Roka Akor
About
ROKA AKOR serves modern, Japanese robata-style fair using an open, mesquite-charcoal-grill. It features prime cut steaks, seafood, vegetables, and much more, while incorporating unique house-made marinades and sauces. Sushi, sashimi, and tempura are also major staples of ROKA AKOR’s cuisine and provide a plethora of options that are sure to satisfy anyone’s palate. ROKA AKOR keeps to the traditions of sourcing the best seasonal and local produce, always foraging for the whole product in its purest, most natural form.
I've been the events manager here at Roka Akor SF for about the last 2 years. I handle onsite events as well as catering requests. I'm excited to try new and different things to make the most out of your experience!
I enjoy being creative and providing new experiences for my clients. I especially enjoy that this position gives me the chance to work hands on and closely with my clients!
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Frequently asked questions
What is your typical process for working with a new customer?
Simple! I would simply need to take down contact information and then discuss the order and what would suit the group best. Depending on that, I can help put together an order with appropriate quantities given the party size. All that would be needed to secure/confirm is to approve an online event proposal, sent via email and complete the credit card authorization form. The form would need to be sent back to offiically confirm the event.
What education and/or training do you have that relates to your work?
I've worked in the Japanese Food Industry since 2010. I've had customer service skills long before that, working in retail, food industry and sales. Additionally, I went to Business School in Portland, Oregon.
Do you have a standard pricing system for your services? If so, please share the details here.
For catering specifically, we have a food and beverage minimum of $500, exclusive of tax and gratuity for any catering order to be delivered. We don't have a minimum for pick up catering orders. There is a $25/mile fee for deliveries.
For all other onsite events, the date, size of the group and the space being occupied would all factor into the pricing.
How did you get started in this business?
I started working in the Japanese Food Industry straight out of High School for a small family owned restaurant. I became the assistant manager, followed by the general manager after a few years experience. I left to San Francisco on my sister's behalf and wanted to work in the same realm. This specific opprotunity to be an events coordinator was presented to me a year into working for the company as a server. It's been an amazing opprotunity and I'm so glad to be where I'm at!
What types of customers have you worked with?
I work with customers accross the board - international, local, business meetings, corporate events, wedding receptions, personal celebrations, industry events, etc.