THE RESTAURANT STAFF

Service staff: The appeal of working here

THE VOICES

Staff comments

A place where you can meet lots of smiling faces

I wanted to work in the service industry because I liked seeing people smile. Now I am involved in reception work, such as guiding customers to their seats and taking reservations by phone. The best part of this job is receiving so many warm words directly, such as "It was delicious!", "I'll come again!", and "Thank you." I think about what would make a customer happiest, and when that actually leads to a smile on their face, it makes me very happy.

・Sanae Kominami
・June 2020~
・Working hours: 4 to 5 days a week
11:00-21:00 or 13:00-22:00

A place where you can continue to grow

Originally, I went to a confectionery school, but I started working here because I wanted to work in service as well. It's a lot of fun to provide service while thinking about how to make customers happier in my daily work and whether it would be better to do it this way. The fact that I have many colleagues who are willing to work hard with me to achieve this goal is also a reason why I can continue to work hard.

Tsukiji Tamae
・From April 2021
・Working hours: 4 to 5 days a week
11:30-21:30 or 11:00-22:00

You can grow in a homely workplace!

We are taught knowledge and service skills carefully from the ground up, and it is an environment where we can constantly take on new challenges! We learn to think from the customer's point of view at all times, and I feel that this will be useful not only while we are working, but also in the future. It is also a warm workplace where we can prioritize our studies and feel that we, the staff, are very much valued!

・Yuria Toda
・From May 2021
・Working hours: 2 to 3 days a week
11:30-17:00 or 17:00-22:30

FEATURES

The appeal of the job

Luxurious space and cuisine

The building is a tangible cultural property and the food served is of high quality. As a service staff, you can provide hospitality in the best possible environment.

Towards a hospitality professional

With over 50 years of experience in operating numerous historic and prestigious buildings, you too can reach a higher level as a service professional. We have the perfect stage for those who want to perfect their hospitality skills.

A performance that makes use of language skills

We welcome customers from all over the world who come for various purposes. At some stores, over 60% of our customers are from overseas. We welcome them with warm hospitality that is unique to Japan.

The challenge of product development

Menu development and service improvements are led by the staff members closest to the customers, regardless of seniority or age, and involve in the development of various products.

WORKS

Restaurant staff job

Waiter

Once seated, you will assist customers by taking orders, making menu suggestions, and serving food and drinks.

Sommelier

We will guide you through wine. If you have a sommelier qualification or are aspiring to become a sommelier, please apply.

reception

We coordinate which seats to show customers to while checking the reservation status and visit status. We also escort customers to their seats.

Bar Makeup

If you are interested in being a bartender, you can also work behind the bar making drinks.

Menu Development

We think about what our customers want and work with our kitchen staff to evolve our menu every day.

Promotion

Regarding online marketing via social media and food and beverage websites, we assign staff members to handle this.

PROGRAM

Systems, mechanisms and environment

Akasaka Prince Classic House continues to enhance the value of the area and provide the most comfortable space.
What is most important to the success of this work is the people who work there.
An environment with a place and system that allows employees to feel more motivated and motivated every day at work.
And culture can be found at Akasaka Prince Classic House.

Results-based
Fair evaluation system

We do not focus on seniority or experience, but rather evaluate members fairly based on their achievements and contributions to the team, and reflect this in their salaries. In order to ensure fair evaluation, we only have a minimum number of vertical positions.

Salary is linked to ability

DOING (skills) BEING (way of being/approach to work)
Ability evaluation on two axes

Have a goal-setting interview with your direct supervisor once every six months
・Evaluation of achievement rate against set goals
・Other quantitative evaluations given to individuals