Internal Portal

Welcome to Staff Portal

Access company rules and work manuals here

View Self Check-in Manual Staff Meal Information

🏠 Staff Rules

1. Company Communication Channels

All reports and communications with the company must be done through the company's designated communication tool (currently Slack).

⚠ WhatsApp and LINE are NOT official communication channels.

2. Use of Company Property

  • Staff may use company facilities and equipment, but guests have priority.
  • Return items to their original location in good condition after use.
  • Be careful not to use all guest amenities (umbrellas, laundry baskets, etc.) at once.

3. Meals

Kitchen staff prepare large amounts of staff meals daily. Sudden changes in headcount cause disruptions, so if you won't be eating, you must notify by the designated time.

  • If you cannot eat during meal times for non-work-related reasons, special accommodations such as setting aside food are generally not available.
  • Exception: Work-related reasons only (cleaning ran long / bar duties / night shift, etc.)
Notification Deadlines
  • Lunch: By 9:00 AM on the same day
  • Dinner: By 3:00 PM on the same day

4. Staff Apartment Waste Disposal

Follow local rules, separate waste properly, and dispose of garbage regularly.

Maiko will conduct irregular inspections. Inspections cannot be refused.

Rules for Each Apartment
  • Namiki Apartment: Separate and bring to Honten's waste area
  • Miyagawa Staff Room: Separate and dispose in Miyagawa's trash bins
  • Namiki 3F Staff Room: Separate and dispose in Namiki shop's trash bins
  • Honten Staff Room: Separate and dispose in Honten's trash bins
  • Other Staff Apartments: Take to local waste collection point on designated mornings with waste stickers attached

πŸ”Έ If you don't have waste stickers β†’ Consult with manager
πŸ”Έ If you don't know the waste collection point or schedule β†’ Consult with manager

5. Staff Room Cleaning

  • Staff apartments (rooms) must be cleaned regularly by yourselves
  • Wash sheets and towels in use yourself
  • Always use sheets, duvet covers, and pillow covers
  • Keep personal belongings organized and not in others' way

6. Laundry

Rules for Staff Personal Use of Laundry Facilities

  • Use is permitted only outside of company operating hours.
  • Prepare your own coins; use of company petty cash is prohibited.
  • Report the amount inserted on Slack #gp-murasaki-cleaning after use.
  • The linen staff member should collect coins at the start of work and hand them to the manager (assistant manager).
  • The manager (assistant manager) will refund the collected amount to staff.
  • Staff should go to the manager after 1:00 PM the next day to receive the refund.

7. Bicycle Usage

  • Staff should primarily use the st-1, st-2 staff bicycles
  • Work use has top priority. Electric bicycles may also be used as needed
  • For personal use, report your planned usage time to the manager and obtain permission before use

8. CO MURASAKI Facility Usage

  • To use karaoke or meeting rooms, report desired date, time, and representative name to @manager in the shift channel in advance
  • Clean up and tidy after use by yourselves
  • Do not forget to turn off AC and lights
  • Take photos after cleaning and report
  • The drink corner is always available, but wash and return glasses to their original location after use

9. Slack Notifications

Messages sent on Slack with @here or @channel must be checked

10. Taking Out Company Property

  • Taking company property (board games, dishes, cups, cooking utensils, food, etc.) to staff apartments is prohibited
  • If there are considerable circumstances, consult with manager via Slack

Important: Always report via Slack. It is important to keep a record.

11. Work Completion Reports

When reporting work completion, send not only a text message but also photos

As an IT company, we need both text data and photo data to develop better management tools. Thank you for your cooperation

Cleaning Manual

β—‡ Getting Started β—‡

Basic Rules

These rules apply to all staff members.

They are in place to help prevent problems and protect both guests and staff.

  • Always wear the MURASAKI logo badge while working.
  • Always knock and announce yourself before entering any room, even if the room is marked as checked out.
    This includes guest rooms with closed doors, as well as toilets and shower rooms.
  • Turn on the lights at the entrance and common areas (such as hallways and shared spaces) before you begin cleaning.
    β†’ Check switch locations for each location

Use the Correct Cleaning Tools for Each Area

・Use designated cleaning products and tools for each area

・Do not use toilet tools for the kitchen or other spaces

Bathroom Cleaner
(1) Bathroom Cleaner

For cleaning bathrooms

Toilet Cleaner
(2) Toilet Cleaner

Dedicated toilet cleaner

Kabi Killer
(3) Kabi Killer

Mold remover for bathrooms. Spray the cleaner and leave it for 5-10 minutes

Glass and Mirror Cleaner
(4) Glass and Mirror Cleaner

For cleaning glass and mirrors

Kitchen and Table Cloth
(5) Kitchen and Table Cloth

For wiping kitchen counters and tables

General Cleaning Cloth
(6) General Cleaning Cloth

For other cleaning purposes

Make sure cleaning tools are clean and organized
  • Check Cleaning bag β€” no trash inside?
  • Wash used cleaning cloths daily after use with neutral detergent or bleach
    *Do not put them in the laundry bag with sheets

Cleaning with dirty tools won't make things clean.

Let's make a space that feels good for guests β€” and for you too!

(1) Room Cleaning Manual

Guest room cleaning procedures, checkpoints, and quality standards

View Manual

(2) Toilet & Shower Cleaning Manual

Water area cleaning methods, detergents to use, and precautions

View Manual

(3) Waste Separation & Bin Bag Setup

Waste classification methods and proper bin bag installation

View Manual

(4) Lost & Found Procedures

Response procedures when finding lost items, storage, and reporting

View Manual

(5) Linen Cleaning Manual

Linen folding methods, items by property, stain removal methods, etc.

View Manual

(6) Norovirus Basic Knowledge

Norovirus infection routes, prevention methods, and response measures

View Manual

Reception Manual

(1) Remote Check-in Support

Pre-arrival identity verification, key information sending procedures, and recovery methods for troubleshooting

Coming Soon

(2) Parking Guide Manual

Parking location, fees, and precautions for each property, with pre/post-arrival guide templates

Coming Soon

(3) Contact for Guests Not Arrived by 18:30

Arrival confirmation flow, communication methods, and escalation rules for emergencies

Coming Soon

(4) Message Template Collection

Stock of frequently used messages for inquiry responses, delay notifications, and alerts

Coming Soon

(5) Self Check-in Manual

Property-specific guidance flow and procedures based on passport receipt status

View Manual

(6) 8 PM Patrol Manual

Common area checkpoints, guest support, and reporting procedures for night patrol rounds

Coming Soon

Cooking Position Manual

Cooking Staff Guidelines

We prepare meals for 20-30 people every day.

Furthermore, this kitchen is also used by hostel guests, making it an important place where many people eat.

Therefore, not only do we ensure guests can use the kitchen comfortably, but we also have the responsibility to protect all staff's food safety.

Please follow these hygiene rules without exception:

  • Wash hands frequently (before and after work, after touching ingredients, etc.).
  • After using the toilet, wash hands thoroughly with soap after exiting the door.
  • Raw meat contains many bacteria. Do not touch faucets or work surfaces with hands that have touched raw meat.
  • Store ingredients at appropriate temperatures and refrigerate perishables promptly.
  • Use separate knives and cutting boards for different ingredients, and wash/sanitize immediately after use.
  • If you have fever, diarrhea, vomiting, or other health issues, report immediately and do not cook when feeling unwell.
  • Cook with clean appearance and be careful not to let hair or accessories contaminate food.

Neglecting hygiene management can lead to mass food poisoning.

Each person's awareness is very important to provide safe meals.

Real Case Example

In the past, a norovirus outbreak occurred among staff, triggered by a guest's health issues.

Up to 10 staff members suddenly had to take leave, which greatly impacted hostel operations.

From this incident, we learned valuable lessons and are now making even greater efforts to ensure food safety.

(1) Rice Cooking Instructions

How to use rice cookers, measuring rice, water ratios, and procedures

View Manual

(2) Kitchen Cleaning Manual

Cooking area cleaning procedures, hygiene management, and equipment washing methods

View Manual

CO MURASAKI

(1) Drink & Coffee Machine

Drink server and coffee machine cleaning
Syrup replacement procedures

View Manual

(2) Breakfast Service

Procedures for breakfast preparation, serving, and cleanup

View Manual

(3) Building Cleaning

Cleaning procedures for common areas, hallways, and stairs

Coming Soon

(4) About Karaoke

Reception, Accounting, Drink Corner, Cleaning

View Manual

Property-Specific Manuals

(1) Honten (Main)

Special notes for Honten property

View Manual

(2) Miyagawa

Special notes for Miyagawa property

Coming Soon

(3) Namiki

Special notes for Namiki property

Coming Soon

(4) Sunset

Special notes for Sunset property

Coming Soon

(5) Budget

Special notes for Budget property

Coming Soon

Onboarding Guide

Coming Soon

Offboarding Guide

Coming Soon

About Our Company

Company Overview

Company Name Algoritmi Inc.
Established March 19, 2021
Capital Β₯142,667,710
Location 1-56-1 Nanukamachi, Takayama-shi, Gifu, Japan

Business Overview

Coming Soon

Corporate Philosophy

Coming Soon

Our Team

Coming Soon