Head Sommelier – Six Senses Kanuhura

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 its strategic planning and development and ensure all directives, practices and initiatives are implemented, embraced, adopted within the hotel/resort.

Duties and Responsibilities 
As Head Sommelier, I will support the efficient operation of F&B department to provide exceptional products and services within Six Senses brand operating standards. 
The duties and responsibilities will include:
•    Keep abreast of industry trends and practices and update knowledge and skills to improve the product and service offering.
•    Products and services will be constantly assessed and reviewed to remain relevant, innovative and in keeping with Six Senses wellness and sustainability practices.
•    Focus and support our rigorous adherence to LQA standards.
•    Assist on providing an exceptional guest experience service in F&B Department. 
•    Effectively carry out service recovery or charge our hosts to do so in the event of guest complaints.
•    Assist on the monthly inventory.
•    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.
•    Assist in the control of their outlet operational budget, ensuring that all costs are strictly controlled maximizing profitability.
•    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. 
•    Organize and supervise wine sales and service in the outlets. 
•    Thorough knowledge of all facilities and services offered by the property.
•    Support updating guest history profile.
•    Deliver a crafted experience for all of our guests and foster a desirable place to work for all of our hosts.
•    A high standard of personal appearance, grooming and hygiene, plus comprehensive knowledge of safety, security and emergency procedures will be maintained by myself and all hosts in line with brand and statutory requirements.
•    Ensure that interaction and communications between departments within the property are clear and  support the smooth running of the department. 
•    Ensure that all activities within my department are carried out ethically, honestly and within the parameters of local law.
•    Review storage to ensure stock is on hand, properly stored and in line with Six Senses control and hygiene standards.
•    Provide guidance and control portions and presentations of orders.
•    Minimize payroll costs by maximizing productivity and efficient scheduling of hosts.
•    Prepare and submit legally required and confidential documentation related to the operation.
•    Complete accurately all corporate reporting requirements for the role.
•    Attend or conduct the designated meetings and briefings as instructed by my manager.
•    Perform any additional duties given to me by my manager.
 

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:
•    High school diploma or equivalent and at least 1-3 years management experience in a full-service outlet or similar setting.  Hospitality Management Degree or some college preferred. 
•    Fluent in English; 
•    Certified Sommelier (Level 2 or higher) from a recognized institution
•    Extensive knowledge of wines, regions and wine service techniques
•    Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.

The above is intended to provide an overview of the role and responsibilities for a Head Sommelier 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 in the position.

Six Senses Kanuhura is an equal opportunity employer. This policy applies to all terms and conditions of employment.