Food and Beverage Manager

LOCATION: CORPORATE HEAD OFFICE, TOKYO

JOB CATEGORY: Food and Beverage

SCHEDULE: Full-Time

Job Summary

All culinary, restaurant, banquet, beverage, and room service operations fall under the purview of the position responsible for all food and beverage operations. Position oversees achieving or exceeding financial targets, maintaining HMI Hotel Group standards, policies, and procedures, and ensuring the satisfaction of both guests and employees. Proven knowledge and expertise of all relevant laws and regulations pertaining to food and beverages. Develops and implements a business plan for food and beverages using the key strategies of marketing, planning, controlling, and organizing.

Qualifications & Requirements

1. 4-5 years of experience in the food and beverage, culinary, or related fields in a 4 / 5-star hotel or an independent restaurant with excellent standards.
2. 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or a similar major; 2 years experience in the food and beverage, culinary, or related professional fields.
3. Excellent verbal and written communications skills, both English and Japanese.
   TOEIC:850p -- Ability to use Japanese at native level.
4. Ability to work well under pressure and effectively handle multiple, concurrent demands and appropriately prioritize responsibilities.
5. Comprehensive knowledge of services, F&B cost control, labor controls, beverage menu writing, maintenance, merchandising, computer, and accounting.
6. Strong leadership, people management and training skills.

Responsibilities

1. Ensure that each outlet is handled by a management team (Restaurant Manager / Head Chef) that is completely responsible for the profitability and service standards attained.
2. Supervise employees and manage all daily operations. Understand employee jobs well enough to handle duties in the absence of staff.
3. Create and maintain an environment that values motivation, empowerment, teamwork, continuous improvement, and a willingness to serve.
4. Coordination of the annual operating budget formulation in determining outlet projected revenues and expenses, manning, operating equipment, and FF&E requirements in accordance with the annual business plans, supported by key marketing plans and revenue driven initiatives.
5. Provide subordinates with guidance and direction, including setting performance standards and monitoring performance.
6. Monitor productivity levels in each outlet closely using productivity schedules and take immediate corrective action if necessary.
7. Monitor all costs and recommend cost-cutting measures.
8. Provide leadership, vision, and direction to bring together and prioritize departmental goals in an efficient and effective manner.
9. Establish clear expectations with employees and team leaders and ensures that appropriate rewards are given when expectations are exceeded.
10. Ensure exceptional customer service, comprehends the brand's service culture, and drives alignment of all employees, team leaders, and managers with the brand's service culture.