MANNET identifies the kind of skills your company requires. Based on your requirements and with our network and database resources, we have the ability and expertise to find available candidates who meet your needs, conduct interviews, and then recommend the most suitable ones for you to make the final selection. In order to reduce employment risk, we will not charge anything until you employ a recommended candidate.
1. Except for final selection, MANNET will handle all selection processes for you.
2. No fees will be charged if you do not hire a recommended candidate.
(Fees will be incurred once a candidate has been hired.)
Mannet’s foodservice human resource services can match with restaurant staff at all levels, from ordinary employees to supervisors, managers, and people with experience in back-office store development and even public relations.
Head of restaurant in charge of all areas of operation
Annual salary: \6 mil. and up (at least 10 years experience)
The human resources available to us encompass a broad range of experience, from people who have worked for years as restaurant managers to people with the ability to run their own foodservice consulting businesses. Depending on your needs, we can even dispatch or match you with consultants with expertise in business planning, store development, product development, purchasing (as buyer), personnel, customer service training, etc.
The person ultimately responsible for the kitchen
We can dispatch or match you with chefs of various levels of skill and experience, from owner/chefs of ordinary restaurants to people with experience as head chefs at big-name hotels. Annual salary: \5 mil. and up (at least 5 years experience as head chef) Large restaurant launch; menu/dish development; personnel management; training; purchasing (as buyer); banquet/catering dish preparation; procurement; cost management
Responsible for preparing dishes
We can dispatch or match you with cooks of various backgrounds, from cooks of popular Japanese home-style dishes to master cooks in the Japanese tradition of kaiseki, a multi-course dining style for entertaining guests.
Whether you are looking for support a new shop opening, park period or special skills for a project or event, MANNET can help. We understand that situations can change everyday. By providing a flexible staffing service, we provide temporary talents to you from a day-to-day to monthly basis, to fit your unique business needs.
1. Recruit ideal candidates without wasting time and money.
(We take care of job listings, handling of applicants, interviews, banking fees, etc.)
2. We provide professionals from day-to-day work to long term basis (1 year), tailored to your business needs.
We can dispatch staff well-versed in the operations of Japanese-style restaurants or bars, helping the opening process go much more smoothly for you.
With this service we can respond quickly to staffing needs and provide you with just the right number of personnel whenever you find yourself shorthanded, for example during busy seasons or when you have sudden job vacancies.
We can provide you with temporary human resources capable of meeting your product development needs when you start a foodservices business in addition to experienced foodservice professionals who have a deep understanding of the service quality aspects of the industry.
MANNET can help you find your desired skills in different areas of Japanese cuisine. For other enquiries, please do no hesitate to contact us.
Appetizers, soups, sashimi, broiled dishes, boiled dishes, side dishes, flavored rice, and fruit in carefully designed courses, Kaiseiki is the most classic way in Japanese cuisine to show hospitality and entertain guests.
This traditional Japanese style of cuisine, in which bite-sized portions of vinegar-flavored rice are topped with raw tuna and other fish has now become popular throughout the world. So-called "conveyor belt sushi" bars have become the norm outside of Japan, but that is merely the fast-food form of this cuisine. At “orthodox” sushi restaurants, a sushi chef prepares pieces of sushi by hand one by one to order, right then and there, and hands them to the customer.
With the "conveyor belt” style, where the chefs prepare dishes according to the numbers and demographics of customers as well as overheard conversations, a typical sushi dish might cost around one hundred yen, but at a proper sushi restaurant, it is common for a single piece of sushi to run anywhere from roughly 300 to 2,000 yen.
This is a quick, easy and inexpensive meal, popular in Japan with everyone from students to office workers, consists of just beef, tempura or other topping on a bowl of rice. It has long been the Japanese equivalent of “fast food”.
It is generally considered the most accessible meal for people who are extremely busy or who are on a tight budget.
\250 - \1,500
Sukiyaki is a beef dish unique to Japan which evolved when the custom of eating beef gradually spread through the country after being introduced from the West in the late Edo period. Thinly sliced beef is complemented with green onions and tofu and flavored with soy sauce and sugar. Among the repertoire of Japanese home-cooked meals, sukiyaki is traditionally on the somewhat extravagant side.
Around \3,000
Soba noodles are made by kneading and hand-slicing dough made from buckwheat flour into noodle form and served with a specially-made noodle broth. There are two main serving styles: a cold style, in which one dips the noodles from a bamboo strainer into a cold broth, and a hot style, in which the noodles are served hot in a bowl of broth. There is also the tempura soba combination, popular with both styles. The former often enjoyed as a cool, refreshing meal during gruelingly hot summer days, while the latter is preferred in winter to warm the body.
\800 - \1,500 [ per person ]
Udon noodles are made by kneading and hand-slicing dough made from wheat flour. The noodles are served with a special broth. And like soba noodles, there is a cold serving style where one dips the noodles from a strainer into a cold broth, and a hot style served in the same bowl as hot broth. Udon noodle meals and shops where customers can choose from of a variety of tempura and other toppings are currently enjoying an unprecedented level of attention among food/cuisine watchers.
\800 - \1,500 [ per person ]
Tofu is made by solidifying soy milk, which is produced by pressing soybeans. To this day, tofu-based cuisine is popular in Japan as “diet food” because of tofu’s low-fat, high-protein properties. In fact, it is considered a must among professional athletes and the elderly alike.
Okonomiyaki is made by first mixing together a batter of wheat flour, water, eggs, and cabbage. Pork, seafood and other ingredients are added in the batter, which is grilled on a steel pan or plate. Not unlike barbeque, okonomiyaki is a cooked at the center of a family or group of people while they enjoy each other’s company and conversation, and perhaps for this reason is traditionally associated with the working and merchant classes.
Takoyaki is made by first pouring a batter of wheat flour, water, eggs, and cabbage into a specially shaped iron mold of bite-sized round hemispheres. Small pieces of octopus are then added. The pieces are then rotated to round out the shape, after which sauces, seaweed flakes, or other toppings are added. Different variations, such as “deep fried takoyaki”, have recently gained popularity.
Takoyaki is a dish at Expo 2010 Shanghai, where it has gained a following among fans of Japanese cuisine.
Restaurant from as many as 12 countries worldwide rely on us to expand their business into Japan while reducing the risks and costs involved. Take a look at just some of the many case studies to see how we have lead a number of foreign restaurants to successful operations in Japan.
Cook (Japanese) dispatched for three months to coordinate kitchen for opening. Relying on the cook’s years of experience in Japan, the restaurant, which offers meals featuring fresh seafood, meat and vegetables, became the most popular restaurant in the hotel.
A certain soba restaurant successfully operating in Shanghai was looking to open a second store but had difficulty in finding a manager. We matched the company with staff that had experience in launching restaurants from scratch. The company now operates five restaurants in Shanghai.
Selection Procedure
With over 13000 registered candidates in our database growing, we have the ability to find appropriate candidates for you to do the final selection.
The procedure is as follows.
Inquiry > Target layout > Candidate recommendation > Credential screening > Interview at Mannet > Hiring > Salary payment method (temporary staff only)
- Visa application
- Local residence
- Transportation fees : Relocation costs from Japan to place of employment
- Other
● For Placement (Contract/Permanent): 10% (one-time base fee) of the candidate’s 1st year annual salary.
● For Contingent & Temporary Staffing: Varies, depending on job responsibilities and the candidates’ skill level.
◇ Example: Kitchen Staff, ￥300,000/month or above.
Overview
MANNET is a full-service staffing company headquartered in Tokyo, Japan. Established in 1986, we have gained a solid reputation for providing quality service. We work with companies worldwide across a variety of industries, helping them find the talent they need to succeed in Japan.
Our service covers a broad range of fields, such as catering office/clerical, manufacturing, sales, distribution, construction and maintenance/repair. The strength of MANNET lies in the fact that our staff is directly involved in the assigned task, unlike other companies that have their subcontractors or sub-sub contractors provide the service. No company can beat us in offering tailored, prompt and cost-effective services.
We also offer services on a trial or temporary basis, so you can determine the best direction to effectively reduce initial risks in expanding your business into Japan.
Dealing with many countries all over the world,* we are ready to provide you the support you need regardless of where you are.
* Includes countries from Asia (China, Malaysia, Singapore, South Korea, Taiwan, Thailand), Europe (France, Germany, the Netherlands), Oceania (Australia, New Zealand), the US, etc.
President and CEO: Michihiro Seki
| Establishment | Feb 1986 |
|---|---|
| Location | Headquarters 9F Koshi-Ichi Building, 6-19-16 jingumae, Shibuya-ku, Tokyo150-0001 TEL: +81(0)3-3797-3848 FAX: +81(0)3-3797-0278 E-Mail: mat@mannet.co.jp Website: http://www.mannet.jp/ (available only in Japanese) Chiba Office 5F Nihon Kigyo Kaikan, 42-11 Sakae-machi, Chuo-ku, Chiba-shi, Chiba 260-0016 TEL: +81(0)43-226-1626 FAX: +81(0)43-224-7223 |
| Paid-in Capital | 30 million yen |
| President and CEO | MICHIHIRO SEKI |
| Primary business | Outsourcing, Staffing, Placement |
| Customers in Japan | Fujita Kanko Inc., Shimizu Corporation, Credit Saison Co., Ltd., Soft99corp, Nakan Refrigerators Co., Ltd., Sanden Corp., Daiwa Logistics Co., Ltd., Nomura Co., Ltd., Tanseisha Co., Ltd., The Royal Hotel Ltd. |
