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.人事業務
すべての部署と調和の取れたプロフェッショナルな関係を維持する。EmPactに記載されているFour Seasonsの「カテゴリー1」と「カテゴリー2」の就業規則および行動基準を遵守し、実施する。強い対人スキルを持ち、すべてのスタッフのレベルに対応できること。必要に応じて、部署内の他のエリアの支援を行う。週間および月間ミーティングに参加し、良好な労働関係を維持し、他の部署への情報伝達およびStewarding部門のスタッフに必要な情報を提供する能力。製品業務
食器洗浄機、スチームクリーニング機器、キッチンや床清掃機器に関する事前の知識。Stewarding部門で使用するすべての機械および設備の適切な使用と予防保守を確実に行う能力。すべてのキッチン、バックオブハウスエリア、収納エリア、従業員食堂、Stewarding部門の機器、コンパクター室、カートやテーブルを常に監視し、厳格な清掃スケジュールを通じて整理整頓、清潔さを維持する能力。食器洗浄の運用を維持し、清潔な銀食器の供給を確実にする能力。ホテルの経営陣やスタッフから指示された他の業務やプロジェクトを遂行する能力。エグゼクティブシェフ/エグゼクティブスーシェフから指示されたその他の業務を行う。利益業務
従業員のパフォーマンス評価を行い、作業関係、責任エリア、および担当者のパフォーマンスを管理することにより、優れたスタッフを維持する能力。ホテル内の定められたパーストックに従って、食器、銀食器、グラス、その他の機器をリクエスト、保管、在庫管理、洗浄、補充する能力。カバー数、労働コスト、化学薬品および供給品のコストに関する基準を設定する能力。部門の年間予算作成を支援する能力。小物の破損を管理する能力。キッチン機器および食器洗浄機の適切な動作を維持し、清掃用品の使用を管理し、キッチンの手洗い設備を維持する能力。盗難や無駄を防止するための管理能力。技術的スキルと知識
Four Seasonsの方針および手順に関する十分な知識。部門内の各スチュワードの業務を実行する能力。Stewarding部門のすべての従業員を選定、訓練、スケジュール管理する能力。部門の円滑で効率的な運営を確保するため、すべてのスチュワードの活動を監督および調整する能力。適切な衛生管理技術を確保し、ホテル内でのゴミの移動を管理する能力。ゴミ容器を定期的に点検する能力。在庫管理を手伝い、維持する能力。管理の意思決定を改善するために求められるレポートを作成する能力。シェフ、F&B部門のディレクター、バンケットシェフ、およびバンケットマネージャーと密に連携し、バンケットの準備、食材の配送、未使用の食材のキッチンへの返却などを調整する能力。安全上のリスクを評価し、適切な対応を取る能力。ホテルでの緊急事態や安全事象に適切に対応する能力。候補者は日本での適切な就労許可を持っている必要があります。
People Functions
Maintain harmonious and professional relationship with all departments
Comply with and enforce Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact.
Must have strong interpersonal skills and be able to relate to all levels of staff.
Assist in other areas of the department as needed.
The ability to attend weekly and monthly meetings to maintain favorable working relationships and communicate information to other departments as well as communicate all necessary information back to Stewarding department employees.
Product Functions
Prior knowledge of dish machine, steam cleaning, kitchen, and floor cleaning equipment.
The ability to ensure the proper use of and preventative maintenance of all machinery and equipment used by the Stewarding department.
The ability to ensure the neatness, cleanliness and order of all kitchens, back of the house areas, storage areas, employee dining room, Stewarding Department machinery, compactor room, carts and tables through constant monitoring and a vigorous cleaning schedule.
The ability to maintain the wash ware operation to ensure proper supply of clean silverware.
The ability to perform other tasks or projects as assigned by hotel management and staff.
Perform any additional duties as assigned by the Executive Chef/Executive Sous Chef.
Profit Functions
The ability to maintain a qualified staff by identifying and controlling work relationships, areas of accountability and performance of personnel assigned as well as completing and conducting performance reviews.
The ability to requisition, store, stock, inventory, collect, wash and restock china, silver, glass and other equipment in designated areas of the hotel according to a predetermined par stock.
The ability to set standards regarding the ratio of covers to labor cost and cost of chemicals and supplies.
The ability to assist in the preparation of the annual budget for the department.
The ability to control breakage of all small ware.
The ability to maintain all kitchen equipment and dish machines in proper working order; ensures and controls usage of cleaning supplies and maintain handwashing facilities in kitchens.
The ability to maintain controls against theft and waste.
Technical Skills and Knowledge
Good knowledge of the Four Seasons policies and procedures.
The ability to execute all tasks of each steward position in the department.
The ability to select, train and schedule all Stewarding department employees.
The ability to supervise and coordinate the activities of all stewards to ensure the smooth and efficient operation of the department.
The ability to assure proper sanitation and hygiene techniques as well as the movement of garbage throughout the hotel.
The ability to inspect garbage containers regularly.
The ability to help set up and maintain inventories.
The ability to prepare reports as requested to develop a more informative data base for improved management decision making.
The ability to work closely with the Chef, Director of F&B, the Banquet Chef and Banquet Manager to coordinate banquet activities including an adequate supply of small ware for banquet set-up, the dish-up and delivery of food to the proper location, and the delivery of unused food items to the kitchen.
The ability to assess safety hazards and take appropriate action.
The ability to respond properly in any hotel emergency or safety situation.
Technical Skills and Knowledge
Good knowledge of the Four Seasons policies and procedures.
The ability to execute all tasks of each steward position in the department.
The ability to select, train and schedule all Stewarding department employees.
The ability to supervise and coordinate the activities of all stewards to ensure the smooth and efficient operation of the department.
The ability to assure proper sanitation and hygiene techniques as well as the movement of garbage throughout the hotel.
The ability to inspect garbage containers regularly.
The ability to help set up and maintain inventories.
The ability to prepare reports as requested to develop a more informative data base for improved management decision making.
The ability to work closely with the Chef, Director of F&B, the Banquet Chef and Banquet Manager to coordinate banquet activities including an adequate supply of small ware for banquet set-up, the dish-up and delivery of food to the proper location, and the delivery of unused food items to the kitchen.
The ability to assess safety hazards and take appropriate action.
The ability to respond properly in any hotel emergency or safety situation.
Applicants must have correct work permission for Japan.