Chefs, waiters, grilling pros, hostesses, bartenders, cashiers – all these jobs are vital for our restaurants. But for a restaurant to succeed it needs much more than that. It can’t function without managers, accountants, HR people, lawyers, logistics’ specialists, marketologists, F&B purveyors and so on.
RPCOM has more than 2000 employees. What do they have in common? A responsible and creative individual attitude to one’s job.
We work for RP-COM!
 Kirill Troshinkin
Sous chef of GOODMAN Steak House (Tverskaya)
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“RPCOM has all the perks of a big company, paid leave, medical coverage etc. But in the same time it doesn’t feel like we are working for a corporation either, there’s a lot of informal fun and socializing. We often go on holidays and outings together. We also have a special company holiday called Zhar-Ptitsa, it’s great fun, last time I worked there as a photographer.” |
 Albert Tukhvatullin
Waiter at Filimonova&Yankel Fish House (Tverskaya)
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“I do appreciate being in a position to learn from my senior colleagues. Professionalism in our company is simply amazing and the best thing is that given these conditions almost anyone if hard-working enough may become a high-class specialist. Many perks too – lots of opportunities to develop one’s other interests that are not immediately pertinent to one’s work. For instance, I loved trying my hand as an editor of our corporate newspaper, RPCOM News. ” |
 Svetlana Kochetkova
Chef at Kolbasoff restaurant (Petrozavodskaya)
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“I am very glad I became a chef of a beer restaurant! It’s nice to see all your hard work appreciated – this is a wonderful incentive. And this year I got “The Best Chef 2008” award too! But it’s also very important to me that I like girls and guys I work with. We get together really well, we are a great team!” |
 Tatiana Kurilenko
Waiter at Kolbasoff restaurant (Simferopolsky)
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“My job is really great because it allows me to continue my graduate studies. When I just started it I thought that that was the main point. But now I am happy with my job because it’s great fun too and loads of experience that I will sure need later on. Not to mention that I also became the best waiter 2008 of Kolbasoff restaurant chain. That was totally cool!” |
 Konstantin Ozerskikh
Manager of Filimonova&Yankel Fish House (Kiyevskaya)
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“I love it when one’s job allows one to persevere in one’s hobbies. I am a pretty sociable guy, I like to be open to new things too, working on getting new skills and developing one’s character. So my job is perfect for that and being into sports I enjoy playing soccer for our company’s team. Success at work and on the soccer field is like an adrenaline rush making my life more colorful and energizing it with this kind of positive feedback.” |
 Александр Тутаев
Консультант по сервису компании АРПИКОМ
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«Еда для человечества всегда была частью культуры. Для меня ресторан - явление приблизительно того же ряда, что театр или библиотека. В нашей работе важно не только вкусно приготовить блюдо, но создать для людей атмосферу праздника. А праздник подразумевает не только настроение, но и ритуал: подать или съесть блюдо «абы как» - значит развеять все обаяние ужина. Мне приятно, когда гости задают вопросы о ресторанном этикете. Это значит, что нам удается передать людям интерес к ресторанной культуре!» |