料飲部 アナリスト アシスタントマネージャー​/Food & Beverage Analyst Assistant Manager

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"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It’s important to constantly challenge your knowledge and step out of your comfort zone."

Peggy Focheux Duval:
Director of Learning & Development, France

Grand Hyatt Tokyo, Kanto, Tokyo (Administrative, Department Head/Manager, Full‑time, Worldwide)

• Monitor and control food and beverage costs through regular inventory checks and audits.
• Analyze cost variances and identify opportunities for cost reduction.
• Develop and enforce cost control procedures and policies.
• Oversee the main control of the POS back‑end system.
• Update, control, and improve monthly variance reports.
• Produce weekly and monthly reports such as menu engineering, sales reports, and food and beverage reports.
• Generate and communicate open key reports.
• Maintain suitable inventory levels and actively oversee and participate in the stock‑taking process.
• Check and verify discounts on the POS systems.
• Check and verify all package meals.
• Continuously study weaknesses in F&B control implemented at the hotel and provide suggestions for improvements.
• Check the daily food and beverage revenues report submitted by the income audit for the accuracy of covers and average checks.
• Responsible for linking the articles and recipes in Material Control.
• Responsible for preparing daily food and beverage reports and distributing them to management.
• Responsible for surprise spot checks at all F&B outlets.
• Prepare the daily and monthly cost report department about the cost of sales.
• Participate in stock‑taking at the restaurants.
• Check and ensure all menu items have a recipe.
• Coordinate with restaurant management and finance to sort out issues about F&B.
• Any other tasks as and when required by the management.

• Strong analytical skills to monitor and control costs effectively.
• Proficiency in financial data analysis and reporting.
• Knowledge of cost control procedures and policies.
• Experience with accounting systems, POS systems, and cost and inventory systems.
• Ability to produce detailed and accurate reports.
• Strong organizational skills to maintain inventory levels and oversee stock‑taking processes.
• Attention to detail for verifying discounts and package meals.
• Problem‑solving skills to identify weaknesses and suggest improvements.
• Ability to work collaboratively with restaurant management and finance teams.
• Strong verbal and written communication skills.
• Ability to multitask and work in a fast‑paced environment.
• High‑level attention to detail.
• Ability to work independently and partner with others to promote an environment of teamwork.
• Strong communication skills for generating and communicating reports.
• Ability to conduct regular audits and ensure compliance with policies.
• Knowledge of market prices and supplier agreements for cost updates.
• Experience in menu performance analysis and optimization.
• At least experience in the same role within an upscale hospitality environment.

Grand Hyatt San Francisco, San Francisco, CA, US