Job Description

As Head 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
As Head 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.
• Manage and oversee all wine service operations within the dining outlets.
• Maintain and exceed personal and departmental performance benchmarks.
• 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.
• Update wine lists promptly when changes occur.
• Ensure prompt and efficient beverage service in line with resort standards.
• Organize their mis-en-place before every meal in order to ensure proper service
• Review wine storage to ensure stock availability and proper rotation.
• Monitor stock levels, conduct regular inventory checks, and prevent losses.
• 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 Head 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:

• WSET Level 3 minimum (WSET Diploma preferred) or CMS Certified/Advanced Sommelier. Experience in beverage service and excellent knowledge of wines, spirits and mixed drinks.
• Minimum 5–7 years of experience in luxury hotels, fine dining restaurants, or upscale resorts.
• Advanced knowledge of international wines, wine regions, vintages, and production methods.
• 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

The above is intended to provide an overview of the role and responsibilities for a Bartender at Six Senses Kanuhura. 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 Kanuhura is an equal opportunity employer. This policy applies to all terms and conditions of employment.