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.
1) All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices.全てのメニューアイテム、準備の方法と時間、調味料、ソース、大きさ別の量、付け合せ、盛り付けと価格。
2) Daily menu specials and out of stock items.
毎日の特別メニューとアイテムの状況。
3) MICROS and manual system procedures.
マイクロスとマニュアルシステムの手順。
4) Daily regular / V.I.P.'s reservations.
毎日の顧客とVIPの予約状況。
5) Scheduled in-house group activities, locations and times.
ホテル内のイベント・グループの活動、場所と時間。
6) Correct maintenance and use of equipment.
正しいメンテナンスと器材の使用法。
1. Maintain storage areas with proper supplies, organization, and cleanliness. Rectify any cleanliness/organization deficiencies as requested by superiors.
適切な補充が出来ているか、準備が整っているか、清潔であるか貯蔵庫を確認する。
2. Replenish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
納入業者と備品をレベルに応じて決める。不足または先のビジネスを見込む追加の備品の補充の為に申請を完全にする。
3. Prepare special items for events in accordance with superior's requests
上司の要請により、イベント用の特別なアイテムを準備する。
4. Go to breaks as informed by superiors.
上司の指示により休憩する。
5. Attend line-ups with other staffs and review all information pertinent to the day's business.
ラインナップで一日の業務の内重要な情報を見直す。
6. Check own grooming and attire standard.
グルーミングスタンダードに沿って、身だしなみを正す。
7.
Constantly accept to be monitored by Assistant Manager in all phase of service and job functions, ensuring that all procedures are carried out to departmental standards; Mention any opportunities to the Assistant Manager.
継続的に上司があらゆるサービスと業務項目について監視することを受け入れる。全ての手順は部署の基準に沿っていることを確認する。不完全な部分があれば管理職に報告する。8. Inspect all aspects of In Room Dining environment ensuring compliance with standards; Mention deficiencies to the Assistant Manager.
IRD環境の全ての面を点検する。清潔さを基準と順番に沿っている事を確認する。不完全な部分があれば上司に報告する。
9. Ensure that daily specials are mentioned to the guests.
毎日のスペシャルアイテムをゲストに案内する。
10. Anticipate guest's needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Promote positive guest relations at all times.
多忙時やいかなる時にもゲストのご要望を先読みする。質問に迅速に答え、全てのゲスト認知する。常にゲストと良い関係を築くように心がける。
11. Report guest complaints to Assistant Manager following the instant pacification procedures and ensuring guest satisfaction. Advise of the problem and if unable to solve the problem, ask for Assistant Manager's assistance.
ゲストの問題を早期解決に向けて手順に沿って上司に報告し、ゲストの満足を確認する。ゲストの問題にお応えする、問題解決出来ない場合は上司に報告する。
12. Be aware of guest reactions and confer frequently with Assistant Manager and co-worker to ensure guest satisfaction.
ゲストの反応を観察し、ゲストに満足して頂けるようなサービスについて、上司や同僚とよく話し合う。
13. Maintain cleanliness and working conditions of departmental equipment, supplies, and work areas.
清潔さ、部署の備品、必需品、業務範囲の労働環境を監視し維持する。
14. Provide feedback of any problems to the Assistant Manager.
いかなる問題のフィードバックも上司へ報告する。
15. Work to be part of a cooperative working climate, maximizing productivity and employee moral.
より働きやすい職場環境を作る事を心がけ、生産力及び従業員のモラルを最大限に高める事を促進し育成する。
16. Mention to superiors work orders for maintenance and repairs to be submitted to Manager.
修理に関する依頼をマネージャーに提出する。The In-Room Dining Server is an essential member of the Food & Beverage team dedicated to providing exceptional quality and service to our ever-discriminating guests.
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