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- Tomomi Umezawa
Messages from Our Senior Employees and A Day in the Life
Hall staff13 years at the company
Helping people grow and seeing customers' smiles are my driving force.
Joined the company in June 2013
Tomomi Umezawa
Tomomi Umezawa
Interview
Reason for joining the company
When I was working at the Chinese restaurant "Reikaden" in Shinjuku Takashimaya, the then manager and staff from Tamazushi, located across the floor, were regular customers. Thanks to that connection, when I was leaving my old job, they invited me to join them. The staff's excellent service and delicious sushi when I dined there convinced me to join the company.
Job satisfaction
I'm happy when regular customers call me by name. Also, I feel rewarded when I train new staff and they become proficient, or when my efforts to improve surveys and reviews yield results. As a sake sommelier, I also find it fulfilling when customers enjoy the sake I recommend.
What's a time you felt a sense of growth?
When we first opened, I was involved in staff training and initially had no idea what or how to teach. But as I gained more experience, I gradually understood the ropes and was given more autonomy. I feel that being able to set goals tailored to each store and plan what needed to be achieved within a limited timeframe was a significant personal growth.
Regarding the workplace atmosphere
All of our stores have great camaraderie among the staff. I particularly like the atmosphere at Tsukiji Kitaro, where many veteran staff members work together with the same goals and enthusiasm. Overall, the atmosphere is good at all of our restaurants.
Message for Prospective Applicants
We have a wide range of age groups, and I believe we have an environment where you can truly demonstrate your abilities. It's perfect for those who love customer service, and even if you're unsure about it, as long as you have the desire to "give it a try," you'll be fine! I think it's good to interact with customers in your own unique way. If you're interested in connecting with customers, please give it a try.
A Day in the Life
9:30 AM
- Arrive at the office / Prepare to open the store
- I go to the store and change into my uniform. I clean the store, confirm reservations, and prepare for lunch service.
11:00
- Morning meeting
- I go to the restaurant and change into my uniform. I clean the restaurant, check reservations, and prepare for lunch service.
11:30
- Lunch hours
- Store opening
For business people nearby, lunchtime is a race against the clock.
We strive for speedy operations and polite customer service.
In addition, tourists and regular customers also visit our store.
Especially at lunchtime, everyone works together to create a lively atmosphere in the store.
3:00 p.m.
- Breaks and free meals
- Closing for now in preparation for reopening at 17:00. Taking a break. Refreshing myself with a delicious staff meal. Resting my body for the evening ahead. It's also a time for communicating with my seniors and juniors.
4:15 PM
- Dinner preparations
- PC work
Rearrange table settings for evening service
Handwrite daily specials and seasonal menus.
Sharing reservation information for regulars is also essential.
New reservation calls keep coming in.
5:00 PM
- Dinner service
- At night, the atmosphere is lively yet relaxed, and most customers enjoy drinks with their meals. We welcome a diverse clientele, including regulars, families, business dinners, international visitors, and guests returning from Kabuki-za. We strive to provide friendly and comfortable service tailored to each customer's preferences.
10:30 PM
- Closing down
- After business hours:
Cleaning up, managing the till, ordering drinks
PC work
Confirming the next day's reservations
At the end-of-day meeting, we discuss and improve any issues from the day together.
Recruitment details for each job type
For detailed conditions and salaries for each job type, please check our official recruitment website.
Other comments from senior employees
-
ChefFirst year of employment
「The greatest joy is the moment customers smile because of the sushi I made」
-
Chef8 years with the company
「I want to value my work, my family, and my individuality.」
-
Chef-Manager10 years since joining the company
「Delivering an inspiring culinary experience that exceeds customer expectations」
