Food & Beverage Assistant Director料飲部アシスタントダイレクター/ANA InterContinental Tokyo

【Duties and responsibilities】
Performance:
- Involved in the preparation of the annual departmental operating budget and financial plan. Manage costs and monitor budgets in relation to food and beverage budgets and labour costs.
- Work with the catering group to identify additional sales opportunities to drive revenue. Promote promotions that offer customers a great dinner experience at a competitive price.
- Ensure credit and financial transactions are handled in a secure manner.
Human resources:
- Manage day-to-day staffing, planning and work assignments, as well as setting performance and development targets for team members. Mentoring/coaching and regular feedback to address conflicts and improve performance among team members. 
- Educate and train all team members on compliance with national and municipal laws and safety regulations. Ensure staff are adequately trained and have the necessary tools and equipment to carry out their duties. 
Customer experience:
- Ensure that all food and beverage facilities and equipment are properly maintained and regularly cleaned. 
- Ensure that all food and beverage facilities, including banquet/convention venues, are clean, cleaned and properly equipped for the size of the business. Immediately contact the engineer if maintenance or repairs are required.
- Set and achieve quality and customer satisfaction goals. Respond courteously and promptly to all customer queries, complaints and/or requests in order to achieve a high degree of customer satisfaction.

Social responsibility:
- Operate a regional food and beverage marketing programme for the hotel. System-wide food and beverage marketing.
Participate in and maintain system-wide food and beverage marketing programmes and campaigns. Monitor regional competitors and industry trends. Review and approve menu setups and concepts with the Executive Chef. 
- Promote appropriate food and beverage stock handling procedures. Establish minimum/maximum stock levels for all food and beverage products, ingredients and supplies.
- Implement safe and appropriate storage of food and beverage items, stocks and supplies and replenish them efficiently at the right time, while minimising wastage. 
Perform other duties as assigned. May also act as duty manager.
Duties:
Highest position in the food and beverage department in a small to medium-sized full-service hotel. Supervises a large number of team members working in one or two food and beverage outlets and kitchens. May also include a banquet room serving up to 500 people. May supervise one or more subordinate managers or supervisors. 
Qualifications and requirements
University degree and/or advanced training in food and beverage management and relevant work experience, including supervisory experience:
Two years of relevant work experience, including supervision, or equivalent education and experience. A bachelor's degree / higher education qualification in hotel management, culinary or related field is desirable. Proficiency in spoken local language required. Alcohol recognition certificate and/or food and beverage service permit or valid sanitary food handling certification card in accordance with local legislation.

The job description described here is intended to describe the essential characteristics of the job and the level of work to be performed. It is not intended to cover all responsibilities or all qualifications in this job.