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:
Occupying the top floors of a landmark 39-floor tower, Four Seasons Hotel Tokyo at Otemachi seamlessly blends modern high-style design with classical Japanese elements.
From tasteful event venues to dynamic dining and drinking spaces, the Hotel offers a unique experience that is distinctively Four Seasons.
The Hotel boasts a prime location above Otemachi Station in Tokyo's prominent financial district, right next to the Imperial Palace.
The SPA is a tranquil sky-high sanctuary, complete with water features: vitality pools, mist chairs, and traditional Japanese ofuro baths.
Dining options range from est, a Michelin-starred contemporary French restaurant, to PIGNETO, which serves authentic Italian cuisine with an al fresco terrace.
VIRTÙ, listed on Asia's 50 Best Bars, is an immersive concept bar that harmoniously blends the drinking cultures of two iconic capitals, Paris and Tokyo.
THE LOUNGE is the perfect spot for anything from an impromptu business meeting to a glamorous afternoon tea, all enhanced by stunning views of the Imperial Palace Gardens and the breathtaking Tokyo skyline.
About The Role
Plan, organize, direct and control the work of employees in the Hotel's Food & Beverage outlets while ensuring exceptional service and attention to guests.
Maintain harmonious and professional relationship with all departments and Home Office.
Comply with and enforce Four Seasons' Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact.
Plan, organize, lead and control different projects and activities within the Food & Beverage team.Identify coaching moments and ensure that those moments become opportunities of learning and development for the Food & Beverage team.
Establish a rapport with the Food & Beverage team and other divisions within the hotel.Have a global working perspective and excellent communication skills – written and verbal
Great understanding of Self-Esteem and Self-Actualization of Team and ensure proper support and help is provided whenever needed.
Have the ability to supervise the day-to-day duties of the Food & Beverage team and assist as necessary.
Hold monthly department meetings with Restaurant staff to ensure communication and address any issues that are affecting the team.
Participate in and develop staff training programs and development plans in order to minimize staff turnover and maintain high morale.
Particular emphasis should be given to those individuals qualifying for future advancement.Supervise, train and motivate department staff to thoroughly understand all of their duties and responsibilities.
Meet with the Director of Restaurant and Bar on a regular basis to communicate all Food & Beverage activities and results of the Food & Beverage meeting or any other related issues.
Actively network within the community to attract potential candidates for recruitment purposes.Prepare reviews and development plans and take appropriate personnel-related action (i.e. hire, commend, discipline, evaluate, etc.) with Restaurant staff as required.
Conduct self in a professional manner at all times.
Select, train, evaluate, lead, motivate, coach, and discipline all employees, supervisors and assistant managers in the Hotel's Restaurant to ensure that established cultural and core standards are met long-range strategic planning for outlet operation.
Inventory control while focusing on creative revenue generation solutions to maximize profit.The ability to be visible in the operation, recognize and maintain relationships with regular guests as well as cultivate relationships with new patrons.
The ability to work closely with the Director of Restaurant and Bar, Executive Chef and Sous Chefs to design effective menus and wine list while ensuring excellent product quality at a fair price.
Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.
Assist in other areas of the department as needed.Continuously strive for improvement of processes and efficiency.
Perform any additional duties as assigned by the Director of Restaurant and Bar.
Hygiene and upkeep of your area(s).
Lead own department to achieve the Food & Beverage revenue target.
Ensure the hygiene standards are implemented.
Ensure that
PCI standards are in compliance.
Continuously strive for improvement of processes and efficiency.
Perform any additional duties as assigned by the Director of Restaurant and Bar.
Understand the market and our competitors, establish a successful promotion plan three months prior to budgeting the following year.
Lead own department to achieve monthly Food & Beverage revenue and profit retention.
Control labor and operating expenses through effective scheduling, budgeting, purchasing
decisions
Work to achieve KPI, there were agreed on annually.
In collaboration with Director of Restaurants and Bar, prepare forecast for the outlet.
Use resources mindfully and reduce wastage.
Manage labor effectively following local labor/laws.
Attending P&L meeting.
What You Bring
Strategic, analytical and have solid business acumen.
Requires a working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures.
Working knowledge is generally learned on-the-job.Requires ability to operate computer equipment and other food & beverage computer systems.
Requires reading, writing and oral proficiency in the English language.
Opera
PCI
PWT
Benchmark standard
What We Offer
Competitive Salary, wages, and a comprehensive benefits package
Excellent Training and Development opportunities
Complimentary Accommodation at other Four Seasons Hotels and Resort
50%F&B outlet discount for other Four Seasons Hotel in Japan.
Complimentary Employee Meals
Social insurance
Define contribution benefit
Yearly health checks up
Schedule & Hours
40 working hours per week.
10 days off every month except February (9 days)
Successful candidates must possess legal work authorization for Japan and be fluent in English and Japanese business communication.
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