GREENING recruit/NISEKO_english ver.

Transcript

1. ABOUT　NISEKO MUWA 1. Project summary 2. Application requirements CONTENTS
2. ABOUT　NISEKO MUWA 1. Project summary -　Concept -　Purpose -　Premium restaurant　すき焼き割烹 日山 -　Dining restaurant　TACUBO - Contract
3. X 3 NISEKO Project 2023 Winter
4. The new standard of luxury
 A winter resort that represents Asia and is rich in convenience
 MUWA NISEKO has Grand Hirafu excellent access to the ski slopes and Hokkaido has four beautiful and majestic seasons.
5. Niseko's ski slopes are filled with sparkling powder snow that captivates skiers from all over the world.
 Some apartments at MUWA NISEKO have direct access to the ski slopes.
 A new ski lift is also planned on site, taking the ski-in/ski-out experience to a new level.
 SKI-IN, SKI-OUT ACCESS

6. 1-1.Concept : MUWA NISEKO PRESTIGE LOCATION Located right in front of the Hirafu slopes of Niseko Grand Hirafu Ski Resort Newly built luxury hotel. You can ski-in and ski-out at Niseko Tokyu Grand Hirafu Ski Resort. Skiers and snowboarders envy the ski slopes just one step away A new ski lift is also planned to be built on the site. A natural hot spring overlooking Mt. Yotei, multiple restaurants, and an underground parking lot, which is rare in the Niseko area. MUWA ― Brand handled by Hanwha, a Korean conglomerate group. We specialize in high-quality space production with a focus on the best location, beautiful architecture, design that appeals to the senses, and luxurious amenities. 204-19 Niseko Hirafu 1-jo 3-chome, Kutchan-cho, Abuta-gun, Hokkaido About 7.9km from Kutchan Station on the JR Hokkaido Hakodate Main Line 113rooms / 7shops The land selected by the MUWA brand for resort development is Hirafu area, Niseko Town, Hokkaido. Japan's first MUWA hotel inspired by Japanese culture A condominium hotel that offers a one-of-a-kind luxury space.
7. 1-2.Concept : MUWA NISEKO image 7
8. 8 1-3-1.Facility information
9. ALL - DAY - DINING　TACUBO 
 1-3-2.Facility information～Restaurant　 Business hours : 7:00~22:00
 Seats : 148
 Estimated employee number : 14 
 Assumed number of part-time jobs : 30~40 
 unit price per customer : LUNCH 5,000~8,000
 : DINNER 20,000~25,000 
 monthly sales　　 : Off-season 18,000,000~ 
 : Hi season 37,000,000~
 PUREMIUM RESTAURANT　日山 
 Business hours : 11:00~21:00
 Seats : 32
 Estimated employee number : 9
 Assumed number of part-time jobs : 10~20 
 unit price per customer : LUNCH 15,000~18,000
 : DINNER 25,000~30,000 
 monthly sales　　 : Off-season 6,000,000~
 : Hi season 23,000,000~

10. 1-4.Concept : Target / Price / Value Wealthy tourists seeking powder snow and nature Hotel 80,000 ~ 300,000yen Restaurant DINING 8,000 ~ 10,000yen Restaurant PREMIUM 25,000 ~ 30,000yen at the hotel restaurant value Main target Expected price range ・Quality of food, high level of hospitality, space,a level that will impress customers with the total price ・An impressive experience that will be the reason why you will be chosen next time ・The number of items and convenience that can be accommodated for consecutive nights Hotel features condominium hotel The owner owns one room of the hotel, and the period when the owner does not use it A condominium that operates as a hotel guest room. When the owner wants to use it, it is operated as a hotel during the period when it is not in use, and the lodging fee becomes income as rent income. It is effective as a way to compensate for the maintenance and management costs while owning with the income from operating the hotel rather than simply purchasing it as a villa. Mainstream in global resort areas 10
11. 2.Purpose – Mission : Challenges and the meaning of Greening The world's best snow resort, luxury hotel, and starred restaurant Create unique landscapes and create value for local resorts Connections with Hokkaido producers, especially development of ingredients that are not distributed in Honshu Expansion to existing stores, assets for future business development Inbound tourists gather from all over the world, but there is not enough food content to satisfy them Customer satisfaction can be achieved and the value of the hotel can be increased 11 Social contributions Our company Client Attracting inbound tourism through job creation, economic revitalization, regional revitalization, and enhancement of tourist attractions ↓ ↓ ↓
12. 3-1.Premium Restaurant : Sukiyaki Hiyama すき焼き割烹　日山 Sukiyaki Hiyama ningyo-cho / Tokyo Founded in 1912 (Taisho 1), and has been operating Sukiyaki Kappo Hiyama since 1935. Set up on the second floor of a pure Japanese-style house that is over 100 years old, you can enjoy the taste of real sukiyaki. It has been loved by regular customers for a long time. Similar to the concept of “seeking the essence of beef without being bound by rating or production area brand” We offer "delicious beef to eat on the day" selected by connoisseurs at the auction market. The restaurant's signature menu item, "Sukiyaki," offers high-quality Kuroge Wagyu beef, starting with Yonezawa beef. The top-quality beef is served with local ingredients such as Edo vegetables and tofu from Ningyocho, which go well with each other, as well as seasonal ingredients such as matsutake mushrooms in autumn, and seasoned with homemade warishita. tabelog : 3.74 12
13. Copyright © 2021 Sukiyaki is the best cooking method and dish to enjoy wagyu beef. Hiyama's truly delicious Wagyu beef is served in the classic style. By offering different cuts, you can fully enjoy the deliciousness of wagyu beef. The highest peak meat Kappo style that you can enjoy in Niseko. In addition, by combining Japanese original fragrant spices, condiments and citrus fruits, Maximize the goodness of the material. Various shapes of sukiyaki that are completed on the table, We offer it as a new experience. New Sukiyaki experience 3-2.Restaurant Concept : Sukiyaki Hiyama 13
14. 3-3.Image Picture : Image 14
15. 3-4.Image keywords overall direction parts of meet seafood & vegetable high class ingredients Spices, Condiments, Citrus rice ▶Base variations and cooking methods along with ingredients other than normal warishita ・Classic Hiyama sukiyaki + appetizer course tailored to the image of meat cooking ▶Numerous rare parts that only Hiyama can provide ・Chateaubriand ・Sirloin ・Ribeye ・Zabuton ・Tongue ・Misuji ・Kainomi ・Shibire ▶Ingredients nurtured by the rich nature of Hokkaido ・Crab ・Shrimp ・Uni ・Squid ・Abalone ・Local vegetables ・Mushrooms ・Wild vegetables ・Matsutake mushrooms ▶Ingredients that create a synergistic effect with the umami of wagyu beef to increase its value ・Truffle ・Porcini ・Caviar ・Foie Gras ・Sea urchin ・Salmon roe ▶Flavorful seasonings and ingredients unique to Japan ・Yuzu ・Sudachi ・Japanese Pepper ・Wasabi ・Perilla ・Ginger ・Spicy Daikon ・Yuzu Pepper ・Kanzuri ・Moromi ▶Finish off the meal with freshly-cooked white rice in an earthenware pot and wagyu beef grilled rare in chunks. ・Wagyu beef tartar TKG with truffle 15
16. Learn the overwhelming discerning power that has been cultivated over a long history
 Becoming a person who can deliver delicious food to customers

17. A valuable experience of providing "Wagyu" that represents Japan to customers who gather from all over the world.

18. Working in an environment that embodies Japanese hospitality with high-quality materials and a high-quality space

19. 4-1.Dining Restaurant : TACUBO TACUBO Daikanyama /Tokyo DAISUKE TAKUBO Chef Takubo expresses not only "natural" cuisine, but also the vitality and beauty of nature, and the deliciousness and color of seasonal ingredients, from wine, tableware, and interior decoration, and admires the season. The main character is TACUBO's original "Tokachi Takubo Beef". Only meat in the ideal condition for the chef is purchased as "Tokachi Takubo Beef". Lean meat without marbling is too bland, and sirloin has too much fat and feels heavy. In other words, the intermediate existence is “Tokachi Takubo beef” Firewood was selected as the heat source. Breathe new life into the ingredients in the wood-fired kiln right in front of the counter in the open kitchen. TACUBO's cuisine allows you to "listen to the ingredients and taste them properly" because the ingredients are simply prepared to bring out the original goodness of the ingredients. 19
20. 4-2.Image Picture : image TAKUBO MORNING MENU SIGNATURE MENU Mainly salads and soups using fresh vegetables Several types of daily menus are also available for long stays A special wood-fired burger packed with TACUBO's know-how is offered as a signature menu all day. This is also a set with a salad, making it a healthy and nutritionally balanced menu. 20
21. 4-3.Image Picture : image TAKUBO GRAND MENU Two types of courses consisting of Italian-based menus. With wood-grilled beef as the main ingredient, fresh seafood and vegetables unique to Hokkaido are cooked simply to bring out the best in the ingredients. A full course that will satisfy you with pasta, soup, and dessert. 21
22. Together with the producers, 
 we create materials that we are particular about thoroughly.

23. Thinking through a dish that makes the most of the original taste of the ingredients and gives you a sense of nature

24. Make the customer in front of you smile 
 with the unique cooking method of wood-grilling

25. 2.Application Requirements -　Division of roles - Detail of Requirement　 ABOUT　NISEKO MUWA
26. 2-1　Division of roles : Operational phase internal organization chart 社員 店長 スタッフ ×6 ×6 社員 アシスタントマ ネージャー 社員 チーフ 社員 シェフ 社員 スーシェフ 社員 チーフ スタッフ 社員 フロア マネージャー 執行役員 菅原 統括シェフ 岡田 GM 統括 マネージャー 社員 店長 スタッフ ×6 ×6 社員 アシスタントマ ネージャー 社員 チーフ 社員 シェフ 社員 スーシェフ 社員 チーフ スタッフ 社員 フロア マネージャー
27. １ We expect you to play an active role as a ready-to-work force according to your aptitude, such as opening development, launch, operation management, etc. 
 You will be entrusted with a wide range of duties as the person in charge of the entire business, from overseeing all services related to the use of both restaurants, to building teams that unite each department and developing human resources. 
 
 ＜job description summary＞ 
 General management duties of two restaurants, cooperation, collaboration, reporting with the hotel headquarters, numerical management of the entire business (budget management, income and expenditure management), customer service, etc. 
 
 GM monthly salary 　500,000yen～　※Determined in consideration of experience, ability, and previous salary 
 Managers of PREMIUM RESTAURANT "Hiyama (provisional name)" and ALL DAY DINING RESTAURANT "TAKUBO" 
 Michelin-starred chefs, restaurants produced by Japan, and the world-famous Wagyu beef restaurants that Japan boasts to, we will provide leadership in operations and staff training that can demonstrate the best hospitality to create impressive customer experiences and unforgettable scenery. 
 
 ＜job description summary＞ 
 Operational construction, operational numerical management, human resources management such as staff education and training, and customer service 
 
 store manager monthly salary　450,000yen～ 
 floor manager monthly salary　400,000yen～ 
 RESTAURANTGM
 Staff of PREMIUM RESTAURANT "Hiyama (provisional name)" and ALL DAY DINING RESTAURANT "TAKUBO" 
 In addition to the operation of the store, you can be involved in a wide range of administrative tasks according to your intentions, aptitude, and ability, and you will also be involved in opening new stores in the future. 
 
 ＜job description summary＞ 
 Reception, floor service, bartender, part-time job management, customer service, etc. 
 
 chief class monthly salary　300,000yen～ 
 staff class monthly salary　260,000yen～ 
 RESTAURANT　 MANAGER
 2 SERVICE
 STAFF
 3 2-2　Detail requirement
28. 4 Staff of both RESTAURANTs 
 You will acquire skills that are difficult to obtain elsewhere, such as the production of a Michelin chef and the ability to judge the finest Japanese beef. 
 You will be able to be involved in a wide range of management-related tasks according to your orientation, aptitude, and ability, and will also be involved in opening new stores in the future. 
 
 
 ＜job description summary＞ 
 Appetizers, main dishes, patisserie, preparation, etc. After receiving an order, each group will prepare and serve the dishes at the best timing. 
 
 chief class monthly salary　300,000yen～ 　
 staff class monthly salary　260,000yen～ 　
 Chefs of PREMIUM RESTAURANT "Hiyama (provisional name)" and ALL DAY DINING RESTAURANT "TAKUBO" 
 We expect product development, cooking, and human resource management to live up to the name of a restaurant produced by a Michelin chef and a famous Japanese beef restaurant that Japan boasts to the world. 
 Career advancement and career change to various jobs such as new store opening, product development, production, etc. are possible according to the person's intention, aptitude, and ability 
 
 ＜job description summary＞ 
 Operational construction, operational numerical management, human resources management such as staff education and training, and customer service 
 
 chef monthly salary　450,000yen～ 　
 sous chef monthly salary　400,000yen～ 　
 CHEF
 KITCHEN
 STAFF
 5 2-2　Detail requirement
29. Employment status Full-time employee (Contract employee for 3 months trial period) *Even during the probationary period, social insurance, counting of years of employment, information disclosure, etc. are the same as regular employees. Working hours Holidays/Vacations • Working hours: 7:00 a.m. to 11:00 p.m. (shift system, breaks included) *Details will be decided just before opening • Holidays: Shift system / 9 days a month • Paid vacation: Provided as required by law after six months of employment • Special leave: Refresh leave (next year after joining the company) Congratulatory or condolence leave • Others: Before and after childbirth, childcare, nursing care leave (many achievements for both men and women) condition • Salary raise / twice a year (July, January) • Transportation expenses paid / up to 30,000 yen per month (commuting by car, shuttle bus scheduled from company housing to work location) • Various social insurance (employment, workers' compensation, health, welfare pension) • Overtime allowance (if the deemed overtime allowance is exceeded • Uniforms, meals provided <Niseko special treatment> Currently preparing for opening, but various other considerations are underway • For those transferred from Tokyo: Leased company housing (rented company housing or company dormitory) or housing allowance, transfer expenses, etc. (*Adjusted at the time of joining the company) Qualifications • Restaurant service/cooking experience (* Chief or above is required) • Preferential treatment for those who have experience in luxury inns and luxury hotels • Preferential treatment for qualified sommeliers • Preferential treatment for those with store experience of 100 seats or more • Preferential English proficiency (* GM must have English proficiency) Desired human resources Niseko is the most international city in Japan today, and it is the best environment to take advantage of your skills and experience and take on challenges. Produced by a Michelin chef, working here where you can come into contact with the best ingredients is very stimulating and will broaden and improve your career. • Those who are bright and positive, and who can find their own enjoyment and satisfaction in their work while incorporating what they like and what they are good at. • Those who can work proactively, proactively, and proactively, and can act on what they say • People who like to interact with people and make them happy • Those who have good communication skills and can work comfortably with people inside and outside the company Those who are interested in quality things and quality life • Those who can work together to create a store with long-lasting value • Those who are good at thinking about fashion, art, interior design, food, and various cultures, thinking about ideas, and implementing them 2-2　Detail requirement