Hoshino resort Karuizawa Office
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I wanted to work near nature, so I got a job at a resort.

From the beginning, I had considered the hotel industry as a career after graduating from university. Because I loved nature, I didn't think about finding a job in my hometown of Kanagawa Prefecture or in a big city, but instead wanted to work in a resort area, so I joined Hoshino Resorts in 1999.

During my one-year OJT period, I gained experience at Hotel Breston Court, the Hoshino Onsen Hotel Service Team, and Restaurant No One's Recipe, and was officially assigned to the banquet department in 1, my third year with the company.

I was in my 20's and just kept running through exciting days.

At banquets, I mainly work as an escort for brides and grooms at wedding parties, and as a captain who keeps track of the proceedings and has overall responsibility.

After about two years, when I had a general understanding of banquet work, I decided to set up an office for part-time workers. As was the case with many other companies, receptions were not held every day, so we outsourced the work to the caterers only on weekends. However, in order to improve service quality, secure human resources for the opening of new venues, and expand the scale of the bridal business, it was necessary to hire service staff in-house and handle shift management, employment follow-up, and acceptance. is. Until then, I had mainly worked with the customers who use the hotel, but now the people working there have become my customers, and I have started working hard for the people I work with.

At first, I didn't have the time to think carefully about how to provide an environment where staff can work comfortably, and I was forced to learn labor-related knowledge such as shift management methods and contracts, and maintain lockers, etc. I did my best to prepare the foundation for the meal. In this job, I was able to interact with people from a wide range of generations, and I believe that I have acquired communication and responsiveness skills, such as listening to opinions from different points of view and thinking from the other person's perspective.

Also, around this time, there was major renovation work on the main banquet hall at [Hotel Breston Court], and a major transformation occurred with the opening of the new venue [Blooming Colonnade]. In such a situation, every day was exciting.

In his private life, he is still a ``nature lover'' and used his ``refreshment holidays'' to go on trips to places like Hawaii and Alaska where he could enjoy the great outdoors. When you spend your holidays in Karuizawa, enjoy snowboarding and hot springs. Nagano Prefecture has many mountains and tourist attractions other than Karuizawa, so I went to many places within the prefecture.

A challenging 30-something who ran for the position of unit director and general manager.

In 2004, I moved from banquet to the reservation team at Hotel Breston Court, and the following year I moved to bridal sales, where I was involved in attracting customers and marketing. My main job is to talk to couples who are considering weddings about the appeal of our facilities and to help them close their weddings. The days were spent thinking about what we could do to get as many couples as possible to visit and preview the museum, implementing them, and using what we learned to formulate the next plan.

Hoshino Resorts has a ``candidate system'' in which staff members can freely raise their hand to challenge the unit director, who is in charge of each unit, and the general manager, who is in charge of the facility. So, I took on the challenge of becoming a unit director, drawing on the management and communication skills honed during my banquet days and the sales experience from a marketing perspective I had gained through bridal sales. I gained experience as a unit director in two bridal teams, first in the bridal reservation unit for about two years, and then in the church management unit for about six years.

As a unit director, managing the team was much more difficult than I had imagined. In particular, the church management team that provides assistance and guides guests on the day of the wedding has a total of more than 60 people, and they come from a variety of ages and employment types. While appropriately managing everyone's labor and adjusting shifts, we worked hard to increase staff motivation and improve operational techniques. Although the job of a unit director was difficult, it also brought great joy. When I was the reservation unit director, I will never forget what a staff member said to me, ``I grew the most in the year I worked with Mr. Yamamoto.'' I remember feeling really happy and fulfilled. Later, at the end of my 1s, I became the general manager of a community zone. The Community Zone does not have any accommodation facilities, but instead operates stores that are used by domestic and international tourists, villa guests, and guests of Hotel Breston Court and HOSHINOYA Karuizawa. I had always worked in bridal-related work since joining the company, so this was a big change. We started by understanding our business, and began to think deeply about basic definitions, such as what kind of future plan we should have and what the significance of our existence should be.

In the bridal business at [Hotel Breston Court], the brand and direction had already been established, so my job was to think about what kind of strategy each unit would develop toward that goal. However, there were many unknown areas in the community zone, and the hardships and joys were completely different from bridal.

Also, in my 30s, there were big changes in my private life. First, I got married and started a family. Then, my family decided to live in Karuizawa for a long time, and at the age of 35, I built my long-awaited home.

Currently, I am a family of four, including my wife and two children. Actually, after I built our house, my wife's parents also fell in love with Karuizawa, so they bought land near our house and moved there (lol).

A man in his 40s who has reconsidered his work style to suit his life stage.

In my 30s, I mainly worked as a unit director and general manager, but I wanted to spend more time with my young children, so I reconsidered the field I wanted to work in. Fifteen years have passed since I joined the company, and through my work at Hotel Breston Court and the Community Zone, I felt that I had a clear picture of facility management in Karuizawa, so my next field was to manage the entire group, including facilities outside of Karuizawa. I started watching it. After that, I came to the conclusion that I am currently in charge of group food and beverage management.

I have always loved food and beverages, and in my 20s I mainly worked at banquets. At Hoshino Resorts, mastering management work is called ``M-Pro,'' and mastering service work is called ``S-Pro,'' and each has its own training and backup system. In my case, I worked as an S-Pro in my 20s and an M-Pro in my 30s. Group food and beverage management can be said to be a job that combines both S-Pro and M-Pro. In the future, I plan to be involved in the operation of [Kai] and the opening of new facilities. Before that, I am actually involved in the beverage operations at HOSHINOYA Karuizawa Kasuke and Hotel Breston Court Yukawatan, while considering ways to create better management systems and improve operations at food and beverage facilities.

Unlike when I was single, I rarely go out on holidays in my 40s. If the weather is nice, I often go to the park. I know most of the parks around Karuizawa, including the types of play equipment and the size. Unlike the city, the park is spacious and has a lot of nature, so I sometimes bring my own lunch and go there for lunch as well. You can also go to Hoshino Onsen Tombo-no-Yu, which is known as a famous hot spring for beautiful skin with its natural hot spring water. The hot springs are said to be of outstanding quality in this area, and employees and their families can use them for free, so they often take advantage of them. For my children, when we think of ``hot springs,'' we think of Tombo no Yu.

Another fun thing to do on holidays is chopping wood. Chopping firewood while thinking about things and paying close attention to the balance between the left and right sides...it's quite addictive. In the winter, I enjoy using a wood-burning stove using the firewood I chop myself.