About Four Seasons:
Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.
About the location:
Discover a true boutique experience at Four Seasons Hotel Tokyo at Marunouchi. Located within walking distance of Tokyo Station, this 57-key intimate urban retreat is at the heart of the city's vibrant pulse. Explore the nearby galleries and upscale boutiques in Ginza, or indulge in Tokyo's hidden gems, from sushi bars and speakeasies to exceptional izakayas and local cafes. The phenomenally talented, Chef Daniel Calvert, is at the helm of Maison Marunouchi and Michelin-starred Sézanne. The former is an elevated Parisian bistro, while the latter – listed on Asia's 50 Best Restaurants and The World’s 50 Best Restaurants – is the epitome of fine French dining yet regionally-inspired.
サマリー（概要）
フード＆ビバレッジ部門において、キャラクター、誠実さ、クオリティに基づく計画を策定することで、部門およびホテルの長期的な成長と収益性を実現し、リーダーシップとマネジメントを発揮します。フード＆ビバレッジ部門の責任範囲内で、サービスの卓越性を計画・組織・指揮・管理・提供し、従業員やマネージャーの業務を監督して、年間KPI目標が達成されるようにします。
Summary
Provide leadership and management within the Food & Beverage Division by establishing plans of character, integrity, and quality which result in the long-range continued growth and profitability of the division and Hotel. Plan, organize, direct, control and deliver service excellence throughout the areas of responsibility within the Food & Beverage Division while supervising the work of employees and managers to ensure annual KPI goals are achieved.
人事・チーム関連の職務
全ての部門および本社との円滑でプロフェッショナルな関係を維持する。
EmPactに記載されたFour Seasonsのカテゴリー1・2の就業規則および行動規範を遵守し、徹底させる。
F&Bチーム内のさまざまなプロジェクトや活動を計画・組織・指導・管理する。
コーチングの機会を見極め、それをF&Bチームの学習・成長の機会に変える。
F&Bチームおよびホテル内の他部門と良好な関係を築く。
グローバルな視点を持ち、優れた書面・口頭でのコミュニケーションスキルを発揮する。
チームメンバーの自尊心と自己実現を理解し、必要に応じて適切なサポートを提供する。
F&Bチームの日々の業務を監督し、必要に応じて支援する能力を持つ。
F&Bスタッフとの月次ミーティングを開催し、コミュニケーションを確保し、チームに影響を与える課題に対応する。
スタッフの離職率を最小限に抑え、士気を維持するため、研修プログラムや開発計画に参加・作成する。特に将来の昇進候補者に重点を置く。
部門スタッフを監督・教育・動機付けし、各自の職務と責任を十分に理解させる。
総支配人と定期的に会議を行い、F&B活動やミーティングの結果、その他関連事項を報告する。
採用目的で地域社会とのネットワークを積極的に構築する。
F&Bスタッフに対してレビューや開発計画を作成し、必要に応じて採用・表彰・懲戒・評価などの人事対応を行う。
常にプロフェッショナルな態度で行動する。
複数のF&Bオペレーションや店舗において、従業員およびマネージャーの選定・教育・評価・指導・動機付け・コーチング・懲戒を行い、文化やブランドDNAを遵守し、基準を達成させる。
従業員やマネージャーと定期的にコミュニケーションを取り、業務上のニーズを満たし、安全衛生基準を遵守させる。定期的な運営会議に参加・主導し、部門間の連携と協力を促進する。
同僚や上司と協調・プロフェッショナルに働き、適宜コーチングや指導、懲戒を行う。効果的な監督・指導を通じてチーム内で個々の成長文化を育む。
担当マネージャーの半年ごとの評価を実施し、プランニングコミッティーで合意した目標や方針を明確に伝える。
ホテル内の他部門と緊密に連携し、全体のサービスやゲスト体験がFour Seasonsのブランド基準に沿うように調整する。ブランドアンバサダーとして模範を示す。
適度な試行錯誤を通じて、職場に楽しさや個々の創造性の充実感を生み出し、部門内で面白いプロモーションや多様な取り組みを展開する。
自身の考えや意見を率直に発信し、全てのアイデアを尊重する。
必要に応じて、部門の他業務にも協力・支援する。
People Functions
- Maintain harmonious and professional relationship with all departments and Home Office.
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Comply with and enforce Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact.
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Plan, organize, lead and control different projects and activities within the F&B team.
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Identify coaching moments and ensure that those moments become opportunities of learning and development for the F&B team.
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Establish a rapport with the F&B team and other divisions within the hotel.
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Have a global working perspective and excellent communication skills – written and verbal
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Great understanding of Self-Esteem and Self-Actualization of Team and ensure proper support and help is provided whenever needed.
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Have the ability to supervise the day-to-day duties of the F&B team and assist as necessary.
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Hold monthly department meetings with F&B Staff to ensure communication and address any issues that are affecting the team.
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Participate in and develop staff training programs and development plans in order to minimize staff turnover and maintain high morale. Particular emphasis should be given to those individuals qualifying for future advancement.
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Supervise, train and motivate department staff to thoroughly understand all of their duties and responsibilities.
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Meet with the General Manager on a regular basis to communicate all F&B activities and results of the F&B meeting or any other related issues.
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Actively network within the community to attract potential candidates for recruitment purposes.
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Prepare reviews and development plans and take appropriate personnel-related action (i.e. hire, commend, discipline, evaluate, etc.) with F&B staff as required.
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Conduct self in a professional manner at all times.
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Select, train, evaluate, lead, motivate, coach, and discipline employees and managers in multiple Food & Beverage operations and outlets to ensure that established cultural, brand DNA are adhered to and core standards are met.
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Communicate with employees and managers regularly to ensure operational needs are met, safety & hygiene standards are adhered to. Attend and lead regular operational meetings to ensure effective coordination and cooperation between departments is effective and abides to Four Seasons’ work ethics.
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Work harmoniously and professionally with co-workers and supervisors and provide coaching and guidance as well as disciplinary actions whenever deemed appropriate. Create a culture of growing individuals within the team through effective supervision and guidance.
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Conduct biannual appraisals for respective managers and communicate and align clear objectives and goals agreed with the Planning Committee.
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Work closely with other divisions within the Hotel to ensure overall product and guest deliveries match Four Season’s branding in all aspects – be a brand ambassador and lead by example.
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Create a sense of fun at work and fulfillment of individuals creativity by trial and error within reason to create interesting promotions and varied manners of aspects within the division.
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Speak openly on character to ensure your voice is heard – all ideas are good ideas.
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Assist in other areas of the department as needed.
Product Functions（プロダクト機能）
オペレーション現場で積極的に関わり、ゲストとの関係を認識・維持するとともに、新規顧客との関係を育み、将来的なホテルまたはF&B部門のビジネス機会につなげる能力。
ゼネラルマネージャー、チーフソムリエ、ヘッドバーテンダー、レストランマネージャー、エグゼクティブシェフ、スーシェフと緊密に連携し、効果的なメニュー、飲料提供、ワインリストを設計し、すべての品質が優れ、適正価格で提供されるようにする能力。
F&Bマーケティング／営業部門と緊密に連携し、効果的かつタイムリーにプロモーションを伝え、約束通りに提供されることを確認。結果を記録し、将来の改善に役立てる。
チームメンバーに対する効果的なトレーニングを通じて品質保証を行い、さまざまなゲストプラットフォームからデータを収集して改善の機会を特定する。
F&B部門でのサービス提供をサポートする。
オペレーションエリアのセットアップや清掃をサポートする。
フロントオブハウスで発見した軽微な不具合を報告する。
プロセスや効率の継続的な改善に努める。
ゼネラルマネージャーから割り当てられたその他の業務を遂行する。
Product Functions
- The ability to be visible in the operation, recognize and maintain relationships with guests as well as cultivate relationships with new patrons and build on such acquaintances for future business opportunities for the Hotel and or Food & Beverage division.
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The ability to work closely with the General Manager, Chief Sommelier, Head Bartender, Restaurant Managers, Executive Chef and Sous Chefs to design effective menus, beverage offerings and wine lists while ensuring all are of excellent product quality and delivered at fair price value.
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Maintain a close working relationship with F&B Marketing / Sales & Marketing with effective planning and collaboration to ensure all promotional offerings are communicated in an effective and timely manner as well as delivered as promised with exceptional results and updated post mortems are documented for future references.
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Monitor quality assurance through effective trainings within the team members and continue gathering data from various guest platforms to resolve and seek areas of opportunity for improvements within the division.
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Assist with the service delivery within Food & Beverage.
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Assist with set-up and cleaning of operational areas.
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Assist with reporting any minor defects noticed in Front of House areas.
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Continuously strive for improvement of processes and efficiency.
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Perform any additional duties as assigned by the General Manager.
Profit Functions（収益管理機能）
労働費および運営費を、効果的なスケジューリング、予算編成、購買提案、在庫管理を通じて管理し、クリエイティブな収益向上策に注力して、製品・サービスの提供を損なうことなく利益を最大化する。
上司と協力して年間予算作成プロセスを行い、財務の透明性を確保する。
自身の責任範囲のすべてのエリアについて、正確な財務報告と予測を行う責任を負う。
Profit Functions
- Control labor and operating expenses through effective scheduling, budgeting, purchasing suggestions, and inventory control while focusing on creative revenue generation solutions to maximize profit without compromising on product and service delivery.
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Work with your superior on the annual Budgeting process to have financial visibility.
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Responsible for effective financial reporting and accurate Forecasting for all areas under the individual’s responsibility.
