仕事内容:
- Lead day-to-day kitchen and/or F&B operations, including menu development, food quality, and cost control;
- Recruit, train, and manage the F&B team, building a strong bench and clear standards;
- Manage food and beverage costs, vendor relationships, and inventory to hit margin targets;
- Ensure health, safety, and hygiene standards are met across all F&B operations;
- Collaborate with hotel operations and other departments to align F&B with the overall guest experience;
アピールポイント:
The Head Food Crafter is a hands-on leadership role for someone who wants to run the show. Here's what we're looking for:
- Hotel F&B experience is ideal — someone who understands the rhythm of a hotel kitchen and restaurant/bar operation, not just standalone restaurants;
- Has managed or co-managed a kitchen or F&B team before — we're especially open to strong sous chefs or similar #2s who are ready to step up into a lead role;
- A craftsman's mindset — genuine care for food quality, sourcing, and presentation, balanced with the practicality of running a commercially healthy operation;
- Comfortable building and coaching a team, setting standards, and holding people accountable day to day;
- A proactive, ownership-driven approach — willing to get hands-on during service, not just manage from the office;
求める人材:
- Prior hotel F&B experience strongly preferred
- Proven experience managing or co-managing a kitchen/F&B team
勤務時間・曜日:
8 hours per day, 1 hour break time.
2 days off per week
休暇・休日:
- 15 days of paid leave after 6 months
- 2 days off per week
勤務地:
原則屋内禁煙、喫煙室あり
アクセス:
京都府京都市下京区西洞院通仏光寺下ル本柳水町768
京都府京都市下京区麩屋町通高辻上る鍋屋町２４１－１
給与:
通勤手当（２万円上限）
賞与あり（年一回、業績により支給しないこともあり）
昇進あり（人事評価により）
その他:
雇用形態: 正社員
給与: 250,000円 - 350,000円 月給
平均所定労働時間（1か月当たり）: 170時間
言語:
資格と免許:
