INTERVIEW Staff Interview
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01
STAFF
INTERVIEW
Cooking Department Food and Beverage Department BBQ Terrace HAREY'S
Hiromi Yamashiro Joined 2022
After graduating from Naha Commercial High School, he enrolled in the International Resort College of IRC. During his time at the college, he studied abroad and decided that he wanted to be someone who could promote Okinawa. After returning to Japan, he transferred to Okinawa Christian University to further his education.
He joined the company as a new graduate in 2022, the year Ryukyu Hotel & Resort Meijo Beach opened, and was assigned to the Food & Beverage Department. He studied wine and cooking at Teppan Dining Niji, and is currently taking on new challenges and continuing to play an active role at BBQ Terrace HAREY'S.
PASSION Why did I decide to work at Ryukyu Hotel & Resort Meijo Beach?
When I think of Okinawa, I think of tourism, and hotels are at the heart of it. In particular, the Ryukyu Hotel & Resort Meijo Beach is a large resort hotel, and with easy access from the airport, I felt it would be a place visited by many customers from both Japan and overseas.
I decided to join the company because I was convinced that this hotel would allow me to realize my dream of spreading the Okinawan history and culture that I learned about in my student days. This environment, where I can convey the charm of Okinawa to customers and provide them with a special moment, is the ideal workplace for me.
JOB DESCRIPTION Current business
Since being assigned to the food and beverage department, I have had experience working in three restaurants. I think the appeal of the food and beverage department is being able to enjoy in-depth conversation with customers, and I feel that this is the perfect department for me. I had always been interested in food and wine, having worked part-time in a restaurant, but the main reason I chose a hotel was to spread the appeal of Okinawa.
Previously, I spoke about Okinawa's history to a customer who had visited the Himeyuri Monument near the hotel before coming to our restaurant, and he said, "It was a very satisfying meal and experience," which made me really happy. My own efforts add value to the services we provide as a hotel. I feel that being able to play a role in promoting Okinawa, which is exactly what I wanted to achieve, is rewarding, and I think it's a very attractive job.
FUTURE Future goals
In the future, I would like to obtain qualifications such as sommelier and continue to grow with the aim of becoming a team leader. I would like to not only improve myself through qualifications and learning, but also be someone who can contribute to improving the skills of the entire department. Our goal is to grow as a team and provide better service to customers at a higher level. To achieve this, I would like to continue learning and make efforts every day.
I also hope that the younger generation of Okinawans will be able to experience Okinawa more and become someone who can spread the word about its charms. Ideally, I would be able to convey to the next generation that this can be done at a hotel through my presence.
SCHEDULE daily schedule
First, we check the reservation status of the BBQ restaurant. Since it is an outdoor restaurant, we also check the weather forecast and decide which table to seat our customers at that day.
Until the BBQ opens, I'll be on standby and running "Nashiro" before it opens. I do a lot of different jobs.
We will set up the table, gas stove, drinks, and other items necessary for the BBQ.
A briefing will be held before the opening of business with the entire food and beverage service team and the cooking kitchen team.
During the briefing, we will check the customer's reservation status and allergy information. This is very important as it requires cooperation between the food and beverage department and the cooking department.
After welcoming guests at the reception, you will give instructions to staff regarding which dishes to serve and at which seats.
We pay close attention to what customers are talking about and the atmosphere at the table, and will provide meal support and suggestions for drinks and desserts as needed.
02
STAFF
INTERVIEW
Sales Department, Sales & Marketing Division
Tokumura Sato Joined 2021
Graduated from Okinawa International University. During her student years, she worked part-time in bridal and hotel businesses, which made her fall in love with customer service and the hospitality industry, and she decided to work in a hotel. She joined Ryukyu Hotel & Resort Meijo Beach as part of the first batch of new graduates.
For the year leading up to the hotel's opening, he worked at the Hyatt Regency Naha Okinawa, a group hotel, learning about customer service, including housekeeping, guest service, and restaurant service, before being assigned to the reservations department of the sales department. At the beginning of the hotel's opening, he was in charge of handling customer inquiries in the reservations department, and then transferred to the sales and marketing department. Currently, he is involved in PR marketing and public relations for the entire hotel, SNS management, and event planning.
INSPIRATION The road to sales and marketing
While working in the reservation department, I had the opportunity to create a brochure for anniversary cakes. I had always loved making things, having designed posters in a club activity during my university days, so the brochure I created using that skill caught the eye of the sales manager, which led me to pursue a career in sales and marketing.
Through on-site training at the Hyatt Regency Naha Okinawa, I learned about the items necessary for hotel management and took on new challenges, which I believe led to my being transferred to a new department and building a new career. The experience of raising my hand and seizing the job was a major turning point for me.
JOB DESCRIPTION What were the difficulties you faced at work?
There was a lot of marketing jargon and it took me a while to understand what they meant.
When producing flyers, posters, etc., it is not enough to simply make them look pretty; you also need to deliberately create a sense of unnaturalness in order to catch people's attention. I had a hard time learning all this design knowledge from scratch.
PASSION About rewarding work
Producing posters, signage, TV commercials, and other things is a job that only marketing can do. That's why it can be difficult, but there are few people who can do this job among the many staff members at the hotel, so I feel that it is a unique job. I also think that the responsibility is important. After the flyers and advertising materials are completed and delivered to customers, when they actually make reservations or get a positive response, I feel a sense of relief and accomplishment that my PR methods were not wrong.
SCHEDULE daily schedule
First, I check my emails. After the team briefing, I start updating the information on the website and writing new articles.
We create posters for in-house events such as illuminations, and create restaurant menus.
We will share social media management and content with each person in charge at our group hotels in Okinawa Prefecture.
When a marketing company proposes a service, we also listen to the details and discuss the matter.
We will make arrangements for commercial video shooting and photo shooting.
When shooting inside a hotel, we need the cooperation of various departments, so we consult with the heads of each department to create the shooting request documents, and coordinate and publicize the schedule within the company.
03
STAFF
INTERVIEW
Accommodation Department, Front Desk, Club Lounge Section
team leader Yuki Tsunemori Joined 2017
After graduating from a vocational school in Fukuoka Prefecture, he joined the Hyatt Regency Naha Okinawa Group Hotel as a new graduate employee. After gaining experience in the accommodation department's housekeeping, guest services, front desk, and club lounge, he was also involved in the opening of the Hyatt Regency Yokohama.
In 2022, he was selected as a team leader in the Front Club Lounge Department as a member of the opening team of Ryukyu Hotel & Resort Meijo Beach. Now, having gained experience in various brand hotels and the accommodation department in general, he is playing an active role as a leader who brings together the entire team.
MANAGEMENT
To team management
Hotels operate on a shift system, so some staff work during the day and some at night. It is certainly a challenge to share the same information with all staff who have different working hours, but we strive to create an environment where all staff can work with peace of mind by creating handover books and work manuals and eliminating any misunderstandings.
We have made the growth of the entire team a top priority, and have proactively provided English lessons and telephone response training. I think we have created more than 50 training manuals so far. When I see a junior colleague who was not very good at English taking English lessons and trying hard to converse with customers in English, I realize the results of our efforts and feel great joy. I aim to create an environment where the entire team can work together to produce better results, not just improve my own skills and achieve results.
STEP UP How did you progress to team leader position?
I don't think I've done anything special. I think I've been given various opportunities as a result of carefully continuing to do the tasks in front of me one by one.
The company atmosphere is open, without any sense of seniority, and even young employees are encouraged to take on challenges if they make enthusiastic proposals, which I believe is one of the reasons I have been able to move up so far.
Now, as a team leader, I am also feeling the difficulties and hardships. Sometimes I have to give instructions and advice to older staff members, and there are times when I am worried about how to talk to them, but just as I am with customers, I try to convey my thoughts to staff members sincerely, while considering their feelings.
SCHEDULE daily schedule
Check guest information and handover.
Because we work in shifts, staff members have different attendance times, so it is important to understand each member's situation and organize information to ensure smooth work operations.
In the morning, the main task is checking out guests who are leaving the hotel.
Even when talking to customers, such as asking them about their stay, it is important to be extremely careful not to make any mistakes when asking about the bill.
We use the time before check-in begins to provide staff with customer service training, including English conversation, telephone etiquette, and conversational etiquette.
We welcome guests who arrive at the hotel. As each guest has a different reservation plan, we will provide tailored guidance to each individual guest, including room type, special offers, and advance requests.
They often also act as concierges, providing advice on how to spend your stay and assisting with meal and sightseeing plans.
04
STAFF
INTERVIEW
Food and Beverage Department Kanazawa
Assistant Manager Rui Kobashigawa Joined 2015
After graduating from IRC International Resort College, he gained service experience in resort hotels and local restaurants, and joined the Hyatt Regency Naha Okinawa Group when it opened.
He was assigned to the hotel's restaurant "MILANO" and was promoted to team leader in his third year at the company. After that, he broadened his skills by not only serving customers, but also working in office work such as PR marketing and banquet and wedding sales.
In 2022, she will transfer to Ryukyu Hotel & Resort Meijo Beach as a founding member and will lead the team as assistant manager at the restaurant Kanazawa, aiming for even greater heights. We spoke to her about her passion for continuing to grow as a food and beverage professional and her vision for the future.
JOB DESCRIPTION As an assistant manager
In addition to the daily operations, I compare the sake we serve and create menus that match them. I also take great care of our customers by confirming and adjusting reservations in advance, contacting any customers with allergies, and making sure we can accommodate their allergies.
I also compile sales data and course and pairing menu serving results, and share sales and store data with all staff to ensure smooth operation as a team. Through meticulous preparation and accurate information sharing, I strive to improve the quality of our restaurants.
MANAGEMENT Staff Development Initiatives
We aim to improve the skills of the entire store by instructing how to explain the sake and wine served in the restaurant and the procedure for checking for allergies in English, etc. We aim not only to improve the abilities of each individual, but also to raise the level of the skills of the entire team through repeated practical training.
We also aim to encourage our staff to develop the habit of thinking independently. By having them think independently about "why is this preparation necessary?" and "what should we do now?", we generate a variety of ideas and opinions. We create an environment where our staff can confidently serve customers, and support their growth as a team.
FUTURE Future goals
I believe that the reason I have been able to grow this far is because I have always enjoyed my work, and I have also been blessed with superiors and an environment that supported my growth.
As a female assistant manager, I also aim to be a role model for younger staff members, someone who can inspire them with dreams and hope.
Through my previous experience working in marketing and sales in an office, I reaffirmed the appeal of providing services on-site. That is why I want to continue working on-site as long as possible and demonstrate that there is a career option to work long term in the service industry. I will use my experience to aim for further challenges and growth.
SCHEDULE daily schedule
Check the restaurant sales from the previous day and reservations for that day.
Kanazawa is adjacent to Milano and The Bar, so grooming checks and business communications are shared across all three restaurants.
I plan which staff will be in charge of which tables depending on wine orders and reservations for the day. I also hold a briefing for all the time zone managers to share the day's breakfast situation and other restaurant information.
Together with the kitchen staff, we will share the latest reservation information and alternative dishes for those with allergies.
We also prepare to set out glasses on the tables and course menus.
You will be working at the reception desk, assisting customers as they arrive, taking reservations and arranging seating arrangements.
As an assistant manager, I also support each staff member and "THE Bar."
05
STAFF
INTERVIEW
Facilities Management Department, Landscaping Section
Assistant Manager Yasuhiro Hirano Joined 2018
Born in Tokyo. After graduating from university, he started his career in the food and beverage department of a hotel in Tokyo. While on a family trip, he visited the group hotel Okuma Private Beach & Resort, and was impressed by the beauty of Okinawa's ocean and the beautifully maintained gardens, so he decided to take the plunge and change jobs. He then transferred to Ryukyu Hotel & Resort Meijo Beach when it opened.
He is passionate about his work, and continues to work as a professional in plant management, maintaining the hotel's beautiful landscape, while sympathizing with Okinawa's rich nature.
JOB DESCRIPTION Facility Management Department Operations
The Facility Management Department's role is to maintain the building, which is the company's most important asset and the core of the hotel. The duties range from managing the entire building to repairing the interior, inspecting each facility, and caring for the plants. Another important role of the Facility Management Department is to take measures against typhoons, which are essential in Okinawa's natural environment.
As a member of the landscaping department, I usually do landscaping work such as pruning, mowing, watering, and growing plants that suit the Okinawan environment (temperature, sea breeze), but during typhoon countermeasures, as part of the facilities management department, I also support the work of putting up storm nets and sand prevention nets to prevent beach sand from getting into the pool. As for planting, we plant plants that can withstand rain and wind, but since palm trees are especially carefully grown, we also need to protect the palm leaves by bundling them together so that they won't be defeated by the wind.
INSPIRATION What first got me interested in plants?
As both of my parents loved plants, I was always close to plants and nature from an early age. When I first saw the garden at Okuma Private Beach & Resort, I was impressed by how orderly and natural the space was, and I began to dream of doing a job like that. I couldn't forget that impression, so when I was in my 30s, I took the plunge and moved to Okinawa to work with plants.
When I first started, I studied from books, but the best thing I learned was to ask a lot of questions to people who have been working in the landscaping industry in the area for many years.
FUTURE Future goals
Many of the members of the Facility Management Department are skilled craftsmen, but to the customers they are still hotel staff. As an assistant manager, I would like to be able to communicate the hotel's occupancy rate and customer information to the staff, learn hotel terminology, and otherwise be able to have the knowledge and behavior required of a hotelier.
In the future, my dream is to be able to contribute to the local community by cultivating plants grown at a local agricultural high school in the hotel and accepting high school students as an internship site. I hope to pass on my techniques to the younger generation so that this place can become a model for landscaping hotels and tourist facilities.
SCHEDULE daily schedule
They clean the pool, check for forgotten items, pick up fallen leaves, and check for any abnormalities. Another important role of the Facility Management Department is to create an environment where guests can stay comfortably at the hotel.
As well as around the pool, you will also patrol the grounds around the building and gardens, and clean as necessary. When work cannot be done due to rain, you will mainly be doing desk work, and will be creating shifts and future maintenance schedules.
We mow the lawn and prune the trees. When pruning, we have to be careful to think about how much care we should give to maintain the natural beauty of the trees. Because the grounds are large, we often work together with the staff of partner companies.
06
STAFF
INTERVIEW
Cooking Department, Banquet Cooking Section
team leader Hiroki Komatsu Joined 2022
Born in Osaka Prefecture. During high school and college, he devoted himself to baseball. After graduating from college, he joined a major restaurant chain and gained experience as a Japanese cuisine craftsman, honing his skills to the point of being a head chef.
When he was thinking about expanding his career in the future, he decided to pursue his own skills as a hotel chef, due to his longing for a hotel and the encouragement of his father, who is also a chef, and joined the newly opened Ryukyu Hotel & Resort Meijo Beach. At the time of opening, he worked at the buffet dining "Nashiro", and later transferred to the banquet cooking department, widening the scope of his activities.
MANAGEMENT What I keep in mind as a team leader
When I was working at the buffet restaurant "Nashiro," there were many new graduates and junior employees, so I made sure to convey and share my techniques and ideas with the younger staff. As a team leader, I think it is important to take the lead and play a role in supporting smooth operations.
Since I was transferred to the banquet cooking department, I have had more opportunities to interact with my superiors than before, but I am conscious of not being shy about expressing my opinions to my seniors and superiors. Although we sometimes have different opinions, we share the common goal of pleasing our customers, so I think that by being creative in how we communicate and by trying to exchange opinions constructively, we are able to provide better service and food. Through my daily work, I aim to be a leader who can achieve both the growth of the entire team and customer satisfaction.
PASSION What is important to you in your work?
I think the most important thing is to build relationships of trust. The cooking department is a large organization with over 100 members, so communication is essential to ensure mutual understanding. I try to be proactive in having conversations with a variety of people.
Getting to know the staff around you and letting them get to know you. I believe that this builds trust and strengthens the unity of the entire team. I think that daily conversations and interactions are the key to improving the atmosphere in the workplace and ensuring smooth cooperation.
FUTURE Future goals
In the future, I would like to aim to become a chef. At Ryukyu Hotel & Resort Meijo Beach, I believe that the experience of working at the buffet dining "Nashiro", which welcomes the most guests, and cooking banquets for wedding and MICE VIPs, is the gateway to success as a chef and is essential for stepping up to become a chef. When "Nashiro" first opened, I was in charge of the hot section, and now I am working hard on the banquet front line. I am grateful for this valuable opportunity, and by gaining experience, I aim to progress from team leader to assistant manager, and then grow even further to become a chef who can lead a team.
SCHEDULE daily schedule
We check which tableware and equipment are needed and when based on the daily schedule shared by the chef. In the banquet cooking department, it is also important to prepare equipment other than food in advance.
We turn on the warmer to heat up the food and prepare it in the kitchen.
Use the warmer to heat up the food you prepared the day before.
For banquets at this hotel, food is served on plates rather than at tables, so the staff keeps in mind that hot things should be hot and cold things should be cold, and decide on temperature control and serving times in consultation with the chef.
Once the banquet starts, you will be responsible for adding finishing touches such as adding sauces to the hot food in your assigned area.
07
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INTERVIEW
Accommodation Department, Housekeeping Section
Mizuochi Ryukai Joined 2022
Originally from Okinawa Prefecture. After graduating from a university outside the prefecture, she joined Ryukyu Hotel & Resort Meijo Beach as a new graduate employee in the year it opened. She started her new life as a working professional at this hotel. While working in the food and beverage department at a restaurant, she experienced a change in her life stage and took maternity and childcare leave. After returning to work, she was transferred to the housekeeping department and is currently working hard to balance work and childcare as a working mother.
As a member of the housekeeping department, she not only cleans rooms, but also works as a runner (delivering rental items upon request from guests, checking requests in advance and changing room settings, and preparing rooms to suit each individual guest) and as an order taker (responsible for controlling operations in the office, including answering customer calls, giving instructions to cleaning staff, and coordinating with the front desk).Currently, she is mainly in charge of supervisory duties.
JOB DESCRIPTION Things to be aware of when working as a supervisor
The supervisor rechecks the guest rooms after cleaning to ensure that the rooms we have created are suitable as products to be offered to our customers, and that there are no missed spots or defects. This is an important job, like the "last resort." At peak times, I check nearly 30 rooms, so I check each room in the same order, making sure that nothing is overlooked.
I once overlooked an item that had been left under the bed, causing trouble for the next guest. My boss and senior staff helped me out, but I also thought of ways to improve and acted on them to avoid making the same mistake again. Recently, I have stopped making mistakes and I have become more relaxed.
In order to provide our guests with rooms where they can feel at ease, we place great importance on doing each and every job carefully.
LIFE&WORK Balancing work and childcare
Thanks to the company's nursery school, I can leave my child on weekends and holidays, so I think I can work without worrying too much about the people around me. There is an atmosphere where you can easily ask about shift adjustments such as work hours, and since there are many staff members who are also raising children, I can consult with them about child-rearing worries and get advice from senior mothers, so I feel that the environment is perfect for working while raising children.
Thanks to the company's systems and the support of my superiors, seniors, and others around me, I have been able to balance work and family life without any difficulty and continue to pursue my career even while raising children.
SCHEDULE daily schedule
We will check the number of check-ins on the day and assign floors to each person.
We will efficiently perform a final check on rooms where guests arrive early. We will pay close attention to every corner to make sure there is no dust, dirt, or forgotten items. Guest rooms are an important product for the hotel. We will work hard every time to ensure that our guests have a comfortable stay. We will work nonstop to have the rooms ready by check-in time at 15:00 p.m.
We will check spare rooms in case of sudden reservations or room changes on the day.
Picking up children at nursery school
I prepare dinner, eat dinner with my kids, and then take a bath.
After the kids go to bed, I have some free time.
08
STAFF
INTERVIEW
Business Department, Activities Division
Keita Nakano Joined 2023
Born in Sapporo, Hokkaido. He never forgot the excitement of his first diving experience as a high school student, and dreamed of living in Okinawa in the future. With the encouragement of his parents, he went on to Okinawa International University after graduating from high school. He experienced the warmth of the Okinawan people during his student life and part-time job, and decided to find employment in Okinawa.
He got his jet ski license in his second year of university and started working part-time in marine activities at Okuma Private Beach & Resort, a group hotel, which is how he encountered the company. After joining the company as a new graduate, he participated in rotational training in each department as a general employee and was assigned to the Activities Department.
PASSION Impressions of Okinawa and reasons for deciding to move there for work
When I moved to Okinawa, I felt not only the splendor of the nature, but also the warmth of the people. I was confused at times as it was my first time living alone, but thanks to the kind support of the local people, I was able to start my new life with peace of mind. The biggest reason I decided to work in Okinawa was because I wanted to continue living near the sea. Also, a hotel is a special place that provides a fun time, and seeing customers enjoying their time with smiles on their faces makes me feel happy, so I wanted to work in such an environment. I feel very rewarded by my job, which allows me to deliver the best memories to customers near the sea that I love.
JOB DESCRIPTION What is important to you in your work?
As an activity division, our most important priority is ensuring the safety and security of our customers. Because we work with nature, we need to constantly check the situation.
We pay particular attention to forecasting and preparing for typhoon season. We use TV weather forecasts, apps that show sea conditions, and weather charts to closely check wind direction, wind strength, swells, etc., and plan countermeasures accordingly. By responding quickly to typhoon trends, we aim to create an environment where our customers can enjoy activities comfortably and safely.
FUTURE Future goals
I want to hone my leadership skills so that I can give instructions smoothly. When I first joined the company, I was in the position of being taught, but in my second year, the opportunities to give instructions increased, and I began to feel that it was important to know how to give appropriate instructions in order to carry out work smoothly.
What I am currently careful about in my work is to give flexible instructions according to the situation of each staff member. If there is a staff member who is having trouble, I try to work together with them as much as possible and support them while trying to raise the morale of the whole team. By continuing to make such efforts, I hope to grow into a trusted leader.
SCHEDULE daily schedule
We carry jet skis, kayaks, SUPs, and other equipment used for marine activities.
While serving customers, you will provide activities with safety as your number one priority. You will need to understand the water level, the location of coral reefs, and the underwater topography, and have the skills to operate a jet ski at an appropriate speed.
The Activities Department is in charge of not only the beach, but also six swimming pools, a fitness gym, and a kids' room, so other duties include patrolling the areas around the pools, collecting and replenishing towels, and cleaning.
We clean up and wash the loaned items. We take special care in maintaining the jets, and prepare them for the next day.
09
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INTERVIEW
Cooking Department Western Food Cooking Section
team leader Kenta Uehara Joined 2015
After graduating from Itoman High School, he joined Hyatt Regency Naha Okinawa as a new graduate employee in 2015. While working at the buffet dining "Sakurazaka", he was selected to support many group hotels such as CABIN PRESIDENT Osaka, Okuma Private & Resort, and Hyatt Regency Yokohama. His experience in a variety of fields has cultivated his high skills and flexible response ability.
In 2022, he transferred to the Ryukyu Hotel & Resort Meijo Beach with the opening of the hotel and was assigned to the buffet dining restaurant "Nashiro". He is currently a team leader at the fine dining restaurant "MILANO" and continues to take on new challenges on the front lines. We spoke to him about his passion for his work as a shining professional and his outlook for the future.
MANAGEMENT Working as a team leader
In addition to the daily operations, I am also involved in ordering ingredients and coming up with recipes that make the most of seasonal ingredients. With advice from the chef, I try to create the perfect combination based on the ingredients we purchase, and by making repeated trials, I strive to be able to serve a sophisticated dish as an appetizer for a course meal.
Before joining the company, I had no experience and had never even held a knife, but the reason I was able to grow this much was because of my strong desire to become a full-fledged chef as soon as possible. Now, I am in a position to teach my juniors, and I ask them, "Is this dish something I can confidently serve to someone important to me?" By conveying not only the techniques but also the feelings that go into cooking, we are working together as a team to reach even greater heights.
INSPIRATION Where do you get your recipes from?
I have experience working as a support staff at many hotels in the group, and my experience of being exposed to a wide variety of ingredients, cuisines, and customer needs in each location has become the source of inspiration for my recipes. This experience has given me a broad perspective on ingredient combinations and cooking methods. That is why I still feel it is important to be exposed to as many cuisines as possible. I believe that the accumulation of my own experiences allows me to create original dishes that will impress customers.
FUTURE Future goals
Until now, I have mainly worked in buffet-style restaurants, but I have been transferred to "MILANO" and am gaining new experience in fine dining, which offers full courses. My current goal is to master the sophisticated plating and techniques that are unique to specialty restaurants. I also want to continue to study and grow step by step, aiming for my next step, promotion to assistant manager.
SCHEDULE daily schedule
You will check the inventory of ingredients to be used for the appetizer of the course you are responsible for.
Be careful not to have too much stock, as this can cause the freshness and flavor to decrease.
We will prepare the appetizers to be served on the day.
It's important to prepare in advance so that you can serve food smoothly when your restaurant opens.
Your position will involve ordering ingredients needed for business operations the next day and the day after.
It is important to make predictions while checking customer reservation status.
The entire restaurant, including the food and beverage service team, will share information about the day's reservations and the dishes that will be served to customers with allergies.
Amuse-bouche and appetizers will be served.
You will add sauces and garnishes to the plates that have been prepared in advance. When the restaurant is busy, you will also be in charge of supporting the hot areas (main dishes such as meat and fish).
10
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INTERVIEW
Cooking Department - Pastry
Nohara Moeka Joined 2024
After graduating from Okinawa Culinary Institute, he joined Ryukyu Hotel & Resort Meijo Beach as a new employee. After undergoing new employee training, he learned basic business skills such as customer service etiquette, how to bow, and how to answer the phone. He was then assigned to the pastry department of the kitchen and just started his career.
While honing her professional skills, she creates sweets every day that bring smiles to guests' faces.
PASSION Why did you decide to pursue confectionery?
I originally studied cooking at a vocational school. My father works as a chef, and when I went to his restaurant to try his food, I thought it was cool to see him working in the kitchen. So after graduating from high school, I decided to pursue a career in cooking and enrolled in a vocational school.
On the other hand, baking has always been a hobby of mine, and I worked part-time at a cake shop while I was in vocational school. Because I studied cooking at school and confectionery at my part-time job, when I thought about my future after graduation, I wondered if I could make baking, which is what I love, into a job. However, after experiencing both cooking and confectionery, I realized that confectionery was what really suited me, and I decided to pursue that path.
JOB DESCRIPTION About job satisfaction
I am not limited to this job because I am a first-year graduate or have no experience, but I am in charge of a variety of tasks, which I find very rewarding. This hotel focuses on food, so even just fruits are rare, and I was able to expand my knowledge about ingredients.
The thing I feel I have improved the most in this year is how to make toppings, how to squeeze whipped cream, and how to handle fresh cream. There was a test to make toppings, and I practiced over and over again for a month to pass. I think it was because of this practice that I was able to acquire the skills and grow. Now, making toppings is the most fun.
I still struggle sometimes due to my lack of knowledge, but in the future I would like to continue learning more, such as about different types of chocolate and the names of ingredients.
LIFE&WORK How to spend your days off
My private life is also fulfilling. I go shopping and drive, and after work I go to the beach with my coworkers to watch the sunset and feel refreshed. I sometimes bake cakes at home for friends and family's birthdays and other events, and it makes me really happy when they enjoy them.
SCHEDULE daily schedule
We put the finishing touches on the cakes displayed in the display case at "THE LOUNGE."
For example, when making a fruit tart, the fruit is arranged on the tart dough that has been prepared the day before, and then it is decorated.
The pastry department is in charge of the desserts for all nine restaurants, so in the morning they take turns preparing the desserts for each restaurant.
All staff on both the early and late shifts share the day's operating rate and work-related announcements.
We prepare the shortcakes sold at "THE LOUNGE," bake the cookies to be served at banquets, pour the jelly, and make other preparations for the next day.