedback.
Review storage conditions to ensure stock is properly stored, available, and compliant with hygiene standards.
Qualifications To fulfill the role of Sommelier, the candidate should possess the following qualifications, skills, and experience in a luxury hotel setting:
High school diploma or equivalent, with 1-3 years of sommelier experience in a full-service outlet or similar environment. A hospitality diploma from a recognized institution is preferred.
Experience in beverage service with extensive knowledge of wines, spirits, and mixed drinks.
Alcohol awareness certification and/or food service permit or health/food handler card as required locally.
Proficiency in food and beverage terminology, wine service, menu development, costs, hygiene standards, and inventory control.
Fluent in English and French; possession of a UE or Swiss passport.
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