Description:

　　* This position is on a local package.

　　本格的なトラットリアスタイルのイタリアンダイニング

　　ショーキッチンの活気と明るい自然光が差し込む開放的な雰囲気のイタリアンレストラン。

　　シェフ特製のパスタから本格的な味わいのイタリアンまで、素材の持ち味を生かしたシンプルで正統派の味わいをご提供しています。

　　Enjoy authentic trattoria-style Italian dining

　　Savor genuine Italian cuisine in a relaxed open environment full of natural light amidst the lively energy of our show kitchen.

　　From our chef’s signature pasta to the genuine flavors of our Italian menu and handmade pizzas baked in our specially-made kiln the true essence of the ingredients is brought out.

　　To manage the assigned kitchen as an independent profit centre, in line with the outlet’s operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet.

　　Main Duties:

　　Administration

　　§ To develop, propose, describe and price menus that are appropriate for the outlet operation, the market and the desired business goals.

　　§ To prepare and update the Outlet Kitchen’s Departmental Operations Manuals.

　　§ To attend weekly Food and Beverage and Department Head Meetings, as scheduled.

　　§ To conduct pre-shift briefings and regular communications meetings, ensuring that they are effective and conducted as necessary.

　　§ To maintain and utilise other departmental and employee communications channels, e.g. notice boards, log books, handover reports, etc.

　　Customer Service

　　§ To ensure that all guest contact culinary employees in the outlet deliver the brand promise and provide exceptional guest service at all times.

　　§ To ensure that culinary employees also provide excellent service to internal customers as appropriate.

　　§ To handle all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.

　　Financial

　　§ To develop, write, test and follow standard recipes.

　　§ To maximise employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the outlet as well as the expectations of the guests.

　　§ To ensure that the outlet food cost is managed in line with maximising profit while delivering on the brand promise.

　　§ To assist in proactively managing costs.

　　§ To assist in the inventory management and ongoing maintenance of hotel operating equipment and other assets, including establishing par stocks, equipment care and maintenance and inventory taking as required.

　　§ To assist with the input and oversight of product specifications, recipes and other data as required, supporting the smooth operation of Materials Management and Cost Audit functions.

　　Marketing

　　§ To constantly evaluate local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the hotel’s own operations remain competitive and cutting edge.

　　§ To look for Marketing and Public Relations opportunities to increase awareness and ultimately business.

　　§ To review and analyse the weekly/monthly Menu Sales Analysis to adjust the menu mix and engineer the menu for greater profitability and customer satisfaction.

　　Operational

　　§ To establish the culinary standards for the outlet, overseeing the consistent implementation of the approved menu and training the employees as necessary in the preparation and presentation of each and every item.

　　§ To be able to create special menus, suggest alternatives, meet specific customer requests and interact with customers to meet and exceed their culinary expectations.

　　§ To monitor all outlet kitchen operations, especially during peak business periods, assisting and making adjustments where necessary.

　　§ To ensure that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.

　　§ To make sure that all Touches of Hyatt and the Food and Beverage Top 20 are implemented.

　　§ To respond to the results of the Consumer Audit and to ensure that the relevant changes are implemented.

　　§ To work closely with other management personnel in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

　　§ To make sure that culinary employees work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”.

　　§ To make sure that all employees are up to date with the availability of seasonal and new products on the market.

　　§ To taste and monitor the food products served, providing feedback and adjusting where appropriate.

　　§ To work with the Materials Manager in the procurement of the best product for the best price.

　　§ To work closely with the Stewarding Manager to ensure that hygiene standards are maintained and that operating equipment is cared for to maximise its useful life and to minimise breakage.

　　§ To work with the Director of Engineering to ensure that all equipment is properly maintained and cared for.

　　Personnel

　　§ To assist in the recruitment and selection of outlet culinary employees. To follow hotel guidelines when recruiting and use a competency-based approach to selecting employees.

　　§ To oversee the punctuality and appearance of outlet culinary employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.

　　§ To maximise the effectiveness of outlet culinary employees by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.

　　§ To conduct annual Performance Development Discussions with employees.

　　§ To implement effective training programmes for employees in coordination with the Training Manager and the outlet kitchen’s Departmental Trainers.

　　§ To prepare and post weekly work schedules for outlet culinary employees, making sure that they reflect business needs and other key performance indicators.

　　§ To encourage employees to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.

　　§ To support the implementation of The People Philosophy, demonstrating and reinforcing Hyatt’s Values and Culture Characteristics.

　　§ To ensure that all employees have a complete understanding of and adhere to employee rules and regulations.

　　§ To ensure that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.

　　Other Duties

　　§ To maintain strong, professional relationships with the relevant representatives from competitor hotels and other organisations.

　　§ To respond to changes in the Food and Beverage function as dictated by the industry, company and hotel.

　　§ To read the hotel's Employee Handbook and have an understanding of and adhere to the hotel's rules and regulations and in particular, the policies and procedures relating to fire, hygiene, health and safety.

　　§ To attend training sessions and meetings as and when required.

　　§ To carry out any other reasonable duties and responsibilities as assigned.

　　Primary Location: JP-Kansai-Kyoto

　　Organization: Hyatt Regency Kyoto

　　Job Level: Full-time

　　Job: Culinary

　　Req ID: KYO000634

　　Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.