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.
• Oversee Bar operation and ensure the smooth workflow of Bar under the guidance of F&B
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; I understand that additional languages are preferred.
The above is intended to provide an overview of the role and responsibilities for a Sommelier at Six Senses Krabey Island. It is not and does not infer that the above is an inclusive and/or exhaustive list of the duties and responsibilities inherent to the position.
Six Senses Krabey Island is an equal opportunity employer. This policy applies to all terms and conditions of employment.