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店舗勤務 FIELD

料理長(シェフ)
仕事内容:店舗調理業務全般(原価管理、商品管理、人材育成コスト管理)、お客様対応。
給与:月給20~80万円
Chef
Job descriptions:Cooking and related business details (cost management, product management, human resources training, cost management), customer interaction.
Salary:Monthly salary 200,000 to 800,000yen
ソムリエ(アシスタントマネージャー)
仕事内容:接客全般、ワイン管理全般、人材育成、スキル向上に貢献。
給与:月給25万~
Sommelier (Assistant Manager)
Job descriptions:General customer service, wine management, human resources training, skill improvement.
Salary:Monthly salary 250,000〜
ホールスタッフ(アシスタントマネージャー、チーフ、スタッフ)
仕事内容:接客全般。
給与:月給20~80万円
Hall Staff (Assistant Manager, Chief, Staff)
Job descriptions:General customer service
Salary:Monthly salary 200,000 to 800,000yen
キッチンスタッフ(セコンドシェフ、チーフ、スタッフ)
仕事内容:調理全般。
給与:月給20~80万円
Kitchen Staff (Second Chef, Chief, Staff)
Job descriptions:Cooking
Salary:Monthly salary 200,000 to 800,000yen
賞与
業績連動賞与年1回
Bonuses
Performance bonus
Once a year
昇給
年2回
Pay raise
Two times a year
資格手当
住宅手当、ソムリエ手当、勤続年数手当、他
Qualification allowance
Housing allowance, sommelier allowance,
length of service allowance, others
勤務地
恵比寿(本社)、六本木、西麻布、池袋、吉祥寺、羽田(空港国際線ターミナル内)
Work location
Ebisu (head office), Roppongi, Nishiazabu, Ikebukuro, Kichijoji,
Haneda (within the Airport International Terminal)
勤務形態
社員
Type of employment
Full-time employee
休日・休暇
月8回、夏休み(5日)、年末年始休暇(5日)、
各種休暇制度(有給休暇、慶弔休暇、リフレッシュ休暇、記念日休暇など)
Holidays
8 days/month, summer vacation (5 days), year-end and New Year’s holidays (5 days), various types of leave system (paid vacation,condolence vacation, refreshment vacation, anniversary vacation, etc.)
待遇・
福利厚生
給与改定年2回、社会保険完備、交通費全額支給、
定期健康診断、従業員割引、制服貸与、研修制度
Benefits
Salary review twice a year, social insurance included, transportation expenses fully paid, regular medical examination, employee discount, uniform lease, training system
研修制度
スタートアップ研修(入社にあたり気持ちのすり合わせをします。)
フォローアップ研修(経過報告と振り返りをします。)
スペシャリスト研修(ソムリエやおもてなしの研修を実技を交えて行います。)
Training system
Start-up training: We welcome your feedback
Follow-up training: We will complete a progress report and assess performance
Specialist training: training for sommeliers and practical skills for hospitality workers
勤務時間
店舗営業時間に準じるシフト制。
Working hours
An “on-shift” work system according to the business hours of each restaurant
応募資格
私たちの考えに共感いただける方。
飲食への興味がある方。
人との繋がりを大切にできる方。
接客、調理、マネジメント経験者歓迎。
Eligibility
Those who can sympathize with our ideas.
Those who are interested in eating and drinking.
A person who values connecting with people.
Applicants with experience in customer service, cooking, or management are encouraged to apply.