AsstDir-Food & Beverage

• Must have the legal right to work
in Japan (Japanese citizenship or a valid work visa/work authorization).

• Business-level proficiency in Japanese is required.

JOB SUMMARY

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.

ホテル内の料飲部門（レストラン・バー、ルームサービス、宴会・ケータリング等）の運営を補佐し、部門戦略の策定および実行を推進します。また、ブランドのサービス戦略や各種施策が適切に実施されるよう管理・監督を行います。

ブランドのターゲット顧客のニーズに応える料飲サービスの提供と、従業員満足度の向上に努めるとともに、売上拡大および部門の収益性向上を目指します。さらに、お客様および従業員の期待を超える商品・サービスを提供し、ホテルの投資対効果（ROI）の最大化に貢献します。

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.

MANAGEMENT COMPETENCIES

Leadership
• Adaptability – Develops strategies and identifies resources
to implement and manage change; models flexibility in adjusting priorities;
and communicates the need for change in a positive way that encourages
commitment.
• Communication - Actively listens and uses appropriate
communication styles to deliver complex information in a clear concise way
and influences others to accept a point of view, gain consensus, or take action.

• Problem Solving and Decision Making - Models and sets expectations
for solving complex problems, collecting and comparing information to evaluate
alternatives, considering their potential impact before making decisions,
involving others to gain agreement and support, and guiding others to implement
solutions.
• Professional Demeanor - Exhibits behavioral styles that convey
confidence and command respect from others; makes a good first impression
and represents the company in alignment with its values.
Managing
Execution
• Building and Contributing to Teams - Leads and participates
as a member of a team to move the team toward the completion of common goals
while fostering cohesion and collaboration among team members.
• Driving
for Results - Focuses and guides others in accomplishing work objectives.
•
Planning and Organizing - Gathers information and resources required to set
a plan of action for self and/or others; prioritizes and arranges work
requirements self and/or others to accomplish goals and ensure work
is completed.
Building Relationships
• Coworker Relationships -
Develops and uses collaborative relationships to facilitate the accomplishment
of work goals.
• Customer Relationships - Develops and sustains
relationships based on an understanding of customer needs and actions consistent
with the company’s service standards.
• Global Mindset - Supports
employees and business partners with diverse styles, abilities, motivations,
and/or cultural perspectives; utilizes differences to drive innovation,
engagement and enhance business results; and ensures employees are given
the opportunity to contribute to their full potential.
Generating Talent
and Organizational Capability
• Organizational Capability - Evaluates
and adapts the structure of organizational units, jobs, and work processes
to best fit the needs and/or support the goals of an organizational unit.
•
Talent Management - Provides guidance and feedback to help individuals develop
and strengthen skills and abilities needed to accomplish work objectives.

Learning and Applying Professional Expertise
• Applied Learning - Seeks
and makes the most of learning opportunities to improve performance of self
and/or others.
• Business Acumen - Understands and utilizes business
information (e.g., data related to employee engagement, guest satisfaction,
and property financial performance) to manage everyday operations and generate
innovative solutions to approach business and administrative challenges.
•
Technical Acumen - Understands and utilizes professional skills and knowledge
in a specific functional area to conduct and manage everyday business operations
and generate innovative solutions to approach function-specific work
challenges.
o Food and Beverage Marketing - Knowledge of local and internal
marketing efforts to drive revenue. Develops and executes marketing plans using
relevant information as appropriate such as feedback gathered from customers.

o Restaurant/Event Room Operations - Knowledge of procedures for managing
restaurant room set-up, management of host/hostess station, maintenance of fine
silver, setting tables, break down of room, management of coat check, management
of staff/associates, creation of checklists, audits, LSOPs, and maintenance of
a high quality dining environment (music, lighting, temperature), as well
as opening and closing.
• Basic Competencies - Fundamental competencies
required for accomplishing basic work activities.
o Basic Computer Skills
- Uses basic computer hardware and software (e.g., personal computers, word
processing software, Internet browsers, etc.).
o Mathematical Reasoning -
Demonstrates ability to add, subtract, multiply, or divide quickly, correctly,
and in a way that allows one to solve work-related issues.
o Oral
Comprehension - Demonstrates ability to listen to and understand information
and ideas presented through spoken words and sentences.
o Reading
Comprehension - Demonstrates understanding of written sentences and paragraphs
in work-related documents.
o Writing - Communicates effectively in writing
as appropriate for the needs of the audience.