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Employment

Do you want to be a member of the team that offers the most excellent hospitality?

Wondertable is a company that creates time for deepening bonds between people through dining experience. So it is important to not only improve the quality of products and services but most importantly, the staff needs to be shining. When each of the staff members with unique personalities thinks and acts, a perfect unique "table" that pleases many guests will be created . Let's build together the most excellent hospitality that not only meets but also exceeds guests' expectations.

We want a "KaShiKoI” person.

Wondertable wants a KaShiKoI (wise in Japanese) person. "KaShiKoI" refers to the acronyms for four Japanese words meaning the following:

Ka
A person with gratefulness (Kansha)
Shi
A person with kindness (Shinsetsu)
Ko
A person with curiosity (Kokishin)
I
A person with a liking for eating and drinking (Inshokuzuki)

Any employee can develop their knowledge and skills as much as they like after joining our company. We think the important elements are their personality and individuality, which cannot be developed by training. We call those elements the seeds of hospitality. If you like to talk with others and/or like delicious foods and drinks, let your hospitality bloom together with us!

Focus in expanding brands

When we Wondertable creates a brand, we focus on what only our company can do. And create restaurants that are overwhelmingly distinctive. For example, among the many steakhouses in the world, Peter Luger Steak House is one of the top steakhouses using dry-aged beef. Similarly, Barbacoa is not a simple churrasco restaurant but the largest Churrascaria in Japan. We are proud that they feature business types that only we can operate and no one else can do. This is our brand strategy.

FAQ

Q Can I choose the affiliated brand?

A The assignment is decided after carefully selecting the personnel system and the person in charge of education at that time, so it is not 100% what you want. However, before a decision is made, there will be an interview with everyone to find out what kind of career they wish to pursue.

Q Are there many changes?

A It depends on the time, but many are looking around two years. It is necessary to gain experience at the same store until the job is firmly established and grows, but when the next growth is visible, we will consider the challenge at the new store.

Q How soon can you advance your career after joining the company?

A In about 3 years, you will experience the time zone manager as a "chief", and in about 5 to 6 years you will be appointed as a "manager" or "chef". Of course, some employees took steps earlier.

Q What should I do to prepare before joining the company?

A Most of all, I want you to enjoy your current work and student life to the fullest. I can only do it now. For students, I strongly recommend that you get some part-time job experience. It should be very reassuring after joining the company that you can learn the basic work before joining the company and get to know many employees.

Q What are the benefits of joining Wonder Table?

A There are many things, but I think one of them is "developing multiple specialized brands". All brands are committed to maintaining authenticity and quality without compromising. I think that you will be able to acquire know-how that you cannot learn anywhere else, both in service and cooking.
In addition, we are developing a large number of brands, so you can experience various business conditions while staying at our company. If you work in a single industry, you have to change companies if you want to experience other business categories, but Wondertable has 11 brands, so you can gain various experiences.

Q What kind of training system do you have?

A There is a training system called "Wonder Table College" that is developed independently. We offer more than 40 courses, from compulsory training to free training that can be taken by individual selection.
For example, "store operation management" and "communication training" that are indispensable for store management. You can learn what you need to know to run a store. In addition, you can hone various knowledge and skills related to food such as "service practical training", "wine training", "cooking training", "agricultural experience training".

Q We are proud of Wonder Table! What's going on?

A First of all, people are good! When you go out into society, there are people with different opinions, and you may not get along with them because they are people. However, everyone likes to listen to what other people have to say, and they want to help when the person in front of them is in trouble. I'm sure you can meet good friends.
Also, as an extra story, I often hear unexpectedly, "The meal is delicious." This is an important point for a restaurant. The contents vary depending on the brand, but at restaurants with a large number of people, buffets are prepared every day.

Q Is it okay if I can't speak English?

A In addition to our customers, we also have many staff members from overseas. The more you can speak, the more communication you will have, but not necessarily.
Rather, some people have learned through conversations with customers and staff after joining the company.

Q What is the age range of your employees?

A We have a wide range of ages from 18 to 65. Most of our new graduates are in their early twenties, and many of our experienced seniors have been with us for a long time. It may be rare in the restaurant industry, but there are many people who continue to work until retirement age.
Currently, many of the members who liven up the restaurant as managers and head chefs are in their late 30s.

Q Are there any opportunities to go abroad for training?

A I have! Since the number of employees is limited each year, most of them are in supervisory positions, but there are opportunities to visit overseas wineries and visit our partner stores.

employee interview

01

Yukari Uchida

Kitchen staff

Union Square Tokyo

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Current job

I am mainly in charge of cold plates such as appetizers and desserts at Union Square Tokyo.

Background

Ever since I was a student, I had a faint admiration for restaurant chefs, and naturally I chose culinary school as my career path. After graduating from two specialized courses, I joined Wonder Table as a new graduate because I wanted to study from the basics of cooking as well as confectionery, which I was interested in. After visiting Union Square on a tour before joining the company, I was overwhelmed by the food and the atmosphere.

What is challenging and rewarding of you job

When I received a comment from a senior employee that the serving time of the food was improved and that the plate was able to be served more quickly and beautifully, I did it from the bottom of my heart! That's what I feel. After 1 year of experience, I feel that I have been able to respond flexibly to various customer orders more than before.

Attraction of working at Wondertable

With Wonder Table, you can feel that you are steadily growing step by step with clear personal goals and daily tasks for each half term. Also, I think it's attractive to have friends who can talk to each other when you have a problem because you can interact with employees at the same time and other stores. Furthermore, since the distance with customers is close, it is a workplace where you can make friends with various people through work.

02

Shouya Yamasaki

Front of the house staff

Union Square Tokyo

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Current job

I am in charge of hall operations at Union Square Tokyo. Since my first year, I have been involved in a wide range of store operations, from customer service and service to ordering and training new employees. However, I think my number one job is to stay healthy so that my friends and customers can have a fun day!

Background

I was originally interested in confectionery, so I went to culinary school. However, at the shabu-shabu restaurant where he was working part-time at that time, he had a shocking encounter. I met a senior who is still my teacher, sister, and adviser, and I came to think that I also want to excel in service. I was most happy to be assigned to the store that I was most interested in after joining the company, and I think it will be a learning experience.

What is challenging and rewarding of you job

There are still many things I can't do, but I feel like I'm growing every day that I can do more little by little. What makes it worthwhile is that working at Union Square increases your personal connections. The most rewarding thing for me is meeting people I wouldn't have met if I hadn't worked, and having lots of fun every day.

Attraction of working at Wondertable

Wonder table has a wide variety of brands. Every store is attractive, and there are various colors for each store, and it is attractive that you can find a place that suits you. Also, there are a lot of people around me who always talk to me.

03

Kazuya Mochizuki

Store manager

Barbacoa

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Current job

Currently, I am the manager of the Barbacoa Roppongi store. There is a wide range of operations from customer management of stores to staff training. There are various tasks to increase the profit of the store, but the most important thing is the growth of the staff. A store where each and every staff can shine will definitely be a good store! For the brand as a whole, I am mainly in charge of online sales promotion-related operations. I think it's a very responsible job to make the Barbacoa brand known to a wide range of people.

Background

Originally, I got to know the company when I worked at an izakaya run by Wonder Table. I myself had a strong desire to become independent in the future and accomplish a big job, so I once ventured out into the world to take on challenges, but at that time I was keenly aware that I still hadn't learned enough. First of all, I wanted to learn the basics of commerce and the structure of management in a large company organization, so I joined Wondertable again.

What is challenging and rewarding of you job

Now, I am the manager of a brand with a history of 30 years since it opened in Japan. The most rewarding thing is to protect the value of the brand that has been built up so far, to develop it into a brand that will continue to be loved, and to be entrusted with the responsible work. I feel a sense of responsibility to spread the word to people I don't know yet, and the difficulty in meeting the expectations of those who already know me. The fun of being the manager of a world-famous brand cannot be experienced anywhere else.

Attraction of working at Wondertable

People are the number one attraction of Wonder Table! Anyway, there are a lot of cheerful people, and they always have a positive attitude. Another appealing point of Wonder Table is that it owns top brands from around the world. We have developed a number of long-loved brands that are not overwhelmed by trends.

04

Kim Bogyon

Customer service staff

Obika Mozzarella Bar

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Current job

Currently, I am in charge of hall customer service and time zone manager at Obika. In addition, I am in charge of general store management such as inventory management, ordering, and clerical work, as well as training hall staff. We create new educational tools and decide on training directions in cooperation with trainer members. I participate in Obica's service meeting once a month and do my best to improve the service level of the store.

Background

The company's vision has changed since last year, but the vision I had when I joined the company left an impression on me. In the previous vision, there was a value, and there was an item "Take care of yourself". Usually, there are many items for customers in the restaurant industry, but it was the first time for the employees themselves and their families. When I saw that, I thought it was a company that values its employees, so I applied. When I passed the exam and started working, I felt that the whole company was working hard for the sake of the employees. That item no longer exists, but I think the warmth of the Wonder Table, which supports and cares for you and your friends, will not change.

What is challenging and rewarding of you job

The most rewarding thing is watching the new kids grow up gradually. Each person has their own personality and characteristics, and the speed at which they grow is different. It's the most rewarding and I'm happy to see the moment when newcomers can stand on their own by working hard together.

Attraction of working at Wondertable

I think the charm of working at Wonder Table is that you can learn about yourself. Wonder Table has many brands and many staff with unique personalities. I feel myself growing and discovering myself while working and meeting various people. It's a lively place, and I think it's perfect for those who want to learn more about themselves.

05

Norrow Lillian

hall staff

Yona Yona Beer Works

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current job

Currently, I work at Yona Yona Beer Works as a hall employee. Since I have just joined the company, I am learning about beer while improving my service skills.

Background

I love beer, and when I wanted to know more about Japanese craft beer, I found Wonder Table, which runs Yona Yona Beer Works. There are many other highly specialized stores, and I thought that I could expand my knowledge.

rewarding

Japanese craft beer is deep, has many types, and is worth learning. The atmosphere of the workplace is also very good. Even newcomers can talk to me without hesitation, so I can always have a good time.

The appeal of working at Wondertable

Wonder Table is a serious company, and I think it is a company that takes care of its staff. Also, there are many brands, so I think there are opportunities to work at various stores.

06

Aoba Urano

cooking staff

Yona Yona Beer Works

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current job

I am in charge of cooking at Yona Yona Beer Works. In addition to preparation and cooking, I also create and update recipes for the newly introduced education system. In the kitchen, the chicken is cut from scratch to prepare our flagship product, roast chicken, and all the vegetables are delivered fresh. I think that I am able to do the work of a true chef because I can modify all the products in the store, starting with the ingredients.

Background

I came across Wonder Table when I wanted to cook in an environment where I could be close to my customers. A workplace where there are no barriers between the kitchen and the hall, and where we can directly see the smiles of our customers with our food and service is also my ideal, so I decided on Wonder Table.

rewarding

When I feel rewarded, it's when I see our customers smile with our food and service. The heartwarming words from our customers, "I came here again because I want to eat this," are what give me the most strength.

The appeal of working at Wondertable

The best part is my co-workers. The head chef and manager appreciate your hard work. Not only will they praise you, but they will give you proper guidance on your mistakes and areas for improvement. In addition, the other staff members have various backgrounds, and I am inspired every day.

The flow of the day

01

Akari Tomono

Yona Yona Beer Works Ebisu East Exit

Joined in 2021

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Reason for joining the company

I decided to join the company because I was attracted to the staff of the Human Resources Development Group, where I was in charge of recruitment, and the staff at the stores, who were genuinely interested in each student.

Job

Currently in my third year with the company, I work as a hall staff at Yona Yona Beer Works Ebisu East Exit. As the leader of the service team, I am working hard to improve the service capabilities of the brand, as well as the day-to-day work of the person in charge of the time zone, order management, and the brand.

10:15

go to the office

I will check my email first. After that, we organize the reservation information and do the opening work.

11:30

Morning meeting & opening of business

I'll do my best again today! After having a morning assembly with all members going to work, we will open the shop.

15:00

rest

We have a delicious and delicious meal made by the kitchen staff!

18:00

Store meeting & dinner business

We will have a meeting with the members who are going to work for the day's business. We will share recommended products and positions, etc., and aim for maximum profit and satisfaction!

23:45

leaving office

All the work members will leave the shop! Thank you for your hard work today!

02

Eien Miyahira

Union Square Tokyo

Joined in 2022

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Reason for joining the company

While I was invited by a friend to have dinner at Wonder Table several times, I was impressed by the way the staff served customers with a smile, their polite language, and each and every gesture. . A friend from my vocational school days got a job.

Job

I joined the company in 2022, and as a cooking regular, I am mainly in charge of appetizers and pasta. In addition, I am in charge of menu development, ordering and receiving operations, and inspection operations.

10:00

go to the office

First, check the reservation for the day and confirm any special instructions. After that, we will carry out receiving work and inspection work. As soon as it's over, we'll start preparing the morning for lunch time from 11:00!

10:50

store meeting

All the hall staff and kitchen staff will have a meeting before opening. It is a very important time to reduce troubles by reconfirming the reservation status, busy times, and customer's special notes with everyone.

15:00

rest

There is no turn system, and all the kitchen staff make delicious meals! Meals are buffet-style, and you can eat 7 to 10 kinds of rice as you like. The meal made by experienced seniors is not only very delicious, but there are many things to learn in the meal, so it's a fun time every day!

17:00

Dinner business

Clean the kitchen again to serve delicious food to your customers. Also, reconfirm the customers who have special instructions. In order for our customers to have the best time, we will carefully serve each dish.

22:00

leaving office

When dinner time is over, we clean the kitchen once again to show our gratitude. I prepare for the next day's work and take over the job, and then leave the office after completing the maintenance work. I listen to my favorite songs on my favorite headphones and go home while reflecting on the day's work!

03

Yuki Ishikawa

Momo Paradise Shinjuku East Exit Manager

Joined in 2008

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Reason for joining the company

I was originally working part-time, but I sympathized with the corporate philosophy and decided to join the company as a full-time employee.

Job

Currently in my 15th year with the company, I am the manager of the Momo Paradise Shinjuku East Exit store. In addition to store management, we also conduct customer service, staff training, promotion and cost management in order to improve brand value.

10:00

go to the office

Check emails during travel time before going to work. After coming to work, first of all, I patrol the store, check the hygiene situation in the store, and check the management status of ingredients and refrigerators. Next, we check the list of staff who will be working and the reservation status, make a business forecast for the day, and if the priority is high, notify all the staff who are working.

11:30

Lunch Service

If the lunch business has started and there is room in the staff situation, I will proceed with my task. If you don't have enough personnel, I will help you with sales. What I am conscious of when dealing with customers is to have a conversation so that they will become fans of the store.

15:00

rest

Lunch hours are over and it's time for a break and refreshment. Once the food is covered, we will make another forecast for the dinner business. Based on the reservation information, we summarize the position allocation and roles of the workers.

16:45

Dinner business

Hold a pre-sales meeting. Confirmation of reservation information, precautions for sales, and for new staff, setting and communicating goals for the day. During the dinner business, do you have customers who come to the store enjoy while checking that there is no unreasonableness, waste, or unevenness with the staff? While greeting our customers, we check their satisfaction.

23:30

leaving office

After business hours are over, we review the day and share information with those who will be working the next day. The time for leaving work is decided based on the monthly working hours, and there may be times when you finish work after lunch or only work during dinner time.

Career plan

01

Hironori Tanaka

Obika Mozzarella Bar Roppongi Hills Manager

Joined in 2018

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Joined as a part-time job at the age of 20. After working as a hall regular for 3 years while being in charge of bartending and cooking, joined as a full-time employee. After that, his efforts to improve his bar brand expertise and customer service skills paid off, and he was appointed manager of YONA YONA BEER GARDEN in just two years. Utilizing the knowledge and experience cultivated in the same brand, he contributes to staff guidance and store management as a service leader. Currently, he has moved to Obika Mozzarella Bar and is the manager of the Roppongi Hills store. In the future, I would like to be involved in the development of "people" as a manager of the Human Resources Development Office.

Career plan

20-year-old Joined Wonder Table as a part-time job.
Started working as a hall regular at Radio Hall Higashi Ikebukuro while working as a bartender and cook.
23 years old Joined Wonder Table as a full-time employee.
Assigned to Tsuki no Usagi Minami Aoyama store.
25 years old Became manager of YONA YONA BEER GARDEN.
30 years old Became manager of Yona Yona Beer Works Ebisu East Exit.
Utilizing the knowledge and experience of the Yona Yona brand, she serves as a service leader.

Life plan

20-year-old Aiming to become a teacher, he spends his days fulfilling with his studies and part-time job.
23 years old Decided to go into food.
25 years old I did my best in my work and achieved my goal of stepping up to a manager (supervisory position).
30 years old marriage.
Struggling to balance work and childcare.

02

Seiai Shimokawa

Manager, Product Support Group, Sales Support Department

Joined in 2018

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During my three years in high school, I acquired knowledge and skills related to food. Joined Wonder Table to put what he learned into practice. The recipe I devised in the second year was adopted for the first time on the menu. Furthermore, two years later, we were awarded the "Best Cooking Employee Award" as an in-house commendation for our thorough approach to hygiene inspections. Currently, I am in charge of support for purchasing and cooking in the product support group at the head office. My dream is to support the establishment of stronger relationships between shops and producers, and to provide products that make our customers feel the happiest.

Career plan

18-year-old Joined Wonder Table.
Started working as a cooking regular at Yona Yona Beer Works.
20-year-old While tough business continues due to Corona, the collaboration menu of “Artist x Bokukun Beer” was devised and adopted!
21 years old Transferred to Obika Mozzarella Bar.
His daily efforts are recognized and he becomes a chief.
22 years old Received the Best Cooking Employee Award.
23 years old Transferred to product support group.
As a bridge that connects stores with producers and business partners, we are working hard every day!

Life plan

18-year-old Graduated from high school.

03

Masakazu Kaneda

Barbacoa Toranomon Hills Head Chef

Joined as a part-time employee in 2002, hired as a full-time employee in 2006

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Joined the company as a part-time worker at the age of 25, and after two years of experience, joined the company as a full-time employee. Over the course of 10 years, I have gained experience with various brands such as Vento, Union Square Tokyo and Terre de Truffle Tokyo. After mastering advanced meat cooking techniques, he became head chef of Barbacoa brand Marunouchi store. In the same year, he was selected as an in-house commendation, “Wonder Table Forum “K1 Grand Prix” Finalist”. Currently, he is the head chef of Barbacoa Classico Marunouchi and Toranomon Hills. As Barbacoa's kitchen leader, I feel it is my mission to convey the appeal of Brazilian cuisine.

Career plan

25 years old Part-time job at Wonder Table and joined the company.
Cooking regular at Sumika Ginza store Started working as
29-year-old Join Wonder Table as a full-time employee Entered the company.
Assigned to Lawry's The Prime Rib Akasaka.
39 years old After gaining experience as a cooking employee at various brands such as Vento, Union Square, and Tailed Truffles, he became a chief.
40 years old Transferred to the Barbacoa brand, worked as the head chef of the Barbacoa Shibuya store, and became the head chef of the Marunouchi store. Became a finalist for the Wonder Table Forum “K1 Grand Prix”. (*K1 = kitchen staff No.1)
43 years old Barbacoa Classico Marunouchi store, Toranomon Hills store, became the head chef of two stores, and served as the kitchen leader of the Barbacoa brand.

Life plan

25 years old Changed jobs from the Japanese food industry.
start a new challenge.
29-year-old marriage.
39 years old Reformed into a two-family house.
40 years old Completed a full marathon.
43 years old Interested in SDGs.

culture

diversity

At Wondertable, we believe that diversity is the driving force behind restaurant management, and we consider the promotion of diversity to be one of our top corporate strategies. As of September 2022, 15.4% of our employees are foreigners, and talented people with unique and diverse cultural backgrounds and values from 48 countries around the world are working together as a team.

communication

Wonder Table promotes communication among employees through internal events and club activities. It is a Wonder Table-like culture that incorporates the desire to spend every day lively while enjoying communication in an environment that makes use of various personalities.

training

At Wondertable, there are two types of training. One is training line training centered on classroom lectures. This is a training program that employees participate in to expand their knowledge of management, communication, and other areas according to their own skills and future goals. The second is experiential training. You can experience farm work and touch the products under the producers who actually provide the products. By directly seeing the ingredients used in the store, you can learn about the hardships of the producers and improve your knowledge of safety and hygiene.