Maison Marunouchi Assistant Restaurant Manager

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.

People Functions

Maintain harmonious and professional relationship with all departments / 全ての部門と友好的かつプロとしての関係を維持する。

Comply with and enforce Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth inEmPact. / EmPactに定めるフォーシーズンズ服務規律と行動規範カテゴリー1およびカテゴリー2の遵守および遂行。

Must have strong interpersonal skills and be able to relate to all levels of staff. / 対人能力があり、あらゆるレベルのスタッフに対応できる。

Select, train, evaluate, lead, motivate, coach, and discipline all employees in the restaurant to ensure that established cultural and core standards are met; daily activities and planning for outlet operation. / カルチャー及びサービススタンダードを満たすよう、レストランのすべての従業員の選別、研修、評価、指導、動機付け、コーチ、および監督管理を行う。

The ability to be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts. / / オペレーションをリードする。評価をする、優れた広報を推進する。ゲスト、クライアント、および団体客の担当のコンプレイン対応を行う。懸念事項、特別のリクエストを処理する能力。

Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control. / 効果的なスケジュール設定、予算編成、購買決定、在庫管理および資金管理により、労務費および営業費用を管理する。

Work harmoniously and professionally with Co-workers and Supervisors / 同僚や上司との協調的かつプロフェショナルに仕事をする

Assist in other areas of the department as needed. . / 必要に応じ、部署の他の領域も手伝う。

Product Functions

Describe and ensure quality of all food items, ingredients, and preparation methods, as well as provide expert knowledge of wine and beverages in an elegantly appointed environment dedicated to an attentive and distinctive experience for all meal periods. / 気配りの効いた際だったエクスペリエンスに特化した上品な内装が施された環境で、ワイン、スピリッツの知識を提供するのに加え、食品、材料、調理方法全ての品質を説明し、保証する。

Attend regular operational meetings to ensure effective coordination and cooperation between departments. / 定期的な業務会議に出席し、部門間の効果的な調整と協力を維持する。

Observe physical condition of facilities and equipment in the outlet and make recommendations for corrections and improvements as needed. / アウトレットの設備、装置の状態を確認し、必要に応じ、修正、改善の提言をする。

Perform any additional duties as assigned by the Director for Restaurant & Bar. / その他、レストラン&バーディレクターが指示する業務を行う。

Profit Functions / プロフィットファンクション

Profit retention. / 利益の維持

Managing labor effectively. / 人員の効果的な管理