scope:

• learn about kensho, ryokan, kodo & its origin, vision, cultural & creative aim through our brand deck & guideline.
• meet the managers of each field who are defining the experience. learning about the various categories working together to define our culinary & service identity. 
• protect the quality of food, beverage, professional service experience according to our standards & brand guideline.
• embody the brand as an embassador, being able to speak fluently about every aspect of our building, the artisans that we worked with the create the space, the property's various offerings, the items on our menu, the beverage, upcoming events & exciting news.
• always aim to fill in various needs are, supporting teammates in all aspects of the operation, knowing that every task in every department is equally important in efficiently operating our home.
• proactively offer & take initiative on ideas, suggestions, and areas for improvement during meetings and day to day conversations with co-workers. 
• ensure that needed paperwork for each department to run efficiently to be completed in a timely matter, setting up the next person & home for success, continuing the communication thread.
• take pride in the items we use, from equipment to cups and tools, maintaining proper cleaning & sanitation schedules, while stowing away items in their proper location so that they can be used at any time, with full effectiveness, placed where team-mates can easily use as needed. 
• make sure all the items received from outside vendors are correct as ordered, in quality condition, and reported for return if recevied in damaged condition. understanding that every item is a cost and waste if not received and used with full integrity. 
• self-disciplined in uphodling the quality of the brand and all our experiences, being an example to others and helping our team-mates constantly live up to our standards without compromise. 
• oversee schedules and staffing to ensure service, foh/boh and events are properly organized with the needs of production, set-up and clean-up.
• know and embody the rules and policies of our operation, being a leader and example to others to always find consistency and reliability in the systems we uphold. 
• understand and comply the regulations our business operates under in terms of employment, health, and safety so that we are always protecting ourselves and each other and our guests. 

Requirements:

• 21yrs +
• high school diploma +
• be proficient in basic technologies, computer, pos, resy, toast.
• speak basic english & be able to humbly communicate in a professional manner to superiors/managers & co-workers. 
• speaking japanese is a PLUS, having visted japan is a PLUS, awareness of japanese culture is a PLUS