Head Sommelier - Six Senses Quexigal Palace (New Hotel Opening)

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: 

• Lead and oversee all wine service operations, ensuring exceptional guest experiences while maximizing beverage revenue opportunities across all Food & Beverage outlets.

• Curate, maintain and continuously enhance the hotel's wine programme and wine list, ensuring an outstanding selection that reflects the culinary concept and guest preferences.

• Build and maintain strong relationships with wineries, suppliers and distributors to source exceptional wines and ensure a diverse, high-quality portfolio.

• Conduct wine seminars, tastings, masterclasses and exclusive wine pairing dinners for guests, creating memorable and educational experiences.

• Design and deliver engaging wine training programmes for Restaurant and Beverage Hosts, fostering product knowledge, confidence and upselling skills.

• Provide expert guidance on wine selection and food pairing, recommending wines that complement the various cuisines and preparation methods offered throughout the hotel.

• Personally oversee the proper decanting and presentation of premium and aged wines, demonstrating the highest standards of service and professionalism.

• Ensure all wine lists and beverage menus are accurate, well maintained and updated to reflect current availability and seasonal changes.

• Supervise the preparation of the wine service mise-en-place before each service period to guarantee smooth and efficient operations.

• Ensure prompt, efficient and consistent wine and beverage service in accordance with Six Senses standards and luxury hospitality expectations.

• Maintain comprehensive knowledge of all Food & Beverage outlets, menus, wine offerings, promotions and daily operational activities.

• Drive beverage sales by identifying opportunities for thoughtful upselling and personalised guest recommendations.

• Oversee wine purchasing, inventory management, cellar organisation and stock rotation while ensuring cost control and minimising losses.

• Ensure all wine service equipment is maintained in excellent condition and complies with hygiene, safety and operational standards.

• Monitor wine storage conditions to ensure products are preserved correctly and stock is maintained in accordance with Six Senses control procedures.

• Uphold and continuously improve Six Senses service standards, ensuring departmental performance benchmarks are consistently achieved and exceeded.

• Strictly adhere to LQA standards, proactively reviewing guest feedback and implementing continuous improvements to enhance the overall guest experience.

   

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:

• A Hospitality Diploma/Degree from a recognized hospitality school and a professional wine qualification (WSET Level 3 or above, Court of Master Sommeliers, ASI or equivalent) are preferred.

• Minimum of 5 years' experience as a Sommelier in a luxury hotel, fine dining restaurant or similar environment, including at least 2 years in a leadership or supervisory role.

• Extensive knowledge of wines, spirits and beverage service, with a strong understanding of wine regions, grape varieties, vintages, food pairing and cellar management.

• Proven experience in wine purchasing, supplier relationship management, inventory control, beverage cost management and wine list development.

• Well-versed in Food & Beverage terminology, wine service standards, menu engineering, beverage costing, inventory control, food safety and hygiene regulations.

• Strong leadership, coaching and communication skills with the ability to develop and inspire a high-performing team while delivering exceptional guest experiences.

• Must have a valid passport and the legal right to work in the European Union. A valid EU work visa or work authorization is required.
• Fluent in English and Spanish.

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