Voices of senior employees

INTERVIEW

Shop management filled with hospitality
The joy of growing every day

Food and Beverage Department Shop

Mid-career hire in November 2024 / MH

I was deeply attracted to the idea of working to support irreplaceable moments, and I joined the company hoping to be a part of delivering inspiration to people in such a wonderful place.

What kind of work are you in charge of?

We are responsible for the overall management of the multiple concession stands located within K Arena Yokohama.
Specifically, we understand the sales situation by compiling and analyzing sales data from each store and use it to develop future sales strategies, as well as planning and proposing the selection and replacement of products to be sold.We also work with the store management team to verify and improve on-site the review and strengthening of facilities required in response to fluctuations in visitor numbers and the characteristics of the event.

Please tell us about the atmosphere of the team and the characteristics of the members.

I think our teamwork is very strong because we are able to utilize each member's individuality and strengths in a balanced way and build relationships where we can support each other. In addition, all of our team members always have a strong hospitality spirit and work hard every day to ensure the satisfaction of all customers who visit K Arena Yokohama.

What are your career plans?

I aim to become a person who can properly manage the concession stands at K Arena Yokohama, the world's top music arena, so that they can continue to look their best.
Furthermore, as the Yokohama area continues to develop and change, I look forward to seeing how K Arena Yokohama will be involved, and as one of the core members, I hope to grow together with the community and advance my own career.

Daily Schedule

SCHEDULE

  • 09:00

    go to the office

  • 09:30

    Replying to emails to customers

  • 10:00

    Internal business

  • 11:30

    Meeting with the retail team

  • 13:00

    lunch

  • 14:00

    Meeting with companies

  • 16:00

    Internal business

  • 18:30

    Leave work