Restaurant Manager/料飲マネージャー

As the Food and Beverage Manager, you will oversee all food and beverage operations, ensuring high standards of service and quality while delivering exceptional guest experiences. You will be responsible for maintaining compliance with government regulations regarding hygiene, safety, and other relevant matters. Additionally, you will lead your team in providing outstanding hospitality, creating memorable moments for guests, and ensuring that the highest levels of quality are consistently achieved.

DUTIES AND RESPONSIBILITIES

Staff Management

• Manage daily operations, plan and assign tasks, and ensure adequate staffing at all times.
• Lead and mentor the team, setting performance and growth goals to enhance team members’ skills and development.
• Guide staff to adhere to compliance regulations and ensure that they meet the expected service standards.
• Propose or implement HR-related actions as needed.

Customer Service

• Ensure that all food and beverage facilities are operating smoothly and are regularly cleaned.
• Maintain cleanliness in all venues, including banquet and meeting facilities, and ensure appropriate stock levels are available for the expected operations. Immediately notify the engineering team if any maintenance or repairs are required.
• Set goals for quality and customer satisfaction, and strive to meet them. Address guest requests and complaints to ensure their complete satisfaction.

Scope of Work

• Manage the hotel’s food and beverage marketing programs and participate in broader organizational campaigns.
• Stay informed about competitor activities and new industry technologies. Collaborate with the Executive Chef to plan and approve menus and concepts.
• Ensure all food and beverage items are stored safely, regularly replenished, and minimize waste.
• Conduct inventory for food and beverage stock. Determine the minimum/maximum inventory levels for all food, beverages, materials, and supplies.
• Be flexible in responding to unexpected situations, and assist with additional duties as needed when the team must collaborate.

Financials

• Assist in creating the hotel’s annual budget and setting departmental goals.
• Monitor budgets and control expenses, with a focus on food, beverages, and labor costs.
• Collaborate with the catering department to explore sales opportunities that aim to increase revenue.
• Promote campaigns that offer excellent dining experiences at competitive prices.
• Ensure that all credit card payments and financial transactions are handled securely.

Required Skills

• A background in food and beverage management education from a university or vocational school is required.
• At least two years of practical experience in food and beverage operations, including management, or a combination of equivalent education and work experience is necessary.
• A bachelor’s degree or higher education qualification in hotel management, culinary arts, or a related field is preferred.
• Proficiency in the local language is required.
• It is also necessary to possess licenses as required by local laws, such as an Alcohol Sales Manager or Food Safety Supervisor certification, or in the case of the U.S., a Food Handler’s Card.