Please find the English Job Description below.
必須の業務と責任（主要な活動)
売上、コスト、利益の最適化。ビジネスパフォーマンスの分析と予測。購買契約の交渉や在庫管理。マーケティング計画の策定、市場動向を分析し、競争力を維持。消費者調査結果に基づく改善。飲食部門の業務が効率的に行われ、サービス基準が守られているか確認。ピーク時の業務調整。会社の文化、ビジョン、ミッション、コアバリューを常に体現し、ブランドの一貫性を保つ。ワインや飲料サービスのトレーニング、イベントの開催。ワインリストの維持、在庫管理、売上向上策の提案。 一般的なスキルこのポジションはチームワークと組織力、顧客サービス能力、予算管理スキルを求められます。
Essential Duties and Responsibilities
This position oversees the operation of the hotel’s food and beverage department and includes the following responsibilities:
Strategy and Execution: Propose and implement food and beverage promotions aligned with company strategy, and create/update operational manuals.Operations Management: Conduct regular meetings and briefings to ensure effective operation, working closely with the Culinary Division.
Guest Service Quality: Uphold brand promises and deliver exceptional guest service. Emphasize internal customer service as well.
Staff Development: Provide coaching and training to improve staff performance. Support performance reviews and career development.
Financial Management: Optimize sales, costs, and profits. Analyze business performance, forecasting, and manage procurement and inventory.
Marketing and Market Analysis: Develop annual marketing plans, monitor market trends, and make improvements based on customer feedback.
Operational Monitoring: Ensure smooth operations during peak times and adherence to service standards.
Cultural and Value Promotion: Represent the company’s culture, vision, and values, maintaining brand consistency.
Wine and Beverage Management: Train staff in wine and beverage service, manage wine lists, inventory, and propose strategies to boost revenue.
Compliance and Safety: Ensure staff adherence to safety, hygiene, and fire regulations.
Required Skills – General skills
This role requires strong leadership, organizational skills, customer service abilities, and financial management expertise.