A Crans-Montana hotel with Swiss chalet architecture and Alpine sophistication
Enjoy direct ski-in and ski-out access to a natural high-altitude playground. Be part of a vibrant village life with a rich social scene, dining, shopping, and major events and activities in winter and summer. Restore tired legs in Six Senses Spa, which blends high-tech biohacking with high-touch therapies. At the end of each day, return under a blanket of stars to cozy up at the open-air cinema or relive the day’s adventures by the crackling fire in the bar. Welcome to Six Senses Crans-Montana hotel, where vitality meets serenity.

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.