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必須の業務と責任(主要な活動)
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:
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.
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