Take your future career to a world-class stage

I started here as a part-timer in high school, joined after graduating from university, and this is my 21st year. I've experienced a wide range of settings — Japanese cuisine, BBQ restaurant, Western cuisine, and banquets. Now, as a manager in the Food & Beverage Service Department, I'm in charge of overall restaurant management. I oversee a broad range of duties, including guest service, maintaining the operational environment, shift coordination for all restaurants (staffing and capability), planning various sales initiatives, operational improvement, and VIP service.

Several things I value in my work are “teamwork, communication, and greetings.” By greeting guests while looking them in the eye, you naturally come to be remembered.

Some of the most rewarding moments are when a returning guest comes to see me. I feel that the personal connections are the true essence of this work. It's also exceptionally rewarding when a plan is approved and the action produces results.

What I look for is someone positive and forward-thinking in all aspects of their work. We also welcome those skilled in the knowledge and presentation of alcoholic and other beverages, and those who don't mind working alongside foreign staff.

We have an environment where even those without experience can work with peace of mind. Many staff hold qualifications, so our training and support systems are fully in place. On this occasion, as we make a fresh start as a Marriott hotel, please come and work with us. Let's do our best together!

• 09:00 Arrive: check sales, meet with my supervisor, desk work, restaurant standby
• 10:45 Morning briefing
• 11:30 Restaurant service operations
• 14:00 Restaurant clean-up, desk work, training of junior staff, meetings on various plans, photography of new menu items, attending the in-house English conversation class, and more
• 16:45 Pre-dinner briefing
• 18:00 Dinner / banquet evening service
• Leave once service settles down

I joined in 1999, so this is my 27th year in facility maintenance and management. My main duties now are maintaining in-house equipment, including cleaning guest-room air conditioners.

Several things I value in my work are good communication with those around me, thinking about “what to prioritize right now,” and proceeding efficiently. I feel that coordinating as a team leads to safe, high-quality facility management.

The moments I find rewarding are when I see “good” comments from guests, such as “I want to come back” or “I had a comfortable stay.” Though it's behind-the-scenes work, I do feel that it connects directly to guest satisfaction.

Anyone who enjoys interacting with people and is confident in their physical stamina can take on this job. Although it's a department with many male employees, it's a friendly, easygoing workplace where you don't have to be overly mindful of others. Please come and work with us.

• 08:30 Arrive and change
• 08:40 Morning meeting; confirm the day's tasks
• 09:00 Start work; inspection and maintenance of in-house equipment
• 12:00 Break (lunch at the employee cafeteria)
• 13:00 Resume work; afternoon tasks such as cleaning guest-room air conditioners
• 17:30 Finish work; put away tools, prepare for the next day, and leave

My main duty now is, first and foremost, attending to guests. From arrival to departure, I provide information on hotel facilities and sightseeing so guests can fully enjoy their entire experience during their stay with us. Recently, I also handle administrative work to help create an environment where staff can function and work more easily and efficiently.

As for the flow of a day, I first check the day's occupancy and any guest requests. I anticipate when the front desk will be busy and plan breaks and staff work schedules accordingly. Once the busy period passes I work on room assignments and the confirmation and arrangement of items for the next day's arriving guests.

In my work, I value and strive to maintain an attitude of being responsible in all areas, an aspiration to grow even a little, and a heart that enjoys the work.

One thing I find rewarding is hearing returning guests share memories of their previous stay and their excitement and anticipation of their current stay as well. It makes me very happy, and I get excited right along with them.

The kind of person I'm looking for is someone who works with a smile, with energy, and really puts their heart into whatever task is at hand.

Thank you very much for reading this. Some of you may be anxious about not having any hotel experience. I, too, changed careers from another industry and was anxious at first, but before I knew it, six years had passed. Through meeting many guests and working with multinational staff, I've enjoyed experiences I'd never had before, and every day is very stimulating. Won't you come and work with us? All of our staff are looking forward to welcoming you!

• — For a night-shift schedule (the day after a night shift is a day off) —
• 15:00 Arrive; confirm information; begin check-ins (individual and group check-ins, attending to staying guests)
• 17:00 Break ①
• 20:00 Prepare for the next day's arriving guests (rooms, floor guides, etc.)
• 21:00 Handle advance settlements
• 24:00 Update the system date; prepare next-day materials (briefing sheets, etc.)
• 02:00 Break ②
• 03:00 Prepare for group guests arriving the day after next
• 06:00 Prepare for check-outs; replenish supplies
• 07:00 Check-outs
• 09:00 Leave work

I joined in November 2017 and now serve as a Captain in the Facility Management & Landscaping Department. I work on landscaping, the in-house potted plants (at each restaurant, the front entrance, etc.), and the upkeep of the beachside in front of the hotel.

What I value in my work is taking great care in tending to the landscaping, the in-house potted plants, and the upkeep of the beachside in front of the hotel.

The rewarding part of the job is the change between before and after pruning, and the sense of accomplishment when the plants become beautiful through weeding and the like. It's also a happy moment when a guest asks, “What is this tree?” and I can answer (it's often difficult to differentiate between adan / takonoki, and pineapple). I learned about landscaping at Rizzan with no prior experience, and though it hasn't yet been ten years, I feel growth and a sense of accomplishment every day.

I enjoy working with people who can communicate well.

Through maintaining the landscaping inside and outside the hotel, I hope we can learn and grow together.

• 09:00 Arrive / clean the beachside and all outdoor surrounding areas (fallen leaves and litter)
• 10:00 Remove dead branches and leaves and prune on the beachside
• 12:00 Lunch break
• 13:00 Remove dead branches and leaves and prune on the beachside
• 17:30 Water the outdoor potted plants
• 18:00 Leave work

This is my 22nd year with the company, and I now serve as Sous Chef of the Japanese Cuisine Section. In addition to prep, cooking, and plating, I'm also involved in guiding young staff and managing the entire kitchen.

My main duties now are the overall cooking for the Japanese restaurant and banquet cuisine. I also bear important roles in the hygiene management of the entire kitchen, ingredient management, and the development of young staff. I'm always conscious of providing dishes that satisfy our guests.

As a chef, I'm always mindful of “valuing the basics.” Of course I have a keen sense of appreciation for quality ingredients and careful work, but I never lose my desire to delight guests, putting my heart into each and every dish. I also feel teamwork is extremely important as well.

I feel the most reward when guests say things like “it was delicious.” There is also great joy in watching young staff grow and seeing them begin to thrive and excel in their work.

I enjoy working with people who love cooking and have a positive attitude toward learning. Experience matters, but I believe this is an environment where those with integrity, a cooperative spirit, and a genuine desire to improve can continue to flourish and excel.

Taking on a new environment may bring anxiety, but this is a workplace where you can grow further while making use of your experience. I look forward to working with those who want to bring joy to guests through cooking.

• 12:00 Arrive / check reservations and occupancy, confirm and prep ingredients, adjust the menu, assign staff to each section, and begin prep, cooking, and plating
• 14:00 Check ingredient stock and place orders; submit order forms to the purchasing section
• 15:00 Break (1 hour)
• 16:00 From preparation to finishing of the dinner menu; manage the progress of the entire kitchen
• 18:00 Manage food service; prep for the next day; trial-make new menu items
• 20:30 Clean and tidy the kitchen
• 21:00 After confirming the next day's occupancy, leave work

In my second year now, I serve as Retail Shop Manager in the Sales Promotion Division. I'm in charge of the operations, management, and planning of all five in-house shops and tenants.

What I value in my work is a guest-first attitude. I always strive to create an environment where not only guests, but all staff as well, can enjoy a pleasant shopping experience.

I feel the work is especially rewarding when I see all the staff coming to work with a smile, and when I feel the shops are running as planned.

I would love to welcome new, energetic employees who are interested in growing their service skills while enjoying working with customers.

I'm still in my second year and have much to learn, but I warmly welcome those who will move forward and grow together with me. I, too, started with no experience, so I feel my stride and pace are the same as everyone else's. Let's grow together while making use of your experience so far.

• 09:00 Arrive; check the previous day's sales for all shops
• 09:30 Check and analyze each shop's sales; tour each shop
• 10:30 Morning meeting with delivery vendors
• 12:00 Lunch
• 13:00 Afternoon meeting with delivery vendors
• 14:30 Meetings with each shop manager; shop duties as needed
• 16:30 Administrative work (preparing documents for submission, etc.)
• 18:00 Leave work