TOKYU HOTELS holds its first "Restaurant Service Contest"
Young staff from 34 hotels across the country gathered together,
Competing with each other to hone our entertaining service skills

TOKYU HOTELS & RESORTS CO., LTD. (Shibuya-ku, Tokyo; President and CEO: Jun Murai) held the 1st Restaurant Service Contest on February 7, 2025 at CERULEAN TOWER TOKYU HOTEL, targeted at food and beverage staff at the hotels it operates across the country.

TOKYU HOTELS & Resorts has held a total of 22 cooking contests for its kitchen staff to date, and in November of last year held its first cocktail competition for bartenders.
The objectives of this year's Restaurant Service Contest were to increase motivation by improving skills, including basic knowledge of restaurant service, and strengthening entertaining service skills and communication skills with guests, as well as to raise awareness of superiors who instruct and educate younger staff and strengthen their ability to lead and train, thereby creating a virtuous cycle of education.

The contestants were mainly young staff members, one from each of the 34 hotels across the country. These 34 contestants competed in a preliminary round, and the remaining six contestants competed in the final round.
In both the preliminary and final rounds, competitors were required to imagine specific situations that could actually occur, such as the date and time, temperature, guest information, meal menu, what type of service guests were looking for, and how to deal with food allergies, which have been on the rise in recent years. Competitors then competed against each other on the basis of their individuality and service skills within these settings.

The judges for the award were six people, including Ms. Harumi Osawa, representative of the Association for the Promotion of French Restaurants (APGF), and Mr. Masahiro Yamamoto, chairman of the Association of Maitre de Service, who were invited from outside the company; from within the company, President and CEO Jun Murai, Senior Managing Executive Officer and Executive Chef of TOKYU HOTELS Yoshihiko Fukuda, Executive Officer Masayuki Kaneko, and from the hotels, Deputy General Manager Takeshi Torii of BELLUSTAR TOKYO, A Pan Pacific Hotel / HOTEL GROOVE SHINJUKU, and A PARKROYAL Hotel.
After a rigorous judging process, the contest concluded with the awarding of three prizes: the Grand Prize, the Runner-up Prize, and the Special Jury Prize, as well as Finalist Prizes to all six finalists.

At the award ceremony, President Murai said, "I could feel the pleasant tension and felt that I received comfortable service. I hope that each hotel will continue to improve their knowledge and skills, and provide service with wonderful smiles, with the aim of becoming the best hotel in their area."

TOKYU HOTELS & Resorts is known as "TOKYU HOTELS of Food." As with the long-running "Cooking Contest," we will continue to hold the "Restaurant Service Contest" to create an even more comfortable dining environment and to continue to develop human resources.
We will further focus on linking the career development and skill improvement of each employee to improved customer satisfaction.

Friday, February 7, 2025

CERULEAN TOWER TOKYU HOTEL

Food and beverage staff at 34 hotels nationwide (according to company regulations)

In addition to the "TOKYU BRAND HOTELS" which include THE CAPITOL HOTEL TOKYU, TOKYU HOTEL, TOKYU RESORT HOTELS, EXCEL HOTEL TOKYU, and Tokyu REI Hotel, the company operates "DISTINCTIVE SELECTION," which is made up of hotels with unique personalities such as BELLUSTAR TOKYO, HOTEL GROOVE SHINJUKU, Stream Hotel, and the hotel condominium STORYLINE, as well as "MEMBERSHIP-TYPE RESORT "TOKYU VACATIONS, which operates nationwide (61 hotels in Japan, 6 PARTNER HOTELS in Japan, and 3 overseas).