ジョブ番号 24165815
求人カテゴリ Food and Beverage & Culinary
場所 The Westin Yokohama, 4-2-8 Minatomirai, Yokohama, Kanagawa, Japan 地図で表示
スケジュール Full-Time
遠隔地ですか? N
配置転換ですか? N
職位の種類 Management
JOB SUMMARY
**Must have Japanese citizenship or Eligible work in Japan permit holder

Assists in leading the property’s food and beverage/culinary operation, including Restaurants/Bars, Room Service, and Banquets/Catering, where applicable. Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures the food and beverage/culinary operation meets the brand’s target customer needs, ensures employee satisfaction, focuses on growing revenues and maximizes the financial performance of the department. Delivers products and services to meet or exceed the needs and expectations of the brand’s target customer and property employees and provides a return on investment.
レストラン/バー、ルームサービス、宴会/ケータリング（該当する場合）を含む、ホテルの飲食/調理業務のリーダーを補佐する。部門戦略の策定と実施を監督し、ブランドサービス戦略とブランドイニシアチブの実施を保証します。 飲食・調理部門がブランドのターゲットとする顧客ニーズを満たし、従業員の満足度を確保し、収益の拡大に注力し、部門の財務パフォーマンスを最大化する。 ブランドのターゲット顧客と従業員のニーズと期待を満たし、それを上回る商品とサービスを提供し、投資対効果を実現する。


CANDIDATE PROFILE


Education and Experience

• High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, or related professional area.

OR

• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in the food and beverage, culinary, event management, or related professional area.

CORE WORK ACTIVITIES


Developing and Executing Food and Beverage Strategy and Goals

• Works with direct reports to develop and implement promotions, food and wine pairings, menu items and presentations.
• Develops a food and beverage operating strategy that is aligned with the brand’s business strategy and leads its execution.
• Ensures integration of departmental goals in game plans.

Leading Food and Beverage Teams

• Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team).
• Works with direct reports to review business in house and potential business in surrounding area and troubleshoot potential challenges/conflicts.
• Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings and staff meetings).
• Reviews staffing levels to ensure that guest service and operational needs are met.
• Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors.
• Provides feedback to employees based on observation of service behaviors.
• Utilizes employee feedback and an “open door” policy to identify and address employee problems or concerns in a timely manner.
• Communicates critical information gained from pre- and post-convention meetings to areas of responsibility.
• Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.
• Order and purchase equipment and supplies.

Maximizing Food and Beverage Revenue

• Reviews financial reports and statements to determine how Food and Beverage is performing against budget.
• Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees.
• Encourages calculated risk-taking to generate incremental revenue and deliver Savvy Service.

Ensuring Exceptional Customer Service

• Creates an atmosphere in all food and beverage areas that meets or exceeds guest expectations.
• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
• Strives to improve service performance.

Managing and Conducting Human Resource Activities

• Ensures property policies are administered fairly and consistently, disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
• Conducts annual performance appraisals with direct reports according to Standard Operating Procedures.
• Communicates and executes departmental and property emergency procedures.
• Hires food & beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation.
• Ensures new hires participate in the department’s orientation program and receive the appropriate new hire training to successfully perform their job.
• Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance.
• Establishes guidelines so employees understand expectations and parameters.
• Ensures employees receive on-going training to understand guest expectations.

マリオット・インターナショナルでは雇用機会均等の実現に向けて、多種多様な人材の雇用、従業員を第一に考え受け入れる企業文化の維持に取り組んでいます。当社は、身体障害者や退役軍人など、保護された根拠に基づく差別、あるいは準拠法の適用を受けるあらゆる根拠に基づく差別の撤廃に取り組んでいます。

ウェスティンでは、お客様が旅行中の最も必要な時に、自分自身のコントロールを取り戻し、心身のウェルビーイングを高めることができるように尽力することで、お客様が最高の自分でいられるような環境を提供しています。ホスピタリティ業界において卓越したウェルネスブランドになるというブランドミッションを達成するためには、ブランド独自のプログラムを実現する、情熱的で熱心なアソシエートが必要です。私たちは、アソシエートが職場内外で自分自身のウェルビーイングを維持してくれることを望んでいます。情熱的、活動的で、自分の健康維持に誇りを持っている人、楽観的で、冒険好きな人は、ウェスティンにとって理想的な候補者です。最高の仕事をして、目標を達成し、素晴らしいグローバルチームに参加し、最高の自分になることができる場所で働いてみませんか。