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Employment
Employee's Voice (Sendai Royal Park Hotel)

January 20, 2022

Sendai Royal Park Hotel

Food and drink

After joining the company in 2016, after half a year of training, he was assigned to the Chinese restaurant Keikaen as a food and beverage service.
As a member of the multi-job team for a year and a half from April 2018, after performing a wide range of operations such as front desk, restaurant, and banquet service, returned to the food and beverage service.
Currently in charge of two restaurants, the all-day dining "Chef's Terrace" and the Chinese restaurant "Keikaen".

employee interview

What made you decidetoenter the hotel industry?

Ever since I was little, I had a vague yearning to work at a hotel, and as I stayed at various hotels during my travels, that dream became a reality.
I learned about Royal Park Hotels when I was a student. When I was sightseeing in Yokohama, I stopped by at Yokohama Royal Park Hotel. Even though I wasn't a customer, the front desk staff kindly guided me around tourist spots. I want to.

I wanted to work in my hometown of Sendai and in the suburbs (resort area), so I focused my job hunting activities on the Sendai Royal Park Hotel.

What is the atmosphere likeat Sendai Royal Park Hotelwhere you actually joined?

The number of employees is not so large, so it is a workplace where everyone is close to each other.

When I was temporarily assigned to the multi-job team, I would enter the restaurant at lunchtime, move to the front desk, finish check-in, serve Afternoon Tea in the lounge, and serve at the banquet at night. As a result, most of the employees became acquaintances.

It was difficult to learn how to do multi-tasking, but my knowledge increased dramatically, and being able to serve customers at the table has led to my self-confidence.

Please tell usif there is anything you are currently working onother than improving your customer service skills.

Currently, I am in charge of creating monthly shifts for about 40 people at two restaurants. In order to prevent everyone from working overtime, we ask for help from other sections on busy days, reflect the staff's desired holidays as much as possible, and make sure to create consecutive holidays. I'm thinking about shifting while taking it. We aim to create a work environment where employees can rest well and concentrate on their work happily.

He has also been selected as the representative of Sendai for the "Breakfast Contest" project held by the entire hotel group this year. In March, we will have a final presentation where guests will be able to enjoy the one-of-a-kind breakfast items we offer at each hotel. It's a busy day with the cooking staff working on prototypes with the aim of winning the Grand Prix, but I'm happy to be involved in a big event for the entire group.

Mr. Shiba,what kind ofservice is “good enough”?

I think it boils down to “watching intently”. In customer service, visible information is more important than anything else. I will act based on the information I get from the first impressions and casual movements when I visit the store.

Of course, conversation is also important. The appeal of the food and beverage service is that it takes a long time to talk with customers.

Even if you are nervous at check-in, you can relax during your meal.

Starting with an explanation of the dishes, we talk about the weather in Sendai and the scenery we can see from the window, and the atmosphere becomes relaxed.

You can try to shorten the distance, make surprises, and sometimes create time only for customers without talking more than necessary.

It's a job that doesn't have a correct answer, but that's what makes it so rewarding for me.

daily scheduleDAILY SCHEDULE

11:00

Arrive at work / Pre-lunch briefing

We will confirm the details of the reservation and transfer the reservation.

11:30~15:00

Lunch Service

I enjoy talking with many customers while providing services!

15:00~16:00

Eating in the employee cafeteria

16:00~17:30

dinner preparation

We will prepare surprises, meet with cooking staff, and confirm reservation details.

17:30

Dinner business

19:30

transfer, retirement

I leave work after handing over to the late shift staff who will work until the closing time.

with existing power
Thoughts for the futureMy 6STARS

The power that I am able to demonstrate now

ability to think of people

In addition to our customers, the most important thing is the people we work with.
When I go to work, I always greet everyone in the hall that day and say a word of alpha. Any topic is fine. As I continued to communicate with everyone, I became able to understand the physical condition and condition of the staff on that day.
Create a relaxed atmosphere before the restaurant opens, or motivate everyone on a busy day. Aiming for a workplace with a sense of unity, we will continue to practice the voice of consideration for our colleagues.

The power I want to acquire from now on

power to create the future

"Chef's Terrace" and "Keikaen" About a year has passed since the two restaurants, which were created from scratch, were reopened, but as a team, there is still room for growth.
My future goal is to create an action guideline for the restaurant team and set big goals to build a stronger team and support my boss.
I would like to create a restaurant that not only satisfies customers, but also makes the staff who work there always smile.