Grow as though
you were traveling

As a front desk staff member at Rizzan Sea-Park Hotel Tancha Bay, I provide total support for our guests' stays, from check-in to check-out.

Beyond their time in the guest rooms, I introduce guests to a variety of unique experiences Okinawa has to offer through our restaurants, marine activities, and more. I decided to work here because I was attracted to the opportunity of giving guests a resort hotel experience in an extraordinary setting, surrounded by the beautiful sea and tropical sun. Interacting with a wide variety of guests from both Japan and abroad, I feel that each day provides new opportunity for learning and growth. The single word “thank you” that I receive as guests depart is, more than anything, what makes this work so rewarding and appealing.

• 09:00 Arrive and start work; handle check-outs at the front counter
• 11:00 Closing tasks; preparation for check-ins
• 13:00 Break *lunch at the employee cafeteria
• 14:00 Attend English training and one-on-one meetings
• 15:00 Handle check-ins at the front counter. In between, check today's group arrangement sheets and respond to phone inquiries from guest rooms.
• 17:00 Group check-ins, data entry, and input of customer information
• 18:00 End of work

I'm Rein, in charge of Western breakfast cuisine. My dream has always been to become a chef. I had a dream of working in Japan, where culinary skills are among the highest in the world, and I especially love Okinawa. Rizzan Sea-Park Hotel offers a wide range of cuisine — Japanese, Chinese, and Western — so, believing I could acquire all kinds of skills, I had really hoped to work here.

At first I was anxious about communication, but thanks to my seniors' careful guidance, my Japanese improved and I gained knowledge of cooking and knife skills. Now I find great fulfillment in preparing dishes in front of guests and seeing their reactions firsthand. This December, we will be reborn as a global brand of Marriott International. It's a great chance to grow in a world-class environment. Let's do our best together!

• 11:00 Arrive and start work. Prep and preparations for today's dinner and banquets.
• 14:30 Lunch. Time for a break and a meal. A good rest before the afternoon prep.
• 15:30 Prep and preparations for the next day's dinner
• 17:00 Preparations to serve dinner and banquets. Carefully plating today's dinner and banquet dishes to be served.
• 20:00 Leave work

I'm Arakaki, an Assistant Manager in charge of dinner in the Food & Beverage Division. A part-time restaurant job during my student days led me here, and I joined the hotel through a teacher's introduction. I was anxious at first, but supported by the warmth of my seniors and colleagues, I enjoy working here every day.

As someone who loves the sea, being able to see the ocean while I work is a wonderful perk of my job. My greatest source of fulfillment is hearing “thank you” from guests. A “that was delicious” after a meal, or words of gratitude from the bride and groom at a wedding are the moments that make me happiest of all.

Please, come and work with us. We look forward to meeting you!

• 14:30 Arrive and start work. Toward the dinner opening, clean the floor and prepare the buffet counter and beverage station.
• 15:30 Lunch
• 16:30 Meeting and food service. Share reservation status and more at the pre-opening meeting, carry out food service for dinner.
• 18:00 Restaurant opens. As floor staff, serve food and drinks to guests. Clean the floor and set up the buffet counter.
• 21:00 Prepare for the next morning's breakfast.
• 23:30 Leave work

I'm Kin, working in Pastry. In my third year now, I'm in charge of decorating birthday and wedding cakes and finishing the cakes served in our restaurants.

When I joined, I started by learning the basics, beginning with baked sweets, and I've now grown to be entrusted with the cakes for people's most important occasions. I find great fulfillment in moments when I see guests enjoying a cake with a smile on their faces I have prepared especially for them. Another appeal is the close relationship with seniors and supervisors, and working in an environment where I receive careful, one-on-one guidance.

If you love making cakes, come join our team and let's enjoy pursuing that passion together.

• 09:00 Arrive and start work. Check the status of preparations and the day's schedule, then begin.
• Finishing birthday cakes. Decorating to order, finishing each one carefully.
• 12:00 Lunch
• 13:00 Cake production and preparation. In addition to finishing wedding cakes and buffet cakes, prepare mousses and creams. Depending on the time of day, several cakes may need to be finished at once, requiring both speed and care.
• 18:00 Leave work

I'm Dennison, working in the Marine Section. I came to Japan from the United Kingdom and am currently in charge of the marine counter, the pool and beach lifeguard stations, and the spa counter. I dove into Rizzan out of a desire to work at one of the largest resort hotels in Okinawa.

Interacting with many guests each day, I find great fulfillment in the moments where my service brings a smile to their faces. I make a point of providing an enjoyable time while always keeping safety in mind. Surrounded by the beautiful sea and supported by kind supervisors and colleagues, I enjoy working while feeling I'm honing my skills each day.

• 08:00 Arrive and prepare. After checking sea conditions, prepare the equipment, carry out safety checks, and open reception.
• 09:00 Beach opens. Operations begin. Handle a wide range of duties, from reception and explanations to guiding and lifeguarding.
• 12:00 Lunch. Staff take turns so everyone gets a proper break.
• 13:00 Afternoon operations. This is our busiest time of the day; the team works together, focusing on handling reservations and guiding guests.
• 17:00 Close. Clean up and perform equipment maintenance, make preparations for the next day.

I work in the Facility Management Section. Our hotel has 826 rooms, among the largest in the prefecture, and I'm in charge of the safe maintenance and management of equipment such as air conditioning and plumbing. Our role is to provide an environment where guests can spend their time in comfort and peace of mind.

I feel a great sense of fulfillment when I hear a guest say, “I had a comfortable stay.” The Facility Management Section has various sections — electrical, landscaping, woodworking, and more. I also enjoy and benefit from working in an environment where supervisors and experienced co-workers carefully guide and teach you. It's a workplace you can actually enjoy - peace of mind, good reporting systems and good communication.

In December 2026, we will open as a Marriott hotel. Bring your smile and positive attitude and come work alongside us. We look forward to welcoming you.

• 09:00 Arrive and start work. Patrol and inspect the entire facility. Walk the interior and exterior, checking the air conditioning, water supply and drainage, electrical equipment and more, checking for any abnormalities. Even though our guests never see this important part of our routine, it is extremely vital in order to maintain a safe and comfortable environment.
• 12:00 Lunch
• 13:00 Repair and inspection. Handle a wide range of tasks as needed, such as replacing or repairing air conditioners, installing illuminations, changing light bulbs, and attending to disaster-prevention equipment.
• 18:00 Leave work