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.
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