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Please find the English Job Description below.

必須の業務と責任（主要な活動)

• 売上、コスト、利益の最適化。
• ビジネスパフォーマンスの分析と予測。
• 購買契約の交渉や在庫管理。
• マーケティング計画の策定、市場動向を分析し、競争力を維持。消費者調査結果に基づく改善。
• 飲食部門の業務が効率的に行われ、サービス基準が守られているか確認。ピーク時の業務調整。
• 会社の文化、ビジョン、ミッション、コアバリューを常に体現し、ブランドの一貫性を保つ。
• ワインや飲料サービスのトレーニング、イベントの開催。ワインリストの維持、在庫管理、売上向上策の提案。

このポジションはチームワークと組織力、顧客サービス能力、予算管理スキルを求められます。

Essential Duties and Responsibilities

This position oversees the operation of the hotel’s food and beverage department and includes the following responsibilities:

• Strategy and Execution: Propose and implement food and beverage promotions aligned with company strategy, and create/update operational manuals.

• Operations Management: Conduct regular meetings and briefings to ensure effective operation, working closely with the Culinary Division.

• Guest Service Quality: Uphold brand promises and deliver exceptional guest service. Emphasize internal customer service as well.

• Staff Development: Provide coaching and training to improve staff performance. Support performance reviews and career development.

• Financial Management: Optimize sales, costs, and profits. Analyze business performance, forecasting, and manage procurement and inventory.

• Marketing and Market Analysis: Develop annual marketing plans, monitor market trends, and make improvements based on customer feedback.

• Operational Monitoring: Ensure smooth operations during peak times and adherence to service standards.

• Cultural and Value Promotion: Represent the company’s culture, vision, and values, maintaining brand consistency.

• Wine and Beverage Management: Train staff in wine and beverage service, manage wine lists, inventory, and propose strategies to boost revenue.

• Compliance and Safety: Ensure staff adherence to safety, hygiene, and fire regulations.

Required Skills – General skills

This role requires strong leadership, organizational skills, customer service abilities, and financial management expertise.

The resort’s 55 villa accommodations will feature private pools, landscaped gardens and unobstructed sea views. Conceived by Netherlands-based Studio Piet Boon, the architecture and interiors are seamlessly designed to immerse guests in the natural surroundings and express harmony with the island through the extensive use of local materials. Mitsubishi Jisho Sekkei Inc. is providing local architectural expertise and support in realizing the design vision. Four restaurants and bars will include relaxed beachfront concepts showcasing fresh seafood, prized island-raised beef, locally distilled spirits and craft beer. With a stunning seascape as a backdrop, the resort’s indoor and outdoor event venues will host unforgettable destination weddings and private celebrations. On-site recreation will include a standalone Rosewood Explorer’s Club, Rosewood’s program for younger guests designed to inspire creativity and imagination, encourage adventure, discovery and social responsibility through unique experiences attuned to the destination. Asaya, Rosewood’s pioneering integrated wellness concept, will offer treatment rooms set amid private gardens, indoor and outdoor hydrotherapy facilities and a menu of programs and services influenced by local healing traditions. Beyond the resort, guests will discover an abundance of vividly picturesque sites, from the majestic natural stone arch of nearby Sunayama beach to the perfectly poised lighthouse at Higashi-Hennazaki Cape (a nationally designated “Place of Scenic Beauty”) and the seven-kilometer stretch of Yonaha Maehama, regularly ranked as Japan’s best beach and renowned for its cinematic sunsets. Even a brief sojourn will reveal distinctive customs, culture, dialects, cuisine and crafts as well as the beguiling ways of the Okinawan uchinanchu (“sea people”) who inhabit the island.