Head Sommelier - Six Senses Laamu

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 and budget.

I will work strategically with the F&B Manager to develop cohesive and productive goals for my department and establish procedures/guidelines to achieve them. 

Scope of work includes:

• 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 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.
• 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.

Qualifications

To execute the position of Head Sommelier, I have the required qualifications, technical skills and experience in a similar or greater role in luxury hotels with proven results. I possess a minimum of a Bachelor’s degree in Hospitality, Hotel or Business Management and more than three years’ experience in a similar hotel operational role. 

Technical skills include Advanced MS Office – Word, Excel, PowerPoint and Outlook. I am also familiar with various hotel systems including OPERA  and MICROS platforms and have knowledge on property and policies on Food and Beverage and policies on discounts/food promotion etc. 

I am familiar with Food and beverage terminology, application, operation, wine service, costs, menu development food and hygiene codes and controlling inventory. 

I have an excellent command of written and spoken English with some knowledge of the local language and customs.